Almond Joy Oatmeal #2

Yep, I already have an Almond Joy Oatmeal. I KNOW. This isn’t an “improved” recipe, either. The other one was already perfect. I just came up with a different way to make it.

(To be honest, I just wanted to eat more chocolate PB2.)

Almond Joy Oatmeal by The Oatmeal Artist

Okay, so how does this compare to the original? Instead of a chocolate base, this version focuses on a creamy almond base. Then, in addition to almonds and coconut, this version is topped with chocolate PB2.

I like this version when I want something dessert-ish, but my stomach is being fussy. Sometimes porridge with lots of cocoa powder gives me tummy trouble (only occasionally, thankfully). It’s also great when I want peanut butter. Which is always. 🙂

Almond Joy Oatmeal #2

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1 (or just 1/2) ripe or overripe banana
  • 1/2 tsp almond extract
  • pinch of salt
  • 1 serving chocolate PB2*
  • slivered/sliced almonds for serving
  • shredded coconut for serving

How to make it:

  1. Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you’d like to add flax or chia seeds, do so now. I recommend flax.)
  2. Mash up banana and add to the oatmeal. Stir.
  3. Once more of the liquid has dissolved, add almond extract and a tiny pinch of salt Stir.
  4. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with PB2, almonds, and shredded coconut. Add another splash of your milk of choice and any other additional toppings (chocolate chips, fruit, etc.).

Just an FYI:

*You can also add 1/4 tsp cocoa powder to regular PB2. Add sweetener if necessary.

Almond Joy Oatmeal - The Oatmeal Artist

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

7 Responses to Almond Joy Oatmeal #2

  1. Lyndsey B says:

    Yum! I don’t eat candy bars anymore (the weird ingredients freak me out!!) but I was never an Almond Joy fan. But put it in some oats- and OMG! Such a refreshing and delicious combo. I actually prefer your Almond Joy #1 to this version, but I am such a sucker for cocoa powder, so I’m a bit bias. 🙂

    • Lauren Smith says:

      I don’t either (they’re not vegan, but even when I was vegetarian I thought they tasted atrocious). Ironically, I never really had an Almond Joy before creating these recipes (maybe once, I don’t remember). I like the original version better, too, but sometimes I just need an excuse to have peanut butter… 🙂

  2. Christine says:

    I tried Almond Joy Oatmeal – Version 2 this morning. I love how the almond extract covered the banana taste, but my one issue was that the oatmeal wasn’t chocolatey enough. Then, I re-read the blog post and saw that the intention was to create an almond base, as opposed to a chocolate one. I’ll try this recipe again with half a banana and more chocolate Better ‘N Peanut Butter (what I used instead of PB2). I’ll also try Almond Joy Oatmeal – Version I or overnight Mocha Almond Fudge oatmeal if I’m really in the mood for chocolate.

  3. Christine says:

    Update: I made Almond Joy Oatmeal – Version 2 again this morning. I still used a whole banana (albeit a small one), but went heavier-handed on the chocolate peanut butter. That made all the difference! It gave the oatmeal a mild chocolate taste which I found pleasant. I would make this oatmeal again.

  4. Christine says:

    This recipe has really grown on me. I figured out the topping proportions that I like best: light on the slivered almonds, heavier on the coconut, and heaviest on the chocolate peanut butter. Using a very ripe banana is important too.

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