Peanut Butter Cookie Baked Oatmeal for One
Peanut Butter Cookie Baked Oatmeal: rich in fiber, protein, and healthy fats to keep you full + fueled! Topped with a peanut butter "frosting" and fresh raspberries, these baked oats are a breakfast win.
Servings: 1
Equipment
- Blender or Nutribullet
- 6-oz. ramekin
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk of choice (I use unsweetened almond milk)
- 1 egg (sub flax egg if making vegan)
- 1 Tbsp. natural creamy peanut butter
- 1 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- Pinch sea salt
- Optional add-ins: 2 Tbsp. collagen peptides, protein powder of choice, or powdered peanut butter
- Fresh berries or sliced banana for garnish
Peanut Butter "Frosting"
- 1 Tbsp. natural creamy peanut butter
- 2 tsp. milk of choice
- 1 tsp. maple syrup
Instructions
- Preheat oven to 350ºF.In a blender or nutribullet, combine oats, milk, egg, peanut butter, maple syrup, vanilla, a pinch of sea salt, and any optional add-ins (collagen, protein powder, or powdered peanut butter). Pulse a few times until ingredients are well-combined, but there are still some chunks of oats. (The batter should not be totally smooth.)Pour batter into a greased 6-oz. ramekin or large mug. Carefully place in the oven and bake for 25 to 30 minutes, until the edges are set and center is slightly giggly. Remove from oven and let sit for 5 minutes.
- Meanwhile, prepare Peanut Butter Frosting by combining 1 Tbsp. peanut butter, 2 tsp. milk, and 1 tsp. maple syrup in a small bowl; mix until smooth.Gently spoon frosting over baked oats, and garnish with fresh berries or banana slices.
Notes
*Nutrition information calculated using unsweetened almond milk.
Nutrition
Serving: 1ramekin | Calories: 540kcal | Carbohydrates: 61g | Protein: 20g | Fat: 26g | Saturated Fat: 5g | Sodium: 550mg | Fiber: 7g | Sugar: 20g