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!
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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.
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