If you’ve yet to experience the magic of whipped coffee—also known as Dalgona coffee—you’ve gotta get on that. But if you’re not a coffee person, no problem. Emily Chen, the creator of the popular Instagram account @healthifulbytes, applied the technique to chocolate peanut butter oatmeal recipe instead.
Chen shared a video of her Dalgona-inspired chocolate peanut butter oatmeal recipe on Instagram, and it’s outrageous in the best way. On top of the oats is a layer of fluffy chocolate, followed by a layer of fluffy peanut butter. Breakfast for dessert? Sure sounds like it.
“I love starting my days with a cozy bowl of oatmeal—especially now, since oats can last a long time in the pantry,” she says. “I came across the Dalgona trend a few weeks ago and fell in love with the homestay cafe drink remix. I don’t drink coffee, but I knew I wanted to recreate the whipped and marble-like feel of the Dalgona coffee, so I turned to my best friends—chocolate and peanut butter—which have never failed me. It tastes like a whipped Reese’s peanut butter cup.”
Making a bowl of whipped chocolate peanut butter oatmeal is simple. You make your oats following a typical recipe, then whip up—literally!—your chocolate layer, followed by your peanut butter layer. You don’t need any complicated ingredients. Just oats, chocolate protein powder, peanut butter, Greek yogurt, cinnamon, and your milk of choice.
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Whipped chocolate peanut butter oatmeal
For the oats:
1/2 cup oats
1 cup water or milk of your choice
1/2 scoop chocolate protein powder
2 tablespoons Greek yogurt
Peanut butter fluff:
1/2 tablespoon peanut butter
1.5 tablespoons Greek yogurt
1. Cook the oatmeal in water or the milk of your choice for 1 minute, 30 seconds.
2. Make the chocolate fluff by whipping together 1/2 scoop chocolate protein powder with 2 tablespoons Greek yogurt. You can add a little milk to thin it out to your desired texture.
3. Make the peanut butter fluff by whipping together 1/2 tablespoon peanut butter with 1.5 tablespoons Greek yogurt and a sprinkle of cinnamon.
Next, make these tahini overnight oats:
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