Mocha Brownie Batter Oatmeal with Almond Butter

I am speechless.

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As much as I love my Fudgy Peanut Butter and Banana Oatmeal, I am always trying to come up with variations. “What if I could make this even better?” I always ask myself.


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You could swap in any nut butter, but almond butter is stunning in this recipe. It works so beautifully with the mocha flavor. You absolutely MUST try this this ASAP!

Mocha Brownie Batter Oatmeal with Almond Butter


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 ripe banana
  • 1/2 tsp vanilla extract
  • heaping 1 tbsp. cocoa powder
  • heaping 1/2 tsp instant coffee granules
  • pinch of salt
  • 1-2 tbsp almond butter

How to make it:

  1. Bring milk (I use an equal mixture of almond milk and water) to a boil, add rolled oats, and reduce heat to medium.
  2. Mash up a ripe banana and add to the oatmeal. Stir.
  3. Once more of the liquid has absorbed, add cocoa powder, coffee granules, vanilla extract, and salt. Stir.
  4. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with almond butter and serve with another splash of your milk of choice, along with any other additional toppings (chocolate chips, shredded coconut, nuts, etc.).

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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.

9 Responses to Mocha Brownie Batter Oatmeal with Almond Butter

  1. Annie says:

    This was sooooo good! <3 I used little less banana and add some ground flax seeds and instead of almond butter, I finished this heavenly breakfast with teaspoon of coconut oil. I do really love peanut butter and other nut butters, so next time I´ll try this with that. You have a awesome blog, I´m so glad I found it! 🙂

  2. Christine says:

    This recipe is perfection in a bowl! The key is using a very overripe banana. I also found that one tablespoon of almond butter provided the ideal balance of flavors.

  3. Kelsey says:

    Finally tried this out! I used dark cocoa powder though since it was all I had and I found that it overpowered the coffee taste. I’ll have to try again with regular cocoa powder…

  4. Christine says:

    Hmmm…I had a thought that puréed squash plus a couple teaspoons of maple syrup could be used in this recipe instead of the banana. What do you think? I love bananas, but sometimes I don’t have any on hand or else they’re not ripe enough to use. The cocoa and coffee flavors are so strong that they would mask any color or taste that the squash might add.

    • Lauren Smith says:

      It’s definitely worth trying, but I just love what bananas do for this recipe.

      • Christine says:

        Me too! I don’t know about you, but I prefer to use a small banana (or half a large one) in this recipe. Although I like the taste of bananas in general, I don’t like to taste them in your “hidden banana” recipes. To me, this recipe falls into that category. I think that half a cup of squash plus some maple syrup could replicate the sweetness and texture that a small overripe banana would provide. Then again, I haven’t tried it, so if I do, I’ll let you know how it goes.

  5. Diane Scrivener says:

    For the coffee “granules”… do you mean the crystals or the powdery kind?

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