Peanut Butter Cup Baked Oatmeal

By Greywolf

This recipe serves 1 but can be increased to serve any number. Even picky eaters that don't like oatmeal love this recipe

Ingredients

• PANCAKES
• 1/2 cup rolled oats
• 1/4 tsp pure vanilla extract
• 1/4 cup mashed banana (or sub another mashed fruit)
• 1/4 cup milk of choice
• 1 stevia packet or 1 1/2 TBSP liquid sweetner such as maple syrup or agave (if using liquid sweetner, scale back the milk to just 2 TBSPS)
• 1/8 tsp salt
• 1 TBSP cocoa powder
• 1 to 2 TBSP peanut butter (or other nut butter or sunbutter)
• Handful of chocolate chips (optional)
• REESES PIECES FROSTING (Yields almost 1/2 cup)
• 1/4 cup peanut butter (or other nut butter)
• 4 to 8 tsp pure maple syrup
• 2 TBSPS cocoa powder
• 4 tsp milk of choice (or more for a thinner frosting)
• 3/4 tsp pure vanilla extract
• Handful of chocolate chips for the "pieces" (optional)

Preparation

Step 1

1) Preheat oven to 375 degrees.

2) Combine all ingredients and mix well. If peanut butter was in the fridge, you might want to heat it up a little so it's easier to stir.

3) Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini-loaf pan. Cook for 20 minutes or until it is firm.

4) Set the oven to "high broil" for 3 more minutes, or until it reached desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust).

5) For the frosting, blend everything (including the chips if using) in a small food processor or Magic Bullet. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly. Store the uneaten frosting covered in the fride. If desired top the oatmeal with the frosting.