Ingredients:

  • 2 cups Old-Fashioned Rolled Oats (not instant)
  • 1 Tbsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Kosher Salt
  • 1/4 cup Mini Chocolate Chips (Optional)
  • 1 3/4 cups Whole Milk or Dairy-Free Alternative
  • 1/2 cup Creamy Peanut Butter
  • 1/3 cup Maple Syrup or Honey
  • 2 Large Eggs
  • 1 tsp Vanilla Extract

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease your 8x8 inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, and salt. Set aside.
  3. In a second large mixing bowl, whisk together the milk, peanut butter, and maple syrup. If the peanut butter is stiff, briefly warm the milk to help it incorporate smoothly.
  4. Whisk the eggs into the wet mixture until fully incorporated and no streaks of egg yolk remain. Stir in the vanilla extract.
  5. Pour the wet mixture over the dry ingredients (oats). Use a rubber spatula to gently fold everything together until just combined. Avoid overmixing.
  6. Pour the oatmeal batter evenly into the prepared baking dish.
  7. Scatter the optional mini chocolate chips or sliced peanuts evenly over the surface.
  8. Bake for 35 to 40 minutes at 375°F (190°C). The oatmeal is done when the edges are golden brown and the center is set.
  9. Remove the baked oatmeal from the oven and allow it to rest for 5–10 minutes before slicing. This rest period is essential for the structure to solidify.
  10. Serve warm, directly from the dish.