Weight Watchers SmartPoints: 3 points per serving
Nutrition information is based on the banana version from the recipe post. (Note: bananas are a free food on Weight Watchers.)
Chocolate Peanut Butter Baked Oatmeal
**Banana Free Version**
- 1/3 cup peanut butter or allergy-friendly sub
- 2 1/2 cup yogurt, such as coconutmilk yogurt
- 1 cup milk of choice – I like Almond Breeze Almondmilk
- 1/4 cup pure maple syrup, honey, or agave
- 2 1/2 tsp pure vanilla extract
- 3 cups rolled oats
- 1/2 cup cocoa powder
- 1 tsp salt
- optional chocolate chips, melted peanut butter for garnish
I used sweetened yogurt for this version, because it makes up for the banana’s sweetness. If you are using unsweetened yogurt, I would recommend playing around with increasing the maple syrup and decreasing the amount of milk, proportionally.
For the recipe: Preheat oven to 350 F. Either line a 9×13 pan with parchment or grease the bottom and sides well. In a large bowl, stir the first 5 ingredients until evenly combined. Stir in remaining ingredients. Smooth into the pan, top with chocolate chips if you wish. Bake on the center rack for 30 minutes, then don’t open the oven door even a little, but turn the oven off and let the pan sit in the turned-off oven an additional 20 minutes. Garnish with more peanut butter or maple syrup if desired. This tastes even better if you loosely cover and refrigerate overnight, so I highly recommend serving the oatmeal the day after it’s made. Leftovers can also be frozen up to two months.