I had played with a recipe for a lower fat chocolate chip peanut butter dip – to be used with apple wedges . Well the dip turned out but was a bit gritty, even after sitting overnight in the refrigerator. I decided to try it in oats for breakfast, it worked wonderfully. The gritty was due to the peanut flour, lesson learned. On the other hand we will be having great breakfasts for a couple of days!
Chocolate Chip Peanut Butter and Raisin Oats
- 1 batch Chocolate Chip Peanut Butter Dip
- 2 cups unsweetened coconut milk
- 1 cup old-fashioned oats
- ¼ cup raisins
- 2 Tbsp pure maple syrup
- 1 tsp ground cinnamon
Add the oats, milk, raisins, maple syrup and cinnamon to a medium saucepan. Bring to a boil over high, turn to medium-low and cook for 5 minutes, stirring often. Take off the heat and stir in ¼ cup dip till melted. Divide between bowls and top with a bit more, as desired.
Serves 2 large bowls (with plenty of dip left for more breakfasts!)
Chocolate Chip Peanut Butter Dip
- 1 cup peanut flour (unsweetened with nothing added)
- 1 cup unsweetened coconut milk
- ¼ cup natural peanut butter, smooth or chunky
- 3 Tbsp pure maple syrup
- ¼ cup semi-sweet or dark chocolate chips
Whisk the flour, milk, peanut butter and maple syrup till smooth, add in the chocolate chips. Cover and let sit overnight in the refrigerator, stir well before using.