For peanut butter lover’s everywhere: peanut butter baked oatmeal stuffed with chocolate peanut butter.
Don’t ever get me to plan a surprise party, because I can’t keep those types of surprises to myself. Whenever I know about a surprise party or present, I’m always the person who can’t stop giggling or acting awkward around the soon-to-be-surprised person.
What can I say – I get too excited around surprises. Bad surprises can go take a hike, but good surprises are always welcome.
So that’s my long explanation for why I simply had to show you the ‘surprise’ part of this breakfast in the very first photo. Peanut butter baked oatmeal secretly stuffed with chocolate peanut butter? That’s a surprise I couldn’t keep to myself for three seconds.
If there’s someone in your life who’s a serious peanut butter lover – and you can keep a surprise for longer than I can – then this would make a lovely birthday breakfast. Or just a ‘Yipee, it’s Saturday!’ breakfast.
Since the recipe makes two baked oatmeals, there’s one for you too. Because let’s face it: it’s much more exciting to make breakfast for someone else when you’re also making breakfast for yourself.
This year I’ve been lucky enough to be a part of Peanut Butter & Co.’s Yum Squad, a group of peanut butter-loving food bloggers. For October, Peanut Butter & Co. have teamed up Bob’s Red Mill for #Oatober. The task for the Yum Squad was to make a recipe using peanut butter and Organic Old Fashioned Rolled Oats (and these products where provided).
It’s fair to say this was a challenge with my name written all over it. If you’re a regular reader of this blog, then you’ll know that two of my favorite things in the whole world are oats and peanut butter. Especially when they’re together.
Just in case you’ve never had the joy of combining rolled oats and peanut butter, let me assure you the combination works perfectly in overnight oats, waffles, granola, more overnight oats, pancakes, cookies, more pancakes… and you get the idea.
There’s so much more to peanut butter than peanut butter and jelly sandwiches (not that I’m anti-a good PB&J sandwich).
So, let me tell you a little something about this baked oatmeal. It’s basically a little oatmeal cake stuffed with Dark Chocolate Dreams (chocolate peanut butter). The oatmeal is sweet and moist courtesy of a mashed banana, peanut butter (of course), and tiny bit of Greek-style yogurt.
To make this breakfast vegan, simply replace the yogurt with applesauce (or some non-dairy yogurt), and use any non-dairy milk. My go-to milk is almond milk, but I’m sure soy, rice, cashew, etc. will work too.
If you’re looking to make this gluten-free, then Bob’s Red Mill also sell Gluten Free Rolled Oats. However, please note that some people who cannot tolerate gluten also cannot tolerate oats. So it’s always best to check with the gluten-free person first, lest you give them a bad surprise.
Fun Fact: November is National Peanut Butter Lover’s Month!
Powdered peanut butter seems to have taken over the universe recently – or at least it’s taken over my Instagram feed. If you’d like to use powdered peanut butter (such as Mighty Nut) in the oatmeal batter, then by all means, go ahead.
But – for the sake of deliciousness – please do not replace the ‘surprise’ chocolate peanut butter with the powdered stuff. The warm Dark Chocolate Dreams in the center becomes so gooey and chocolatey and heavenly. Powdered peanut butter simply doesn’t have the same ‘I’m frolicking through the Land of Chocolate’ factor.
And trust me, you want that factor.
Fun Fact: There are six cities in the US named peanut – Peanut, California; Peanut, Pennsylvania; Lower Peanut, Pennsylvania ; Upper Peanut, Pennsylvania; Peanut, Tennessee; and Peanut West Virginia. Clearly, peanuts are well-loved in Pennsylvania.
Last, but certainly not least, it’s giveaway time! Peanut Butter & Co. and Bob’s Red Mill have allowed me to giveaway some products to one lucky reader. The prize is:
- 2 jars of Peanut Butter & Co.’s peanut butter (the winner can pick the flavors)
- 1 package Bob’s Red Mill Organic Old Fashioned Rolled Oats
To enter, all you need to do is leave a comment below telling me one of your favorite meals (or snacks) that involve both peanut butter and oats.
The winner will be drawn at random and announced on November 4, 2015. This giveaway is only open to the US (sorry, rest of the world).
And to all the peanut lover’s out there, I wish you a very peanut buttery weekend!
- 1 very ripe banana
- 3 - 4 tablespoons peanut butter
- 2 tablespoons Greek-style yogurt (or applesauce)
- 1 teaspoon vanilla extract
- ⅔ cup milk
- 1 cup rolled oats
- ½ teaspoon baking powder
- Pinch of salt
- 2 large spoonfuls of Dark Chocolate Dreams (chocolate peanut butter)
- Preheat the oven to 350°F (180°C). Grease two ramekins.
- In a bowl, mash the banana thoroughly with a fork. Mix in the peanut butter, yogurt and vanilla extract. Stir in the milk.
- Add the rolled oats, baking powder and salt, and mix until well combined.
- Divide half the oatmeal batter between the prepared ramekins. Place a large spoonful of Dark Chocolate Dreams in the middle of each ramekin.
- Divide the remaining oatmeal batter between the ramekins, making sure the chocolate peanut butter is completely covered.
- Bake for 25 - 30 minutes, or until the tops are dry and a little firm. If removing the baked oatmeals from the ramekins, allow them to cool for 5 minutes first. Enjoy!
To make this recipe vegan, use applesauce instead of Greek-style yogurt (or use non-dairy yogurt), and replace the milk with the non-dairy milk of your choice.
Powdered Peanut Butter
The peanut butter in the oatmeal batter can be replaced with powdered peanut butter. Just mix the powder with 2 - 3 tablespoons water (or milk) before adding it in Step 2.