I am not a fan of oatmeal. I know that most people love starting their day off with a nice steaming bowl of oats, but I’ve just never been a fan. I love the flavors but I like a little texture and crunch in my food and oatmeal has always seemed a little too mushy and little too bland. I was inspired once again by Heidi Swanson and her recipe for baked oatmeal.
I wanted a version that my son would like, so I adapted our favorite granola recipe and the result is this baked peanut butter oatmeal. It’s a great way to start the day and it will keep well for several days so all you need to do is heat it up and top it with some milk. The variations are endless, I think next time I’ll make a pumpkin spice version. Whether you are looking for a new way to enjoy your morning oats or if like me have never loved traditional oatmeal try this recipe, you won’t regret it.
Baked peanut butter oatmeal
Adapted from Super Natural Everyday
2 cups milk
3 tablespoon unsalted butter
½ cup peanut butter
1/3 cup brown sugar
2 cups rolled oats
1 cup crispy brown rice cereal
1 teaspoon baking powder
1 ½ teaspoons cinnamon
½ teaspoon freshly grated nutmeg
½ teaspoon sea salt
1 large egg
1/2 cup hazelnuts, toasted and chopped
2 tablespoons turbinado sugar plus more for serving
Pre-heat the oven to 375 degrees. Generously butter a 9x13 baking dish.
In a small saucepan combine the milk, butter, peanut butter and brown sugar and cook just until the sugar is dissolved and the mixture is smooth. Set aside to cool slightly while you prepare the rest of the ingredients.
In a bowl combine the oats, cereal, half the hazelnuts, the baking powder, cinnamon, nutmeg and salt.
Whisk the egg into the cooled peanut butter mixture. Add the wet ingredients to the dry until combined and then pour into the prepared baking dish. Sprinkle the remaining hazelnuts and tubinado sugar.
Bake for 35 to 45 minutes, until the top is nicely golden and the mixture is set. Top with some milk or heavy cream and some extra sugar for serving.