Smooth the oatmeal brownie batter into the prepared pan with a spoon or spatula. Stir in the rolled oats, cocoa powder, salt, and any optional add ins. In a large mixing bowl, combine the peanut butter, milk of choice, pure vanilla extract, mashed overripe bananas, and sweetener. Line the bottom of a nine by thirteen inch baking dish with parchment paper, or grease the bottom and sides of the pan with oil spray or oil. Preheat your oven to 350 degrees Fahrenheit. Almond butter, cashew butter, Coconut Butter, pecan butter, or sunflower butter are all great alternatives to peanut butter if you prefer a more neutral flavor.įrozen bananas or roasted sweet potato or kabocha squash puree can be substituted in an equal amount for the ripe bananas. If using peanut butter, the recipe will taste like a Reese’s peanut butter cup, with a strong peanut butter flavor. Feel free to substitute raw cacao powder, hot chocolate powder, chocolate protein powder, or sweetened cocoa powder for the unsweetened cocoa if desired. I like to use half unsweetened cocoa powder and half Dutch cocoa powder. Using granulated sugar will result in a more crumbly texture. Liquid sweetener options include pure maple syrup, honey, agave, date syrup, or sugar free maple syrup. I do not recommend using steel cut oats here and have not tried oat flour. Spelt flakes, kamut flakes, or quinoa flakes work as well. If you prefer to use quick oats instead of rolled oats, that is perfectly fine. There is also a version without banana included below. Gather together rolled oats, unsweetened cocoa powder, milk of choice or water, peanut butter (or your favorite nut or seed butter), pure vanilla extract, liquid sweetener of choice, salt, banana, and optional chocolate chips. The chocolate peanut butter baked oatmeal can be low fat, low calorie, gluten free, soy free, egg free, refined sugar free, nondairy, and vegan, with just eight ingredients.
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