Saturday, September 8, 2012

Peanut Butter Cookie Baked Oatmeal

I am a terrible conversationalist. When I have stories to tell, I find myself lost in conversation with someone, but when it comes to small talk, there's no hope for me. In these types of situations, if no one says anything for a couple of minutes, I clear my throat and say:

"What are your three favorite types of cookies? Go!"


Initially, people give me an odd look. Or they ask why. Or they say, "I don't know." Eventually, however, they get sucked in to the infinite awesomeness of my go-to game. Within twenty minutes, I have them listing their favorite color combinations, U.S. cities to visit, car models, NFL teams, and ethnic cuisines.

This game has gotten fairly easy for me. After playing it once a month or so, my "think time" has shrunk significantly. I can name my favorite pies, colors, and desserts without much thought.


My favorite types of cookies? Snickerdoodle, peanut butter, and chocolate chip. :)


When I first prepared this recipe, I was afraid it wouldn't taste like a peanut butter cookie, that it would just taste like peanut butter oatmeal. I am pleased to report that it smells and tastes exactly like the cookie. After approximately 16 minutes in the oven, your entire house/apartment/cardboard box will smell precisely like peanut butter cookies. Then you will have to sit there for another four minutes, drooling in anticipation. You're welcome!



Peanut Butter Cookie Baked Oatmeal

by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 25 min
Ingredients (serves 1)
  • 1/2 cup regular rolled oats
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/3 cup milk of choice
  • 2 tbsp peanut butter
  • 1/4 tsp vanilla extract
  • scant 1/8 tsp molasses
  • 1 tbsp honey
Instructions
  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
  2. In a small bowl, mix oats, baking powder and soda, and salt until combined.
  3. In a medium-sized bowl, mix together peanut butter, almond milk, vanilla extract, molasses, and honey.
  4. Add dry ingredients to mix ingredients and stir until combined.
  5. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  6. Pour into the prepared ramekin. Bake for 18-22 minutes.
  7. Immediately after taking it out of the oven, make the signature crisscross pattern on top using a knife. You won't be able to do it before baking with a fork because the batter is too wet and the oats are too big. :)
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*Possible substitutions for honey: maple syrup, agave, brown rice syrup


**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

60 comments:

  1. I really HOPE my cardboard box doesn't start smelling like a peanut butter cookie, or I'm going to start chewing on it ;) ;)

    This looks great. I'm going to have to try it out on my hubby!

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    Replies
    1. hahaha. Thanks! Let me know what you think!

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  2. This oatmeal looks delicious! Peanut butter cookies are my favorite, so I know I'm going to love this!

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  3. Does anyone have a conversion so you could make 6 servings?

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    Replies
    1. Try this:
      3 cups regular rolled oats
      1 cup almond milk
      1/2 cup water
      1/3 cup peanut butter
      1/2 tbsp vanilla extract
      1/2 tsp molasses
      1/4 cup honey
      1/2 tbsp baking powder
      1/2 tbsp baking soda
      1/4 tsp salt

      Try baking in a 9x13 pan for 25-30 minutes. Let me know how it goes!

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    2. I made this for breakfast and it was very tasty! I haven't experimented with baked oatmeal before and we all really liked the results. I think it may need a bit more liquid at this quantity? The texture was a little gummy and hard to swallow but the flavor was great.

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    3. to phoo-D, I make a 8 x 8 dish of baked oatmeal every morning :)

      our recipe:

      1/2 cup unsweetened applesauce
      2 tbsp. of sweetener (maple syrup, sugar, honey, etc)
      2 cups quick oats
      1 cup milk (we use fat free)
      1 tsp salt
      1 1/2 tsp baking powder
      splash of vanilla

      mix it all, spray the pan and bake for 30 minutes, serves six

      im sure you could add some peanut butter to it :)

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  4. I have to admit, I was skeptical that baked oatmeal could taste just like a peanut butter cookie, but this is spot on. You're a genius!

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    Replies
    1. I think this is one of my favorite blog comments ever! :) Thanks!

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    2. Hi, I tried your baked oatmeal twice and I am amazed. It's incredibly tasty! I have never been so crazy about oatmeals and now I love it! Oh, ingredients are mixed perfectly and I recommended your recipe on my blog, kisses :*

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  5. Love this! This is now a staple at our house. Thank you. :-)

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  6. Replies
    1. Yes. It's meant to replicate the taste of brown sugar in cookies, but it would still be delicious without it, methinks.

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    2. I didnt have molassas so I left it out. I also added some cinnamon and raisins and it was AMAZING. In fact, I made it for lunch yesterday and I am totally making it for breakfast tomorrow!!

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    3. Excellent!! I'm glad your variation was successful! Bon appetit!

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  7. This looks amazing!! Can't wait to try!

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  8. Do you know the nutritional break down per individual serving when prepared as recommended ?

    Thanks

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    Replies
    1. 408 calories, 6 g fiber, 13.2 g protein.

      (Try this link for more details: http://recipes.sparkpeople.com/cookbook_calculate_popup.asp?ingredientIDs=20038,7675586,16098,19305,19296,2047,&amounts=34801,7704495,32087,34551,34536,24171,&qtys=.5,.33,2,.05,1,.5,&servings=1&food=User%20Entered%20Recipe )

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  9. Oh my god. This was absolutely amazing. It literally left me speechless. Thank you!

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  10. I really want to make this soon, it looks so delicous!!! Quick question, can you taste the baking soda? I know some people like the "baking soda taste" in some vegan cookies, and although I tried getting used to it, I just can't! So could I reduce it, or does it not give a lot of flavor to this recipe anyway?

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    Replies
    1. Well, I've never been one to taste baking soda; however, I feel like the baking soda helps achieve a cookie-like taste. Honestly, if it bothers you, you could just omit it and it will still be delicious. :)

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  11. Made this for Valentine's Day and it was a great brweakfast treat. Indeed, R thought it tasted just like a cookie!

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  12. The ramekins was a GREAT idea! I've made baked oatmeal before and it was so yum but the portion control was hard for me. Cheers!

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  13. This was absolutely delicious! It tasted precisely like peanut butter cookies, it wasn't too sweet, and it had a lovely fudgy texture. I will certainly be making it again~!

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  14. I turned this into overnight oats. I reduced the liquid to 1/2 cup and omitted the baking soda/powder. it is delicious heated up in the morning. I have no time to bake in the mornings so I haven't tried it yet that way but made this way I have eaten it 4 mornings in a row. yummy.

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  15. So, I'm pretty sure I just had dessert for breakfast. Honestly it was a little too sweet for me (I can't do super-sweet in the morning), but that was probably because we were out of the good natural peanut butter so I had to use the sweetened stuff. Next time I'll either use less honey or real peanut butter! Otherwise this is an awesome recipe and I hope to use it to convert my family into oatmeal lovers :) Also, do you think it would be possibly to double or triple the recipe and then bake it in muffin tins for smaller servings?

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    Replies
    1. Yes, definitely use real peanut butter! And to be honest, I go lighter on the honey as well. :) Yes, you can easily double or triple the recipe. Depending on what size your muffin tins are, it may take less time to bake than an individual serving in a ramekin.

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  16. I made this for breakfast and it was amazing we topped it with a dollop of peanut-butter and a drizzle of honey. and it was amazing. I tripled the recipe and used fat free milk and crunchy peanut butter. Can't wait to try more of your recipes.

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  17. Hi Lauren:

    Made it this morning and it's INCREDIBLE! How would you make this into stove top? Sometimes I'm too hungry to bake. >.< I'd also love a chocolate chip cookie variation.... ;)

    ReplyDelete
    Replies
    1. Thanks!

      Follow the directions for Peanut Butter Oatmeal: http://www.theoatmealartist.com/2011/12/oatmeal-addict.html and add molasses and baking soda in step 5. :)

      As for chocolate chip cookie... Baked: http://www.theoatmealartist.com/2012/10/chocolate-chip-cookie-baked-oatmeal.html and...I just realized there's no stovetop version! This must be remedied soon. :)

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    2. Baking soda? Even though it's a stovetop recipe?

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    3. Yeah. It's less for chemistry and more for taste. Believe it or not, baking soda gives off a flavor that people associate with baked goods like cookies.

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  18. I have been making several of your oatmeal recipes lately. I was used to the package kind, with more sugar than anything else, so the first recipe I made of yours I had to add a bit more sugar. I am gradually reducing the amount of sugar I add. This recipe was fantastic! I didn't add any sugar, but I did add about a tablespoon of mini chocolate chips. Mmmmmmmmmmm.

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  19. I made this last night, and though I don't usually comment on blogs, I just had to tell you it was fabulous. I made 6 servings because I really can't justify turning on the oven to bake one breakfast, and ended up standing at the kitchen counter eating right out of the baking pan.

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  20. I love this recipe! Thanks! I added no sweetener. I find it very satisfying without sweet. Other than that I made it exactly as written.

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  21. This was amazing! I didn't make any changes (except I accidentally omitted the baking soda...whoops). It is so good! I'm a little stuffed up, so I couldn't tell if my apartment smelled like peanut butter cookies, but it sure tastes like it. Definitely on my list to make again.

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  22. I baked this last night and when I reheated it this morning the oats were loose and dry. Do you have any suggestions on preparing ahead of time and reheating this recipe? Thanks!

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  23. I FINALLY made this. mmmm so goood! Thanks for the recipe. I didn't come out as "baked" as I would have liked but that be because (1) I put in more milk then you said to; and (2) I was too impatient to let it bake. I took it out at exactly 18 minutes haha.

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  24. I don't see almond milk in the list of ingredients, but it is in the directions????

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    Replies
    1. Yep! It says "1/3 cup milk of choice" toward the bottom of the ingredients list.

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  25. This was so yummy! Thank you for this recipe :) New favorite breakfast!

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  26. I have been making this for my family ever since I found it on pinterest. We ALL love it and that is saying something as I have 2 picky eaters in my house. My kids request this for breakfast!!! I'm going to try the 6 serving recipe you posted above in a muffin tin and see what happens. Thank you!!! (I also love the chocolate chip one!!!)

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  27. Yum! I just made this and it is really tasty. I subbed evaporated 2% milk for the almond milk and didn't have any vanilla or molasses. I love your blog! I found it about 5 days ago and have made an oatmeal recipe 1-2x a day! I'm breastfeeding my youngest, so oatmeal is great for upping milk production. It is also great for my "lose the baby weight" plan. Thanks!

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  28. Major YUM! I made this for my kids last night because they are so picky. They loved it! I served it warm with vanilla yogurt. My husband and I ended up eating the rest of it after the kids were done. I will be making this one again. =)

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  29. This is super duper fantastic and my kids loved it! I multiplied by 4 and baked in an 8 inch dish for 30 minutes. Served with a dab of maple syrup on top.

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  30. 3 Studies REVEAL Why Coconut Oil Kills Belly Fat.

    The meaning of this is that you literally get rid of fat by consuming Coconut Fat (also coconut milk, coconut cream and coconut oil).

    These 3 researches from big medical journals are sure to turn the conventional nutrition world around!

    ReplyDelete

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