No kidding, as soon as I took a bite of this while it was fresh and warm from the oven, I thought I was eating a peanut butter cookie. Oh my goodness! I’m just starting to dabble in making baked oatmeal, and I think this is my favorite combination so far. I cut it into breakfast portions and froze them for future breakfasts. When I rewarmed a piece the next morning, it was SOOO good! I think it’s the peanut butter that makes it moist, filling, and just plain good.
I have been baking the oatmeal in a 9×13, but I wanted to try my Pampered Chef round stone this time. I think this is going to be what I use from now on. I like how thick the pieces turned out. I thought, at the last minute, about adding some chocolate chips…but I didn’t. Maybe next time :).
Peanut Butter Cookie Baked Oatmeal (adapted from Lynn’s Kitchen Adventures)
3 cups rolled oats
1/2 cup brown sugar
1 cup skim milk
2 Tablespoons melted butter
2 teaspoons baking powder
3/4 teaspoons sea salt
2 teaspoons vanilla
1/2 cup smooth peanut butter
1. Mix all the ingredients in a large bowl and stir well.
2. Spread in a greased 9×13 OR a round cake pan
3. Bake at 350 degrees for 20-25 minutes.
Yum, Yum, and Yum!!!! This made enough for almost 2 weeks worth of breakfasts for me. I just portioned it in foil, froze it, and I pull it out when I go to bed. In the morning, I rewarm it for about 30 seconds, and drink a cold glass of milk with it. It is so filling.
Have you made baked oatmeal? What is your favorite combination? There are so many great recipes out there. This is by far my favorite.