As you know, we’ve been working on living a healthier lifestyle. I’m fortunate that my wife is an outstanding cook, and loves to experiment in the kitchen, and I get to also reap the benefits!
Through our friend Jennifer Pendleton, we became aware of the website http://www.masonfit.com In his own words, Mason is a southerner, making healthier comfort foods and high protein desserts.
This is the Chocolate Peanut Butter Protein Oatmeal bake. I encourage you to check out his website for more ideas! Now, on to the recipe!
The recipe calls for vanilla with added cocoa powder. But feel free to use a chocolate protein powder if that’s what you have on hand. You might add an extra 1/3 scoop to account for the loss of cocoa.
- 1/2 C (40g) Rolled Oats
- 1 1/2 scoop (47g) Vanilla Protein Powder*
- 2 Tbsp (10g) Unsweetened Dark Cocoa Powder
- 1/4 tsp Baking Powder
- 3 Tbsp (50g) Peanut Butter
- 1/4 C (60g) Canned Pumpkin
- 1/3 C (80mL) Unsweetened Cashew Milk (or your choice of milk)
- Preheat an oven to 350F.
- Mix the dry ingredients in a large bowl.
- Add the pumpkin, peanut butter, and milk. Stir well.
- Transfer the ingredients to a 6.5″ cast iron skillet or similar sized baking dish. (Different dishes will affect cook time.)
- Smooth the top of the mixture and bake for 12-15 minutes, depending on the dish and desired center. I purposely left out any food safety concerns so you can have this like gooey oatmeal or more done like a breakfast cookie.
1/2 the oatmeal bake has 8 Smart Points. Nutrition facts do not include any additional drizzle. For the drizzle, I melted a tablespoon of peanut butter and chocolate chips.