It’s a lot easier to get out of bed in the morning when breakfast is this peanut butter and chocolate oatmeal from Autumn Calabrese’s FIXATE cookbook. Autumn combined hearty steel-cut oats with all-natural peanut butter and Vegan Chocolate Shakeology for a protein boost, but she didn’t stop there! This energizing breakfast gets even more tantalizing flavor from cinnamon, rum extract, and fresh berries. This is 258 calories worth waking up for!
Order your copy of FIXATE to get more of Autumn’s favorite recipes.
Total Time: 40 min.
Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 4 servings, about ½ cup each
4 cups water
¼ tsp. sea salt (or Himalayan salt)
1 cup dry steel-cut oats, gluten-free
1½ scoops Chocolate Vegan Shakeology
½ tsp. pure caramel extract, vegan
4 tsp. all-natural peanut butter
¼ tsp. ground cinnamon
8 Tbsp. fresh mixed berries
1. Bring water and salt to a boil in medium saucepan over medium-high heat.
2. Add oats; mix well. Reduce heat to low. Gently boil, stirring occasionally, for 20 to 30 minutes, or until thick and soft. Remove from heat.
3. Add Shakeology, extract, and peanut butter; mix well.
4. Top evenly with cinnamon and berries to serve.
Tip: Caramel extract can be found at specialty stores or online. Look for an all-natural product.
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