At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

Print This Recipe/Page

Print Friendly and PDF

Friday, April 13, 2018

Baked Peanut Butter Chocolate Oatmeal (Soy, Wheat, Egg and Fish-Free, Can Be Milk and Nut-Free)

Today, I have another dessert-like breakfast idea to share with you.  In fact, I will probably list it under both breakfast and dessert on here.  It tastes like no-bake cookies, but it is made in a pan, and you could definitely eat them for breakfast with a little less guilt. :)  I mean, it is called "oatmeal" vs. "cookies", so that means they = healthy, right?  I can hardly see a flaw in that logic. ;) 

Anyway, may I present to you Baked Peanut Butter Chocolate Oatmeal!  It's a recipe of my own design, and it was a huge hit with the whole fam!  Not only does it taste great hot, warm or cold, it is also soy (if you use all soy-free ingredients), wheat, egg and fish-free, and can be milk and nut-free (see variations).  And it is my favorite combo - peanut butter and chocolate!  Love!  If you love no-bake cookies, you'll love this.  Promise. :)

Baked Peanut Butter Chocolate Oatmeal

3 Cups quick cooking oats (gluten-free if you need it to be)
(Do not use instant oatmeal or old fashioned oats!)

1/2 to 1 Cup white sugar

1/4 Cup baking cocoa powder (gluten-free if you need it to be)

1/2 teaspoon baking powder (this is normally gluten-free, but make sure your brand says it is if you need it to be)

1/2 teaspoon salt

3/4 to 1 Cup soy-free peanut butter (creamy or crunchy)

1 1/2 teaspoons vanilla
(this is normally gluten-free, but make sure your brand says it is if you need it to be)

1 to 1 1/2 Cups milk

  1. Preheat oven to 350oF.
  2. Grease a 9x13 glass pan and set aside.  (Note: Use whatever grease fits your allergen needs.  You can use butter, oil, lard, etc.)
  3. In a large bowl, mix together oats, sugar, cocoa, baking powder, and salt until all ingredients are evenly distributed. (Note: The amount of sugar you use is based on personal preference.  If you like it sweeter, use closer to 1 Cup.  If you like it less sweet, use closer to 1/2 Cup.  I like it either way, but if I want it to taste more dessert-like, I use 1 Cup vs. 1/2 Cup.)
  4. Add peanut butter, vanilla and milk to the oat mixture and mix until well-blended.  (Note: The amount of peanut butter and milk are based on personal preference.  If you like it more peanut buttery and a bit more fudge-like texture, add more peanut butter.  If you like the idea of bits of peanut in your oatmeal, use the crunchy peanut butter.  If you like it more chewy, add more milk.  If you like it a bit drier, use less milk.  My personal favorite is to use closer to 3/4 Cup creamy peanut butter and to start at 1 Cup milk and add a little more if needed to give it a soft cookie dough looking texture.)
  5. Scoop mixture into the prepared pan, and bake for 20 to 25 minutes until the middle is set.  (Note: You do not have to bake this oatmeal beyond having the middle set, which is more toward the 20 minute mark, sometimes even as little as 15 minutes.  If you like your oatmeal a little more crunchy/dry (though it won't be completely like that - it will be more like soft oatmeal cookies with a slight crunch on the edge), bake it a bit longer, though you shouldn't have to bake it past 30 minutes.  I normally bake mine for 25 minutes to get a soft bottom with a slight crunchy cookie-type top.)
  6. Enjoy hot, warm or cold.
Makes anywhere from 12 large servings (as seen in the picture below) to 24 small servings.

Variations (Please keep your individual allergy and dietary needs in mind when using substitutions!):
  • Peanut-Free or Nut-Free:  If you cannot have peanut butter, you can sub any tree nut or seed butter for the peanut butter with success.  It will have a slightly different flavor, but should still be equally delicious.
  • Milk-Free: If you cannot have milk, you can sub any non-dairy milk or water for the milk.
  • Grain-Free: If you have trouble with all grains, including oatmeal, sub quinoa flakes for the oatmeal and make as directed.

This delicious baked oatmeal does not disappoint!  Give it a try!

You may find it ticks all the right boxes for you, too!

(This recipe was originally posted on my original site, Natural and Free.)

No comments:

Post a Comment

Thoughts? Comments? Questions? Feel free to leave a message or email me directly (See the "Contacting Me" page for more information on how to do this.).

Please note that all comments must be approved before they are published, and no anonymous comments are allowed (you can email me if you don't want to leave a public comment). I'm sorry for any inconvenience this may cause you.

Thanks for reading me! I love to hear from my readers so keep the comments/emails coming! :)