Two Choc Chip Cookie Brownie Baked Oatmeal Varations

I promised variations on my original Cookie Dough Brownie Baked Oatmeal. So I deliver to you two; Peanut Butter and Pumpkin. You can use what ever kind of chocolate you like, white chocolate goes fantastic with pumpkin (Pumpkin White Chocolate & Macadamia Baked Oatmeal) and you can easily sub sweet potato for pumpkin.

Peanut Butter Chocolate Chip, Brownie Baked Oatmeal

Ingredients:

Cookie Oats:

30g Rolled Oats

1/8 Tsp Baking Powder

Pinch Salt

1/2 Tsp Vanilla Extract

2-3 TBSP Peanut Butter/3 Servings PB2

1/4 Cup Milk of Choice

Handful of Chocolate Chips, I used dark

Optional: Dash of Cinnamon

 

Brownie Oats:

30g Rolled Oats

1/8 Tsp Baking Powder

Pinch of Salt

1-2 TBSP Cocoa Powder

1/2 Tsp Vanilla Extract

15-20g Chocolate, I use dark chocolate chips

1/4 Ripe Avocado, mashed

2-3 Tsp Maple Syrup or sweetener of choice

Optional: Extra Chocolate Chips/Dash of Cinnamon

Method:

1. Preheat your oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin.

Peanut Butter Cookie Oats:

Use the milk to mix up the PB2. Mix the dry ingredients, except the chocolate chips. Add the vanilla and chocolate chips (Hold back some to use as an extra melty center, if you want) and 2/3 of the PB2 or s heaping TBSP of Peanut Butter. Add milk till the oats are wet but not sloppy.

Brownie Oats:

Melt the chocolate. Mix the dry ingredients. Add the chocolate and avocado, mix in about 2 Tsp sweetener and than add the milk till the oats are wet but not sloppy. Adjust the cocoa and sweetener to taste. Add some extra chips if desired.

 

Pour into your dish and smooth over. Top with half the remaining PB2 or a small dollop of peanut butter (Add the extra chips if you saved them). Pour over the cookie oats and smooth over. Bake for 17-20 minutes till the top oats are lightly golden and the chocolate melting. Drizzle over the last of the PB2 or peanut butter. Enjoy!

Pumpkin Chocolate Chip Cookie, Brownie Baked Oatmeal

Ingredients:

Cookie Oats:

30g Rolled Oats

1/8 Tsp Baking Powder

Pinch Salt

1/2 Tsp Vanilla Extract

1/3 Cup/Can Pumpkin Puree

1/4 Cup Milk of Choice

Handful of Chocolate Chips, I used dark

1/2 Tsp Pumpkin Pie Spice, or more to taste

2-3 Tsp Maple Syrup or sweetener of Choice

 

Brownie Oats:

30g Rolled Oats

1/8 Tsp Baking Powder

Pinch of Salt

1-2 TBSP Cocoa Powder

1/2 Tsp Vanilla Extract

15-20g Chocolate, I use dark chocolate chips

1/4 Ripe Avocado, mashed

2-3 Tsp Maple Syrup or sweetener of choice

Optional: Extra Chocolate Chips/Dash of Cinnamon

Method:

1. Preheat your oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin.

Pumpkin Cookie Oats:

Mix the dry ingredients, except the chocolate chips. Add the vanilla and chocolate chips (Hold back some to use as an extra melty center, if you want) and the pumpkin. Add milk till the oats are wet but not sloppy, and the sweetener to taste.

Brownie Oats:

Melt the chocolate. Mix the dry ingredients. Add the chocolate and avocado, mix in about 2 Tsp sweetener and than add the milk till the oats are wet but not sloppy. Adjust the cocoa and sweetener to taste. Add some extra chips if desired.

 

Pour into your dish and smooth over. Add the extra chips if you saved them. Pour over the cookie oats and smooth over. Bake for 17-20 minutes till the top oats are lightly golden and the chocolate melting. Enjoy!