Every chef has their "thing." You know that "thing" that is their specialty. For Rachael Ray it's 30 minute meals. For Paula Deen it's southern comfort food. For me, it must be baked oatmeal. Currently there are 3 different baked oatmeal recipes posted on this blog: Hilary's Baked Oatmeal, Pumpkin Cranberry Baked Oatmeal, and Banana Nut Baked Oatmeal. There are also several versions still in development. The great thing about all my baked oatmeals is that they are healthy, can be made semi-quickly on the weekend and be eaten for breakfasts all throughout the workweek. They are best eaten warm with a little milk or coffee creamer on top.
And with that, today I am pleased to introduce you to my latest baked oatmeal creation: Peanut Butter Chocolate Chip!
3 cups oats (as always personal preference on which type you use)
1/2 cup Splenda
2 cups vanilla soy milk
2 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons natural peanut butter (use natural! it's much healthier for you!)
3/4 cup chocolate chips
Combine all ingredients in large mixing bowl. Bake in a 9X11 baking dish at 350 degrees for 30 to 45 minutes. Makes 6 to 8 servings.
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