Chunky Monkey Oatmeal

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Chunks of banana, milk chocolate chips, peanut butter and chocolate. For breakfast? Who says you can’t eat dessert for breakfast?


  • 1/2 c. butter, softened
  • 1/4 c. white sugar
  • 1/2  c. brown sugar
  • 1/2 c. creamy, natural peanut butter
  • 1/3 c. cocoa powder (unsweetened)
  • 1 banana, chopped in pieces
  • 2 eggs
  • 1 c. milk
  • 1/2 to 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 T. baking powder
  • 3 c. regular or quick-cooking oats
  • 1 c. milk chocolate chips
  • 2 T. Vanilla Sugar
  • warm milk or half-and-half (optional)


  1. Beat together the butter, sugars, peanut butter and eggs. Mix in the cocoa powder, cinnamon, salt, baking powder and oats. Beat well. Add the milk, mix. Add chunks of banana and chocolate chips and mix until incorporated.
  2. Pour into a greased 8-inch square pan. Cover with foil and refrigerate overnight.
  3. In the morning, preheat the oven to 350 degrees. Uncover the pan and sprinkle with vanilla sugar. Bake in preheated oven until firm, about 45 minutes. Serve hot with warm milk or half-and-half, if desired.

Recipe rating: 

A fair warning: you should be a chocolate-lover to eat this oatmeal as it’s the prevalent taste in the dish. I love chocolate. About as much as any woman does, I suppose. But eating this for breakfast four days in a row was just a little too much for me. And rarely is there such thing as too much chocolate. I couldn’t bring myself to finish off the entire pan and ended up I throwing out about one-third of the leftovers.

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