peanut butter

02.12.20

Thai Chicken Lettuce Wraps

Posted on by Lexi , Views: 73598

With bold flavor and super fresh ingredients, these Thai Chicken Lettuce Wraps are perfect for meal prep for lunch or for a flavorful dinner. Marinated chicken is cooked together with Thai flavors, cabbage, bean sprouts and carrots before being placed inside of a lettuce wrap. Top with the creamiest peanut sauce to really make this special! Made in partnership with my friends at Stonewall Kitchen.

Thai chicken lettuce wraps with peanut sauce on a platter.Thai Chicken Lettuce Wraps

I used to love the lettuce wraps at that popular Asian chain restaurant, and they are totally the inspiration for this dish. Of course this recipe is a healthier version using real ingredients and my favorite soy-free alternatives to still get that classic taste. These lettuce wraps are topped with a creamy peanut sauce that completely makes the dish. Don’t worry though, there is an easy swap to make this peanut-free making this dish Whole30 and Paleo friendly.

Thai Chicken Lettuce Wraps deconstructed in a meal prep container.

Ingredients for Thai Lettuce Wraps

Thai chicken marinating in a bowl.

How to Make It

The first thing you want to do is marinate the chicken! This is going to add in some savory flavor to the dish. While we are suggesting to do this for about 30 minutes, it can be as quick as 15 minutes or as long as overnight. Obviously the longer you do it the better the flavor.

Once the chicken has been marinated, and all of the ingredients are prepped up heat up a large pan. Once hot, cook the mushrooms until all of the liquid has been evaporated.

Next add in the cabbage and a big pinch of salt and pepper cook until it’s softened. Move the mixture to the side to make room for the chicken!  Add in the remaining 1 teaspoon sesame oil to the pan and cook chicken until no pink remains, about 3-5 minutes. You’ll be leaving behind any of the excess marinade.

Finally, add in bean sprouts, and carrots and let cook until the bean sprouts are slightly wilted. Season the chicken and veggies to taste with salt and pepper and garnish with fresh basil and remaining green parts of the scallions. That last addition of the fresh herbs really helps this dish pop in flavor.

This dish will be garnished with a peanut sauce, that can be made with peanut butter or almond butter for those looking to keep it Whole30 or Paleo-friendly. To make it add all of the sauce ingredients to a bowl and whisk together. Depending on your thickness of nut butter, you may need to add in a bit more hot water. Add in more hot water if needed to reach desired sauce consistency.

Serve the chicken and veggies inside of lettuce cups and drizzle with the peanut sauce. Garnish with additional fresh herbs and sesame seed! Or make into meal prep. See below for more details on that!

Thai chicken mixture in a saute pan with fresh herbs on top.Why Stonewall Kitchen Products are Always in My Pantry

One of the most frequently asked questions I get about maintaining a clean-eating lifestyle is: what’s in my pantry? The simple answer is that it’s important to keep a wide range of products in your pantry that allows you to whip up a quick dinner or snack at a moments notice. Ones that don’t compromise on ingredients and that you can feel good about eating and serving. 

Headquartered in York, Maine (the cutest place ever), Stonewall Kitchen is the maker of some of my favorite gourmet specialty foods that always have a place in my pantry. Chances are, you’ve likely seen their famous jam in a grocery store near you (even Costco has it right now!). But in case you didn’t know, they have a wide range of healthy products that make it easy to maintain a good-for-you diet. 

Their Creamy Peanut Butter is one of my favorites (you can also grab it on Amazon) and it’s the perfect addition to these Thai Chicken Lettuce Wraps. Made with only roasted peanuts & salt (no added sugars or oils) you can feel good about enjoying it! While the chicken filling is good on it’s own, adding that creamy peanut sauce on top REALLY makes the dish.

Stonewall Kitchen Peanut Butter

Meal Prep Options

There are two ways that you can prepare this dish for the week ahead! If you wanted to eat this as actual lettuce cups you’ll want to store cleaned and dry lettuce leaves separately from the cooked chicken mixture. You can eat this cold or warm, so if you wanted to heat it up make sure to pack it separately from the lettuce so it can be heated.

Or you could make this into meal prep bowls by serving with cauliflower rice or regular white rice, and omit the lettuce cups all together.

Thai chicken with cauliflower rice in a meal prep container.

If you like this meal prep recipe, check out these others:

For more chicken recipes, check these out:

 Thai Chicken Lettuce Wraps with Paleo 'Peanut' Sauce

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Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4

Ingredients

    Marinade

    Chicken & Veggies

    Paleo ’Peanut’ Sauce

    • 1 tablespoon peanut butter
    • 1 teaspoon fresh lime juice
    • 1 tablespoon and 1 teaspoon filtered water
    • 1/4 teaspoon fish sauce
    • 1 teaspoon honey or coconut sugar

    Directions

    1. In a bowl combine marinade ingredients and chicken and set aside.
    2. In a large skillet, heat oil over medium-high heat. Add in onion and and garlic. Sauté until onions turn translucent.
    3. Add mushrooms and let cook for 3-5 minutes, stirring occasionally until mushrooms soften and begin to brown.
    4. Add in marinated chicken, salt, pepper, and red pepper flakes, and cook chicken until no pink remains. Cover the pan to decrease cooking time.
    5. Add bean sprouts, scallions, grated carrot, spinach, and basil. Let cook for 5 more minutes or until bean sprouts are translucent and the spinach has wilted.
    6. Taste and add additional salt, pepper, and red pepper flakes as desired. Set aside to cool.
    7. In a small bowl, mix together peanut sauce ingredients.
    8. To Assemble;
      Lay out lettuce leaves on a plate and add fill with Thai chicken mixture
      Garnish with paleo 'peanut' sauce, scallions and sesame seeds if using.

    Recipe Notes

    Omit peanut sauce for Whole30 Compliant!

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    12.09.19

    Gluten Free Peanut Butter Blossoms

    Posted on by Lexi's Clean Kitchen , Views: 4459

    These Gluten Free Peanut Butter Blossoms have all the flavor of the traditional, but using better-for-you ingredients! These peanut butter cookies cookies are easy-to-prepare and perfect for the holidays, or year round. The dough is made in 1-bowl and they are free from gluten, grains and refined sugar but still perfectly delicious.

    Gluten free peanut butter blossoms on a board.Gluten Free Peanut Butter Blossoms

    A few months ago, somebody wrote to us asking if we could develop a few gluten-free cookie recipes, and specifically a recipe for Peanut Butter Blossoms. Ask, and you shall receive! We worked really hard and developed a few new cookie recipes (and by that I mean we ATE a lot of cookies!) that have been going live each Monday this month. And this healthy peanut butter cookie recipe is definitely a winner! Our take on a peanut butter blossoms is a bit crisp on the outside, with a dense chewy peanut butter middle. Despite this being lightened up, we still want to have a nice bit of chocolate right in the middle. We couldn’t find any high quality chocolate “kisses” that are traditionally used in the center, so we turned to melted chocolate instead. You could go the more traditional route, but we felt better using chocolate that had only a few ingredients as opposed to what the “kisses” have in them.

    What we really love about this recipe is that it is truly easy to make. We simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot cookies on your table quickly. They don’t need to be chilled (but can be if you want to make the dough ahead of time) and don’t dirty up a lot of dishes. This is also a great recipe to make with the kids for the holiday baking season.

    Making an indentation in gluten free peanut butter thumbprints

    Healthy Peanut Butter Cookie Ingredients

    • Natural Peanut Butter
    • Almond Flour
    • Tapioca Flour
    • Baking powder
    • Butter
    • Honey or Maple syrup
    • Vanilla Extract
    • Chocolate

    Spooning chocolate into gluten free peanut butter cookiesTips for Making Gluten Free Peanut Butter Blossoms

    1. Make sure your butter is fully softened. This recipe requires the butter to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter can easily be mixed into this almond flour dough, with no chunks of butter remaining.
    2. Use a study spoon and a bit of muscle.We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
    3. Double indents! If you are filling this chocolate with melted chocolate like we did, you’ll need to make an indent before the cookie is baked, and after. The cookies puff and spread slightly when baking, so when they come out of the oven, carefully use a teaspoon sized measuring spoon and press gently in the well to reform it. If you are using a traditional chocolate kiss, you won’t need to do that.
    4. Our preferred method of melting chocolate: We melt chocolate over a double-boiler because it’s the most gentle way to melt it. Most people don’t have a double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Alternatively you could melt the chocolate in the microwave at 20 second intervals, whisking in between until it’s fully melted.
    5. Type of chocolate: You can use a chopped bar of chocolate, or you can use chocolate chips. If using chocolate chips, try to buy a medium to high quality brand with as few ingredients added as possible. Chocolate chips with a lot of added ingredients don’t melt as easily since they are manufactured to hold their shape.

    Gluten free peanut butter cookies with chocolate

    Storing Gluten Free Dough and Baked Cookies

    The cookie dough can be made up to 3 days ahead of time. The dough can be frozen if desired, but portion them out and make the indentation before freezing.

    As with any of our gluten-free cookie recipes, these are best eaten on the first or second day they are made. On day 1, the outside is crisp in the middle is soft and chewy. The cookies can be stored in a bag or container at room temperature for up to 2 days, but they soften as time goes on.

    Gluten free peanut butter blossoms

    If you like this gluten free cookie recipe, check out these others:

    Healthier Peanut Butter Blossoms

    Print shopping list
    Prep Time 00:15 Cook Time 00:12 Total Time 00:27 Yields about 15 cookies

    Ingredients

    Directions

    1. Preheat the oven to 350º and line a baking sheet with parchment parchment paper.
    2. Whisk together almond flour, tapioca flour, and baking powder in a bowl. 
    3. Add in peanut butter, butter, sweetener and vanilla extract. Mix the dough all together, using a sturdy spoon, until fully combined with no visible butter remaining.
    4. Roll dough into balls about 1 tablespoons in size and place on baking sheet about 1-½” apart. Make an indentation with your thumb in the middle. If any cracks appear you can smooth them over with your finger.
    5. Bake for 12 minutes. Remove from oven and using a teaspoon measuring spoon press down into the indentations to re-form the well. Let cool.
    6. Meanwhile, melt chocolate using your desired method. Spoon the melted chocolate into the wells of the cookies. Let chocolate set up before serving.

    Recipe Notes

    1. This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
    2. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
    3. Cookie dough can be made up to 3 days ahead. Fully baked cookies can be made up to 2 days ahead and stored at room temperature.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    10.10.19

    Sea Salt Chocolate Pumpkin Cups

    Posted on by Lexi , Views: 53015

    Homemade Chocolate Pumpkin Cups are the easiest and most delicious DIY halloween candy to make in the fall. Plus these ones are healthy! Made with a handful of wholesome ingredients like pumpkin puree, chocolate and nut butter, these chocolate cups are paleo-friendly and made without any refined sugars.

     

    pumpkin cups in a bowl

    Chocolate Pumpkin Cups

    Time to get in the Halloween spirit with these healthy Chocolate Pumpkin Cups. They taste like an indulgence but are really a well balanced treat that you won’t feel guilty about having! These pumpkin cups are made with a handful of good-for-you ingredients and healthy fats like pumpkin puree, nut butter and coconut oil, and are quite simple to put together. Make a batch now and have healthy “candy” in your freezer for whenever you need a treat.

    placing pumpkin peanut butter mixture into chocolate moldsIngredients Needed for Chocolate Pumpkin Cups

    • Dark Chocolate 
    • Coconut Oil
    • Smooth Almond Butter or Peanut Butter 
    • Pumpkin Puree
    • Pumpkin Pie Spice
    • Maple Syrup or Honey
    • Coarse Sea Salt (optional)

    What Type of Nut Butter to Use

    While we developed this recipe using almond butter, feel free to swap out any nut butter that sounds good to you! Peanut butter and cashew butter would be great choices here as well!

    Nut Free Options

    You can make this nut-free with two options. You could replace the almond butter or peanut butter with sunflower seed butter. Or, you could replace the nut butter all together and stuff these chocolate cups with 1 heaping tablespoon of homemade pumpkin butter.

    pumpkin peanut butter or almond butter

    How to Melt Chocolate

    Melting chocolate is really the only cooking that this recipe requires. We suggest melting chocolate over a double-boiler. Most people don’t have an actual double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Using this method to melt the chocolate is easy and it ensures you don’t over cook the chocolate. Overcooking the chocolate can make it separate, or “break”.

    The microwave is an alternative way to melt chocolate. If you do use the microwave heat the chocolate in very short bursts, no more than 20 seconds, while whisking in between each time.

    Placing chocolate on pumpkin cups

    If you like this homemade chocolate cup recipe, check out these others:

    A bite from the pumpkin spice peanut butter cup

    If you are all about the pumpkin recipes, check out these others:

    Pumpkin Butter Cups

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    Prep Time 15 min Cook Time 00:00 Total Time 0:15 Yields 12

    Ingredients

    Directions

    1. Melt chocolate as desired (stovetop or microwave.
    2. Place mini cups on a baking sheet.
    3. In a bowl combine almond butter, pumpkin puree, pumpkin pie spice, and honey.
    4. Place 1/2 tablespoon of chocolate into each of the molds.
    5. Drop in 1 teaspoon of almond-pumpkin mixture into the center of the chocolate.
    6. Cover with remaining chocolate. Sprinkle with coarse sea salt.
    7. Place in refrigerator or freezer until cups harden.

    Recipe Notes

    • Store in refrigerator
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    09.11.19

    PB and J Oatmeal Energy Balls

    Posted on by Lexi's Clean Kitchen , Views: 15133

    These Peanut Butter Oatmeal Balls taste just like the classic PB and J on oatmeal bread, but heartier and nutrient-dense! Packed with oats, dried fruit, chia seed and peanut butter to hold it all together, they are the perfect make ahead snack to fuel your day!

    oats and peanut butter ballsPeanut Butter Oatmeal Balls

    These no bake energy bites are the perfect snack to have on hand in the fridge. These PB and J Oatmeal Balls are loved by both kids and adults! Grab one or two and have a filling bite-size snack, pack in the lunch box with your kids or serve for a healthy after dinner treat. They’re nutrient-dense, filling and packed with that classic PB and J taste!

    What we love most about these peanut butter oatmeal balls is that no extra equipment is required. A lot of energy balls use dates as a binder and sweetener, and that requires a food processor. But this one uses peanut butter as the binder, so all you need is a bowl and heavy spoon!

    ingredients for peanut butter oatmeal balls in a bowlIngredients for PB and J Oatmeal Balls

    • Natural Peanut Butter
    • Honey
    • Old Fashioned Oats (make sure to get certified gluten-free if you need it!)
    • Chia Seeds
    • Dried Fruit (dried cherries or strawberries are our favorite!)
    • Collagen peptides or protein powder (optional)

    no bake peanut butter oatmeal balls being rolled up

    Substitutions for Peanut Butter Oatmeal Balls

    These are a great snack to send to school with your kids, but a lot of schools do not allow nuts. You can swap in sunflower butter in place of the peanut butter. And you can also swap in any other nut butter that you might like, such as almond butter.

    Most any dried fruit will work here. We are partial to dried cherries or strawberries, but anything such as cranberries or blueberries, or even raisins will work!

    We think honey works well in this mixture, but you can also use maple syrup if you prefer!

    What if the mixture is too dry?

    We tried this with a few different types of natural peanut butter, and the oil content can vary from differing brands. If your oatmeal bite mixture is too dry, as in it won’t stick together when you squeeze it, you can add in a tablespoon more of peanut butter at a time. Alternatively if it is too sticky, add in 1/4 cup of oats at a time until it is workable enough.

    Peanut butter oatmeal energy bites in a glass containerIf you like this healthy energy bite recipe, check out these others:

    Peanut Butter and Jelly Energy Balls

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    Prep Time 00:10 Total Time 00:10 Yields 12-14 balls

    Ingredients

    • ½ cup natural peanut butter
    • 3 tablespoons honey
    • 1-½ cups old fashioned oats 
    • 2 tablespoons chia seeds
    • ⅓ cup dried cherries
    • 1 scoop collagen peptides, or protein powder (optional)

    Directions

    1. To a large bowl add peanut butter, honey, oats, chia seeds, and collagen powder. Mix together with a spoon.
    2. Scoop out a heaping tablespoon of the oat mixture and roll into a ball. 
    3. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

    Recipe Notes

    1. If your oatmeal bite mixture is too dry, as in it won't stick together when you squeeze it together, you can add in a tablespoon more of peanut butter at a time. Alternatively if it is too sticky, add in 1/4 cup of oats at a time until it is workable enough.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    01.21.19

    PB & J Fat Bombs (Keto, GF and Vegan)

    Posted on by Lexi's Clean Kitchen , Views: 15342

    These PB & J Fat Bombs are so easy to make and the perfect quick snack to have either on-the-go or as a pick-me-up in between meals. These no-bake high-fat bites are made using 5 ingredients and are optionally compatible with low carb and keto diets, are gluten free and vegan!

    Can you have peanut butter on a keto diet

    PB & J Fat Bombs

    Fat Bombs are SO TRENDY these days as Keto and low carb diets surge in popularity. Fat bombs are high fat, low (or no) sugar snacks that can keep hunger at bay in between meals and help fuel your brain. These no bake PB & J Fat Bombs are not only super easy to make, but they really taste like Peanut Butter and Jelly without having any jelly in them at all! Additionally, it’s easy to make some swaps for a nut-free version and there is an option to add a touch of sweetness with maple syrup, substitute in a non-caloric sweetener, or leave it sugar free!

    What are fat bombs?

    Similar to energy balls, fat bombs are small treats or snacks that pack a punch of energy, but instead of being made with ingredients like dates, dried fruit and nuts, fat bombs prioritize ingredients like coconut oil, cacoa butter and other high-fat, low-carb ingredients. They’re also called keto bombs or fat fudge. You don’t have to be on a keto diet however to benefit from eating fat bombs as you only need a small amount to strike down any sudden hunger pangs that will help you making good decisions about your food choices until your next meal!

    Keto fat bombs

    Are fat bombs healthy?

    Everybody is going to have their own personal level of fat that they want to include in their diet. We love that these are heart-healthy fats and fats that fuel your brain like coconut oil.  When eaten in moderation fat bombs can help you make better food choices instead of grabbing whatever you can find in a state of hunger, or as a better alternative for a refined-carb high-sugar dessert. These will fill you up when you eat only one because it is a dense amount of fat (or energy).

    Best tasting keto fat bombs

    Like most fat bomb recipes, these are best kept stored in the refrigerator and will last about 5-7 days!

    If you like this energy bite recipe, check out these others:

    PB & J Fat Bombs

    Print shopping list
    Prep Time 00:10 Inactive Time 04:00 Total Time 04:10 Yields 12

    Ingredients

    • 1/2 cup coconut oil, room temperature or grass-fed butter, softened
    • 1/2 cup natural peanut butter (can sub sunflower butter or other nut butter)
    • 1/3 cup coconut flour
    • 1 tablespoon maple syrup (optional, see note for keto)
    • ½ cup (.5 ounces) freeze dried raspberries or strawberries, slightly crushed

    Directions

    1. In a stand mixer, hand mixer or with a strong arm beat together the coconut oil and peanut butter just until it is smooth.
    2. Add the coconut flour, maple syrup and freeze-dried berries.
    3. Line a 7.5” by 5” container, or a similar size, with a parchment paper sling (for easy removal) and place the peanut butter mixture inside.
    4. Smooth the top and garnish with additional pieces of freeze dried berries, if desired.
    5. Refrigerate until set 4-6 hours.
    6. Remove the set mixture and slice to 12 pieces. Store in the refrigerator and enjoy within 5-7 days.

    Recipe Notes

    1. For a keto-friendly version you can either leave out the sweetener all together (we tried and liked it both ways) or you can substitute in a natural non-caloric sweetener like our favorite a granulated monkfruit blend. Also make sure to use a peanut butter with no added sugar.
    2. Look for freeze dried fruit that has no other additives other than the fruit. You can crush the freeze dried fruit with your hands or with a rolling pin.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    09.21.18

    Peanut Butter, Banana, Chocolate Chip Baked Oatmeal

    Posted on by Lexi's Clean Kitchen , Views: 71280

    This dairy-free and gluten-free Peanut Butter, Banana, and Chocolate Chip Baked Oatmeal is the ultimate make-ahead fiber-rich breakfast for a busy week, perfect for a breakfast potluck, or snack, and is absolutely the best flavor combo! Made in partnership with Enjoy Life Foods!

    Healthy Baked Oatmeal

    Baked Oatmeal

    I am so excited about this healthy baked oatmeal recipe! Who doesn’t love the combination of peanut butter, banana, and chocolate chips baked into an ooey-gooey fiber rich breakfast bake? It’s a super simple one-bowl recipe and can easily be made ahead of time, though we do think it is SO TASTY straight from the oven too. This oatmeal bake is based off of our popular Oatmeal Cups recipe so it has the perfect almond milk (or milk of choice) to oats ratio.Baked Oatmeal

    I’ve been using Enjoy Life Foods chocolate for YEARS! All their products are specially made to be free from gluten and the 14 most common food allergens – wheat, peanuts, tree nuts, dairy, casein, soy, egg, sesame, sulfites, lupin, mustard, fish, shellfish & crustaceans. They even make all of products in a special allergy friendly facility, which is pretty great. Plus, the chocolate is delicious! I love the dark chocolate chips and the mini chocolate chips for all of our baking, especially this oatmeal!

    I find Enjoy Life Chocolate in all of my major grocery stores which is a huge time saving bonus, and you can use their easy Store Locator to find stores near you! PLUS, here’s a special coupon for $2 off their baking chocolate – you can print and use in-store!

    Baked Oatmeal Ingredients

    Will baked oatmeal freeze?

    When it comes to freezing baked oatmeal, you simply make up the baked oatmeal recipe, let it cool, and freeze it!

    How do you make baked oatmeal

    • Combine your dry ingredients.
    • Add in your wet ingredients.
    • Pour into your greased, or lined with parchment paper, baking dish.
    • Bake!

    Peanut Butter Banana Chocolate Chip Baked Oatmeal

    What Oats Should You Use

    • Use rolled oats, not quick cooking oats. If gluten-free, make sure you buy gluten-free rolled oats.
    • Can you bake instant oatmeal? The short answer is not really! Instant oatmeal is different than regular oatmeal because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats!

    P.S. You can sub out for your favorite nut butter here, or to make it nut-free use sun butter.

    Baked Oatmeal Recipe

    Want other oatmeal recipes? Try our favorite oatmeal and overnight oat recipes:

    Watch the video:

     

    Peanut Butter, Banana and Chocolate Baked Oatmeal

    Print shopping list
    Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Yields 9

    Ingredients

    Directions

    1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan (for easy removal of bake).
    2. In a large bowl mash bananas until they are smooth. Add eggs and whisk to combine. Then add peanut butter, maple syrup, almond milk, oil, apple sauce and vanilla until fully combined.
    3. To the wet ingredients add oats, baking powder, chia, salt and chocolate chips and mix until fully combined.
    4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
    5. Scoop or cut and serve warm as is or with almond milk, or cool and slice into 9 square portions.

    Recipe Notes

    1. You can sub out for your favorite nut butter here, or to make it nut-free use sun butter.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    ENTER the BIG chocolate giveaway!!!! One of my amazing readers will win a year’s supply of Enjoy Life Foods baking chocolate!

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    This post is sponsored by Enjoy Life Foods. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!