The secret to making it take like a Reese’s is to go one step further and either add chocolate chips or slather some Jif Whips chocolate peanut butter on top after it bakes. Oh my. Straight from the peanut butter Gods, I tell you. For another Reese’s breakfast experience, check out my favorite protein pancake recipe of ALL time – Choco-Peanut Butter Protein Pancakes. <— these own my heart.
This breakfast is 100% conducive to a rushed morning. Just mix all ingredients, pour in a ramekin, place in the oven and carry on with morning to-dos while it bakes. Once your kitchen starts smelling like peanut butter cookies, that’s when you know it’s game time. After the oatmeal bakes, you can even pack it up and take it to-go once the ramekin cools.
It’s fun to get experimental with baked oatmeal. Adding fruit, nuts, other nut butters and protein powders can transform this breakfast into something new and exciting. I topped mine with 1 tbsp of creamy peanut butter to really enhance the peanut butter cookie taste, however i’ve also topped baked oatmeal with Greek yogurt and berries, almond butter and banana slices, as well as whipped cream cheese and cinnamon. Each one more delicious than the next.
It almost tastes like you’re eating a guilt-free cake for breakfast. A peanut butter cookie cake that is low in fat, high in fiber and protein, and bursting with sweet decadence. Sold?? I know I am!
Peanut Butter Cookie Baked Oatmeal for One
- 1/2 cup old-fashioned or rolled oats — Use Bob’s Red Mill rolled oats for gluten-free
- 3/4 cup milk — I used unsweetened vanilla almond milk
- 1 large egg white
- 2 tbsp PB2
- 2 tbsp protein powder of choice — I used Select Protein in Snickerdoodle flavor — highly recommend!
- 1/2 tsp vanilla extract
- 1/8 tsp baking powder
- 1 packet of Stevia (or 1 tsp granulated sweetener of choice)
- Preheat oven to 350 degrees F
- Mix all ingredients until well-combined. Pour in a greased ramekin.
- Bake for ~26-28 minutes, or until all liquid is absorbed
- Top with additional peanut butter. Dig in!
Nutrition Facts per Serving (entire recipe without topping)
Calories: 263; Total Fat: 6 gm; Saturated Fat: 1 gm; Cholesterol: 3 mg; Sodium: 377 mg; Carbohydrates: 33 gm; Fiber: 7 gm; Sugar: 2 gm; Protein: 20 gm