What could honestly be better than chocolate and peanut butter together? Well, probably a lot, I guess, if you’re allergic to peanut butter. Then, the combo would not be so great and also, your life would be really sad. Just saying.
The new Nocciolata Hazelnut & Cocoa Spread is made with ingredients that are all farmed without any environmental pollution. The spread does not contain any palm oil, trans fats, or artificial flavors and it is gluten-free, dairy free, vegan and GMO-free.
When I first took a spoonful of this delightful spread, I was thinking, “Well crap, I can’t just have one spoonful.” Addicting would be an understatement. Immediately I imagined pairing it with peanut butter to make for a perfect oatmeal soufflé. If your sweet tooth is ready bright and early, then this is the dish for you.
Nocciolata & Peanut Butter Baked Oatmeal Souffle
- 1 banana, sliced
- 1/2 cup Quaker oats
- 1/2 tsp. cinnamon
- 1/4 tsp. baking powder
- 2 tbsp. of Nocciolata
- 1/2 cup Silk Unsweetened Almond Milk
- 1 tbsp. Jif Peanut Butter
Preheat oven to 350°F.
In a cereal bowl, mash one banana. Then add oats, cinnamon, baking powder and 1 tbsp. of Nocciolata. Pour in almond milk and mix well.
Spoon half the oatmeal mixture into a small ramekin. Then take a heaping tbsp. of Nocciolata and peanut butter and place into the middle of the oatmeal mixture. Top with remaining oatmeal mixture.
Bake in the oven for 20 minutes. Sprinkle with some nutmeg and confectioner’s sugar. Bon appétit!