Thursday, April 10, 2014

Salted Peanut Butter and Chocolate Chip Baked Oatmeal

Is it breakfast, or dessert?


I actually had to go several weeks (if not months?) without buying chocolate chips because I eat them by the handful(s). Because of my IBS, this causes many problems, so I had to quit them.

Wanting to make this recipe (and a few others), I caved and brought them back into my life.

The basic oatmeal recipe does not contain fruit, which is always a downer for me. Wanting to spruce mine up, I actually layered the oatmeal with sliced banana and I really enjoyed it. That adjustment also takes the oatmeal from dessert to breakfast. :)

Salted Peanut Butter and Chocolate Chip Baked Oatmeal

by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 25 min
Ingredients (serves 1)
  • 1/3 cup milk of choice
  • 2 tbsp peanut butter
  • 1/4 tsp vanilla extract
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch of salt
  • handful of chocolate chips
  • coarse salt for topping
  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. In a large bowl, add milk, peanut butter, and vanilla extract. Mix until at least semi-combined. If you want, you could also add sweetener now (I didn't).
  3. In another bowl, combine dry ingredients: oats, cinnamon, baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
  4. Add chocolate chips and stir into oatmeal.
  5. Transfer to the ramekin, top with coarse salt, and bake for 20-25 minutes.
  6. For a variation with a nutritional boost, slice a banana and alternate between layers of oatmeal batter and sliced banana.
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  1. This looks amazing! Right now I'm tempted to eat my laptop screen :D

  2. This is amazing, Lauren! I make a 13x9 pan of this for my family, everyone was wanting seconds! I will defiantly be making this often.

  3. I'd recently tried salted chocolate and I found that amazing, so I can't wait to try it out. It seems like an easy enough recipe to recreate, so I'm so stoked! :D

  4. I have a version of this in the oven now! I used coconut milk (from the carton) as for the milk, added 1 t. ground flax, and subbed butterscotch chps for the chocolate. I didn't have any coarse salt, so topped it with a few more butterscotch chps and shredded unsweetened coonut on top. The vanilla and cinnamon flavors in this remind of a snickerdoodle. Guess I could call this Butterscotch Coconut Snickerdoodle Oats! :)


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