Peanut Butter Swirl Baked Oat Brownies
3 WW Points per serving at 9 servings using Lite Syrup
2 WW Points per serving at 12 servings using Lite Syrup
2 WW Points per serving at 9 servings using Sugar Free Syrup
I used Lite Syrup for this one, it is thicker so if you use Sugar Free, watch the amount of water you use
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Serves 9-12
2 cups of whole old-fashioned oats (blend 1 cup to flour
consistency
2 medium ripe mashed bananas
¼ cup unsweetened cocoa
1 tsp baking powder
¼ cup of zero calorie sweetener
30 grams of peanut butter powder
2 tbsp sugar free or lite maple syrup
8 tsp of water
15 grams of sugar free dark mini chocolate chips
¾ cup of unsweetened almond milk
Preheat oven to 350 degrees
Mix syrup and water with pb powder in a small bowl. You want a thick consistency but thin enough to drip off spoon. If you use a different PB Powder you may need less or more water. Not a big deal, consistency doesn't have to be perfect just make sure it's not so thin that it might be absorbed by the batter during the baking.
Add remaining ingredients to a medium bowl (except chips) mix and transfer to a greased ceramic 8x8 baking dish. Drop pb mixture over top in long lines I did 3, swirl into batter with butter knife, sprinkle with chips.
Bake 25 minutes. Let cool in pan 10 minutes before slicing.
Adapted from deliciouseatsig_1m
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