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I’ve been alternating daily between making these and the Cinnamon Baked Oats from my last post… they are so good, easy to make, and healthy! Oats have been proven to help with weight management, lowering both blood sugar and bad (LDL) cholesterol, while also providing antioxidants, vitamins and minerals, and easing constipation.
I had been trying to come up with a breakfast that provides a decent amount of protein and fiber while also keeping within a reasonable calorie count. One way I’m able to do that is by using PBfit, which is a peanut butter powder. I originally purchased a smaller size at Hannaford to see if I’d like it, but if you decide you’ll use a decent amount I’d suggest this 30oz size from amazon, which is only a few bucks more for double the size.
According to the PBfit website, “PBfit is peanut butter powder. We make it by pressing gently roasted peanuts to remove most of the fat and calories. Then we grind the peanuts and mix in some coconut palm sugar, and a pinch of salt. The result is a delicious peanut butter powder that has 87% less fat and 1/3 the calories of traditional peanut butter.”
WHAT YOU WILL NEED (single serving)
- 1/2 cup rolled oats – quick or old fashioned (NOT steel cut)
- 1 tsp baking powder
- 1/3 cup unsweetened vanilla almond milk
- 2 Tbl PBfit (or another brand of peanut powder) DIVIDED
- 1 Tbl will get mixed in with the oats
- 1 Tbl will be used for the topping
- 3 Tbl unsweetened applesauce
- 1/2 tsp vanilla
- 1 Tbl mini chocolate chips
- Blender – I like the Ninja Blender
- Ramekin or other oven safe dish
Preheat your oven to 400 degrees.
Place your ingredients in the blender (remember to use just one tablespoon of the PBfit here) and blend until smooth.
Pour the mixture into your ramekin and sprinkle the chocolate chips on top. If you want to double or triple this recipe you could also use a loaf pan.
Bake at 400 degrees for 14 minutes.
Meanwhile, mix the other tablespoon of PBfit with 1 Tablespoon of water. I like to make mine a little on the “liquidy” side so I can pour on top of the oats. You can adjust your water to create a thicker or thinner peanut butter mixture depending on your preference.
Once the oats are baked, let them cool for a minute, then pour your peanut butter on top and enjoy!
This recipe can be made the night before – once it’s cooled, you can just pop it out of the ramekin and wrap it up and place in the refrigerator. You can eat it cold like a muffin the next morning, or warm it up in the microwave. I think it is delicious when warm!
Nutrition information per serving: Calories-285; Protein-10g; Fiber-7g
If you aren’t calorie conscious, feel free to up the peanut butter and chocolate chips to make this a bit more decadent!
Enjoy! Please let me know if you tried this recipe and how you like it. Would you change anything? Thanks for reading! 🙂