Start your day with this Chocolate Peanut Butter Baked Oatmeal – easy to put together ahead of time, healthy, flavorful and filling. Try it once and I can almost guarantee it’ll become a weekly meal prep solution!
Does anybody else feel like every morning is a chaotic race against the clock? I know it is for my family – by the time I get my morning workout in, shower, get McKinley ready and attempt to look somewhat put-together myself, time for breakfast seems to be minimal. (And to those of you with kids – doesn’t it seem like every time you’re about to walk out the door, they make a “stinky diaper?!” ….TMI?? Yeah, probably.) Anyway……..
No matter how busy the morning is, I’m not one to skip breakfast – I truly believe it is the most important (and most delicious!) meal of the day. A couple of my favorites are these Healthy Double Chocolate Zucchini Muffins, protein-packed Cottage Cheese Pancakes, fruit and yogurt smoothies, and Sausage and Sweet Potato Hash. But recently I came across a baked oatmeal recipe and was intrigued by it.
I tried a couple different recipes then decided to “healthify” (pretty sure that’s not a word), and bring some fun flavors into the picture. I mean, who can say no to chocolate and peanut butter?! Baked Oatmeal is like a cross between regular oatmeal and bread pudding – such a treat! Whether you eat it right out of the oven or refrigerate and heat up a square each day, it’s soooo delish!
Chocolate Peanut Butter Baked Oatmeal
Start your day with this Chocolate Peanut Butter Oatmeal - easy to put together ahead of time, healthy, flavorful and filling!
-1/4 c mashed banana
-1/2 c creamy peanut butter
-1/4 c maple syrup
-1 tsp vanilla
-1 1/2 c milk
-1 tsp baking powder
-2 1/2 c old fashioned oats
-1/4 c + 2 Tbsp mini chocolate chips, divided
-1/4 c ground flax seed, optional
1. Preheat the oven to 350F.
2. In a large bowl, stir together the banana, peanut butter and eggs.
3. Once combined, add the maple syrup, vanilla and milk.
4. Next, stir in the baking powder, oats, and 1/4 c mini chocolate chips. If you’d like to add flax seed, add it now.
5. Pour into a greased 9×9 inch pan and sprinkle the remaining 2 Tbsp mini chocolate chips on top.
6. Bake for 25 minutes or until the center is just set. (A little wiggle is still fine)
7. If desired, melt a couple tablespoons of peanut butter in the microwave and drizzle on top.
8. Either enjoy warm, or cool, cut into bars and enjoy throughout the week!
9. Store refrigerated for up to 5 days.
Recipe Notes & Substitutions
Banana: If you don’t have any bananas in the house, use applesauce instead.
Milk: Any kind of milk should work for this (skim, 2%, almond, coconut, etc)
Peanut Butter: I’ve also tried this recipe with powdered peanut butter (PB2) and really liked it – it still has great peanut butter flavor but with fewer calories and fat. If you decide to go this route, simply increase the milk to 1 3/4 c.
Chocolate Chips: You can also use regular chocolate chips (instead of mini). I like mini because you get a little bit with every bite!
Maple Syrup: If you don’t have any maple syrup, you can use honey or agave nectar instead.
Added to Weekend Potluck.