Peanut Butter Cheesecake Baked Oatmeal
These peanut butter cheesecake baked oatmeal muffins feature creamy peanut butter and cream cheese to create a dessert-inspired breakfast!
Ingredients
- 2 Tbsp. butter or coconut oil, melted
- 1/2 c. applesauce
- 1/4 c. brown sugar
- 2 Tbsp. maple syrup
- 4 Tbsp. creamy peanut butter
- 1 tsp. vanilla
- 2 eggs
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. flour (I use oat flour)
- 1 c. milk (can use dairy free)
- 2 c. old-fashioned or rolled oats
- Optional: mini chocolate chips
- Optional: protein powder
Peanut Butter Cheesecake Icing
- 8 oz. cream cheese or neufchatel, softened
- 3 Tbsp. creamy peanut butter
- 2 Tbsp. cream or milk
- 1/4 - 1/3 c. powdered sugar
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk the butter/oil, applesauce, brown sugar, maple syrup, peanut butter, vanilla, eggs, baking powder, salt, and flour. Carefully whisk in the milk. Then, stir in the oats and mini chocolate chips. Next, pour into a greased 9x13 baking dish or 12 lined muffin cups.
- In a medium mixing bowl, beat the cream cheese until smooth. Then, beat in the peanut butter, milk/cream, and powdered sugar. Pipe or spread over cooled oatmeal.
Notes
If I add two scoops of protein powder, I only use 1/4 cup of flour.