Dark Chocolate Peanut Butter Cup Breakfast Smoothie (High-Fiber & Protein)

My goal in creating healthy breakfast recipes is to really get an awesome punch on the flavor, while keeping as many nutritional ingredients as possible. I also want a healthy mix of protein and whole grain carbs so that I feel full until lunch time—and this dark chocolate peanut butter cup breakfast smoothie recipe is perfect for that. You get 9 grams of fiber and 11 grams of protein in one little smoothie!

It basically tastes like a dark chocolate Reese’s Peanut Butter Cup or one of those nice Justin’s brand peanut butter cups. If you’ve ever tried those, they are really delicious and satisfying, and so is this breakfast smoothie. It’s a dark chocolate peanut butter cup breakfast smoothie, but without the added sugar of candy. It has a lot of fiber from the whole grain oats and the banana, an antioxidant kick from the dark chocolate cocoa powder, and a protein hit with the PB2 powder.

Which Blender should I use?

I like to make this recipe in a Magic Bullet (affiliate) or one of the small Ninja blenders because I like to make it in single servings, but you can certainly use any blender you want. If your blender is large, you may have to double or triple the recipe for adequate blending.

The Secret is the almost-black Banana

First, we’re going to take a banana. Now, you will see in the video that this banana is almost black. Ask any employee of a smoothie shop and they will tell you they use bananas that are so ripe, they are almost liquid. This means they have more natural sugars. So we’re going to take a very ripe banana, peel it, break it apart and throw it into the blender.

What you need to know about the Oats

Next, we’re going to add a quarter cup of rolled oats. Here’s what you need to know about the oats in this recipe: The oats will create a blended oat texture in the final smoothie. It adds a really great nutritional punch because of the complex carbohydrates, so you stay full longer.

However, some people don’t like the oat texture. If that’s going to be you, just leave that out. If you’re game to try it, add the quarter cup of rolled oats for that extra nutritional hit.

The Mix

Next, add two tablespoons of your favorite protein powder. For me, I want this to taste like peanut butter, so I’m going to use a PB2 powder. You can use another nut butter powder as well. Or, substitute a favorite protein powder; this smoothie will just be lacking the peanut butter flavor if you do that.

Then, add the cocoa. I love the dark chocolate cocoa powder from Hershey’s if I can find it. It’s not always available at my grocery store, but if you can find it, I definitely recommend it. Half a teaspoon is perfect. You get antioxidants from the cocoa. Regular cocoa still gives you that antioxidant hit, and it tastes great also.

Finally, we’re going to fill the mini blender (aff) up to the max line with unsweetened original flavored almond milk (or use any milk substitute that you like).

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The 5-Minute Rule

Before we blend, if you’re using the oats, it’s nice to let this recipe sit for 5 minutes. This allows the oats to have some time to absorb some of the liquid and they turn out a little less “oaty” when you blend them up.

If you’re not using oats, you can blend immediately for about a minute until the smoothie is smooth and creamy.

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How to Serve

I like to serve this smoothie with a wide smoothie straw if you can find those. If you create your smoothie with the oats and you just feel that it’s too oat-y for you to drink through a straw, you can certainly eat it like a cereal or you can even microwave it. I prefer it cold, just like a smoothie.

This smoothie is healthy, it makes me feel full until lunch, and it makes me think that I’m having dessert for breakfast. What more can I ask for in a breakfast recipe?

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Step-by-Step Instructions

1. Prep the Base: Peel your ripe banana, break it apart, and toss it into a small blender (I love using my Magic Bullet or Ninja for single servings).
2. Add the Dry Goods: Add your rolled oats, protein powder, and cocoa powder. Even regular cocoa works great for an antioxidant kick, but dark chocolate gives it that “dessert” richness.
3. The Fill Line: Pour your almond milk in until it hits the “max fill” line of your blender cup, about 3/4 cup.
4. The 5-Minute Trick (Crucial!): If you are using oats, let the mixture sit for 5 minutes before blending. This allows the oats to absorb some liquid, which results in a much smoother, less “grainy” texture once blended.
5. Blend: If you skipped the oats, blend immediately. If you used them, blend for about 60 seconds until creamy and smooth.

My Serving Suggestions

• The Straw: This is best served with a wide “smoothie straw.”
• The Bowl Option: If you find the oat texture is too thick for a straw, don’t throw it out! You can eat it with a spoon like a cold cereal, or even microwave it for a hot chocolate oatmeal treat.
• Proportions: I make this as a single serving, but if you have a large countertop blender, feel free to double or triple this for the whole family.

Check out my meal prep egg bake and meal prep anti-inflammatory oats recipes!

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