Chunky Monkey Scrambled Oats Breakfast Bowl

Partake Members Only - Early Exclusive Release

I grew up loving the peanut butter and banana combo—the creamy, nutty sweetness just hits that perfect comfort-food spot. So when I started playing with this Chunky Monkey Scrambled Oats Bowl, I knew I was onto something special. Not only does it check all those nostalgic flavor boxes, but it’s packed with 22 grams of protein and gives you a crunchy, satisfying breakfast that feels exciting and new. It’s perfect for those mornings when you’re tired of your usual routine and need something that sparks a little joy in the kitchen.

Why You'll Love It

• Peanut Butter Goodness – Powdered peanut butter combines with creamy Greek yogurt for a luscious, protein-packed base.

• Banana Pancake Crumble – A warm, cinnamon-spiced crumble with soft banana bits and golden, crispy edges adds both texture and sweetness.

• Perfect Balance – This bowl brings together carbs, protein, and healthy fats for a breakfast that keeps you full and satisfied.

Why Breakfast Boredom Can Wreck Your Weight Loss Goals

If you’re dreading your meals, your weight-loss plan is going to be hard to stick to. You’ll stray from your planned meals the way you might stray from a spouse who never buys you flowers anymore. That's why this idea of scrambled oats really struck me—it was so different from my usual breakfasts that it felt like a fun little experiment. It tickled the novelty part of my brain, and once I added it to my meal plan for the week, I was genuinely excited to make it. Suddenly, I was looking forward to breakfast again, and that excitement kept me consistent. Sometimes, a little creative spark can be just what you need to stick with your goals.  

How to Make It

Step 1: Mix the Peanut Butter Yogurt

In a bowl, combine:

• 2 tbsp powdered peanut butter

• 2 tbsp lite pancake syrup

• 1 tsp cinnamon

• A pinch of kosher salt

For added flavor, include:

• 1/4 tsp vanilla extract (optional)

• 2 drops almond extract (optional)

Slowly add a few drops of water until you can stir it into a thick, smooth consistency. Fold in 6 oz of plain nonfat Greek yogurt, stirring until everything is fully mixed. Divide the yogurt mixture between two bowls and set aside.

Step 2: Make the Scrambled Oats

Preheat a nonstick pan over medium heat for at least 3 minutes.

In a mixing bowl, mash 1 small banana (about 100 g). Add 1 egg and beat until smooth with no streaks. Stir in:

• 2 tbsp plain nonfat Greek yogurt

• 1/2 cup rolled oats

• 1 tbsp all-purpose flour (or whole wheat/oat flour)

• 1 tsp cinnamon

• A pinch of kosher salt

• 1/2 tsp vanilla extract (optional)

Add 1 tsp butter to your preheated pan. Once melted, spread the batter onto the pan in an even layer. Let it cook for 1-2 minutes without stirring, then break it apart with your spatula like you’re scrambling eggs. Continue cooking until no wet spots remain and the oats are browned to your liking.

Step 3: Assemble the Bowl

Spoon the scrambled oats over the yogurt mixture in each bowl. I personally top it with:

• 1 tsp chopped almonds per bowl

• 1/2 tbsp peanut butter per bowl

But you can really top it with anything you like. Dig in and enjoy that dreamy peanut-butter-banana goodness!

Pro Tips

• Boost the Protein: If you prefer a higher-protein breakfast, stir some vanilla or cinnamon crunch protein powder into the yogurt mixture.

• Customize the Toppings: Try adding a sprinkle of chocolate chips, some shredded coconut, flakey sea salt, a drizzle of honey, or even a few cacao nibs for extra flair.

Common Mistakes to Avoid

Even with a simple recipe like this, there are a couple of sneaky mistakes that can throw things off. Here’s what to watch out for:

• Pan Temperature Problems: If your pan isn’t hot enough, the oat mixture will just steam and turn gummy instead of forming those golden, crispy bits. Let your pan heat for a solid 3 minutes before adding the butter.

• Overcrowding the Pan: Spreading the batter too thick can make it harder for those nice browned edges to develop. A thinner layer = better texture.

• Undercooking the Oats: Don’t be afraid to cook the oats a little longer than you’d expect. The mixture should lose all its wet spots before you take it off the heat — that's what gives you those delightful pancake-like crumbles.

How Else Can I Support My Weight Loss Goal?

I’m very glad you asked. My name is Megan Gaul. I’m an online wellness coach specializing in weight-loss and food freedom. My 100-lb weight loss journey, which began in 2018 here in Staten Island, New York (I’ve been maintaining my healthy weight range since then), was the catalyst I needed to start my coaching career in 2021. I have a number of resources that can help you:

• Book your free Journey-Day-1 coaching call

• Attend live Meal Planning classes every week, taught by yours-truly (join free here)

• Enroll in your 1-1 coaching program to get out of your negative cycle and actually lose weight for good

• Follow my instagram for more recipes and strategies, and all about Messy Life after Losing 100 lbs (find me at @partake_foodie )

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Chunky Monkey Scrambled Oats Breakfast Bowl - Partake Members Only, Early Exclusive Release

Yield: 2

Author: Megan Gaul from Partake Meal Planning

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

A beautiful peanut-buttery yogurt bowl topped with a wholesome banana-cinnamon-pancake crumble (with some satisfying crunch too!) This fabulous breakfast hits all your nostalgic peanut butter and banana notes, packs 22 grams of protein, and is a great way to shake up your breakfast routine (especially if you're in a rut with your weight-loss). Enjoy!

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Ingredients

For the Yogurt Bowl

• 2 tbsp (16 g) powdered peanut butter
• 2 tbsp (15 g) lite pancake syrup
• 1/4 tsp vanilla extract - optional
• 2 drops almond extract - optional
• 1 tsp ground cinnamon
• 1 pinch kosher salt
• 6 oz plain nonfat greek yogurt

For the Scrambled Oats

• 1 smallish banana (100 g)
• 1 egg
• 1/2 tsp vanilla extract (optional)
• 2 tbsp (20 g) plain nonfat greek yogurt
• 1/2 cup (40 g) rolled oats
• 1 tbsp (12 g) all-purpose flour (whole wheat flour or oat flour also work)
• 1 tsp ground cinnamon
• 1 pinch kosher salt
• 1 tsp (4 g) butter)

To Finish

• Chopped almonds - I like around 1 tsp, or 4 g, per bowl
• Peanut butter - I like around 1/2 tbsp, or 8 g, per bowl

Instructions

To Make the Peanut Butter Yogurt

1. Combine the powdered peanut butter, the syrup, the cinnamon, and the salt. Add the extracts if you have them. Sprinkle in a little bit of water til you can mix it into a thick but even consistency. Add the yogurt, and fold together until everything is evenly mixed. Divide into your 2 breakfast bowls, and set aside.

To Make the Scrambled Oats and Assemble the Bowl

1. Preheat your nonstick pan on medium. Let it heat up for at least 3 minutes.
2. Mash the banana well with a fork. Add the egg into the same bowl with the banana, break the yolk, and start to beat it. Once it's beaten with no streaks, mix the banana and egg together until evenly combined.
3. Add the yogurt, oats, flour, cinnamon, salt, and vanilla. Mix until your batter is formed.
4. Add butter to the hot pan. Let it melt and gently spread it around. Dollop the batter onto the pan in one large scoop, then use a flat spatula to gently spread the batter into an even thin layer (see pictures in article above).
5. Allow the oat batter to brown and cook a little bit without moving it (around 1-2 minutes). Then, use the spatula to break it apart and start to scramble it. You can think of it like scrambling eggs, or even breaking apart ground beef.
6. Keep cooking until no wet spots remain. Once it's fully done (and cooked/browned to your liking), divide over the yogurt bowls. Add the chopped almonds and peanut butter to each bowl. Dig in and enjoy!

Notes

If you like your breakfasts to have around 30 g of protein, you can add some of your favorite protein powder to the yogurt bowl. I would recommend a vanilla or cinnamon flavor.

Nutrition Facts

Calories

363

Fat

13 g

Sat. Fat

3.1 g

Carbs

41.2 g

Fiber

6.4 g

Net carbs

34.8 g

Sugar

14.7 g

Protein

22.5 g

Sodium

204.4 mg

Cholesterol

106.3 mg

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.