Peanut Butter Cheesecake Swirled Brownie Baked Oatmeal [Guest Post]

This is the second recipe winner from my Brownie Baked Oatmeal contest! How beautiful are these photos? ? Enjoy!

First of all, let me thank Lauren. Two years ago I had an oat packet in the pantry and I didn’t know how to use it. In Italy most of the people think that oats are to be eaten as they are, but I found them as flavourful as paper. ?

Peanut Butter Cheesecake Brownie Baked Oatmeal | Guest Post on the #OatmealArtist

I started to search on Google if I could find something more interesting (and healthy than granola packed with sugar ?). I discovered oatmeal, and immediately fell in love with Lauren’s blog! It was full of ideas and my breakfast was never the same!

Today I can do oat pancakes, overnight oats, microwave and stove top oatmeal, but also baked oatmeal and oat waffles! I have a verysmallfoodblog ( ) where I usually post pasta and pastries, but I also had to share some of my oatmeal recipes since  I’m an oat lover now! Maybe one day, I’ll become an artist too. ?

Peanut Butter Cheesecake Brownie Baked Oatmeal #OatmealArtist

This time Lauren challenged us with a brownie baked oatmeal. Since my favorite brownie is the cheesecake swirled brownie, I used her basic recipe (with zucchini) and then I mixed 2 tablespoon of yogurt with one tablespoon of peanut butter to do the cheesecake swirl. ?

I tried this recipe two times, using a larger ramekin and a single portion one; in the second case the brownie took more time to cook, but I found it fluffier! The second time I also added a teaspoon of peanut butter to the brownie batter, to add more flavour and a crunch!

Peanut Butter Cheesecake Brownie Baked Oatmeal

Peanut Butter Cheesecake Swirled Brownie Baked Oatmeal [Guest Post by Valentina]

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup’s worth of peeled and diced zucchini or yellow squash
  • 1/3 cup liquid (milk or water)
  • slightly rounded 1/2 cup rolled or quick oats
  • 2 tsp maple syrup (adjust to preferences)
  • 1 rounded tbsp cocoa powder
  • 1/4 tsp baking powder
  • pinch of salt
  • 2 tbsp yogurt (plain or vanilla)
  • 1 tbsp peanut butter

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin (6-8 oz) with non-stick spray.
  2. Puree all ingredients in a food processor except yogurt and peanut butter. Pour batter into ramekin.
  3. In another small bowl, mix together yogurt and peanut butter. Swirl into the top of the brownie batter.
  4. Bake for 22-25 minutes.

Just an FYI:

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

5 Responses to Peanut Butter Cheesecake Swirled Brownie Baked Oatmeal [Guest Post]

  1. Cathy crandall says:

    Hello! I’m on the tail end of a vacation right now but when I get home in a few days I plan to make this immediately! Lauren really is the best, isn’t she? She’s helping ALL of us to become our own artists a la oats!!

  2. This looks AWESOME! I love that it doesn’t have flour in it! I’d love to try this sometime soon! Thanks for sharing!

  3. Cassie says:

    PEANUT BUTTER CHEESECAKE….SWIRLED IN A BROWNIE. What could be better, I mean come on. Seriously, this looks to die for! How could someone not resist?! I also hate it when oatmeal tastes like paper–that’s why I love cinnamon, Stevia, fruit and peanut butter!

  4. Lyndsey B says:

    Okay. Wow. I’m made this for dinner tonight (I needed to try it ASAP!) and I am in awe. I rarely find and oatmeal recipe that surprises me too much, as I feel that I’ve tried most flavor/topping combinations. But this recipe. Woah.
    The peanut butter and Greek yogurt mixture magically transforms into the filling of a peanut butter cheesecake. Like how is there no cream cheese!?!
    I am in love with this recipe-so creative and so delicious!!

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