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?!

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Yum

Peanut Butter Chocolate Chip Oatmeal Bake

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 12 servings

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

1. Preheat oven to 350 F. Prepare a 7x11 baking dish with non-stick cooking spray, then set aside.
2. In a mixing bowl, add all ingredients. Then mix with a hand mixer until well combined.
3. Pour mixture into prepared baking dish, smooth out until evenly distributed in the dish.
4. Bake 35 minutes.

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