Peanut Butter and Berry Baked Oatmeal
This is a true breakfast treat that also happens to bepacked with plant-based protein! Serve this hearty breakfast on its own or witha side of scrambled eggs. This recipe is great to cook over the weekend and canbe enjoyed cold or warm!
Print
Pin
Share by Email
Servings: 8
Equipment
- 9x13 baking dish
Ingredients
- Cooking spray
- 2 cups fat free or low fat Greek yogurt
- 1½ cup skim or 2% milk (milk alternative)
- ½ cup natural peanut butter (sugar free)
- 2 eggs
- 1/3 cup maple syrup
- 2 tsp. vanilla extract
- 4 cups rolled oats
- 2 tsp. ground cinnamon
- 2 tsp. baking powder
- ½ tsp. sea salt
- 4 Tbsp. hemp seeds
- 2½ cups frozen berry mix, not thawed (blueberries, raspberries, strawberries, blackberries, etc.)
Instructions
- Preheat oven to 350°F. Lightly spray a 9x13 casserole dish with cooking spray.
- In a large mixing bowl, add Greek yogurt, milk, peanut butter, eggs, maple syrup and vanilla extract. Stir well with a rubber spatula.
- In another medium bowl, add oats, hemp seeds, cinnamon, baking powder and sea salt. Stir well to combine.
- Add dry ingredients to the large mixing bowl with wet ingredients, and gently stir to mix.
- Gently fold in frozen berries. Once combined, add the mixture to your casserole dish and spread evenly.
- Place in the oven and bake for 40-45 minutes, until center is cooked and top is golden brown in color. The edges may be slightly darker brown.
- Remove from the oven and let it cool for 5-10 minutes, then cut and serve. If desired, top with extra peanut butter drizzle, fresh berries or additional Greek yogurt. Enjoy!
Notes
- To make this recipe dairy free, you can use dairy free yogurt and milk or replace the Greek yogurt with canned pumpkin.
- You can use chia seeds for hemp seeds or omit them entirely.
- Store leftovers in refrigerator and enjoy within 4 days.
Subscribe
Login
0 Comments
Build This Week’s Meal Plan
Choose from some of Shape Your Future’s pre‑made meal plans or create your own!
Let's Go!
