The baked oat saga continues.

As a variation of my baked steel cut oatmeal I tried adding some cocoa.  The result was almost dessert like but still healthy and light for breakfast.  The great thing is it will keep you full until lunch.

Baked Chocolate Peanut Butter Banana Steel Cut Oats


***Gluten and dairy free (contains eggs (in the Naturally More), peanuts and tree nuts. To make egg free, sub natural peanut butter for the Naturally More.)
Serves 1
Printable Recipe
 Ingredients


Organic canola cooking spray
1/4 banana, sliced thinly
1/4 cup steel cut oats, I used Bob's Red Mill Gluten Free Steel Cut Oats
1/8 tsp cinnamon
1/8 tsp kosher salt
1/2 Tbsp PB2 (optional)
1/4 Tbsp Cocoa Powder, I used Hershey Special Dark Cocoa Powder
1 tsp vanilla
1/2 cup vanilla unsweet almond milk, I used Almond Breeze
1 Tbsp peanut butter, I used Naturally More


Directions

1. Spray a small baking ramekin with cooking spray. Layer the bananas on the bottom.


2. In a small dish mix the oats through the almond milk and pour on top of the bananas.


3. Bake in a preheated oven or toaster oven at 400F, uncovered, for 30-35 minutes.


4. Top with dollop of peanut butter.