Peanut Butter and Chocolate Steel-Cut Oatmeal

It’s a lot easier to get out of bed in the morning when breakfast is this peanut butter and chocolate oatmeal from Autumn Calabrese’s FIXATE cookbook. Autumn combined hearty steel-cut oats with all-natural peanut butter and Chocolate Vegan Shakeology for a protein boost, but she didn’t stop there! This energizing breakfast gets even more tantalizing flavor from cinnamon and fresh berries. This is 258 calories worth waking up for!

Total Time: 40 min. Prep Time: 10 min. Cooking Time: 30 min. Yield: 4 servings, about ½ cup each

Portion Fix containers:

1/2R

1P

1Y

Ingredients: 4 cups water ¼ tsp. sea salt (or Himalayan salt) 1 cup dry steel-cut oats, gluten-free 1½ scoops Chocolate Vegan Shakeology 4 tsp. all-natural peanut butter ¼ tsp. ground cinnamon 8 Tbsp. fresh mixed berries

Preparation: 1. Bring water and salt to a boil in medium saucepan over medium-high heat. 2. Add oats; mix well. Reduce heat to low. Gently boil, stirring occasionally, for 20 to 30 minutes, or until thick and soft. Remove from heat. 3. Add Shakeology and peanut butter; mix well. 4. Top evenly with cinnamon and berries to serve.

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