Peanut Butter Chocolate Oatmeal Bake

By drinkfairy

We've found a loophole in the "no candy for breakfast" rule. This yummy baked oatmeal tastes like a Reese's Peanut Butter Cup! Eat it hot, warm, or chilled...

Ingredients

• 3 cups old-fashioned oats
• 3 tbsp. powdered peanut butter or defatted peanut flour
• 1 1/2 tbsp. chia seeds
• 4 no-calorie sweetener packets (like Truvia)
• 2 tsp. cinnamon
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 cups unsweetened vanilla almond milk
• 1/2 cup unsweetened applesauce
• 1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
• 1 tbsp. creamy peanut butter
• 2 tsp. vanilla extract
• 3 tbsp. mini semi-sweet chocolate chips
• 2 1/2 cups (about 20 large) egg whites or fat-free liquid egg substitute
• 2 tbsp. fat-free plain Greek yogurt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/8 tsp. each salt and black pepper
• One 14-oz. can artichoke hearts packed in water, drained and chopped
• 2 cups roughly chopped spinach
• 3/4 cup shredded part-skim mozzarella cheese
• 1/4 cup bagged sun-dried tomatoes (not packed in oil), chopped
• 1/4 cup chopped scallions

Details

Servings 6
Cooking time 45mins
Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

In a large bowl, combine oats, powdered peanut butter/flour, chia seeds, sweetener, cinnamon, baking powder, and salt. Mix well.

In a medium-large bowl, combine almond milk, applesauce, egg whites/substitute, peanut butter, and vanilla extract. Mix until uniform.

Add mixture in the medium-large bowl to the large bowl. Stir until uniform.

Gently fold in 1 1/2 tbsp. chocolate chips. Transfer the mixture to the baking pan, and smooth out the surface.

Evenly top with remaining 1 1/2 tbsp. chocolate chips, and lightly press into the batter.

Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.