Apricot & White Chocolate Peanut Butter Baked Oatmeal

 

The flavours of this oatmeal pair perfectly.

 But I would strongly recommend trying other jams in place of the apricot (After you've tried and loved this combo first of course) raspberry would be the most obvious choice as it's the classic combo but I would also try blueberry, strawberry, blackberry.

 

* You can choose from three options for this oatmeal.

1. Use PB2, it's controversial but I use it for more bulk for less fat/calories. (Just follow the recipe below in regards to the use of PB2 and Chocolate)

2. Use regular Peanut Butter, obviously tastes better and has better texture. (For this you will need to add the white chocolate like in the recipe)

3. If you live in the US or don't mind paying import charges, then you probably have access Peanut Butter & Co White Chocolate Wonderful Peanut Butter. Use this in place of the PB/Peanut Butter and white chocolate mix. (Side note: I made my own mix for a reason, unless you have it or can access it cheaply or easily don't bother, I've tried the peanut butter myself. Not a fan. Not a strong white chocolate taste)

Apricot & White Chocolate PB Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
Pinch of Salt
1/4 Tsp Baking Powder
2 Servings PB2/2 TBSP Peanut Butter *
20g White Chocolate
1/4 Cup/60ml Milk of Choice
Optional: Sweetener of Choice to taste

Filling:
1 Rounded TBSP Apricot Jam/Conserve/Preserve or to American's 'Jelly'

Drizzle:
Extra White Chocolate, a few cubes or a handful of chips

Method:



1. Preheat your oven to 180C/350F/Gas Mark 4. Grease a dish or ramekin.
2. Melt the chocolate for the oats, let cool for a minute. Mix up the PB2 and mix in the chocolate. (Or mix the chocolate into your regular peanut butter) Mix the dry ingredients for the oats, add the peanut butter mix and add milk till the oats are wet but not sloppy. Taste and add sweetener if desired.
3. Pour into your dish, if it's thick enough make a circular 'well' in the middle, about half the depth of the oats (This is for your jam later), if your oats are to loose like mine were don't worry. Bake for 17-20 minutes, till golden and firm. Let cool for a second, invert onto a plate or leave in the dish, scoop out a 'well' in the center and spoon in your jam, melt the remaining chocolate and drizzle over. Enjoy!