Chocolate PB Baked Oatmeal

Preheat your oven to 350F.
Mix all dry ingredients in a large bowl.
Add the pumpkin, peanut butter, and milk. Stir well to combine.
Transfer the mixture to a 6.5” cast iron skillet, or similar sized baking dish. (Note: Different size dish will affect cook time.)
Smooth the top of the mixture and bake for 12-15 minutes, depending on the dish size and desired center. Note that there are no food safety concerns, so you can have this like a gooey oatmeal or more done like a breakfast cookie.
Mix 1 tbsp of PB Lite with 1 tbsp of water for a thinner consistency, and drizzle over the top. Add anything else you’d like for extra “oomph” – melted chocolate chips, a sprinkle of sea salt, a drizzle of honey, fresh berries, even a scoop of ice cream 😉

Ingredients

½ cup swiig Rolled Oats
2 scps SQWARE MEALS Vanilla Whey Based
2 tbsp swiig Ground Cacao
¼ tsp Baking Powder
3 tbsp swiig Peanut Butter (OR 3 tbsp swiig PB Lite, reconstituted)
¼ cup Canned Pumpkin
1/3 cup Choice of Milk (I used Unsweetened Vanilla Almond Milk)

Nutrition (per serving)

Instructions

Preheat your oven to 350F.

Mix all dry ingredients in a large bowl.

Add the pumpkin, peanut butter, and milk. Stir well to combine.

Transfer the mixture to a 6.5” cast iron skillet, or similar sized baking dish. (Note: Different size dish will affect cook time.)

Smooth the top of the mixture and bake for 12-15 minutes, depending on the dish size and desired center. Note that there are no food safety concerns, so you can have this like a gooey oatmeal or more done like a breakfast cookie.

Mix 1 tbsp of PB Lite with 1 tbsp of water for a thinner consistency, and drizzle over the top. Add anything else you’d like for extra “oomph” – melted chocolate chips, a sprinkle of sea salt, a drizzle of honey, fresh berries, even a scoop of ice cream 😉

Recipe by Laura Fitzgerald, swiig's head of Marketing