This Chocolate Peanut Butter Steel Cut Oatmeal Breakfast Bake is a hearty breakfast for a cold winter day.
It’s been freezing the past few weeks – in the single digits and teens, and if you count windchill, it was negative 6 degrees the other day. I have to admit February is the toughest month for me to get through. The novelty of snow has worn off and 25 degrees feels warm. Honestly, if we didn’t have our cute little puppy, there have been a lot of days lately when I probably wouldn’t have left the house. I’m just glad that March is around the corner.
So, how am I getting through this winter? By making lots of soup, and trying new ideas like this hot, hearty breakfast bake. I’ve been trying to clear out some ingredients in my pantry, and found a pack of steel cut oats. They’d gotten shoved into the back of the cabinet, so I have no idea how long they’d been sitting there. Love it when I find ingredients that need to be used up. Now if I can just work my way through everything in that pantry (there are lots of grains and beans in there that still need to be sorted through).
This oatmeal breakfast bake is similar to my Quinoa Chocolate Chip Banana Breakfast Bake which is super popular. It’s a one dish meal and so easy.
I used to have an obsession with Reese’s peanut butter cups – there’s just something about the combination of chocolate and peanut butter that I love. I think Nutella lovers might like this combination too, since they both involve chocolate and nuts. This breakfast bake is more of a dark chocolate peanut butter “cup” combination, not too sweet, as that’s the way I prefer it these days. A touch of vanilla and cinnamon add a few more extra layers of flavor to this humble dish, a sprinkling of flax seeds on top adds a little crunch, and a drizzle of honey or maple syrup is totally optional for those of you with a sweet tooth.
How are you surviving this winter?
Peanut Butter Chocolate Steel Cut Oatmeal Breakfast Bake
- 1/4 cup gluten-free quick cooking steel cut oats Bob's Red Mill carries this
- 3/4 cup water
- 1 teaspoon unsweetened cocoa
- 1 tablespoon peanut butter
- 1 teaspoon vanilla
- 1 tablespoon honey
- 1 egg lightly beaten
- a few dashes cinnamon
- a little extra maple syrup or honey if desired
- 1 teaspoon flax seeds
Preheat oven to 350 degrees (I used a toaster oven). In a small baking dish (1 1/2 cup capacity), mix together all ingredients. Bake for 40 minutes or until set. Remove from oven, sprinkle with flax seeds and drizzle with a little honey or maple syrup, if desired.