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Peanut Butter Cheesecake Protein Oatmeal - A Creamy, Satisfying Breakfast

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1/2 cup old-fashioned rolled oats
  • 3/4 cup milk of choice (dairy or unsweetened almond, soy, or oat milk)
  • 1/2 cup water
  • 1 scoop vanilla or unflavored whey or plant-based protein powder (about 25–30 g)
  • 1/4 cup plain Greek yogurt (2% or 0%)
  • 1 tablespoon natural peanut butter (smooth or crunchy)
  • 1–2 teaspoons maple syrup or honey, to taste
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional toppings: sliced banana, crushed peanuts, cinnamon, mini chocolate chips, chia seeds, or a drizzle of extra peanut butter

Method
 

  1. Warm the base: In a small saucepan, combine oats, milk, water, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally.
  2. Cook the oats: Reduce heat to medium-low and cook for 3–5 minutes until the oats thicken and are soft but not mushy. Stir to prevent sticking.
  3. Add peanut butter: Stir in the peanut butter until fully melted and the oats look glossy and creamy.
  4. Mix in protein: Remove the pan from heat. Sprinkle in the protein powder gradually, whisking or stirring well to avoid clumps. Add a splash of milk if it gets too thick.
  5. Create the cheesecake vibe: Stir in Greek yogurt and vanilla. Taste and sweeten with maple syrup or honey as needed.
  6. Finish and serve: Spoon into a bowl and top with your favorite add-ons. Enjoy warm.