Description
This Pancake Oatmeal Bake combines the flavors of classic pancakes with the texture and convenience of a baked oatmeal. Perfect for meal prep or a cozy breakfast, it’s made with wholesome ingredients and naturally sweetened.
Ingredients
- 2 cups rolled oats
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 eggs
- 1/4 cup maple syrup
- 1 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 1/4 cup peanut butter (or nut butter of choice)
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F and grease an 8×8 inch baking dish.
- In a large bowl, mix together oats, baking powder, cinnamon, and salt.
- In a separate bowl, whisk eggs, maple syrup, almond milk, vanilla extract, Greek yogurt, and peanut butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Fold in the chocolate chips if using.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes or until golden brown and set in the center.
- Let cool slightly before serving. Serve warm or store for later.
Notes
- Store leftovers in the fridge for up to 5 days or freeze for longer storage.
- You can use any nut butter you like or substitute with sunflower seed butter for a nut-free version.
- Top with maple syrup, nut butter, or fresh fruit for added flavor.
- Make it dairy-free by using a dairy-free yogurt alternative.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 8g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
