Night Before Baked Peanut Butter Oatmeal

We are at the end of the month and getting low on groceries. Last night I was racking my brain trying to figure out what I could make for breakfast. I scoured my pantry and then Pinterest. Apparently I'm late to the game with this whole baked oatmeal thing. There are tons of recipes out there and I will definitely be trying out more. And as usual, I tweaked a few recipes to come up with something that worked for our tastes and what I had in the house. I really liked that I can make this the night before and then just pop it in the oven in the morning. Everyone loved this for breakfast with a dollop of jam (the kids had apricot while I indulged in some peach bourbon vanilla jam. Oh so good!) You could change it up by adding dried fruit like cherries. Or I could also see adding chocolate chips for an afternoon snack. Mmmm. Peanut butter and chocolate. I might have to make me some of those tomorrow!

INGREDIENTS

1 cup milk

2 Tbsp butter, melted

2 eggs

2 tsp vanilla

1/4 tsp almond extract

1/2 cup peanut butter

1/2 cup brown sugar

2 tsp baking powder

1/2 tsp salt

3 cups old fashioned oats

DIRECTIONS:

1) Liberally grease an 8 x 8 inch pan with butter. 

2) In a bowl, whisk the wet ingredients until combined: milk, melted butter, eggs, vanilla, peanut butter and brown sugar. 

3) Add in the oats, baking powder, and salt, mixing well. Pour into your prepared 8 x 8 pan.

4) Cover and refrigerate overnight. 

5) In the morning, take it out of the fridge, preheat your oven to 350 degrees and bake it for 30-40 minutes.