Peanut butter baked oatmeal recipe
Whether you’re looking for the ultimate wake and bake solution or just want a good healthy breakfast that will give you a bit of a buzz, baked oatmeal is where it’s at. It’s nutty, salty, absolutely delicious, but in a roundabout way, it’s pretty good for you too, especially when it’s compared to most other more traditional breakfast options. It’s great fresh, but also just as appetizing after it’s been stored away for a rainy day, so it’s perfect for when you want to whip up a batch of something to freeze for later, and that’s convenient.
Why you’re going to love baked oatmeal
Soft, mushy, stovetop oatmeal might be the way that our grandparents and parents preferred their oats, but these days, we’ve discovered far more superior ways to enjoy them, and one of them is with baking. There is something about the crisp golden hue and taste that the oven provides that cannot be beaten by the more traditional oatmeal versions from our youth, plus this version contains weed, which makes everything better.
A nutty baked oatmeal recipe
This oatmeal recipe keeps things simple, so if you want to spice things up a bit, we highly recommend trying unique topping choices that will get the tastebuds hopping. Things like fresh or dried fruit work perfectly as complimentary flavours for the sweet, nutty peanut butter. Or if you like to keep things easy, the regular version tastes pretty great too, and then you can add fresh items later on as you get more comfortable with this delicious breakfast choice.
Preparation: 10 minutes
Cooking: 20 minutes
- 2 cups rolled oats
- 1 cup milk
- 1 large egg
- 3 tablespoons peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon cannabutter (softened)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Casserole dish
- Large bowl
- Wooden spoon
Preheat the oven to 375 f.
Grease the casserole dish lightly with oil or butter.
Combine the oats, cinnamon, salt, and baking powder with a whisk until all of the dry ingredients are evenly blended.
Now toss in the milk, egg, cannabutter, peanut butter, vanilla, and maple syrup. You’ll need to switch to a sturdier mixing tool like a wooden spoon to mix these ingredients until you’re fairly certain that you’ve achieved an even consistency with your batter.
Pour the mixture into the casserole dish, and then use the spoon to spread it out until it’s evenly spread around in the bottom of the pan.
Pop the oatmeal in the oven to bake for between 20-30 minutes, or until it reaches a tenderness that you will enjoy. 20 minutes will result in a smoother and creamier texture, whereas 30 will turn into a pan of delicious oatmeal bars that are easier to cut, serve, and enjoy.
Once it’s done, let the baked oatmeal cool for at least 20 minutes before slicing it into eight even portions and then freezing or serving them accordingly.
Since baked oatmeal has more of a cakey or bar feel, it’s not scoopable, but it’s perfect for slicing into individual portions that can be sealed up and kept in the fridge or freezer to enjoy at a later date. You can get around four good days’ worth of fridge storage out of these, or up to a whole two months in the freezer. Using baggies or containers rated for the freezing temperatures and a simple two-minute warm-up in the microwave is enough to bring the breakfast squares back to life.