When you combine baked oatmeal with the flavors or peanut butter and chocolate, you create a delicious start to your day.
It’s been a long time since I’ve made a baked oatmeal, so why not make it buckeye-style for #PBchocSat!? I even put a dollop of peanut butter on top to resemble the eye of the buckeye. It may be the weekend but sometimes I don’t have much more time that a weekday to prepare breakfast, so this is a nice in between. Easy to prepare and ready in 20 minutes.
Today I won’t be watching much football because I am visiting my mom for some early birthday celebrations – she will be 72 years young! My brother and his family are visiting as well so it should be a good time. I can’t remember the last time we were all in her neck of the woods at the same time together. We are spoiled because she usually visits us.
I’m not entirely sure what we will get into, we won’t have a lot of time there unfortunately but it’s better than nothing. We will probably just hang out and have a little feast. A little pre-Thanksgiving preparation haha. I am just excited to see her not in the hospital this time around!
Three years ago: Holiday Cut-Out Brownies
Four years ago: Root Beer Chocolate Chip Cookies
Five years ago: Pita Breakfast Pizza for One
Six years ago: Chocolate Peanut Butter Cookie Dough Roulade
Seven years ago: Tortellini with Guiltless Pumpkin Alfredo
Eight years ago: Butternut Squash Lasagna
BUCKEYE BAKED OATMEAL
1/2 cup old-fashioned rolled oats
1 Tbsp cocoa powder
1 tsp brown sugar
1/8 tsp cinnamon
1/2 cup milk
1/4 cup vanilla Greek yogurt
1 Tbsp creamy peanut butter, divided
- Preheat oven to 375 degrees and grease a 16 oz. ramekin.
- In a small bowl, mix together the oats, cocoa powder, brown sugar, cinnamon. Stir in the milk, Greek yogurt, and 1 tablespoon peanut butter. Pour into prepared ramekin.
- Bake oatmeal for 25-30 minutes, or until oatmeal is set. Remove from oven, top with remaining peanut butter, and serve.
Source: Adapted from my Individual Baked Pumpkin Oatmeal.