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Preheat the oven or air fryer to 350ºF/175ºC.
Add the oats to a blender or food processor and process into a floury consistency. Then add all of the remaining ingredients except the chocolate and blend into a smooth batter.Taste and adjust any element to your personal preference - more sweetener, peanut butter, etc.
Pour the peanut butter banana oatmeal batter into a heat-proof bowl/ramekin and then press a chocolate square into the center of the batter, topping with a few chocolate chips.Optionally, if you want to have the chocolate swirl topping, first swirl some melted chocolate, homemade chocolate syrup, or homemade Nutella in the top of the batter before adding the chocolate chips.
Bake the chocolate peanut butter baked oatmeal in the oven at 350ºF/175ºC for between 20-25 minutes. 20 minutes for a slightly gooey final result and 25 for a cake-like result.To use air-fryer: You can use the same temperature and bake for between 15-20 minutes based on how cake-like you want the results.
This single-serve breakfast is best eaten warm straight from the oven (or air fryer). However, any leftovers can be stored covered in the refrigerator for 3-4 days.To freeze, wrap the baked oatmeal well and store for up to 2 months. Allow it to thaw in the refrigerator overnight before reheating.To reheat: you can reheat the peanut butter banana baked oatmeal either in the microwave or oven until warmed through.