Baked oats with peanut butter and chocolate
A recipe for baked oats with chocolate and peanut butter, – easy and delicious for breakfast or a snack.The batch makes 2 larger dishes (about 250 ml) or 4 smaller ones. Can also be baked in muffin cases.
Servings 2 servings
Calories 493kcal
Ingredients
- 250 ml porridge oats
- 100 ml milk (any kind you like)
- 2 eggs
- 1 ripe banana
- 2 tbsp peanut butter
- 1 tbsp golden syrup or honey
- 1 tsp vanilla sugar
- 1/2 tsp baking powder
- 1 pinch salt
- 30 g dark chocolate, buttons or roughly chopped
Toppings (optional)
- Chopped chocolate
- Peanut butter
Instructions
- Put all the ingredients (except the chocolate) in a blender, mini chopper or similar, – and blend until you have a smooth batter.
- Grease your dishes with a little butter or oil and divide the batter between them.*Only fill them to about 1 cm below the rim, – they rise during baking.
- Scatter the chocolate over the top and gently swirl it into the surface of the batter.
- Bake the oats in a preheated oven at 180°C (conventional, top and bottom heat) for about 16-18 minutes.*Let the baked oats rest for 5-8 minutes before serving.
- Top the baked oats with, for example, chocolate and peanut butter, - it will melt slightly if you add it after 5 minutes. Also try a little skyr or Greek yoghurt, diced fresh strawberries, chopped nuts or similar.
Baked oats in the air fryer
- You can also cook your baked oats in the air fryer.Follow steps 1-3 above, then cook the oats in the air fryer at 170°C for about 10 minutes.*Cooking time may vary depending on which air fryer you have, – but bear in mind that the oats firm up further as they rest.
Nutrition
Calories: 493kcal | Carbohydrates: 65g | Protein: 17g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 451mg | Potassium: 617mg | Fiber: 7g | Sugar: 25g | Vitamin A: 277IU | Vitamin C: 5mg | Calcium: 163mg | Iron: 3mg