Peanut Butter Cup Oatmeal

by Rachel | Studio Cuisine on November 28, 2012

Another day, another bowl of oatmeal!

As a busy graduate student and intern, I’m always looking for quick and easy breakfasts. With 2 weeks left until the end of the semester and finals right around the corner, it’s critical to make something fast for breakfast that fuels hours upon hours of procrastination studying. And speaking of procrastination, am I the only one who seems to perform better when things get down to the wire? I’ve always felt I needed the pressure of a 24 to 48 hour deadline to get things done. A paper due a week from now? I’ve got aaaaaall the time in the world to finish that! Due 2 days from now? It’s time to get to work! While this might not be the best strategy for getting work done, it has contributed to a decent GPA thus far (knock on wood!).

Enter oatmeal. It’s become one of my favorite breakfasts lately, and is perfect for switching up my regular eggs and bacon. I’ve just never been one of those people who can eat dinner for breakfast, but breakfast for dinner? I’m all about that. In fact, if I had to eat one meal for the rest of my life, it’d probably be breakfast. Especially when breakfast includes peanut butter and chocolate.

Peanut Butter Cup Oatmeal

Prep Time: 5 minutes

Cook Time: 7 minutes

Serving Size: 1


  • 1/2 cup old fashioned oats
  • 1 cup water
  • 1/2 tbsp agave nectar (or more depending on your taste)
  • 1 tablespoon unsweetened cocoa powder
  • 2 tbsp half and half
  • 1 heaping tbsp creamy peanut butter
  • 1/4 tsp vanilla extract
  • 1 egg white


  1. Add 1 cup water to a small pot over medium-low heat. Bring to a slow boil, and add oats. Cook for 1-2 minutes. Add agave nectar and cook for 1 more minute.
  2. While oats are cooking, combine cocoa powder and half and half in a small bowl. Microwave for 15 seconds, then stir to combine. Add this mixture to oats and cook for 1 minute.
  3. Stir in peanut butter and cook for about 30 seconds until peanut butter is melted into oats. Stir in vanilla extract.
  4. Add egg white, stirring constantly to ensure egg is fully combined into oats (to avoid those little egg white pieces!).
  5. Top with chocolate chips, sprinkles, or more peanut butter!


Recipe adapted from Steph's Bite by Bite

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Now, go ahead and eat your candy for breakfast. Because I said so!

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{ 2 comments… read them below or add one }

1 Alex December 1, 2012 at 4:15 pm

Every time I have some project to do, I tell myself I won’t procrastinate, and I still do!
Oatmeal is the best. I make overnight oats when I know I’ll be particularly busy!
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2 Rachel | Studio Cuisine December 4, 2012 at 8:29 am

Overnight oats are fantastic! I’ve even developed a taste for eating them cold. I’m currently winning the procrastination award with a paper due Thursday that I have yet to start…


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