Back in 2010 when I first published this recipe (which I’ve since updated), this was one of my favorite mini meals.

And why wouldn’t it be? It contains chocolate AND peanut butter. What could be better? It’s also filled with protein, fiber, antioxidants, and contains very little fat.

Yes, I know we are rethinking our whole relationship with fat, but it’s energy dense (high in calories) and when you’re watching your macros, that can play a role in your food decisions.

Back when I competed more regularly, this was one of my go-to breakfast meals. It powered me through my mornings and kept me feeling full till noon.

No-Bake Cookie Oatmeal

Ingredients

1/2 cup gluten-free old-fashioned oatmeal, dry
2 tablespoons PB2 (powdered peanut butter) (if you don’t have this, use 1 tablespoon “real” natural peanut butter)
1 tablespoon cocoa powder (the kind you bake with)
1/2 scoop chocolate protein powder (I use Sun Warrior)

Cook the oatmeal in 1 cup of water, as per package directions. Place oatmeal in a bowl and add dry ingredients, mixing well. If it’s not sweet enough for you (it is for me), add some stevia. Voila! Done! Delicious.

To make this richer, you can make the oatmeal using coconut or almond milk.

Nutritional breakdown:
260 calories, 7 fat grams, 8 grams fiber, 36 grams carbohydrates, 23 protein grams.

With 1 tablespoon “real” peanut butter if you don’t have access to PB2:
313 calories, 13 fat grams, 7 grams fiber, 33 grams carbs, 21 protein grams