Yup. Another baked oatmeal. I’m on a roll with these lately. Though I need to ask this question: How was this not already a recipe on this blog?! It’s another one that isn’t groundbreaking. Not. At. All. It should have been up here a long time ago, but I honestly don’t think I made it before. Definitely won’t make that mistake again. LOL.
It’s the perfect marriage of peanut butter and chocolate – so move over, Reese’s, with your nonvegan candy. Let’s eat PB and chocolate chips for breakfast and call it a damn good day, shall we? 🙂
You could add cacao right to this oatmeal, but that’d make it more like my Fudgy Brownie Baked Oatmeal. Which is fantastic. Don’t get me wrong. I make that one nearly every day. But THIS oatmeal needs the peanut butter to stand on its own, and that it does. 🙂
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
- 1 ripe banana
- 3 tbsp water
- 1 tbsp ground flaxseed
- (optional) 1/4 tsp turmeric
- 1 tbsp maple syrup
- 1 tbsp peanut butter (powdered or regular)
- 1/2 cup oats
- 1-2 tbsp chocolate chips (dairy-free)
Preheat oven to 350 degrees F (176 C) and ready a ramekin for baking with parchment paper or non-stick spray. (I don't use either of those--I bake right within my ramekin, eat straight from it, and wash or soak immediately.)
Mash banana in small/medium mixing bowl. Add water and stir well to combine.
Add ground flaxseed through peanut butter and stir well to combine.
Mix in oats completely. Then add chocolate chips and fold them in.
Put mixture in ramekin and bake for 20-25 minutes. Let cool slightly and enjoy!