Chocolate Peanut Butter Oatmeal

{Gluten and Dairy Free}

I created this oatmeal recipe this morning and was surprised at how well it turned out! The oatmeal was creamy and thick, and it tasted like a rich chocolate dessert, but for breakfast. Although this recipe calls for canned pumpkin, its taste is not detectable. 

So enjoy a dairy and gluten free "dessert" for breakfast!

Peanut Butter Chocolate Oatmeal

{serves 1}

-1 cup water

-1/4 cup gluten-free rolled oats

-1/3 cup almond milk OR rice milk

-1/3 cup canned pumpkin

-1 teaspoon vanilla

-1 or 2 tablespoons unsweetened cocoa powder

-2 tablespoons maple syrup OR agave nectar

-2 tablespoons creamy peanut butter

-1 banana, thinly sliced, optional

1. Bring water to a boil in a small saucepan. 

2. Add oats and stir until well-mixed. 

3. Simmer, stirring often, for 10 minutes, or until thick.

4. Add almond milk, pumpkin, vanilla, cocoa, maple syrup and peanut butter. Mix well.

5. Cook 5 more minutes, stirring constantly.

6. Pour oatmeal in a bowl and top with sliced banana, if desired.