Wednesday, June 4, 2014

Peanut Butter Baked Oatmeal 3 ways


Baked oatmeal is really my new thing and I think it's because I used to love baking and now that I eat clean I miss that action of mixing things and waiting for a masterpiece to come out of the oven. With baked oatmeal I get to make delicious creations without white flour or white sugar. Many baked oatmeal recipes call for lining the baking dish with mashed bananas for sweetener but since I don't care for bananas I've tried out using other sweeteners.

I tried this with PB2 to cut back on calories, then with real peanut butter, and then PB&J with blackberries. I'd say the PB&J was my fave because it was sweetest. The one with PB2 only had a light peanut butter taste and the one with real peanut butter was just too heavy and not sweet enough because I held back on the honey to stay low on calories. You can make the PB&J with any berry you have on hand. Since my blackberries weren't very sweet I added a little sweetener, but I bet if I made this with strawberries it wouldn't need it.


Ingredients
  • ½ cup rolled oats 
  • 1/3 cup Almond Milk
  • 1 TB peanut butter
  • handful of berries
  • ½  tsp vanilla extract
  • ¼  tsp baking powder
  • pinch of salt

Directions
  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. In a large bowl, mash berries with a fork. Add milk and vanilla extract.
  3. In another bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
  4. Transfer to the ramekin.
  5. Small spoonfuls at a time, swirl in peanut butter or drop it in dollops.
  6. Bake for 20 minutes.
Nutritional Analysis
270 cal, 9g protein, 9g fiber, 2g sugar


Recipe Source: theoatmealartist


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...
//
Blogger Widget