Yeah, I finally made another baked oatmeal recipe. What can I say? The stove has my heart!
However, grapes in oatmeal fascinate me, and I’ve also been interested in what happens to grapes when they’re baked. If you couldn’t guess, this oatmeal is inspired by PB&J; the grapes take the place of grape jelly. (I grew up eating grape jelly, and it wasn’t until last year that I finally accepted strawberry as another option. Still, grape is the best.)
I enjoyed this recipe quite a bit. First of all, it’s the first time I’ve had baked oatmeal in several months. Also, it’s the first time I’ve had peanut butter….in two weeks. 😉 Yes, I’m trying my hardest to pull back on the peanut butter again. It’s….just….so….delicious. My goal is to let this jar last me at LEAST three weeks. I’ll let you know how that turns out. But….look how seductive it is!
What you'll need:
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- pinch of salt
- 1/3 cup milk of choice
- 2 tbsp peanut butter
- 1/4 tsp vanilla extract
- 10 or so grapes (I used red seedless)
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a large bowl, add milk, peanut butter, and vanilla extract. If you want, you could also add sweetener now (I didn't).
- In another bowl, combine dry ingredients: oats, cinnamon, baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
- Cut grapes in half and stir into oatmeal. I saved some for topping.
- Transfer to the ramekin and bake for 18-22 minutes.
**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!
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