Is it breakfast, or dessert?
Either.
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. 🙂
What you'll need:
- 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
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. Mix until at least semi-combined. 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.
- Add chocolate chips and stir into oatmeal.
- Transfer to the ramekin, top with coarse salt, and bake for 20-25 minutes.
- For a variation with a nutritional boost, slice a banana and alternate between layers of oatmeal batter and sliced banana.
**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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