Chocolate Pb Banana Baked Oats Food

CHOCOLATE PB BANANA BAKED OATS

Chocolate PB Banana Baked Oats image

An easy single serving breakfast, this Chocolate PB Banana Baked Oats is a tasty way to start off the day. A match made in heaven, chocolate with peanut butter and banana is combo that'll you're not going to want to miss out on.

Provided by Mariam E.

Time 30m

Number Of Ingredients 13

Ingredients

½ cup old fashion oats (rolled oats)
2 tbsps. milk
1 tbsp. creamy peanut butter (a little over the line)
1 small banana
1-2 tbsps. maple syrup (more or less to taste)
1 tsp. baking powder
1 whole egg
1 tsp. vanilla extract
1 tbsps. Dutch cocoa powder (I used Ghirardelli )
2-3 tbsps. semi sweet chocolate chips or chunks (more or less per preference)
dash of salt
Drizzle of melted chocolate
Drizzle of melted creamy PB

Steps:

Preheat oven to 350 F. Place rack in the middle of your oven.
In a blender, blend all the ingredients together, except for the chocolate chunks, until nice and smooth.
Spray the ramekins (8 oz.) with baking spray. Pour in the batter and top with chocolate chunks. You can also push some of the chunks of chocolate in the batter if you want them incorporated inside the dough as well.
Bake in the preheated oven for about 25 minutes. Depending on your oven it, may take a little less or a little more. So just check for doneness at around 20 minutes. The dough should not be jiggly in any way, but you also do not want to over cook.
Remove from the oven and let is cool for a couple of minutes. Drizzle some melted chocolate and creamy peanut butter on top or your favorite topping.

Nutrition Facts : Calories 617 kcal, Carbohydrate 89 g, Protein 16 g, Fat 26 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 8 mg, Sodium 619 mg, Fiber 16 g, Sugar 32 g, ServingSize 1 serving

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Oatmeal Chocolate-Chip Peanut-Butter Banana Breakfast Cookies image

What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.

Provided by Amanda Rettke

Time 20m

Yield about 12 cookies

Number Of Ingredients 7

Ingredients

3 large, ripe bananas
2 1/2 cups rolled oats
1 cup peanut butter (my family prefers chunky)
1/3 cup semisweet chocolate chips
1/4 cup honey
2 teaspoons cinnamon
Pinch of salt

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

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