Peanut Butter Baked Oatmeal
6
Servings
9
Ingredients
17
Comments
Serve up this delicious warm breakfast that tastes like a peanut butter cookie.
6
Servings
9
Ingredients
17
Comments
Ingredients
- 3 cups Rolled Oats, Quick Cooking
- ½ cups Brown Sugar
- 1 cup Milk
- 3 tablespoons melt Butter
- 2 individual Egg
- 2 teaspoons Baking Powder
- ¾ teaspoons Salt
- 2 teaspoons Vanilla Extract
- ½ cups Peanut Butter, Creamy
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, mix together all ingredients.
- 9577842 Upgrade to a paid membership 10394 to unlock all instructions 81396
- 7881097 Upgrade to a paid membership 91606 to unlock all instructions 47028
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 4689631 Upgrade to a paid membership 33143 to unlock all instructions 95383
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large bowl, mix together all ingredients.
- Pour into one greased 9×13 or two 8×8 pans.
- Bake at 350 degrees for 25-30 minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 4"x2.5" piece Amount Per Serving
- Calories
- 467
- Total Fat
- 23g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 94mg
- Sodium
- 540mg
- Total Carbohydrates
- 56g
- Fiber
- 6g
- Sugar
- 22g
- Protein
- 14g
- WW Freestyle
- 17
17 Comments
Join the discussionis there a way to save individual servings of this? love the idea but we wouldn’t eat a whole pan at one time
Sure Cindy! You could do this in a couple of different ways. You’d have to bake it first, of course. Then either save individual portions in small freezer bags, or flash freeze them and place in large storage bag when they are frozen.
So if I wanted to get this ready to freeze, would I bake it first and then cool it and freeze it and then when we wanted to eat it, would I thaw and bake again?
Sorry Annie that’s a little confusing. I fixed the freezing directions. To freeze, you make it all up, do not bake, freeze and then when ready to serve you thaw and bake.
This sounds wonderful! If you baked it in muffin tins wouldn’t that make it easier to freeze?
Probably. Good idea Laurie. I just use my 9×13 pan and cut into squares.
If you use old-fashioned oats, do you have to adjust the cooking time at all?
No, Ashley, I cooked them the same amount, they were just a bit more chewy. Still good, though!
I made them today (with old fashion oats, because that’s all we get here in Austria). I baked them in a muffin tin and got 12 out of it. Makes portion control easier for me and the kids.
Thanks for the tip Birgit! I hope you love them!
they are wonderful. the kids love them as well.
In the morning, i defrost two “muffins” in the microwave, then add cold water. perfect!
I got to a baked oatmeal mood, and this has been the best one so far. I make them all with a cup of milk and 2 eggs, it really keeps it moist.
This sounds great! Any idea how much maple syrup to sub for the brown sugar? Thanks : )
Not sure Sarah, you could try to substitute with 1/4 cup maple syrup. You may have to decrease the amount of milk a bit.
Can I make this using strawberries somehow?
Sure, Hannah, I think strawberries would be great baked in!
Made with almond butter and almond milk. Very yummy.