Updated: Aug 29
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Updated on: June 27, 2020
Think you can’t have dessert for breakfast? Well think again my virtual friend. Toss aside that outdated rule and replace it with this Chocolate Peanut Butter Baked Oatmeal!
This meal prep friendly dish is like having peanut butter cup for breakfast, just without the sugar crash ten minutes later. The protein from the peanut butter and peanut flour and fiber in the oats helps to keep you satisfied until lunch. Oats are also a complex carbohydrate, meaning they’ll provide your body with slow burning energy to help you power through your day. Unlike the refined sugar in candy that will only give you a quick high before giving you a headache. Kinda like a bad boyfriend.
This breakfast is also refined sugar free. It’s sweetened with date syrup, which adds a touch of sweetness, along with lots of vitamins like vitamin A, thiamine, and folate. Feel free to sub it for maple syrup or agave though if you’d prefer.
You can also customize the toppings (arguably the best part of any oatmeal). After taking it out of the oven, I like sprinkling on some cacao nibs and a drizzle of natural, runny peanut butter. You could also throw on some chopped peanuts or chocolate chips if you’d like. And let’s be honest, who wouldn’t like chocolate chips on their breakfast?
Making this also could not be easier. Just dump everything in a bowl, throw it in the oven, and bake it until your house smells like chocolate cake
It stores well in the fridge or freezer and can be enjoyed hot or cold. Before serving, I like warming mine up with a splash of non dairy milk before throwing on some Greek yogurt for extra protein. You can also slice it into bars and eat it on the go on busy mornings. It makes for an easy, delicious healthy breakfast you can have all week long.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 3-4 servings
80 g - Rolled Oats*
20 g - Oat Flour
15 g - Cacao Powder
15 g - Puffed Kamut Cereal - Sub puffed rice cereal for gluten free or 20 more grams of rolled oats
24 g - Peanut Flour or Powdered Peanut butter - I used Naked Nutrition
1 - Large Egg - Sub 1 flax egg for vegan
126 g - Unsweetened AppleSauce
20 ml - Maple Syrup
32 g - Peanut Butter
½ tsp - Baking Powder
¼ tsp - Kosher Salt - Omit if peanut butter is salted
½ tsp - Vanilla Extract
Cooking Spray or Oil for baking dish
Preheat oven to 375F.
In a bowl, mix together rolled oats, oat flour, cacao powder, puffed kamut cereal, baking powder, and salt.
In a small bowl, mix together the egg, apple sauce, maple syrup, peanut butter, and vanilla.
Add the wet ingredients to the dry and stir until well combined.
Grease a ceramic baking dish with cooking spray. Pour in oat mixture.
Bake for 22-25 minutes or until a toothpick comes out clean.
Allow to cool for at least 10 minutes before serving.
Top with drizzled peanut butter, peanuts, chocolate chips, and/or cacao nibs and enjoy.
Store in the fridge for up to 4 days.
Make sure to use gluten free oats if needed
This dish can be enjoyed hot or cold. To reheat, bake in the oven for about 10 minutes at 350. To reheat in the microwave, add a splash of non-dairy milk, and microwave for 1:00-1:30 minutes on high or until heated through
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