Baked Peanut Butter Cup Oatmeal

Baked Oatmeal that will easily feed the whole family all at once. This delicious casserole is not only quick and convenient, but healthy too. You will be off to a great start!

Baked Peanut Butter Cup Oatmeal

Hey there! I hope you’re enjoying the last day of the long holiday weekend today. We have had the most wonderful weather so far. And by wonderful I mean hot, humid and sunny.

On Saturday, we braved the MN State Fair and tried everything on a stick you can possibly imagine. You’d think that since I am into everything baked and sweet, my favorite thing to eat at the fair would be a yummy treat, but it ain’t so. The one thing I look forward to the most are the pork chops on a stick. I am fully aware how that must sound, especially coming from me, but they simply can’t be beat. The smell of the chops grilling away, the special seasoning, and the way that they’re always cooked to perfection… it’s a carnivore’s dream, really.

Baked Peanut Butter Cup Oatmeal

So let’s move on to the complete opposite. Healthy breakfasts.

Oatmeal, peanut butter and chocolate (I promise this is good for you). The three main ingredients that make this breakfast bake something that your family will request over and over again. Because it secretly feels like you’re eating dessert first thing in the morning. And who doesn’t love that feeling?

Baked Peanut Butter Cup Oatmeal

I made this recipe for the first time when my mom and sister came to visit us for a couple of weeks recently. When this came out of the oven, both of them (and us, of course) were anxious to dig in and enjoy breakfast together. My mom pointed out that it looked like I had just baked a cake for breakfast, which apparently is the best thing ever. I seriously couldn’t snap the pictures fast enough!

Baked Peanut Butter Cup Oatmeal

If I could use only one word to describe this creation, it would be satisfaction. I felt full (the good kind) and totally ready to face the day. I could also tell that my serving would totally hold me over until lunchtime, which almost never happens.

This breakfast casserole has such a strong grip on my heart, I never want it to let go.

Baked Peanut Butter Cup Oatmeal

I have no more words. Except for…. Pretty sure I know what we’ll be munching on the rest of the day. I don’t care that this is breakfast food, I want it all day long.

Baked Peanut Butter Cup Oatmeal

Hope you enjoy! Happy Labor Day, everyone!

Baked Peanut Butter Cup Oatmeal
Serves 6
Peanut Butter Cup Oatmeal - it's true. Enjoy your favorite snack for breakfast in a fast and healthy way. YUM!
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Ingredients
  1. 2 cups old-fashioned oats
  2. 1/3 cup light brown sugar
  3. 1/4 cup unsweetened cocoa powder
  4. 1 teaspoon baking powder
  5. 2 teaspoon ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon salt
  8. 2 cups milk
  9. 1 large egg
  10. 1 teaspoon pure vanilla extract
  11. 1/3 cup creamy peanut butter, more for drizzling
  12. 3 tablespoons coconut oil, melted
  13. 1/2 cup semisweet chocolate chips, optional
Instructions
  1. Preheat oven to 350 degrees F. Spray an 8-x-8 inch baking pan with nonstick spray.
  2. 1. In a large bowl, combine oats, brown sugar, cocoa powder, baking powder, cinnamon, nutmeg, and salt.
  3. 2. In another bowl, whisk together milk, egg, and vanilla. Pour wet ingredients into the dry and stir until fully combined. Stir in creamy peanut butter and melted coconut oil, mixing until fully incorporated as well. Fold in chocolate chips, if using.
  4. 3. Transfer mixture to the prepared baking pan, place in the oven and bake for 25 minutes remove from the oven. Let cool for 5 minutes before cutting into serving sizes (drizzle with warmed peanut butter before cutting, optional).
Adapted from lovegrowswild.com
Adapted from lovegrowswild.com
Deliciously Yum! http://deliciouslyyum.com/

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Comments

  1. I love the idea of these and I made them last night, the flavors are good but the texture is off for my tastes, they are way too mushy for me, They hold together well but are too spongy if I make them again I think I would experiment with adding a 1/2 cup less milk or perhaps adding flour? I’m not sure, but thank you for sharing!

  2. I’m super interested in making this recipe despite being a non-vegan, so my question is, could i substitute butter for the coconut oil? coconut oil just isn’t my thing and it’s a bit out of my price-range as a student. If not, what would you suggest to sub the coconut oil with?

  3. This came out perfectly! We ate it for breakfast and then for dessert! We liked that it was a bit gooey in the center. It also reheated beautifully with a little almond milk the next day. I didn’t have quite enough PB on hand so I used half PB, half almond butter, I didn’t have any nutmeg, and I used almond milk. We also added sliced bananas to the serving bowls 🙂

  4. I just made this and after 25 minutes in the oven it’s still liquid in the middle. Normal or wrong?

  5. Do you use natural peanut butter

  6. On your main page, you say that this is a vegan recipe, yet it uses egg and milk. Vegetarian, yes… Vegan, no.

  7. How many calories?

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