Pomegrante and Chocolate Peanut Butter Brownie Baked Oatmeal

 

If served whilst still warm the peanut butter goes all gooey. When cut into it melts like a lava cake. The pomegranate seeds work as sharp bursts in contrast.

I seem to be making a lot of brownie based recipes lately. Because...brownies. For breakfast.

* In terms of the peanut butter either use PB2 or  regular peanut butter, following the recipe below or just use shop bought chocolate peanut butter. You could sub almond/cashew/hazelnut butter.

 

Pomegranate & Chocolate PB Brownie Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
Pinch of Salt
1/4 Tsp Baking Powder
2 TBSP Cocoa Powder
Dash of Cinnamon
20-30g Chocolate, I use dark, depending on desired fudgey-ness
1/4 Ripe Avocado
2-3 Tsp Maple Syrup or Sweetener of Choice, to taste
1/4 Cup/60ml Milk of Choice

Peanut Butter: *
2 Servings of PB2/ 2 TBSP Peanut Butter
2 TBSP Cocoa Powder
1-2 Tsp Maple Syrup or Sweetener of Choice, to taste

Pomegranate Seeds

Optional: More Chocolate for a drizzle

Method:

1. Preheat your oven to 180C/350F/Gas Mark 4. Grease a dish or ramekin.
2. Melt the chocolate. Mix the dry ingredients for the oats, add the chocolate and avocado, then the milk bit by bit till the oats are wet but not sloppy. Add the sweetener to taste. Pour into your prepared dish bake for 17-20 minutes till firm. Make the Peanut butter mix whilst it's cooking. Let cool for a minute. Invert onto a plate.
3. For the Peanut butter mix: Make the PB2, or use regular peanut butter, add the cocoa powder then maple syrup to taste, keep mixing till smooth.
4. Scoop a rounded well from the center of your oatmeal, spoon in your peanut butter and top with pomegranate seeds. Melt the extra chocolate and drizzle over. Enjoy!