Easy Breakfast: Crock Pot Peanut Butter Chocolate Protein Oatmeal

crock-pot-Chocolate-Peanut-ButterThe slow cooker is one of my favorite and most-used kitchen items, but typically I use it for meats or soups–it never really occurred to me to leave it on overnight to make breakfast.  This oatmeal recipe from Stacey Homemaker is perfect to test it out with.

I didn’t get the organic protein shakes she used, so I made it with almond cashew milk and a scoop of protein powder instead.  I also didn’t get the pb drizzle to come out like her’s but a big scoop of regular peanut butter plopped in there did the trick.  Lately I’ve strayed from my usual powdered peanut butter and I’ve been hooked on Jif Whips (thanks to Annie) instead–but either will work fine for these oats.  This is definitely something you can get creative with and add in basically anything–enjoy!


Chocolate-Dipped Banana Pops


  • 2 oz unsweet baking chocolate, roughly chopped
  • 3 oz milk chocolate, roughly chopped
  • 2 ripe bananas
  • ½ cup roasted peanuts, coarsely chopped
  • ½ cup toasted cocoanut


  1. Melt unsweet and milk chocolates together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth
  2. Line a baking sheet with waxed paper
  3. Slice 2 ripe bananas into thirds crosswise
  4. Insert a popsicle stick or skewer into one end of each banana
  5. Dip pieces into melted chocolate, spooning on additional chocolate to cover it entirely
  6. Place on baking sheet and cover with peanuts, and/or coconut (or sprinkles or whatever else you can think of)
  7. Freeze until chocolate is firm, min 20 min., max 2 hours

Nutrition Information206 calories, 13 g fat (6.3 saturated), 22 g carbs, 5 g protein, 4 g fiber, 69 mg sodium

from Fitness Magazine

photo credit: http://happyprettylittlethings.blogspot.com/2013/03/chocolate-dipped-banana-pops.html