1/2 cup rolled oats
1/4 tsp pure vanilla extract
1/4 cup mashed banana or applesauce
2 tbsp milk of choice or nondairy creamer
pinch uncut stevia OR 1 1/2 tbsp liquid sweetener such as pure maple syrup
only if using stevia, add 2 additional tbsp milk of choice
1/8 tsp salt
1 tbsp cocoa powder
1-2 tbsp peanut butter or allergy-friendly sub
handful mini chocolate chips, optional
- Preheat oven to 380 F.
- If necessary, gently heat nut butter until stir-able.
- Combine all ingredients, and mix well. Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini loaf pan. You can also stick a second spoonful of peanut butter in the center if you wish!
- Bake on the center rack 20 minutes, then set your oven to “broil” for 3 minutes (or simply just bake longer if your oven has no broil option). You can even make this the night before or make multiple servings at once and freeze leftovers for an instant breakfast! (I’ve not tried, but a few readers had success making this in the microwave.)
Original recipe visit: Chocolate Peanut Butter Cup Baked Oatmeal @ chocolatecoveredkatie.com