Sometimes you wake up in the mood for dessert rather than breakfast. ??? This baked oatmeal will satisfy your sweet craving but includes only good-for-you ingredients. For convenience, this oatmeal can be made the night before. You can also make multiple servings at once and keep them in the fridge for an instant breakfast. Microwave for 1-2 minutes and enjoy!
Make sure you’re using natural peanut butter with no sugar, syrup or salt added. The ingredient list should only include nuts and (possibly) salt.
The flax or chia seeds (*affiliate links) (or both!) is optional, though highly recommended for a nutrient boost. These nutrient-dense ingredients are easy to hide in oatmeal as you won’t even know they’re there! You’ll get healthy fats and fiber when adding these seeds.
Opt for cacao powder (*affiliate link), as it’s raw rather than roasted (like cocoa) which keeps more nutrients around. If you only have cocoa available, it will work as well. Though it doesn’t result in as rich of a chocolate flavor.
Rolled oats (*affiliate link) are a whole grain meaning you’re getting all parts of the grain. ?? Quick oats cook more quickly (hence the name!), but have been chopped up, meaning less work for you body to break down and, therefore, less filling. This recipe can be made with steel cut oats (*affiliate link). Simply double the cook time!
We used these ramekins for baking this oatmeal (*affiliate link). These are great for creating single-serving dishes!
Plant-Based Chocolate Peanut Butter Baked Oatmeal
- Preheat oven to 375 degrees F.
- Combine all ingredients, mixing well.
- Pour into non-stick or lightly oiled 8 oz ramekin or two 4 oz ramekins (for 2 servings). A mini pie pan works as well.
- Bake on the center rack for 20 minutes. set your oven to "broil" and broil for an additional 2 minutes. Carefully remove from oven.
- Enjoy as-is, drizzled with almond milk or topped with nut butter.
Adapted from Chocolate Covered Katie
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