Peanut Butter Cookie Baked Oatmeal for One Recipe
This Peanut Butter Cookie Baked Oatmeal for One is a quick and comforting single-serving breakfast that combines the rich flavors of peanut butter and maple syrup with wholesome oats. Perfectly portioned for an easy morning, it’s topped with a creamy peanut butter “frosting” and optional fresh fruit for a delicious and satisfying start to your day.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: 1 serving
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Baked Oatmeal Base
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk of choice (unsweetened almond milk recommended)
- 1 egg (or flax egg for vegan option)
- 1 Tbsp. natural creamy peanut butter
- 1 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
- Pinch of sea salt
- Optional add-ins: 2 Tbsp. collagen peptides, protein powder of choice, or powdered peanut butter
- Fresh berries or sliced banana for garnish
Peanut Butter “Frosting”
- 1 Tbsp. natural creamy peanut butter
- 2 tsp. milk of choice
- 1 tsp. maple syrup
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or oven-safe ramekin suitable for a single serving.
- Mix Wet Ingredients: In a medium bowl, whisk together the egg (or flax egg), milk, natural creamy peanut butter, maple syrup, and vanilla extract until smooth and well combined.
- Combine with Oats and Add-ins: Stir in the rolled oats, pinch of sea salt, and any optional add-ins like collagen peptides or protein powder. Mix thoroughly ensuring the oats are fully coated with the wet ingredients.
- Bake: Pour the mixture into the prepared baking dish or ramekin, spreading evenly. Bake in the preheated oven for 25 to 30 minutes, or until the top is set and lightly golden, and the oatmeal is cooked through.
- Prepare the Peanut Butter Frosting: While the oatmeal bakes, combine 1 tablespoon natural creamy peanut butter with 2 teaspoons milk and 1 teaspoon maple syrup in a small bowl. Stir until smooth and creamy.
- Serve: Remove the baked oatmeal from the oven and let it cool slightly. Drizzle or dollop the peanut butter frosting over the warm oatmeal.
- Garnish and Enjoy: Top with fresh berries or sliced banana as desired and serve warm for a cozy, flavorful breakfast.
Notes
- Flax egg substitute: Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water, let sit for 5 minutes before using.
- Use unsweetened almond milk or milk of choice to adjust the creaminess without extra sugar.
- Optional protein add-ins make this dish more satiating for a post-workout meal.
- Make sure not to overbake to keep the oatmeal moist and tender.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
