Peanut Butter, Chocolate and Banana Baked Oatmeal

4 Ratings

4 Reviews

Peanut Butter, Chocolate and Banana Baked Oatmeal

Prep 10 min
Total 55 min
Ingredients 10
Servings 6

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

By Pillsbury Kitchens

Updated October 10, 2013

Make with

Pillsbury™ Cookie Dough

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

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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.

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 Facts

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%
Potassium: 520mg; 15%
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;