Peanut Butter Cookie Dough Oatmeal

It should be no surprise to anyone who reads my blog that peanut butter cookies speak to my soul. Chocolate chip cookies are great, and snickerdoodles are another great choice, but I just can’t pass up a peanut butter cookie!

Peanut Butter Cookie Dough Oatmeal - The Oatmeal Artist

This is similar to my Peanut Butter Cookie Baked Oatmeal. I think the baked version tastes more like the actual cookie, but this recipe is lovely when you don’t feel like waiting 20 minutes for oatmeal to bake (which is how I feel 80% of the time).

Peanut Butter Cookie Dough Oatmeal by The Oatmeal Artist

I will admit that straight peanut butter will give a more authentic peanut butter cookie taste, but I love my PB2 and found the flavor pleasant regardless. Don’t omit the molasses! 🙂

Peanut Butter Cookie Dough Oatmeal

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 cup milk of choice (or water)
  • 1/2 cup old-fashioned oats (I use Country Choice Organic)
  • 1/3-1/2 cup pureed or shredded zucchini or yellow squash
  • 2-3 tbsp PB2 (or 1-2 tbsp peanut butter)
  • 2 tsp maple syrup
  • 1/2 tsp vanilla extract
  • scant 1/8 tsp molasses
  • pinch of salt

How to make it:

  1. Bring milk (I used 1/2 cup almond milk and 1/2 cup water) to a boil, add oats, and reduce heat to medium. (If you’d like to add a teaspoon of flax or chia seeds, do so now.)
  2. Add pureed squash. Stir occasionally.
  3. Once more of the liquid has absorbed, add PB2, maple syrup, vanilla extract, molasses, and salt. Stir. Add more PB2 and/or maple syrup if necessary.
  4. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Possible toppings: peanuts, berries, more peanut butter, sliced banana, or a drizzle of maple syrup.

Peanut Butter Cookie Dough Oatmeal - Oatmeal Artist

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.

6 Responses to Peanut Butter Cookie Dough Oatmeal

  1. I can definitely relate to the whole “can’t wait 20 minutes” thing! This recipe looks perfect for when I want PB oatmeal and absolutely have to have it right this very second. Pinning! 🙂

  2. Christine says:

    I have some spaghetti squash to use up. It’s too mushy to enjoy with pasta sauce in lieu of pasta. Do you think that puréed spaghetti squash would work as a substitute for the yellow squash?

  3. Christine says:

    I finally got around to trying this recipe. It was good! I used quick oats, to better emulate the cookie dough texture. PB2 has a mild flavor, so I recommend going with 3 tablespoons.

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