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!
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).
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! 🙂
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:
- 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.)
- Add pureed squash. Stir occasionally.
- 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.
- 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.