No time to make breakfast? No worries – this Elvis Oatmeal comes together in a jiffy! Full of peanut butter, bananas and chocolate chips, it’s sure to become a morning favorite.
It’s getting a little chilly outside, and this is the time of year that I usually switch my breakfast from frozen fruit smoothies to hot oatmeal. There’s something comforting about hot oatmeal on a cold day. I’ll admit that I used to totally detest oatmeal. I found it so mushy and bland. Why not just eat paste? But once I started adding foods like pumpkin, bananas and peanut butter, I realized that oatmeal can be a great thing. Elvis Oatmeal is one off my favorite ways to eat it.
Elvis Oatmeal
Yields 2 servings
Ingredients
- 1 cup rolled oats
- 2 cups unsweetened non-dairy milk
- 1 banana sliced
- ¼ cup peanuts
- 3 tablespoons peanut butter
- 1/2 teaspoon cinnamon
- ¼ cup chocolate chips
Instructions
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Add the rolled oats to the non-dairy milk in a medium-sized pot. Bring to a boil over medium-high heat, then the turn down heat to medium-low and add the banana, peanuts and cinnamon. Once the oatmeal thickens. stir in the peanut butter.
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Divide the oatmeal between two bowls and sprinkle the chocolate chips on top. Serve hot
And if you really wanna get the Elvis thing going, add in vegan bacon pieces.
Excellent idea, Sarah!