Double Chocolate Peanut Butter Banana Baked Oatmeal

[nverland]

Double Chocolate Peanut Butter Banana Baked Oatmeal
Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Serves 6

Ingredients

** For the baked oatmeal:
1 heaping cup of ripe mashed banana (from 2 medium/large extra ripe bananas)
½ cup creamy or crunchy natural peanut butter (just peanuts + salt)
2 eggs
¼ cup pure maple syrup
3/4 cup unsweetened vanilla almond milk or oat milk (or milk of choice)
1 teaspoon vanilla extract
1 1/2 cups old fashioned rolled oats, gluten free if desired
1/3 cup unsweetened cocoa powder or cacao powder
1 teaspoon baking powder
¼ teaspoon salt
1/2 cup chocolate chips (dairy free, if desired)
** For the topping:
6 teaspoons natural peanut butter
2 tablespoons dark chocolate chips for sprinkling on top (dairy free, if desired)
Maldon sea salt, for sprinkling on top
Optional for serving:
Milk
Fresh berries

Instructions

Preheat the oven to 350 degrees F. Grease a 9x9 inch baking dish with nonstick cooking spray.

In a large bowl, add 1 cup of mashed banana, peanut butter, eggs, maple syrup, milk of choice and vanilla extract. Whisk until well combined.
Add the dry ingredients to the wet ingredients: oats, cocoa powder, baking powder and salt. Mix until well incorporated. Stir in the chocolate chips.
Pour into the prepared baking dish and spread out evenly. Dollop with teaspoonfuls of peanut butter on top, then use a knife to swirl, just about 3-4 times. Don’t go overboard with the swirling or the oatmeal won’t look pretty. Finally top the oatmeal with 2 tablespoons chocolate chips.
Bake for 25-30 minutes or until the oatmeal is set in the middle. Remove and allow to cool for 10 minutes before sprinkling with a little sea salt and serving. You can serve this warm in a bowl with a little milk or with raspberries on top.

Recipe Notes

To make gluten free: simply use gluten free rolled oats.
To make dairy free: remember to use your favorite dairy free chocolate chips