Peanut Butter Baked Oatmeal

I appear to be developing a baked oatmeal repertoire. There are just so many ways to vary this warm and satisfying breakfast, and I have yet to meet one that wasn’t delicious. This peanut butter and chocolate chip version, however, may just be my favorite so far.

Really, though, what’s not to love about the combination of peanut butter, chocolate, and oatmeal (excluding allergic reactions, when applicable of course). I love it in cookies, but can’t quite justify eating cookies for breakfast, at least not every day. And so I go to this baked oatmeal dish, which is sweet and rich, and perhaps not as distant from cookies as breakfast ought to be.

It really is mostly oatmeal, which really is breakfast, and if you want, you may be able to reduce the sugar to your personal taste. I also think you could substitute other nut or seed butters for the peanut butter. Fruit purees and fruit butters might go in well, too, but I would start with this Pumpkin Baked Oatmeal recipe if you want to go that route. I like a small amount of miniature semi-sweet chocolate chips, but you could put in more chocolate, leave it out, or replace it with dried fruit or nuts.

I know that refrigerated overnight oatmeal dishes are quite trendy, and I am curious to try them as well. While it stays this cold outside (below 0º Fahrenheit most mornings), and I keep getting weekends off from My Day Job (!!!!), I’m going to continue to warm up with some form of baked oatmeal instead. Actually, the warmth is extended by the fact that these dishes keep well for a few days in the refrigerator and can be reheated on mornings when time is more precious as well. All the more reason to try as many of them as I can!

Peanut Butter Chocolate Chip Baked Oatmeal

1 ½ cups rolled oats

1 teaspoon baking powder

¾ teaspoon salt

1 egg

¼ cup butter, melted and slightly cooled

½ cup creamy peanut butter

¼ cup brown sugar

¼ cup granulated sugar

¾ cup milk

1 teaspoon vanilla

1/4 cup miniature semi-sweet chocolate chips

1. Preheat oven to 350 F. Spray an 8-inch square baking dish with cooking spray or grease it as desired. Set aside.

2. In a medium size bowl, combine the oats, baking powder and salt. Set aside.

3. In another medium-size bowl, lightly beat the egg with a whisk. Slowly whisk in the melted butter. Whisk in the peanut butter until smooth. Add the sugars, milk and vanilla and stir until smooth.

4. Pour the egg mixture into the oat mixture and stir together until just combined. Stir in the chocolate chips. Pour into the prepared baking dish and smooth out to make it even.

5. Bake at 350 F for 35-38 minutes or until the edges are golden brown and the center appears set and dry. Cool at least 5 minutes. Cut into squares or scoop to serve.

Makes about 9 servings. Leftovers can be covered and refrigerated. Reheat in the microwave.

Other recipes like this one: Pumpkin Baked Oatmeal, Apple Baked Oatmeal with Walnuts and Cranberries, Cinnamon Raisin Baked Oatmeal