Double Chocolate Peanut Butter Baked Oatmeal
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!
Servings 6 Slices
Equipment
- 8 x 8 Baking dish
Ingredients
- 2 cups (200g) rolled oats
- ¼ cup (25g) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup (130g) smooth natural peanut butter, plus extra to swirl on top I recommend using a natural peanut butter (just peanuts and salt) - see notes in post
- 1 large egg
- 6 tablespoons pure maple syrup sub another liquid sweetener
- 1 ¾ cups (420ml) milk any kind
- ½ cup chocolate chips plus 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.
Notes
See post above for more tips and notes.