Is it breakfast, or dessert?
I actually had to go several weeks (if not months?) without buying chocolate chips because I eat them by the handful(s). Because of my IBS, this causes many problems, so I had to quit them.
Wanting to make this recipe (and a few others), I caved and brought them back into my life.
The basic oatmeal recipe does not contain fruit, which is always a downer for me. Wanting to spruce mine up, I actually layered the oatmeal with sliced banana and I really enjoyed it. That adjustment also takes the oatmeal from dessert to breakfast. 🙂
What you'll need:
- 1/3 cup milk of choice
- 2 tbsp peanut butter
- 1/4 tsp vanilla extract
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- pinch of salt
- handful of chocolate chips
- coarse salt for topping
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a large bowl, add milk, peanut butter, and vanilla extract. Mix until at least semi-combined. If you want, you could also add sweetener now (I didn't).
- In another bowl, combine dry ingredients: oats, cinnamon, baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
- Add chocolate chips and stir into oatmeal.
- Transfer to the ramekin, top with coarse salt, and bake for 20-25 minutes.
- For a variation with a nutritional boost, slice a banana and alternate between layers of oatmeal batter and sliced banana.