Monster Cookie Baked Oatmeal
Monster cookies were a favorite growing up. What is better than combining peanut butter, oats, and chocolate!?. The original cookie recipe includes a lot of delicious butter and sugar. Now those are great ingredients for a decadent cookie, but for breakfast my goal was to add some nutrition and make the oatmeal bake a little lighter. Let me tell you that even with a few healthier substitutes this oatmeal is just as delicious as those buttery cookies. This recipe also has an added bonus of extra protein compared to regular baked oatmeal thanks to the powder peanut butter. It is sure to leave you feeling satisfied and allows plenty of room for delicious toppings.
These baked oatmeal bars are the perfect breakfast to prep and freeze for a busy week at work. I chop them up in bars and freeze them in some cer-and-wrap and they were ready to be warmed up first thing in the morning. I used a vegan peanut m&m for some added crunch, but any M&M will work. My favorite part about this baked oatmeal is the peanut butter flavor. I love anything peanut butter and mixing it in with the oats is just such a delicious combination. Then you add the chocolate on top of it and you have a heavenly combination The texture of this oatmeal set enough to cut into bars, but moist enough that the oats still have the creamy chew.
So the second best thing to having a monster cookie for breakfast is this baked oatmeal. You have all the flavors of one of the best cookies, and you can have it in a healthy breakfast. It is such a simple recipe, and everything is mixed in one bowl. You just have to pop it into the oven, let it cool, and you are done. The hardest part is deciding what toppings you are going to want when you serve it. My favorite toppings to add are a dollop of peanut butter, fresh fruit, maybe some extra chocolate, served with a little extra almond milk. Toppings may also include but are not limited to any kind of nut butter, yogurt, hemp seeds, flax seeds, cacao nibs, almonds etc..
3 cups quick oats
1 1/2 cups powder peanut butter (I use this one from Amazon)
3 Tbsp of ground flaxseed
2 cups unsweetened vanilla almond milk
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2-3/4 cup lightly chopped vegan peanut m&m or any kind of M&M (can also substitute chocolate)
3/4 cup Lakanto Monk Fruit Sweetener (can also use coconut sugar or brown sugar)
Preheat oven to 350 degrees and line a 9x13 baking dish with parchment paper
In a large mixing bowl combine 3 Tbsp of ground flaxseed with 9 Tbsp of water and let sit for 5 minutes till gelled.
Combine all ingredients except for M&M and stir until combined. Add in M&M and lightly stir.
Pour batter into lined baking dish and cook for 20 minutes checking to make sure batter has set. Let cool completely to set. Cut into 8-12 squares and store in the refrigerator for up to a week or freeze for 2-3 months.
Reheat bars with a few Tbsp of almond milk to prevent any dryness and add toppings
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