Peanut Butter Parfait Baked Oatmeal

Those of you whose favorite treat at the Dairy Queen is the Peanut Buster Parfait, raise your hand! I am right there with you. I’m hopelessly, shamelessly, entirely addicted to Peanut Buster Parfaits. I try to avoid the temptation as much as possible, but every once in a while, it happens. I must have one.

It goes, I suppose, hand in hand with my love of chunky peanut butter, dark chocolate peanut butter cups, hot fudge sundaes with nuts and pretty much everything peanut butter and chocolate. It was this love in mind that I ventured out to conquer with a new, healthier, high-protein dessert-style breakfast recipe that would satisfy my craving right at breakfast-time, so I could spend the rest of the day not only reveling in the joy of my breakfast, but also plenty of time to work off any guilt imposed.

Okay, yes, there is chocolate, but it’s dark chocolate and we all know that dark chocolate is super good for you. There is also peanut butter, which I learned early on is high in fat and calories, but I helped you out there, too, by substituting some PB2 powdered peanut butter for some of the regular peanut butter. You might think that powdered peanut butter sounds a little weird. I did too, when I first saw it. In fact, there was a tiny twinge of “I’m not sure about that”, but when I looked further, I discovered, hey, it’s real peanuts. They just separate the wonderful taste of the peanut (mmmm) from the oil (which they sell separately) so you can enjoy your peanut-buttery treats with more protein, fewer calories, and WAY less guilt. (No, PB2 did not pay me to say that. They have no idea how much I love their product … but they SHOULD!)

Anyway, this recipe takes heart healthy oats and adds protein with PB2, eggs, and yes, some real peanut butter. For sweetener, it uses real maple syrup and bananas, and dark chocolate chips. I sprinkled a little raw sugar on top, but that is optional. I like to top it with a little light whipped cream and a few roasted peanuts, for that crunch factor, (and if you want a bit more decadence, a little chocolate syrup), but if you want to stick to the healthy side of life, top with a bit of Greek yogurt and, if you like it crunchy, a few roasted peanuts.

Also, I do want to remind you that yes, you SHOULD eat dessert for breakfast, according to one of my favorite studies, as reported by the New York Times. Here’s a little quote from the article that I especially love:

“Most people simply regain weight, no matter what diet they are on,” said the lead author, Dr. Daniela Jakubowicz of Tel Aviv University. “But if you eat what you like, you decrease cravings. The cake — a small piece — is important.”

I think of this healthier version of the Dairy Queen Peanut Buster Parfait as my “little piece of cake” that helps me stay on track with my health goals.

Peanut Butter Parfait Baked Oatmeal

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: About 9 servings 1x

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Ingredients

Scale 1x2x3x

• 4 very ripe bananas, peeled
• 2 cups milk (I used 1% but coconut, cashew or almond milk work well too)
• 2 eggs
• 1/4 cup real maple syrup
• 1/4 cup peanut butter
• 1/4 cup PB2
• 1 Tablespoon vanilla extract
• 2 cups old-fashioned oats (for gluten free, use gluten free oats)
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 – 2/3 cup dark chocolate chips
• 1 Tablespoon raw (turbinado) sugar

For serving: whole or chopped roasted, salted peanuts & light whipped cream or Greek yogurt

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Instructions

1. Preheat the oven to 375 F. Spray a 9x9x2 inch square baking dish with cooking spray, then cover the bottom of the baking pan with slices of banana (about 2 bananas).
2. In a large mixing bowl, mash up the rest of the bananas, then whisk together with the milk, eggs, maple syrup, peanut butter, PB2 and vanilla. Add the oats, cinnamon, baking powder, baking soda, and salt and stir to mix well. Add about 3/4 of the chocolate chips. Pour this wet oatmeal mixture over the bananas in the pan.
3. Sprinkle the top with the rest of the chocolate chips, then with the raw sugar.
4. Bake at 375 F. for about 40 – 45 minutes or until the oatmeal is set in the middle. Remove from oven and let set for a few minutes before scooping up some delicious servings. Refrigerate leftovers and reheat in the microwave.
5. At serving time, top with light whipped cream or fanilla (or other compatible flavor) Greek yogurt, then with whole or chopped peanuts and enjoy!

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Notes

Use gluten free oats if you need to ensure a gluten free recipe.

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

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Thursday Favorite Things and Freedom Fridays with All my Bloggy Friends.

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