I like keeping things simple and easy at meal time, especially breakfast, so when I discovered how much Joshua enjoys baked oatmeal, I decided to make more of it. A pan lasts several days and it’s so nice to be able to just take out a square and heat it in the microwave. Bam. Breakfast is done. He takes care of the rest.
I made this in an attempt to make a baked oatmeal that really would be reminiscent of cookie dough, since the pumpkin didn’t really have that feel to me (granted, I may have over baked it a tad, as I tend to do a lot these days). And wow, you guys, I nailed it. *pats self on shoulder* ;) This stuff is warm and gooey and melty and soft and creamy and really, a lot like a thick, warm cookie dough. Dennis even ate it for dessert after dinner one day, with some whipped cream on top. It’s that good. And low in sugar, or sugar-free if you want to leave the chocolate chips out. You would never guess, it’s just so good, but feel free to use sugar if you prefer. This one is definitely worth a try.
Peanut Butter Cookie Dough Oatmeal
2 cups quick-cooking oats
4 packets stevia*
½ teaspoon salt
1/3 cup peanut butter
2/3 cup milk
1 (4 oz) snack cup of unsweetened applesauce (heaping 1/3 cup)
2 tablespoons oil or melted butter
2 teaspoons vanilla
½ cup chocolate chips, plus more for top if desired
Mix all ingredients together well until blended. Pour batter into an 8×8 pan sprayed with oil. Bake at 350F for 30 minutes.
*If you want to use sugar, I’d recommend brown sugar for a more cookie dough-like flavor. I’m not certain on the amount, but I’d try 1/3 cup and add more to your taste if needed.
I have to show you guys what this looks like with the flash – the photo is cheaper-looking but this really shows off how cookie dough-like it is. It’s soooo soft and I just couldn’t capture that gooey softness as well with natural light. Honestly, sometimes the flash is the only way to show the true colors & textures. Amateur photographer problems. :)