Hello friends! I know it’s waaaaaaaay past breakfast/brunch, but I wanted to share a tasty recipe I made this morning anyway. You won’t believe it’s vegan!! Yes, I know it’s already past five o’clock…That’s what happens when it’s Daylight’s Savings and you lose an hour… You’ll want to make it tomorrow, though. Guaranteed. Or perhaps for dinner tonight. Breakfast for dinner is NOM! Plus this recipe makes enough for leftovers later in the week! 🙂
So I found this recipe where I find many of my ideas…Pinterest. As usual, I was wasting time there a few days ago and I came across a baked oatmeal recipe that seemed easy enough. The recipe had me at chocolate and sold me at peanut butter, so of course I pinned it! 😛 We all know that you actually only make a fraction of the things you pin… BUT, then, this morning my boyfriend suggested we make something new for breakfast. I agreed, but since I was feeling lazy due to “losing” an hour of sleep, I wanted to make something easy and low maintenance. I knew that this was the morning to try baked oatmeal. My boyfriend and I both loved it. 🙂
Here’s the link to the original recipe that I found on Pinterest : http://laurenkellynutrition.com/peanut-butter-chocolate-chip-baked-oatmeal/. The only changes/modifications I made to the recipe was omitting the mashed banana and salt. So the above website gets all the credit for this amazing recipe, I just wanted to share anyway! : )
As long as you use non-dairy chocolate chips and milk this recipe is vegan! I used Ghirardelli, but as a note only the semi-sweet chips are vegan. The dark chocolate ones are not.
Baked dark chocolate and peanut butter oatmeal
Yield: 6 servings
Nutritional analysis: See below
2 cups organic oatmeal
1/2 cup natural peanut butter
1/2 cup unsweetened vanilla almond milk
1/4 cup ground flax seeds
1/4 cup organic maple syrup
1/4 cup dark chocolate chips (can use semi-sweet or any other kind too)
1 teaspoon baking powder
1 teaspoon cinnamon
1. Preheat the oven to 350 degrees and grease a glass baking dish.
2. Combine all the ingredients in a large mixing bowl. It may be easier to add the dark chocolate chips last since peanut butter can be tough to stir.
3. Put the mixture into the greased baking dish.
4. Bake for 30-35 minutes or until golden brown.
5. Let the baked oatmeal cool for a few minutes and then cut into 6 slices.
6. Enjoy the chocolatey peanut butter goodness for breakfast (or anytime of day)!! 🙂 I highly recommend pairing the oatmeal with a large, cold glass of almond milk and/or a cup o’ joe! Leftovers can be stored in an airtight container in the refrigerator for a few days.
Also, here’s the nutritional analysis of the recipe for those interested. I used MyFitnessPal. It’s 321 calories/serving:
Question of the day: What is your favorite way to eat oatmeal? Before today my favorite was just regular oatmeal, made in the microwave, topped with berries and/or peanut butter, but now I think I’m a baked oatmeal fan!