It’s just a few short weeks until we start back up to school in the Pacific North West and that means getting back to routine and getting back into the hustle and bustle of the busy school year. I don’t know about you, but as a mom of two teen girls, it’s harder and harder to get anyone in the house to sit down for a good breakfast before they run out the door to catch the bus.
That’s why I am prepared this year with an arsenal of easy grab and go breakfasts that I know the girls will love and still provide them with all the fiber and protein they need to get a good start to their day!
One of my favorite recipes and also one of the easiest is a rich breakfast fudge. Yes… I said FUDGE!
Who wouldn’t want to eat fudge for breakfast? But this isn’t an ordinary fudge. It’s packed full of oats and topped with peanut butter for a super fiber and protein punch!
Protein-Packed Peanut Butter Breakfast Fudge
Peanut Butter Breakfast Fudge
A healthier protein-packed breakfast fudge to grab and go!
- Prep Time: 10
- Total Time: 30
- Yield: 36 1x
- 1/2 Cup Coconut Oil
- 1/2 Cup Honey
- 1/2 Cup Cocoa Powder
- 1/3 Cup Shredded Coconut
- 1/2 Cup Quick Cooking Oats
- 1/2 Cup Peanut Butter
- Place coconut oil in large bowl and microwave approximately 40 seconds or until oil is in liquid form.
- Whisk in gently the honey, cocoa powder and shredded coconut until smooth.
- Stir in quick cooking oats.
- Spoon into mini muffin tin.
- Add a dollop (approximately 1/2 tsp) onto each fudge bite and press down into center.
- Place muffin tin in freezer for 20 minutes or until fudge is set.
- Remove from tin and serve.
- Store leftovers in freezer to grab and go!
- Serving Size: 18
- Calories: 144
- Sugar: 9
- Sodium: 40
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 13
- Protein: 3
- Cholesterol: 0
I love cooking with oats because they are so versatile and can be used in so many creative ways and the flavor always seems to compliment my recipes nicely. They are rich in dietary fiber and can help reduce cholesterol too!
For this recipe, I opted to use Bob’s Red Mill Quick Cooking Oats ( I love Bob’s Red Mill for a consistent quality kiln roasted flavor), however, because oats are so versatile, you can opt for their 100% Gluten-Free variety, Rolled Oats or even Steel Cut Oats for a chewier texture in this recipe!
Making these little grab-and-go gems couldn’t be easier. Simply, melt your coconut oil in the microwave for approximately 30 seconds until it is in liquid form. Stir in honey, cocoa powder and coconut shreds until smooth.
Add in Bob’s Red Mill Oats and stir.
Spoon into mini muffin tin.
Add a dollop of peanut butter on top of each fudge bite.
Freeze for 20 minutes until firm, remove and serve!
Seriously, the kids will LOVE grabbing these little chocolatey, coconutty, oatmeal, peanut butter goodness breakfast bites! (That’s if I don’t eat them all first!)
Store in the freezer to keep nice and firm, place in a muffin liner to grab and go in the morning!
Get your Bob’s Red Mill Coupon and get started making your own sweet eats for breakfast!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.