Recipes and Food

Peanut Butter Cookie Baked Oatmeal

It’s Sunday morning and I was looking around the internet from different ways to make some oatmeal. We all know how healthy oatmeal is, you don’t need me to tell you that. But I was looking for new and inventive ways to spice up this super healthy staple. I stumbled upon a blogsite called The Oatmeal Artist that has literally hundreds of oatmeal recipes. It has recipes for oatmeal Baked, Stovetop, Overnight, and more.

The Oatmeal Artist is a amazing website that I highly encourage all oatmeal lovers to checkout! You will not be disappointed!

I decided to try the Peanut Butter Cookie Baked Oatmeal recipe first because I LOVE Peanut Butter!! And oh boy was it delicious. It tastes very similar to a peanut butter cookie and has the texture of a muffin. Remember, it is baked, so this oatmeal is not runny, it is liked any other baked good, thick and baked together. Yum with a capital Y! I followed the recipe exactly as written by The Oatmeal Artist and I recommend you do too the first time you make it, then you can experiment by adding other stuff the next time you make it.

The nutritional info is below beneath the pictures. This recipe is kind of high in calories, fat, and sugar as it has 2 tablespoons of peanut butter in it and 1 tablespoon of honey. But, I figure as a special treat on Sunday, it’s OK with me. 🙂

Here is the recipe for the Peanut Butter Cookie Baked Oatmeal by The Oatmeal Artist

Ingredients (serves 1)
1/2 cup regular rolled oats
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/3 cup milk of choice (I used Light Soy)
2 tbsp peanut butter (I used Jiff extra crunchy)
1/4 tsp vanilla extract
scant 1/8 tsp molasses
1 tbsp honey

1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
2. In a small bowl, mix oats, baking powder and soda, and salt until combined.
3. In a medium-sized bowl, mix together peanut butter, almond milk, vanilla extract, molasses, and honey.
4. Add dry ingredients to mix ingredients and stir until combined.
5. If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
6. Pour into the prepared ramekin. Bake for 18-22 minutes.
7. Immediately after taking it out of the oven, make the signature crisscross pattern on top using a knife. You won’t be able to do it before baking with a fork because the batter is too wet and the oats are too big.

DSC03442 DSC03445 DSC03446Nutrition Info

Calories – 427
Carbs – 55g
Fat –19g
Protein – 14g
Potassium – 517mg
Sugars – 23g
Fiber – 6g
Sodium – 177mg
Cholesterol – 0mg
Calcium – 16%
Vitamin C – 0%
Vitamin A – 3%
Iron – 16%

As alway you can come back and find this great recipe on my Breakfast page! 

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