I am at peace with the amount of sugar in this baked oatmeal.
Baked oatmeal is my favorite thing ever because it’s convenient, filling, and easy to meal prep. I wouldn’t bother to eat a relatively-wholesome breakfast if it wasn’t already prepared, in the fridge, ready to go first thing in the morning.
I don’t ever reheat this — I just grab it from the fridge and eat it cold. You, however, can reheat this if you want. I suspect that baked oatmeal reheats particularly well.
Powdered peanut butter is something I always keep around because it has a long shelf-life, and it’s a great way to add a peanut buttery flavor to baked goods without adding too much extra fat. As someone with a minimally-functional gallbladder, I need to be careful about the fat content in food. I don’t really eat PB2 as a peanut butter substitute, but it’s good for baking.
Peanut Butter Chocolate Chip Baked Oatmeal
Ingredients
- 1½ cups unsweetened applesauce
- ½ cup powdered peanut butter, like PB2
- 2 eggs
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 tsp baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups milk of your choice
- 2½ cups uncooked old fashioned oats
- ½ cup chocolate chips
- ¼ cup creamy peanut butter
Instructions
- Pre-heat the oven to 375 °F
- Spray a 13×9-inch baking dish with nonstick spray
- Whisk together the applesauce, peanut butter powder, eggs, maple syrup, vanilla extract, baking powder, cinnamon and salt
- Stir in the milk
- Stir in the uncooked oats
- Stir in the chocolate chips
- Pour the whole thing into the prepared baking dish and top with ¼ cup creamy peanut butter
- Bake for 45 minutes, or until a toothpick or knife inserted into the center of the oatmeal comes out clean.
