I have had it in my head for two weeks that I was going to take my family’s favorite breakfast recipe to Community Bible Study this morning to share with my dear core group members. Then, the flu invaded our home this week, and so this morning I was making oatmeal for just the Hubby and my kids.
I was really dying to share this recipe with someone though, so I decided that I’d share it with you. I do have warn you, dear readers, this is dessert for breakfast in the best way possible. The finished texture and taste is similar to a large peanut butter chocolate chip cookie.
Peanut Butter Chocolate Chip Oatmeal
3 cups oats (old-fashioned or quick-cooking)
1/2 cup brown sugar
1 cup milk
3 tablespoons butter, melted
2 teaspoons baking powder
a scant teaspoon salt
2 teaspoons vanilla
1/2 cup peanut butter
a generous handful of chocolate chips
Mix all ingredients and pour into a shallow pan. I like to use a shallow 2 quart casserole, but you can make this recipe just as well in a 9 x 13 pan. Bake at 350 degrees for 25-30 minutes.
I like to serve this with glasses of cold milk and maybe a little fruit (Tangerines today because we could use from vitamin C!).