Brownie and Peanut Butter Baked Oats

Well, I was impressed. I wasn’t sure that I would like these, but not only did I like them, I loved them! Yep, they are that good.  I’ve seen these all over Tik Tok and Instagram and knew I had to put my own spin on them.  My biggest reason for writing this post though has to do with what you eat them with, and when you eat them!

If you are perimenopause or in/past menopause, you may already be aware of the importance of trying not to spike your glucose levels.  When estrogen is low but insulin is high, that’s a recipe for fat storage.  To offset an unstable insulin spike, it is important that you put “clothes on your carbs” to quote the Glucose Goddess in her book, THE GLUCOSE REVOLUTION.

I’ve seen people eating this first thing in the morning which goes contrary to one of the Glucose Goddesses hacks: Start your day with a savory breakfast! But if you still want to eat it for breakfast, be sure that you pair it with an adequate amount of protein. Top it with plain Greek yogurt, or a couple of boiled eggs first.  These might even make a great afternoon snack.

I love that this dish is high fiber with the flax seed and oats (be sure to use large flake oats, not the quick oats). This combination with the healthy fat will help to keep you fuller, longer. I only wish that I had added walnuts, so if you do that, be sure to let me know how it was.

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Brownie and Peanut Butter Baked Oats

Course Breakfast, Snacks

Keyword baked oats, chocolate baked oats

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 10

Ingredients

• 2 cups large flake oats
• 1/4 cup cacao powder -get cacao instead of cocoa if you can
• 1 tbsp ground flax
• 1 tsp baking powder
• pinch salt
• 2 cups coconut milk I used SILK Organic unsweetened
• 1/3 cup all natural peanut butter
• 1 tsp vanilla extract
• 1/3 cup pure maple syrup
• 1/3 cup dark chocolate chips stevia sweetened like Lily's

Instructions

1. Heat oven to 350 degree Fahrenheit.

2. Mix all dry ingredients into a bowl.

3. In another bowl mix all the wet ingredients.

4. Combine the two until just mixed through.

5. Pour mixture into an 8 ½ x 11 inch glass baking dish. I sprayed with avocado oil first.

6. Bake in 350 degree oven for 40 minutes.

7. Top with plain Greek yogurt or add another protein source like a couple of boiled eggs.

   

8. Store in refrigerator, or wrap and freeze individually.