What’s not to love about chocolate and peanut butter, especially when both are high in MUFAs? As a bonus, the oats provide resistant starch.
Heat peanut butter, milk, and chocolate chips in a saucepan over low heat 3 minutes or until chips melt.
Stir in oats. Remove from heat.
With a spoon, small ice cream scoop, or melon baller, drop 8 ball-shaped portions on a wax paper−lined baking sheet. Let set in fridge 10 minutes.