Peanut Butter Chocolate Chip Oatmeal Bake
A decadent, ooey gooey treat for a make ahead breakfast or dessert!
I used to make these a lot during while pumping for Beckham while he was in the NICU, up until I finished pumping at 6 months. This was a great way to consume oats without always eating oatmeal for breakfast and they are refined sugar free and even vegan friendly so Jared can eat them too! I love how sweet and indulgent these tasted without all the extra processed sugar.
Now that my freezer stash of breastmilk is built up and I am no longer pumping, I still enjoy making these for a yummy plant-based snack. These can be cut into bars or squares to take on the go, but I always make sure I warm it in the microwave for a few seconds to make the chocolate ooey and gooey!
This Oatmeal Bake is also kid friendly and takes less than 5 minutes to prep. Peep the little hand ready to grab one!
Plus, isn’t peanut butter and chocolate the ultimate flavor combo?!
Ingredients
- 2 ½ cups old fashioned oats
- 1/3 cup natural peanut butter
- 1 cup almond milk
- ½ cup pure maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- Lily’s Dark Chocolate Chips – measure with your heart
Instructions
- Preheat oven to 350 F. Prepare a 7x11 baking dish with non-stick cooking spray, then set aside.
- In a mixing bowl, add all ingredients. Then mix with a hand mixer until well combined.
- Pour mixture into prepared baking dish, smooth out until evenly distributed in the dish.
- Bake 35 minutes.