This was the last recipe I made before heading to California for my junior nationals cycling races. I figured since I hadn’t made any baked oatmeal in while that it would be perfect to make. However, I didn’t want to make a bunch of them since my whole family was leaving, so I just made three of the chocolate peanut butter baked oatmeal cups.

I have had a really good time in California so far. We flew into San Francisco a couple days ago. This morning I did an 80 mile ride and the scenery was amazing. It is definitely nothing like riding in Indiana. At home, I could ride 80 miles in about 4 hours, but in California with the hills and mountains it took me almost 5 hours. 

After the ride, we went to one of the best restaurants I have ever been to. It is SPQR in San Francisco.  It is led by Chef Matthew Accarino. I met him last year at the Hincapie Fondo in South Carolina. He is such a cool guy. He loves cycling and he is one of the best chefs you will find anywhere. The Italian food at SPQR is some of the best food I have ever had. I highly recommend anyone who is anywhere near San Francisco to make it a point to visit the restaurant. You will definitely not be disappointed.

But anyway, back to the recipe. I used MusclePharm chocolate milk combat powder, cocoa powder, and peanut flour to make them chocolate peanut butter flavored. Then after I baked them and they cooled, I added a drizzle of peanut butter to the top. Chocolate and peanut butter together are a match made in heaven!

[tasty-recipe id=”3320″]