Chocolate Peanut Butter Protein Oatmeal Bake

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. 

Ingredients

  • 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)

Instructions

  1. Preheat an oven to 350F.
  2. Mix the dry ingredients in a large bowl. 
  3. Add the pumpkin, peanut butter, and milk. Stir well.
  4. Transfer the ingredients to a 6.5″ cast iron skillet or similar sized baking dish. (Different dishes will affect cook time.)
  5. 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.

Notes

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. 

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