This recipe is really called Belly-stuffing Peanut Butter Oatmeal, but I decided to bake it in a casserole dish instead of an 8 x 8″ glass pan and rename it. (I had bread pudding on my mind, I think.) I believe I found this recipe in a summer 2009 issue of Women’s Health Magazine. But maybe it was SELF or Glamour? I used to make this recipe all the time, until I ate too much of it and got sick of it. Then I thought I lost the recipe. Thankfully that wasn’t the case!
- 3 c. old fashioned oats
- 1 T. cinnamon
- 4 T. ground flaxseed
- 1/2 c. chopped walnuts or pecans
- 1/2 c. mini chocolate chips
- 3 eggs, beaten
- 2 1/2 c. vanilla soy or almond milk
- 1 c. water (or use additional soy or almond milk)
- 1/2 c. natural peanut butter
- Agave syrup or honey
- Combine all ingredients and pour into a greased 2-quart casserole dish.
- Bake for 45 to 50 minutes at 375 degrees. Serve with agave syrup or honey drizzled on top. Serves 8.
If you even remotely like oatmeal (and peanut butter) you’re going to love this dish. To make the dish “rise” add 2 tsp. baking powder. You can omit the chocolate chips if you want to be healthy (I added those to the recipe anyway). This dish will last you all week. I used to make it on a Sunday night and take breakfast to work with me the rest of the week.