Peanut Butter Chocolate Baked Oatmeal

Adapted only just very slightly from Lauren Kelly, Nutritionist

This baked oatmeal is like a giant oatmeal cookie laced with peanut butter and chocolate. What could be better, or more comforting, for breakfast?

My friend Lauren Kelly and I (and about a zillion other people) share a mutual love. We’re both head-over-heels in love with anything peanut butter and chocolate. So when I saw her post this recipe, I just HAD to make it. I woke up this morning hungry and decided that THIS was the time to try Lauren’s amazing baked oatmeal. I stirred up the oatmeal and popped it in the oven to bake, then went in the living room to do a little yoga. Before I even finished my yoga session, the oatmeal was done. The smell of it was intoxicating!

I went back into the living room to finish up my yoga, then eagerly ran into the kitchen to try a slice of this giant cookie. I meant to photograph the first slice, but found myself too eager to eat so it was the 2nd slice that made it into the photos.

Peanut Butter Chocolate Baked Oatmeal

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: About 6 servings 1x

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Ingredients

Scale 1x2x3x

• 2 cups old fashioned oats
• 1/4 cup ground flax
• 1/2 cup peanut butter
• 1/2 cup milk, I used unsweetened Coconut Almond Milk
• 1 teaspoon baking powder
• 1 teaspoon real vanilla extract
• 1/2 teaspoon salt
• 1 very ripe banana, mashed
• 1/2 teaspoon cinnamon
• 1/4 cup real maple syrup
• 1/4 cup (or more) dark chocolate chips

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Instructions

1. Preheat oven to 350 F. Spray a pie pan with cooking spray.
2. In a medium mixing bowl, mix together all ingredients except the chocolate chips until well mixed. Then stir in the chocolate chips.
3. Pour the oatmeal mixture into the prepared pan and use a spatula to spread it smooth & flat.
4. Bake at 350 F. for 30 minutes. Remove from oven and let cool for a few minutes before cutting.

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Notes

To make this breakfast gluten free, use gluten free oats.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Weekend Potluck, The Weekend Re-Treat, Inspire Me Monday, Mostly Homemade Monday,  Munching Monday, Tuesday’s Table, Treasure Box Tuesday, Gluten Free Fridays, Hearth & Soul Boghop and Retro Re-Pin Party.