This peanut butter baked oatmeal tastes like sneaking a spoonful of peanut butter from the jar but is a nourishing breakfast to help keep you full all morning.
In your baking pan, mix all of the ingredients together until well combined.
1 and ⅓ cups large flake rolled oats, ½ cup pea protein isolate powder, ⅓ cup ground flaxseed, 1 cup water, ⅓ cup melted honey, ½ cup peanut butter, 2 eggs, ¼ teaspoon salt, ½ teaspoon baking powder
Bake for 22-25 minutes until the center appears set.
Slice and enjoy! It is delicious topped with additional peanut butter, berries, Greek yogurt and more.
Notes
Make Ahead and Leftovers: Baked peanut butter oatmeal can be stored at room temperature for up to 1 day, in the refrigerator for up to 4 days or frozen for up to 3 months.Enjoy cold or reheat in the microwave or oven at 350 F for 5-10 minutes.*Oats: I prefer the texture with large flake (old fashioned) rolled oats but instant or quick oats should both work as well.**Protein Powder: I have tested this recipe with pea and rice proteins but suspect that it should work fine with most plain proteins. If you choose a sweetened/flavored powder, you will likely need to adjust the sweetener and I haven't tested that. If you prefer to make it without protein powder, you can use oat flour instead. Simply pulse ⅔ cup of rolled oats in a blender until powdery. ***Sweetener: The honey can be increased to ½ cup for a sweeter baked oatmeal or decreased to ¼ cup for a less sweet option.
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.