Happy Father’s Day!  Your dad’s inner kid will love the PB&J flavors of the oatmeal bake and it’s so easy to make.  Just don’t forget the eggs and bacon on the side!

I adapted this recipe from one of my oatmeal muffin recipes (which I’m also obsessed with, btw).  Hopefully I’ll get to make a few spins on this recipe in the near future too!  Can you hear the wheels turning already?If you frequent Peanut Butter and Fitness, you may have noticed some changes to the advertising on the site recently.  I’m bummed to have had to add more ads than what used to be on the site, but honestly, I spend a lot of money testing, making and photographing all the recipes you see on here.

So…I decided to join an ad network (Mediavine) that will pay me more than what I was making with Google AdSense.  I hope you guys don’t think I’m a sellout 😉 And I sincerely hope everyone enjoys their experience here!

Okay, enough about boring financial stuff – it’s time for me to do some homework and for you to go make this for the father-figure in your life!

Ingredients and Substitutions

Here’s what you’ll need to make this baked oatmeal:

• Rolled oats – I love to see the whole oats in my baked oatmeal, but don’t worry – they’re baked to perfect tenderness! Other types of oats like quick oats or steel cut oats will behave differently, so I don’t recommend swapping this ingredient.
• Protein powder – I used a plant based protein powder for this recipe, but you could also use a whey/casein blend. I don’t really recommend baking with whey protein alone – it can make your baked goods a bit rubbery. The whey/casein blend will help balance out the texture and keep it closer to a “normal” baked good. Just be sure to decrease the amount of almond milk by about 1/4 cup.
• PB2 powdered peanut butter – PB2 is basically just roasted peanuts that have been pressed to remove the oil, then dried and ground into a fine powder. Its a great way to bump up the peanut butter flavor in this baked oatmeal without overdoing the calories with regular peanut butter. The recipe includes both regular and powdered peanut butter to make sure you get that peanut butter flavor and some of the richness you’d expect.
• Baking powder – This gives the baked oatmeal a bit of lift as it cooks, making it less dense.
• Milk – Use whatever neutral tasting milk you prefer! I used almond milk, which doesn’t have a strong flavor. Some non-dairy milks have a really strong flavor or are overly sweet – I’d stay away from those in this recipe.
• Applesauce – Adds volume, sweetness, and moisture without watering the batter down. Batter that’s too runny will lead to an undercooked, gooey center.
• Egg whites – These are the glue that bring the dough together and add a bit of protein too. Use whole eggs to make the baked oatmeal richer.
• Strawberries – You could totally opt for whatever berries you like, of course. Blueberries, raspberries, and even blackberries would also be delicious. Fresh or frozen will work just fine!
• Maple syrup – For a touch of sweetness and added liquid.
• Peanut butter – Adds some much needed fat to the baked oatmeal, keeping it from being dry and crumbly. You could also just use the egg yolks or opt for another nut butter, but I like the bit of extra sweetness that comes from the peanut butter.
• Vanilla extract – Like salt in a savory dish, vanilla tends to enhance the flavors of a sweet recipe.

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