What can I use instead of honey as the sweetener?

You can use maple syrup, brown sugar or cane sugar.

What if I’m allergic to peanuts?

You can make this recipe with any nut or seed butter. Try almond butter, cashew butter, sunflower seed butter and replace the peanut butter powder with any protein powder.

How should I store this dish?

You can store individual portions in airtight containers in the fridge for up to five days. Alternatively, you can wrap each portion tightly in plastic wrap and store in the freezer up to 6 months. Sometimes, I simply cover the baking dish in plastic wrap and leave it on the counter and the whole thing gets inhaled within 24 hours.

How can I make this vegan?

You can make a flax egg by whisking together 2 tablespoons ground flaxseed and 5 tablespoons warm water (let sit 5 minutes before adding to the wet ingredients). Replace the honey with pure maple syrup and use a plant-based milk alternative like unsweetened almond milk or oat milk.

Peanut Butter Baked Oatmeal

Name: Peanut Butter Baked Oatmeal
Prep time: 5 min
Cook time: PT-492050H23M56S
Total time: PT-492050H23M56S
Cuisine: American
Ingredients: 2 ¼ cup rolled oats; ½ cup peanut butter powder; 1 teaspoon ground cinnamon; 1 teaspoon baking powder; ½ teaspoon salt; 1 ¾ cup milk of choice (see notes for thoughts); 2 eggs, whisked; ½ cup honey; 1/3 cup natural peanut butter; 2 teaspoons vanilla extract; 1/4 cup peanuts, roughly chopped; ½ cup mini chocolate chips

Description

This simple baked oatmeal is soft and peanut butter-y, studded with chopped peanuts and mini chocolate chips. It’s a make-ahead meal that will have you looking forward to breakfast every day!

Ingredients

Units Scale

2 1/4 cup rolled oats
1/2 cup peanut butter powder
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cup milk of choice (see notes for thoughts)
2 eggs, whisked
1/2 cup honey
1/3 cup natural peanut butter
2 teaspoons vanilla extract
1/4 cup peanuts, roughly chopped
1/2 cup mini chocolate chips

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Instructions

Preheat oven to 375 degrees. Spray a 8×8 inch baking dish with nonstick cooking spray.

In a large bowl, stir together the dry ingredients: rolled oats, powdered peanut butter, cinnamon, baking powder and salt.

In a medium bowl or large liquid measuring cup whisk together the milk, eggs, honey, peanut butter and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the peanuts and chocolate chips, reserving a few to sprinkle on top.

Pour the oatmeal mixture into the prepared baking dish and bake for 30-33 minutes, until it is set and slightly golden brown on top. Let stand for 5-10 minutes before slicing.

Serve up pieces as is or topped with Greek yogurt, a drizzle of peanut butter, extra chocolate chips and fresh berries or banana!

Notes

I like to use a high protein milk choice like cow’s milk, soy milk or pea mik.

Reference blog post above for variation ideas, simple substitutions and answers to frequently asked questions.

Nutrition information is an estimate and may vary slightly based on brands used.

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Nutrition

Serving Size: 1 square
Calories: 320
Sugar: 14.7 g
Sodium: 261.1 mg
Fat: 12.7 g
Carbohydrates: 38.5 g
Protein: 16.3 g
Cholesterol: 41.3 mg