Chocolate and peanut butter just go together. Who says they can’t be a part of a healthy and balanced breakfast? I figured this classic combo would be a nice way to ease out of summer into fall. This recipe is so easy to prepare the night before a busy work day. You can throw it together in a pinch and let it sit in the fridge overnight to have waiting for you in the morning!
Nutrition:
Peanut butter: These legumes boast biotin, our skin and hair vitamin which plays several essential co-enzymatic roles including metabolizing our food into energy. Additionally they are rich in monounsaturated fats, a healthy fat that our hearts love.
Cinnamon: Cinnamon is a miracle spice in my kitchen arsenal. It pairs perfectly with carbohydrates because of its ability to blunt the glycemic response- the rate at which food is broken down into glucose and released into the bloodstream. Result: steady and sustained energy without the highs and lows.
Cacao: Cacao is the unprocessed form of cocoa. Known for its antioxidant rich properties, it is a potent scavenger of damaging free radicals. One of those antioxidants is resveratrol, which is linked to longevity. Cacao has been shown to help reduce blood pressure through theobromine, which causes blood vessels to relax and widen.
- 1/2 cup rolled oats
- 1/2 tbsp chia seeds
- 1 tbsp cacao
- 4 tbsp almond milk
- 1-2 tbsp maple syrup
- 1/2 banana, slices
- 1 tbsp peanut butter
- Cinnamon
- In a medium bowl, mix you oats, chia seeds, cacao, milk, and maple syrup. Allow it to sit in the fridge over night.
- In the morning, top with sliced banana, peanut butter and cinnamon.