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!


Peanut Butter Cookies



  • ½ cup sugar
  • ½ cup packed brown sugar
  • ½ cup butter, room temperature
  • ½ cup peanut butter
  • 1 egg
  • 1¼ cup flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

  1. Beat the butter until creamy, 2 minutes.
  2. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg.
  3. Mix together the dry ingredients – flour, baking soda, baking powder and salt & stir  into the sugar butter mixture.
  4. Wrap dough in plastic and refrigerate at least 3 hours.
  5. Preheat oven to 375°F. Shape dough into 1¼ inch balls. Place about 3″ apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 – 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

*For chewier cookies, bake at 300°F for 15 minutes.

Makes 2 dozen cookies