Who says you can not eat chocolate for breakfast?! Well as a Registered Dietitian I believe you can eat almost all foods in moderation at any meal chosen. Would I serve my family chocolate for breakfast every day? Probably not, but it can be a break in the normal breakfast rotation. These breakfast cakes are delicious even without the chocolate!
Most likely you have come across a few recipes for “baked oatmeal” through social media sites like Pinterest and Facebook. I know I have seen quite a few myself. My goal was to spice up the standard “baked oatmeal” recipe while still keeping it simple and low in calories.
Did I mention that I could not stop eating these breakfast bakes?! The funny thing about this recipe is my original idea aimed to create a chocolate oatmeal bake with peanut butter drizzle (it may still come in a future post), but as I was standing in the kitchen with my eyes on the cocoa powder I decided I wanted to create something more similar to a Reese Peanut Butter Cup. I wanted the chocolate to remain only on the outer portion of the cake.
A few of my favorite recipe substitutions include non-fat plain yogurt and “natural” peanut butter. You will see these ingredients again!
Remember these are NOT muffins or cupcakes, they are oatmeal bakes!! They will have the consistency of baked oatmeal.
A few more tricks to lower the calories and use healthier ingredients…
Use powdered peanut butter rather than peanut butter. The powder will reduce the calories by approximately one half. To my knowledge the best place to purchase this ingredient would be online.
Use chocolate that is made with at least 60% cacao. The higher the cacao amount the lower the sugar content.
Happy 100th Birthday Julia Child’s!!
What are you going to cook today in honor of her birthday?!
1 cup old fashion oats
½ teaspoon baking powder
¼ teaspoon cinammon
¼ teaspoon salt
¼ cup sugar (or your favorite sugar substitute)
1/3 cup milk
½ cup plain yogurt
1 egg + 1 egg white
2-2.5 teaspoons natural peanut butter
½ teaspoon pure vanilla
Optional: Chocolate of choice for drizzle (I used Ghirardelli’s 60% cacao chocolate bar)
1. Pre-heat oven to 350 degrees fahrenheit
2. Mix together dry ingredients; in a separate bowl mix together wet ingredients; mix all together
3. Pour batter into cupcake liners about 1/3 of the way (if overfilled they will not cook)
4. Bake at 350 degrees fahrenheit for 15 minutes or until cooked through
5. Let cool a few minutes before removing from liners; drizzle with melted chocolate if desired
Best if served warm. Refrigerate leftovers.