This PB Chocolate Chip Oat Bake is a game-changer for anyone looking to combine delicious flavors with high nutritional value. Whether you’re a seeking a prepped breakfast or a busy parent needing a quick, healthy snack for the family, this bake has you covered. Packed with protein and fiber, and featuring the subtle sweetness of vanilla and the rich taste of peanut butter, this dish is sure to become a staple in your kitchen.
Why You’ll Love This PB Chocolate Chip Oat Bake
- High in Protein: With ingredients like egg whites, vanilla protein powder, and powdered peanut butter, each serving is loaded with muscle-building protein.
- Hidden Veggies: The riced cauliflower blends seamlessly into the bake, adding a nutritional boost without altering the flavor or texture.
- Versatile: Enjoy it as a quick breakfast or as a great snack! It’s also perfect for meal prep, so you have healthy options ready to go throughout the week.
- Family-Friendly: Even picky eaters will love this bake. It’s a great way to sneak in some extra veggies without anyone noticing.
Here are the Main Ingredients you Need to Make this Recipe:
Step-by-Step Instructions for Making my PB Chocolate Chip Oat Bake
Preheat the oven to 350°F (175°C).
Mix flax meal and water in a bowl; set aside to thicken.
Steam cauliflower in the microwave until tender, about 5 minutes.
Lightly spray a 9×11-inch baking dish with cooking spray, then combine all ingredients in the dish except chocolate chips, flax egg, and cauliflower. Mix thoroughly.
Add the flax egg and steamed cauliflower to the mixture; mix well.
Spread the mixture evenly in the baking dish and sprinkle with chocolate chips.
Bake for 30-40 minutes or until set. Allow to cool for at least 15 minutes before serving.
Recipe Notes/Modifications:
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- Steaming the cauliflower until soft ensures it blends well into the mixture without altering the texture of the bake significantly.
- The mixture of flax meal and water serves as a binding agent, similar to eggs. Ensure the mixture thickens properly before adding it to the main ingredients.
- Serve warm with a drizzle of nut butter or a dollop of Greek yogurt. I also enjoy having frozen microwaved fruit over top!
- Store in airtight container in the refrigerator for up to 5-7 days
- You can freeze in individual portions wrapped in aluminum foil in a freezer safe bag for up to 3 months
Looking for Other Recipes Similar to this?!
Checkout my…
Strawberry Almond Cheesecake Bake
This PB Chocolate Chip Oat Bake is not only delicious but also incredibly nutritious, making it a perfect addition to your healthy eating routine. Enjoy the blend of flavors and the peace of mind that comes with knowing you’re fueling your body with wholesome ingredients.
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Peanut Butter Chocolate Chip Oat Bake
5
Servings10
minutes30
minutes327
kcal224g
40
minutesTo track this recipe on My Fitness Pal, search TBB Pb Chocolate Chip Oat Bake
Keep the screen of your device on
Ingredients
600 g frozen riced cauliflower, steamed until soft (about 4 cups)
15 g flax meal (2 tbsp)
80 ml water (⅓ cup)
120 g egg whites (about 1 cup)
180 g rolled oats (2 cups)
90 g Vanilla Protein Powder (3 scoops)
32 g powdered peanut butter (1/4 cup)
1 tbsp baking powder
2 tbsp vanilla extract
60 ml cashew milk (1/4 cup)
2 tsp almond extract
40 g chocolate chips (3 tbsp)
Directions
- Preheat the oven to 350°F (175°C).
- Mix flax meal and water in a bowl; set aside to thicken.
- Steam cauliflower in the microwave until tender, about 5 minutes.
- Lightly spray a 9×11-inch baking dish with cooking spray, then combine all ingredients in the dish except chocolate chips, flax egg, and cauliflower. Mix thoroughly.
- Add the flax egg and steamed cauliflower to the mixture; mix well.
- Spread the mixture evenly in the baking dish and sprinkle with chocolate chips.
- Bake for 30-40 minutes or until set. Allow to cool for at least 15 minutes before serving.
Recipe Notes & Modifications
I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!- Steaming the cauliflower until soft ensures it blends well into the mixture without altering the texture of the bake significantly.
- The mixture of flax meal and water serves as a binding agent, similar to eggs. Ensure the mixture thickens properly before adding it to the main ingredients.
- Serve warm with a drizzle of nut butter or a dollop of Greek yogurt. I also enjoy having frozen microwaved fruit over top!
- Store in airtight container in the refrigerator for up to 5-7 days
- You can freeze in individual portions wrapped in aluminum foil in a freezer safe bag for up to 3 months
Nutrition Facts
- Serving Size: 224g
- Total number of serves: 5
- Calories: 327kcal
- Carbohydrates: 38.3g
- Protein: 28.3g
- Fat: 8g
- Fiber: 9.4g
Did you try this Recipe?!
I would love to see your creation and thank you for trying this! Please tag me on instagram @thebalancedbitefoodie
Like this recipe?
Follow me on Pinterest @thebalancedbite
Follow my Facebook page!
Follow The Balanced Bite on Facebook
Great breakfast treat! Used just regular peanut butter and chia seed because that’s what I had on hand and the consistency was still great – will definitely make again!
Love those swaps!! so glad you enjoyed this bake!