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Everyone is either an oatmeal lover, or a hater.
Some people live for the stuff, but others really hate it, usually because of the texture.
For me, oatmeal has always been one of those comforting breakfasts that I go to as soon as there is a chill in the air.
When I was a young one, I used to live for the instant stuff that comes in those small packets. The strawberries and cream flavor was my absolute favorite. Probably because it is loaded with so much sugar…
Now, when I taste that flavor I feel like my teeth are going to rot off and my stomach starts to turn.
Instead, I have turned into my mother.
That is a fear for most people, but for me, I’m actually happy about it. Thankfully my mother is one smart cookie, and she has been making stovetop oatmeal for years.
I used to think the stovetop version was so silly, especially since there are so many quick solutions that come together easily in the microwave.
Boy was I wrong. The instant stuff is like eating gloop in comparison, and even though the texture didn’t bother me as a kid, it was never incredible.
When I tried my mom’s oatmeal, it was like a whole new world of texture came to life. The oatmeal was thick and hearty, filling me up with warmth from the inside out. Ever since, I’ve been convinced that the stovetop method is the only way to make oatmeal.
Even though it isn’t instant, it’s still pretty darn quick. Instead of requiring 30 seconds to 1 minute in the microwave, it’s going to take closer to 3 to 5 minutes on the stovetop. Not too bad, right?
This particular peanut butter chocolate chip recipe is quite amazing. It’s like eating a candy bar for breakfast, but it’s actually healthy.
I am pretty sure that’s the best deal in the world right there.
The peanut butter mixed into the stovetop oats makes each bowlful extra creamy and hearty.
When it comes to sweeteners, I personally like to use honey because there are so many different kinds to choose from. It’s fun to mix and match different types, especially ones with a little bit of natural flavoring added, like chili for some spice.
Then come the dark chocolate chips sprinkled on top. These add a slight bitter note, and a smooth texture as they melt into the hot cereal.
I like to stir in the chocolate chips while the oatmeal is hot, to get swirls of chocolate throughout. But I also like the occasional chunks that remain, a nice surprise as you make your way through the bowl of goodness.
When you get to enjoy something decadent that is almost healthy for breakfast (or healthier than your run-of-the-mill empty calorie options, at least), you kind of feel like you are cheating, in a way.
How can something that tastes like a candy bar actually be pretty hearty, and good for you?
You are never going to want to eat this breakfast any other way once you experience this recipe, trust me.
All I can say is, you’re welcome for changing your oatmeal-loving life.Print
Who needs candy when you can eat gluten-free peanut butter chocolate chip oatmeal? It’s a decadent breakfast that can be made in 10 minutes.
- 2 cups water
- 1/4 tsp salt
- 1 cup gluten-free quick cooking oats
- 2 Tbsp peanut butter, other nut butter, or sunflower seed butter
- 2 tsp honey or maple syrup (optional)
- 2 Tbsp dark chocolate chips
- Bring water and salt to a boil in a saucepan. Reduce heat to medium-low and stir in oatmeal. Continue cooking for 3-5 minutes, or to your desired consistency.
- Remove from heat and stir in peanut butter and honey or maple syrup, if using.
- Divide between two bowls. Sprinkle 1 tablespoon of chocolate chips over each bowl. Serve warm.
- Category: Oatmeal
- Method: Stovetop
- Cuisine: Breakfast
Keywords: oatmeal, gluten free, chocolate, peanut butter, hot breakfast cereal
Cooking By the Numbers…
Step 1 – Measure Out Ingredients
Measure out all of the ingredients as listed in the ingredients list. No chopping or other prep work required here!
This recipe can be made vegan if you use non-dairy chocolate chips and your favorite variety of pure maple syrup.
Step 2 – Cook
Add the water and salt to a small saucepan. Bring to a boil over high heat.
Once it’s boiling, reduce heat to medium-low. Stir in your oatmeal. Quick-cooking oats are the key to making this recipe quickly.
Continue to cook, stirring occasionally, until it reaches your desired consistency. This should take about 3-5 minutes.
Step 3 – Finish and Serve
Remove from heat. Stir in the peanut butter (or nut butter) and maple syrup (or honey), if using.
Divide the mixture between two bowls, and sprinkle evenly with about a tablespoon of chocolate chips each.
Change Things Up with Nut Butters
My version of this recipe is made with peanut butter, but if you have an allergy or if you want to change things up, you can swap it with a different type of nut butter.
You can use almond butter, cashew butter, or any other nut butter that you like. Even sunflower seed butter will work, or skip the chocolate chips and try a chocolate hazelnut spread instead.
The flavor of any type of smooth, nutty butter goes well with the oatmeal, and each type pairs perfectly with dark chocolate. It’s just as decadent no matter which type you choose, simply irresistible.
Do you need some more healthy breakfast bowl ideas? Here are some of my personal favorites:
- Quinoa “Oatmeal”
- Slow Cooker Overnight Cranberry Apple Oatmeal
- Blueberry Breakfast Quinoa
- Amaranth Porridge
- Einkorn Porridge with Maple Roasted Blueberries
- Breakfast Quinoa with Pumpkin
- Pumpkin Flavored Oatmeal
What type of nut butter is your favorite? Tell us in the comments below, and be sure to rate this recipe as soon as you make it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 11, 2012. Last updated: December 29, 2019 at 6:08 am. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.