Hello friends! I feel like it has been way too long since I brought you a new breakfast recipe. Especially because breakfast foods are one of my favorites. Oatmeal is a particular favorite of mine because it is delicious any time of day and is perfect for a meal or snack! I love making oatmeal bakes because they refrigerate and reheat really well so you can prep several days worth of breakfast at once.
Peanut butter, chocolate, and banana is a classic flavor combo. This recipe is sweetened using maple syrup instead of a refined sugar. The peanut butter and chocolate flavor comes from PB2 powdered peanut butter. PB2 is great for baking healthy recipes. You get the peanut butter flavor and protein with a lower fat content. I also like adding a couple of scoops of protein powder to this recipe for an extra boost of nutrition and to help keep me full.
The recipe makes 9 servings that you can portion out into containers right away for a grab-and-go breakfast or snack anytime. Otherwise it is a great brunch to serve if you are having company.
Have a great week!
- 2 cups gluten free rolled oats
- ¾ cup chocolate PB2 Powdered Peanut Butter
- 1 tsp vanilla extract
- ⅓ cup pure maple syrup
- 2 cups milk (I used unsweetened vanilla cashew milk)
- 1 cup mashed overripe banana (2-3 bananas)
- 1-2 scoops protein powder (chocolate or unflavored)
- ⅓ cup dark chocolate chips
- Preheat oven to 350 degrees.
- Add mashed banana, vanilla, milk, and maple syrup to a bowl. Mix well to combine.
- Add oats, PB2, and protein. Stir until everything is completely combined.
- Lightly grease an 8x8 baking dish.
- Add the oatmeal mixture to the baking dish.
- Sprinkle dark chocolate chips on top.
- Bake for 30 minutes or until the oatmeal is slightly firm.