high protein peanut butter baked oats
High Protein Peanut Butter Baked Oats
This baked oatmeal is a protein powerhouse, made with a blend of peanut butter, strained yogurt and chocolate pudding mix. Why pudding mix instead of cocoa powder? It adds moisture to the oats, making them less dense and chewy, and it adds a sweeter, richer chocolate flavor without the bitterness of traditional cocoa powder.
Ingredients:
- 2 1/2 cups whole milk
- 2/3 cup whole-milk plain strained (greek-style) yogurt
- 2/3 cup smooth natural peanut butter, divided
- 2 large eggs
- 1 (3.9-ounce) package chocolate instant pudding mix
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 1/2 cups old-fashioned rolled oats
- 1/4 cup mini semisweet chocolate chips
Directions:
- Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. Whisk milk, yogurt, 1/3 cup peanut butter, eggs, pudding mix, maple syrup, vanilla, baking powder, salt and baking soda together in a large bowl until combined.
- Fold in oats and chocolate chips until evenly coated. Transfer the mixture to the prepared baking dish. Microwave the remaining 1/3 cup peanut butter on High until warmed and runny, about 1 minute. Drizzle evenly over the oat mixture.
- Bake until just set in the center and a wooden pick inserted in the center comes out clean, 35 to 45 minutes. Transfer to a wire rack and let cool for 10 minutes before slicing and serving.
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