Go Back
+ servings
Print Recipe
5 from 7 votes

Peanut Butter Chia Seed Oatmeal

This Peanut Butter Chia Seed Oatmeal recipe is the perfect healthy meal to kick start your day or meal prep for the week ahead. These Oats boasts it’s creaminess, thickness from the thickly cut oatmeal and chia seeds used, and generous nutty flavor from the delicious peanut butter; which all create quite the experience in just one bowl.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Keyword: breakfast, brunch, chia seeds, classic, dairy-free, digestion, easy, gluten-free, healthy, healthy bowl, homemade, indulge, oatmeal, oats, peanut butter, plant-based, recipe, sweet, vegan
Servings: 2 Servings
Calories: 348kcal
Author: Shanika

Ingredients

OATMEAL:

  • 1 cup thick-cut Rolled oats, organic
  • 2 cups Almond milk (You can use water or your fave plant-based milk instead!)
  • 1 (14 oz.) can full-fat coconut milk/cream (You can sub with your fave plant-based milk; See Notes!)
  • 1 (7 oz.) can dairy-free condensed milk
  • ¼ cup pure maple syrup
  • 3-4 Tbsps vegan peanut butter, softened
  • 2 Tbsps chia seeds
  • pinch of ground cinnamon
  • ½ teaspoon sea salt

OPTIONAL TOPPINGS:

  • Vegan peanut butter, softened for drizzle
  • Vegan chopped chocolate or chips
  • Fresh fruit, sliced (I like to use berries like blueberries, strawberries, blackberries, etc.)
  • Banana slices
  • Granola
  • Chia seeds
  • Your fave nuts, toasted (Pecans, Walnuts, Almonds, etc. work)

Instructions

TO MAKE THE OATMEAL:

  • Add oats, chia seeds, coconut milk, Almond milk, cinnamon, and sea salt to a medium saucepan over medium-high heat, stirring until everything is combined. Bring to a boil, then reduce heat to low so that everything simmers for 8-10 minutes, stirring occasionally.
  • Once done, oats should thicken and become swollen + fluffy and creamy with half the the liquid still remaining. Stir in the condensed milk, maple syrup, and softened peanut butter and let it simmer for an additional 2-3 minutes before removing it from heat.
  • To serve, portion oatmeal into serving bowl(s) and top with sliced fresh fruit, chopped chocolate, your fave nuts, chia seeds, and/or granola, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
  • OVERNIGHT OPTION: Simply add all oatmeal ingredients to a bowl and mix together until combined. Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). Once ready to serve, top overnight oats with toppings and enjoy. You can also see my Banana Peanut Butter Overnight Oats recipe.
  • TOASTED NUTS: Add chopped walnuts/pecans/almonds, etc. to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
  • NUT BUTTER OPTIONS: If preferred, you can always substitute peanut butter with Almond butter, SunButter (perfect for allergy-free needs!), Tahini (Sesame Seed Butter), Hazelnut Butter, etc.
  • COCONUT CREAM: I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. 
  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based milk instead of full-fat coconut cream/milk. Any one of the following works: Almondcoconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.

Nutrition

Calories: 348kcal | Carbohydrates: 39g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 1016mg | Potassium: 278mg | Fiber: 6g | Sugar: 27g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 433mg | Iron: 1mg