PB Chocolate Blender Baked Oats

breakfastsnacks

Oct 27

Introducing your new favorite breakfast - chocolatey, peanut buttery, and packed with 7g fiber and 27g protein to keep you satisfied!

If you have the 30 Day Meal Plan, you know I love making overnight oats with oat flour instead of whole oats for that creamy & smooth texture (instead of watery soaked oats). These baked oats achieve that same effect in a baked version by blending whole oats to turn this into basically a fluffy, healthy breakfast cake… With a molten peanut butter chocolate center 🥲🍫🙌🏼

If you don’t have a blender or want to just make this in one bowl, feel free to swap the rolled oats for oat flour. Full details on conversions below as well as other swap options for dairy-free.

These are great fresh out of the oven or prep them ahead for a quick breakfast during the week, just heat it up in the microwave for 30 seconds to get that center nice and gooey before you enjoy!

NOTES:

OATS: If you don’t have or want to use a blender, swap the rolled oats for oat flour. Replace 1 cup rolled oats with ⅔ cup oat flour.
PROTEIN POWDER: I used whey protein, but you can use any you’d like. Just keep in mind if you’re using a plant-based protein powder, you may need to adjust the liquid in the recipe. Start with the recipe as-is, then add more liquid if needed. Swapping out the whey protein may also change the nutritional info.
- I also recommend using a sweetened protein powder - mine is sweetened with stevia. If yours isn’t sweet, add a little maple syrup to the recipe.
MILK: The nutritional information is using 1% milk. To make this dairy-free, use any milk you’d like - but the nutrition (especially protein) may change.

PB Chocolate Blender Baked Oats

Servings: 2

Author: Steph, MPH, RDN

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Cook modePrevent screen from turning off

Ingredients

Coconut oil
1 cup rolled oats
1 egg
1 banana (very ripe)
¼ cup milk (any)
2 tbsp powdered peanut butter (i.e., PB Fit or PB2)
1 scoop vanilla whey protein powder
½ tsp baking powder
1 pinch salt
2 peanut butter cups
2 tbsp peanut butter

Directions

Preheat oven to 350F. Lightly grease two 8-ounce oven safe ramekins with a little coconut oil.
Add all ingredients except the PB cups and peanut butter to your blender and blend until smooth.
Divide into the two greased ramekins.
Place a PB cup in the center of each ramekin and press it down until it’s just submerged.
Place the ramekins in the oven and bake for 18-20 minutes or until baked through (a toothpick should come out clean when poked just outside the PB cup).
Allow to cool a little, then drizzle with peanut butter and enjoy it warm!