Double Chocolate Peanut Butter Banana ✨BAKED OATMEAL✨🍫🥜🍌WW Breakfast Prep- Weight Watchers Breakfast

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is often more affordable.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: cocoa nibs

Dark chocolate chips provide antioxidants, while cocoa nibs are less processed.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a unique flavor, while agave syrup is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: oat milk

Almond milk is lower in calories, while oat milk can be more economical.

Preheat the oven to 350°F (175°C).

In a large bowl, mix together 2 cups rolled oats, 1/2 cup unsweetened baking cocoa, 1 1/2 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon cinnamon.

In a medium bowl, mash 2 ripe bananas, then add 2 cups unsweetened almond milk, 2 large eggs, 1/3 cup Monk Fruit sweetener, and 1 teaspoon vanilla extract. Whisk until well combined.

Add the dry ingredients to the wet ingredients and stir until fully incorporated, ensuring the cocoa is well mixed in.

Prepare 8x8 baking dish by spraying it with cooking spray.

Mix 1/2 cup PB Fit with 1/4 cup water, adjusting water to achieve a thinner consistency for drizzling.

Drizzle the peanut butter mixture over the oatmeal mixture in the baking dish.

Sprinkle 2 oz Lily milk chocolate chips on top.

Bake in the preheated oven for 35-50 minutes, checking for the center to be set.

Let cool for 10-15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens