Baked oatmeal with almond milk and steel cut oats, this chocolate and peanut butter baked oatmeal recipe is a great way to start your day.
Almost two years ago my family cut back on the amount of wheat we were eating. It was a tough transition especially for breakfast. I love pancakes and waffles and so do my kids.
We switched over to eating eggs with vegetables most mornings, but that gets a little boring after a few weeks. I have slowly been trying to convert my family in to eating oatmeal for breakfast and I think this amazing recipe may just be the trick.
Chocolate Peanut Butter Baked Oatmeal with Almond Milk
This baked oatmeal with almond milk recipe only needs 3 ingredients – Silk Dark Chocolate Almond milk, steel cut oats and natural peanut butter. I prefer steel cut oats for oatmeal. I just like the texture of the way the steel cut oats cook. You could probably use regular rolled oats, but the cooking time would be less as steel cut oats take a little longer to cook up.
I have been dying to use Silk’s Dark Chocolate Almond milk in a recipe. You can substitute almond milk for dairy milk on a 1:1 ratio (so just use the same amount), but I was a little worried about how the chocolate would work. The mixture is a lot of liquid to start, but don’t worry, the oats soak it all up.
I kept checking the oatmeal while it baked because I was very concerned that it would burn. It did get a dark brown crust on the top as it baked, but it wasn’t burned at all. I just stirred it right in to the oatmeal when I took it out of the oven to cool before serving.
I topped the oatmeal servings with a sprinkle of peanut butter chips. My kids will trying anything if it has baking chips on it. I topped mine with another spoonful of peanut butter. The oatmeal doesn’t need anything on top though so feel free to just eat it.
The oatmeal was amazing! It tasted almost like a dessert. I didn’t add any additional sweetener and the Silk Dark Chocolate Almond Milk was sweet enough to make the entire dish a treat. Feel free to tell your kids they get to have chocolate for breakfast and know that you’re providing a wholesome breakfast.
- 4 cups Silk Dark Chocolate Almond Milk
- 1 cup steel cut oats
- 1/4 cup all natural peanut butter plus more for garnish
- Peanut butter chips (optional)
- In a large bowl, stir together almond milk, oats and peanut butter. The peanut butter should blend in fairly well and shouldn't be too lumpy.
- Grease 2 quart casserole dish.
- Pour the oatmeal mixture in to the dish.
- Bake at 350 degrees for about 45 minutes or until the oatmeal as absorbed the liquid.
- Remove the dish from the oven and stir the oatmeal. Let sit for 5 minutes. The oatmeal will absorb any remaining liquid.
- Stir in extra peanut butter, if you want.
- Serve in bowls with another dollop of peanut butter or peanut butter chips.
Amount Per Serving: Calories: 224Total Fat: 9gCarbohydrates: 25gProtein: 10g
This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.