Over the past few months I have gotten really into baked oatmeal. While not every recipe I have tried has turned out great, this was better the second time around as I reduced the oats from 3 cups to 2.5 cups. I would even consider reducing it a bit more next time. Peanut butter, chocolate, banana, and berry? YUM! I  added raspberries for more fruit (and fibre) but any berry would be a great addition here. It makes 6 servings which can be enjoyed with your family on a weekend morning, or put in the fridge or freezer for an easy weekday breakfast. Add a splash of what ever type of milk you fancy, heat in the microwave and enjoy!
Oh did I mention each serving packs a hearty 13.2 g of fibre, 17 g protein and is also a great source of iron, calcium, and vitamin C!

Find a downloadable PDF version of this recipe here: Peanut Butter Chocolate Banana Berry Baked Oatmeal

Makes 6 servings

Prep Time: 10 minutes, Bake time: 50 minutes

Ingredients:

  • 2.5 cups large flake rolled oats
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tbsp brown sugar
  • ¼ cup cocoa powder
  • 1 scoop protein powder (optional, I used plain)
  • 2 cups milk of your choice
  • 1 egg (sub 1 tbsp ground flax and 1 tbsp water if vegan)
  • 1.5 cup mashed, ripe banana (about 3 medium)
  • 1 tsp vanilla extract
  • ¼ cup natural peanut butter plus 1 tbsp on top
  • 2 cups frozen or fresh raspberries (I added these in for more fruit and fibre!)

Directions:

  1. Preheat the oven to 375ºF.
  2. Mash the bananas well, then place them in a large mixing bowl along with the egg, peanut butter, brown sugar, vanilla, salt, baking powder, cinnamon, 1 cup raspberries, and cocoa powder. Whisk until the mixture is mostly smooth (there may be small pieces of banana).
  3. Add the milk to the chocolate banana mixture, and then whisk until smooth again. Add the dry rolled oats and then stir until combined.
  4. Pour the oat mixture into a 2-3 quart casserole dish coated with non-stick spray. Drizzle the remaining tablespoon of peanut butter over the oats and drag a knife through to create swirls. If needed, warm the peanut butter slightly to make it runny enough to drizzle over the oats. Add the remaining 1 cup raspberries on top of the peanut butter.
  5. Bake the oats in the preheated oven for 50 minutes. Serve warm with a splash of milk.
  6. Oatmeal freezes well. To reheat, simply add a little extra milk and warm in the oven or microwave.

*The recipe originally called for 3 cups of oats but I found this too make it too dry so I suggest trying 2.5 cups, or maybe even try 2 cups (may require longer cooking time). Adapted from: https://www.budgetbytes.com/peanut-butter-brownie-baked-oatmeal/