Recipes

I have been obsessed with baked oatmeal lately – as in eating some version of it every morning for breakfast for the last couple weeks. This morning I needed to take my breakfast with me so I decided to experiment and blended my oatmeal before throwing it in the oven. Surprisingly, the result was delicious. A perfect single serving oat cake that I can take with me anywhere. You could easily change up the flavors combinations in this recipe or even make a larger serving and cut into bars. You can use real peanut butter or PB2 in this recipe. I prefer the PB2 because you get a lot more peanut butter flavor at less calories.

Weight Watchers Banana Peanut Butter Oatcakes
Points: 4 weight watchers pointsplus
Servings: 1
Serving Size: 1 oatcake
Nutritional Information: 245.9 calories, 3.3 g of fat, 42 g of carbohydrates, 5.3 g of fiber, 4.5 g of protein (for PB2 oatcake)

Ingredients
1/3 cup old fashioned oats
1 banana
1/4 cup vanilla almond milk or skim milk
2 tbsp PB2 or 1 tbsp low fat peanut butter, 4 points with PB2 or 5 points with real peanut butter
Optional: Add flax seeds or nuts, make sure to add points

Instructions
1. Preheat the oven to 400 degrees.

2. Add all of the ingredients to a blender and blend until smooth.

3. Pour into a small ramekin (or muffin tin) or other small oven safe container. Bake for 25-35 minutes depending on how cooked you want the inside. I prefer the inside somewhat gooey so I take it out at 25 minutes.

4. Let cool for 5 minutes and remove from ramekin. Enjoy!