Have you realized that Thanksgiving and Christmas are just around the corner? Because we always take our cheating up a notch during this time of year, we’ve decided to scale back our sweet treating a bit. However, what would a Saturday be without a little sinful indulgence? We’re filling our sugar void with Reeses Peanut Butter Cup Baked Oatmeal. It’s loaded with peanut buttery cocoa yumminess without the guilt. Two thumbs up for sweet satisfaction!
Reeses Oatmeal Recipe:
Ingredients (Serves 1)
1/2 cup rolled oats
1/4 tsp pure vanilla extract
1/4 cup mashed banana
2 Tbsp almond milk
1 1/2 tbsp agave
1/8 tsp sea salt
1 tbsp cocoa powder
1-2 tbsp peanut butter
Instructions:
Preheat oven to 380 degrees. Combine all ingredients and mix well. (If peanut butter was in the fridge, you might want to heat it up a little so it’s easier to stir.) Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness.
Frosting Recipe:
Ingredients
1/4 cup peanut butter
4-8 tsp agave
2 tbsp cocoa powder
4 tsp almond milk
3/4 tsp pure vanilla extract
Instructions
Blend everything in a small food processor. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly.
*recipe from Chocolate Covered Katie
* frosting recipe Chocolate Covered Katie
Sister Sweetly 