Peanut butter cookie cereal with chocolate milk

Much as I’d like to believe otherwise, this cereal is ridiculous.

Why would anyone want to eat a bowlful of peanut butter cookies with chocolate milk for breakfast?

And I counter with the irresistible WHY NOT?

I like to think that over the course of my short blogging career, I have become a queen of Bad Ideas, creating devilishly unhealthy delicious desserts that seem like the product of a five-year-old’s sugar-addled imagination. Those good ol’ cookie dough pancakes. These pancakes, which are somehow even more ridiculous. A “breakfast” pastry stuffed with pudding and chocolate chips. What about a tiered brownie layer cake stuffed with cookie dough? Why not? Butterscotch tart with meringue topping...plus a chocolate chip cookie crust? Who says I can’t?

This recipe may become the next installment in the Bad Idea saga. 

Just look at those nuggets of ill-advised baking.

This recipe consists of relatively healthy peanut butter oatmeal cookies...eaten in a bowl, with milk, like cereal. Cookie crisp, basically, but without the cardboard flavor. Plus HOMEMADE CHOCOLATE MILK, which is waaaaay too easy.

Way too easy to drink too much of, more like.

The resulting breakfast is a glorious one, with the perfect amount of peanut butter-and-chocolate flavor. I imagine one might be tempted to just sprinkle a few cookies on a bowl of plain cheerios to minimize the sugar, but that’s not nearly as fun as eating a bowl of glorified homemade cocoa puffs, eh?

The cookies do take a while to roll out by hand, but put on some music (some Adele, maybe?) and you’ll be fine. That’s what I do. I’ve been known to get a little carried away with my karaoke performances in the kitchen.

But I digress. Here’s the recipe.

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Peanut butter cookie cereal with chocolate milk

Adapted from Imma Eat That

Ingredients

120 grams • rolled oats, ground into a flour • 1 1/2 cups

128 grams • peanut butter • 1/2 cup

80 grams • agave nectar • 1/4 cup

84 grams • banana, mashed • 1/4 cup plus 2 tablespoons

4 grams • vanilla extract • 1 teaspoon

4 grams • baking powder • 1 teaspoon

Nondairy milk

Chocolate syrup, to taste

Directions

Preheat oven to 350 degrees F. In a medium bowl, combine oat flour, peanut butter, agave, banana, vanilla, and baking powder until a dough forms. Roll into marble-sized balls and place on a baking sheet lined with parchment. You will get over 50 balls in total.

Bake for 10 minutes. Let cool completely on baking sheet before eating. Serve with chocolate milk—I made some homemade chocolate milk by combining milk and homemade chocolate syrup, but any kind of chocolate milk (or plain milk) will be just as delicious.

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That's a reasonably-sized portion, no?

For more oatmeal recipes, click the following links.

Raspberry baked oatmeal. Sub in your favorite berry for a variation.

Leftover pumpkin pie baked oatmeal. Particularly relevant this time of year.

Oatmeal peanut butter chocolate chip scones. Like the ones at your favorite coffee shop.

Vanilla overnight oats with strawberry rhubarb chia jam and peanut butter quinoa granola. The title may be a mouthful, but that is one delicious breakfast bowl right there.