This double chocolate peanut butter baked oatmeal is the perfect start to the day during the cooler months (or at anytime of year!). I love it when it’s cold and frosty outside and I can cosy up with a slice of this, even as an afternoon snack or dessert!
½cup(130g) smooth natural peanut butter, plus extra to swirl on topI recommend using a natural peanut butter (just peanuts and salt) - see notes in post
1large egg
6tablespoonspure maple syrupsub another liquid sweetener
1 ¾cups(420ml) milk any kind
½cupchocolate chipsplus 1-2 tablespoons extra for sprinkling on top
Instructions
Preheat oven to 180C/350F. Grease an 8x8 baking dish with butter or oil.
In a medium bowl, stir together the oats, cocoa powder, baking powder and salt. Set aside.
In a large bowl, whisk together the peanut butter, egg and maple syrup until smooth. Next, gradually whisk in the milk until well combined.
Add the dry ingredients to the wet ingredients and stir to combine, making sure everything is well mixed. Stir in the chocolate chips.
Pour the mixture into the prepared baking dish. Dollop some extra peanut butter on top and use a cocktail stick to swirl. Add extra chocolate chips too, if desired.
Bake for 35-40 minutes or until set. Cut into 6 squares and serve.