July 18, 2020

Chocolate Peanut Butter Protein Oats

Ingredients:

  • 60 grams gluten-free oats, dry
  • 12 ounces almond milk, or milk of choice
  • 2 tablespoons raw cacao powder
  • 2 tablespoons peanut butter powder
  • 2 teaspoons chia seeds
  • 1/2 teaspoon salt
  • 1 medium banana, very ripe and mashed
  • 1 scoop of your favorite protein powder, I like DotFit Whey Smooth Chocolate
  • toppings of your choice

YIELD: 2 servings

Nutrition Information:

  • Per Serving
  • Calories - 359cal
  • Total Fat - 9.1g
  • Carbohydrates - 47.8g
  • Dietary Fiber - 12.5g
  • Total Sugars - 8.2g
  • Protein - 26.6g

DIRECTIONS:

Add the almond milk, chia seeds, cacao powder, salt and protein powder to a medium sauce pot and whisk smooth. Place over medium-high heat and stir until boiling.

Once the milk boils, add the oats and the banana. Turn the heat down to medium and continue to stir for 5-10 minutes until the oats reach the consistency you like.

Remove from the heat and split between two bowls. Top with your choice of toppings and enjoy!

Colleen Saltarelli
Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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