Peanut Butter Oatmeal (healthy, vegan + gluten free)

Ever since I’ve been snacking on peanut butter after dinner, I’ve been guilty of accidentally getting carried away in the taste that the two-tablespoons plan became half an entire jar. While most people are sensitive to copious amounts of fat right away, it takes me a while to register the “inflammation” response with peanut butter. If anything, I would kill the peanut butter jar challenge. Not that I would ever want to actually do it.

However, there are many ways anyone can eat an entire jar of peanut butter while not getting an overdose of omega-6’s and saturated fat. Blend up some bananas, add a couple tablespoons of peanut butter or a powdered form of peanut butter, and a splash of almond milk to make a thick peanut butter smoothie. For something a bit savory, you can whip up a batch of peanut butter curry or peanut butter stew in a single pot. In this case, we’re talking about cooking a bowl of warm, comforting, and creamy peanut buttery goodness. That’s right. I’m still loving oatmeal!

Sure, it’s already the middle of the summer and all, but in less than 24 hours, I will finally be heading back home to Los Angeles where I can create peanut butter smoothies again. But for now, oatmeal’s still in the cards.

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I am absolutely stoked to start cooking in my home kitchen again, after three months of sharing a communal kitchen with five other roommates! There’s really nothing wrong with living with a bunch of other people, but not necessarily when you find that the fridge is WAY overstocked. I’m talking stuffing leftovers on the tip-tip of a ketchup bottle because the shelves have no more space, and squishing vegetable bags until they cram up to the top of the fridge. Good thing those days are over!

Ultimately, I tried not to go overboard with the groceries, but when it comes to trying to spend as much money from my dining plan as possible, I did have to resort to purchasing as much ingredients as I could to put my budget to use. Luckily, nut butters are definitely a positive hack in this case, especially $25 jars of almond butter. Not something you’d want to see at all, except for cases where you have excess money that you can only spend on food. It’s almost like dying during the 10,000 calorie challenge and wishing that a serving of Teddy Grahams is smaller.

But enough about college food problems, let’s talk this oatmeal. I am not at all joking when I say that it tastes just like a giant bowl of peanut butter. It’s warm, creamy, rich, satisfying, and best of all, it has a wider variety of textures from the oats and the coconut flour. Personally, I find that powdered peanut butter mixes much more finely in oatmeal and smoothies than regular peanut butter, which is quite sticky and stubborn on its own. On the other hand, the real deal serves supreme when used as a spread on toast, drizzled on sweet potatoes, mixed with curry, or on its own out of the jar. Pick your preference accordingly, since everyone’s palette is different!

Also, whenever I do consume oatmeal–I do talk about this in another oatmeal post but in case if people don’t know–I usually make myself double the recipe serving. Come on, I don’t know about you, but I never, ever felt satisfied after just a measly half cup of oats boiled in water, obviously unless if I used egg whites or protein powder to bulk it up a bit. Now, I prefer the extra volume of more whole grains!

This oatmeal can most certainly be enjoyed hot or cold. Depending on my mood, I usually prefer this piping hot from the stovetop, but because the sun is shining this summer, I might try otherwise!

RECIPE (serves 1, but I like to double the recipe)

  • 1/2 cup rolled oats or quick oats; alternatively, you can use 1/4 cup steel-cut oats
  • 3 1/2-4 TBSP powdered peanut butter
  • 2 TBSP coconut flour
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 1-1 1/4 cup liquid of choice
  • 1/4 tsp vanilla extract
  • Sweetener to taste; I used a couple teaspoons of monkfruit, stevia, or a few drops of liquid Stevia
  • Optional: chocolate chips, turmeric, blueberries, strawberries, raspberries, chia seeds, flax seeds, etc.


  1. Boil the liquid in a saucepan over medium heat.
  2. Once the liquid bubbles, add the oats and salt and reduce the heat to low. Stir the oats around.
  3. Carefully incorporate the powdered peanut butter, cinnamon, vanilla extract, and optional ingredients (except for fruit), mixing thoroughly until there are no clumps.
  4. Continue to mix the oatmeal until most of the liquid has been absorbed.
  5. Remove the oats from heat and stir in the coconut flour and fruit (if desired).
  6. Garnish as desired and serve warm.

What is the most peanut butter you’ve eaten in one sitting? How do you go about sharing a kitchen?

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