Saturday morning treat! I had time to make a fun new breakfast, and we had time to sit down and eat it together. With the Little Guy beaming all around from his Exer-Saucer. It’s a good morning.
Baked oatmeal has just the right amount of texture going on. It’s nicely chewy, light but still substantial, and when you hit a pocket of peanut butter, oh my… Actually, I’m guessing you should not even hit pockets of peanut butter. Mix better than I do. My only excuse is that when the Big Guy is hungry, he is H-U-N-G-R-Y. And he was hungry this morning.
I want to experiment with other kinds of baked oatmeal, too! Pumpkin… cranberry nut… Well, those are the only two that come immediately to mind. I don’t get real crazy with my oatmeal. I’m a brown sugar and cinnamon kind of gal. Walnuts, too, if I’m feeling rich.
Enjoy! Make this for your very own morning treat!
Peanut Butter Baked Oatmeal
- 1-1/2 cups quick cooking oats
- 1/4 cup packed brown sugar
- 1/4 cup white sugar
- 3/4 cup skim milk
- 1/4 cup melted light margarine
- 1 egg
- 1 tsp baking powder
- 3/4 tsp salt
- 1 tsp vanilla
- 1/2 cup creamy peanut butter
Preheat oven to 350 degrees. Put all the ingredients is a bowl and mix until combined. Transfer to an ungreased baking dish and cook for 20-25 minutes or until edges are golden brown.
I used a 8×8 glass baking dish because doing so billed the baked oatmeal as “soft and gooey.” As I Am Baker says, “If you use a 9×13 pan they will be a little thinner and less gooey, but also more familiar and delicious. (think warm granola bars).”