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Peanut Butter, Chocolate and Banana Baked Oatmeal

(3)

3 reviews

10 min prep time
55 min total time
10 ingredients
6 servings

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Kids and adults will go crazy for this baked oatmeal made with bananas, peanut butter cookie dough and chocolate chips.

Ingredients

2: cups old-fashioned oats

1/2: cup semisweet chocolate chips

1/2: cup packed brown sugar

1: teaspoon baking powder

1: teaspoon ground cinnamon

1/2: roll Pillsbury™ refrigerated peanut butter cookies

2: cups milk

2: eggs

3: medium bananas, cut into 1/2-inch slices

: Vanilla Greek yogurt and maple syrup, if desired

Steps

1 Heat oven to 350°F. Spray 2 1/2-quart oval baking dish with cooking spray. Set aside.
2 In medium bowl, mix oats, chocolate chips, brown sugar, baking powder and cinnamon until well combined. Break up cookie dough into small pieces (save other half of roll for another use). Add to oat mixture, and toss to combine. In second bowl, beat milk and eggs with whisk until well combined.
3 Place banana slices in single layer in bottom of baking dish. Top with oat mixture. Pour milk mixture on top of oat mixture in baking dish. Use rubber spatula to spread evenly.
4 Bake 40 to 45 minutes or until cooked through and bubbly around edges. Cool 5 minutes. Spoon into dishes to serve. Top with Greek yogurt and maple syrup.

1 Heat oven to 350°F. Spray 2 1/2-quart oval baking dish with cooking spray. Set aside.
2 In medium bowl, mix oats, chocolate chips, brown sugar, baking powder and cinnamon until well combined. Break up cookie dough into small pieces (save other half of roll for another use). Add to oat mixture, and toss to combine. In second bowl, beat milk and eggs with whisk until well combined.
3 Place banana slices in single layer in bottom of baking dish. Top with oat mixture. Pour milk mixture on top of oat mixture in baking dish. Use rubber spatula to spread evenly.
4 Bake 40 to 45 minutes or until cooked through and bubbly around edges. Cool 5 minutes. Spoon into dishes to serve. Top with Greek yogurt and maple syrup.

Expert Tips

This oatmeal can be made the night before, then put in the oven in the morning. Assemble as directed, then cover with plastic wrap and refrigerate overnight. Bake 5 to 10 minutes longer than directed or until oatmeal is set and baked through.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 27%
Saturated Fat 6g 32% Trans Fat 1 1/2g
Cholesterol: 70mg; 24%
Sodium: 330mg; 14%
Total Carbohydrate: 85g; 28%
Dietary Fiber 5g 21% Sugars 37g
Protein: 12g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 4%; 4%
Calcium: 20%; 20%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

5 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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