are you noticing a trend? i really love chocolate and peanut butter together (as seen here and here). well i’m always looking for new things to make my breakfasts quick, easy and different. i’m a huge fan of making things at the beginning of the week (breads, scones, muffins, granola). try as i may, i’m just NOT a morning person, so the quicker i can grab something on my way out the door, the easier my morning goes.
i had heard a few times about baked oatmeal and began to get curious about the breakfast. i love how oatmeal sticks to your ribs and keeps you full for so long, but sometimes i just don’t have time in the morning for the water boiling, mixing, heating, yadda, yadda and let’s be honest… if you don’t wash those dishes immediately, that oatmeal’s going to be stuck on there for a long, long time. so anyways, this seemed like an interesting alternative - baking the oats, mixing in some fun flavors and then eating the creation hot or cold. consider it a mix of a cake/muffin/granola bar/bowl of oatmeal. you can see why my interest was piqued!
i had seen recipes a few places, but sadly i forgot where they were. i finally kicked my butt into action after seeing a pumpkin version of the breakfast treat on julie’s blog, peanut butter fingers. she found the original recipe on chocolate covered katie - a blog i hadn’t previously read but certainly do now! that’s one of my favorite things about blogging - whenever someone links to someone else, i find a new one to read and love!
i didn’t have any pumpkin on hand, but i definitely will bookmark that idea for the fall when i want pumpkin EVERYTHING! based on the ingredients i had around, i made a chocolate peanut butter variation and it tasted like DESSERT! i also thought that i could use their recipe/serving size but for some reason was SO FULL halfway through that i’m going to say each recipe/loaf is enough for two servings. you might disagree, though :)
1/2 cup oats
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 Tablespoons sweetener (sugar, honey, Splenda, i chose agave nectar!)
1 1/2 Tablespoons natural peanut butter (i went with Teddie’s crunchy)
1/3 cup chocolate soy milk
1/2 Tablespoon unsweetened cocoa powder
[like i said, this recipe yields 1-2 servings… i think 1/2 this loaf, a banana and some milk makes a totally awesome and well-rounded breakfast!]
also, the instructions couldn’t be easier! first, preheat your oven to 375 and spray your ramekins or mini loaf pan with nonstick spray.
in a small bowl, combine alllll the ingredients and stir together until they’re well-mixed.
pour the mixture into the ramekin/loaf pan and bake in the 375-degree oven for 15-20 minutes. before removing, broil on high for 2-3 minutes.
slice it in half and serve hot or cold!
mm mm good!
click here for a printable version of the super simple recipe. thanks julie and katie for the idea :)