Might as well start off the day with something that tastes like dessert, no? This soft baked oatmeal with swirls of creamy peanut butter and twirls of melted chocolate means that you get a guilt-free dessertfast--it is beautifully gluten-free, dairy-free AND an overnight recipe. Score one for that. Score two for being mega kid-friendly!
"If you don't need to be dairy-free, regular chocolate chips or chunks work great."
Notes: Good dairy-free chocolate chips are "Simply Delicious" by Nestle Tollhouse.
PEANUT BUTTER CUP BAKED OATMEAL
Ingredients: 2 cups old-fashioned oats, 2 cups unsweetened vanilla almond milk, 1 egg, 1 tsp. vanilla extract, 1 tsp. baking powder, pinch of salt, 1/4 cup pure maple syrup, 1 tbsp. neutral oil, 1/2 cup creamy peanut butter, 1/2 cup chocolate chunks or chips.
1. In a large bowl, stir together the oats, baking powder and salt.
2. In a separate bowl, whisk together the almond milk, egg, vanilla, maple syrup and oil. Add to the oat mixture, stir well. Pour into sprayed 8x8 baking dish, cover and refrigerate 6 hours to overnight.
4. Preheat oven to 350*.
5. Melt the peanut butter in a microwave-safe dish for 30 seconds, until pourable. Pour over the set oatmeal, and swirl in with a knife. Tumble over the chocolate chips, pushing some down and under.
6. Cover with foil and bake for 35 minutes, until golden and chocolate is melty.