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Start your day with this Chocolate Peanut Butter Baked Oatmeal – easy to put together ahead of time, healthy, flavorful and filling. Try it once and I can almost guarantee it’ll become a weekly meal prep solution!
Jump to Recipe
Does anybody else feel like every morning is a chaotic race against the clock? I know it is for my family – by the time I get my morning workout in, shower, get the kids ready and attempt to look somewhat put-together myself, time for breakfast seems to be minimal.
No matter how busy the morning is, I’m not one to skip breakfast – I truly believe it is the most important (and most delicious!) meal of the day. A couple of my favorites are Cottage Cheese Pancakes, fruit and yogurt smoothies, Sausage and Sweet Potato Hash and this baked oatmeal recipe!!
Why I Love This Recipe
- It’s great for a healthy breakfast or a healthy treat when your sweet tooth is calling (tastes like a peanut butter cup)!
- It’s made with simple ingredients that most people have on hand.
- The whole family loves it and it’s a great way to get added fiber and protein in!
Ingredients You’ll Need
- Banana – A super ripe banana is my preference as it’s super sweet and easy to mash up!
- Peanut Butter – You’ll use peanut butter in the baked oats and on top!
- Eggs
- Maple Syrup – You can really use whatever sweetener you’d like (honey or agave works great too!)
- Vanilla Extract
- Milk – You can use whatever milk you’d like! Dairy milk, almond milk, cashew milk, etc.
- Baking Powder
- Oats – I like to use a combination of old fashioned oats (rolled oats) and quick oats.
- Chocolate Chips – I like to use mini chocolate chips for better distribution, but semi-sweet or dark chocolate chips will work great too.
- Flax Seed, Protein Powder and Cocoa Powder are all great optional add-ins! Add 2-4 tablespoons of any of them to the batter before baking.
How to Make Baked Oatmeal
Grease the baking dish with cooking spray.
In a large mixing bowl, mash the banana and whisk in the peanut butter, eggs, maple syrup, vanilla and milk.
Add the baking powder, oats and chocolate chips to the wet ingredients and stir until combined.
Pour into the prepared baking dish and sprinkle with the remaining chocolate chips.
Bake until the center of the oats have just a little wiggle in the center.
Drizzle of peanut butter on top of the oats and serve!
Turn them into Baked Oatmeal Muffins
I often pour the oats into a 12-cup muffin tin instead of a square pan for easy portion control! Fill 12 greased muffin cups completely full, top with chocolate chips and bake for 12-15 minutes.
You can even blend the batter before baking for a smoother muffin!
Frequently Asked Questions
I like to serve it with fresh fruit and Greek yogurt for added protein to start the day!
Yes! Simply use the same amount of almond butter or cashew butter as the recipe calls for. This is a great option if someone is allergic to peanuts.
Yes! Simply use a milk alternative and use dairy-free chocolate chips.
Oats are naturally gluten free. However, many oats are processed in facilities that also process wheat products. Therefore, if you have an allergy to gluten, be sure to use a package of oatmeal that specifies that it is in fact gluten free.
Let the oatmeal cool completely then cover with plastic wrap or place in an airtight container. Store in the fridge for up to 5 days.
I typically reheat them in the microwave, but you could also pop them into the air fryer for a few minutes for yummy crispy edges!
Other Baked Oatmeal Recipes You’ll Love
Blueberry Almond Baked Oatmeal
Chocolate Peanut Butter Baked Oatmeal
Equipment
- One 8×8 or 9×9-inch baking dish
Ingredients
- 1/4 cup mashed banana about one small banana
- 1/2 cup creamy peanut butter
- 2 eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 1/2 cups milk
- 1 teaspoon baking powder
- 2 1/2 cups old-fashioned oats
- 1/4 cup + 2 tablespoons mini chocolate chips divided
- 1/4 cup ground flax seed optional
- additional peanut butter for topping optional
Instructions
- Preheat the oven to 350°F.
- Ina large bowl, stir together the banana, peanut butter and eggs.1/4 cup mashed banana, 1/2 cup creamy peanut butter, 2 eggs
- Oncecombined, add the maple syrup, vanilla and milk.1/4 cup maple syrup, 1 teaspoon vanilla, 1 1/2 cups milk
- Next,stir in the baking powder, oats, and 1/4 c mini chocolate chips. If you'd like to add flax seed, add it now.1 teaspoon baking powder, 2 1/2 cups old-fashioned oats, 1/4 cup + 2 tablespoons mini chocolate chips, 1/4 cup ground flax seed
- Pour into a greased 8×8 or 9×9 inch pan and sprinkle the remaining 2 Tbsp mini chocolate chips on top.
- Bake for 20-25 minutes or until the center is just set. (A little wiggle is still fine)
- If desired, melt a couple tablespoons of peanut butter in the microwave and drizzle on top.additional peanut butter for topping
- Enjoy warm, or cool, cut into bars and enjoy throughout the week!
- Store refrigerated for up to 5 days.
Notes
Nutrition
Hey Kelsey, these look great! You mention that you can use applesauce instead of bananas. How much applesauce?
Thanks!
Hey Sarah! Thanks for following along 🙂 Use 1/4 c applesauce in place of the banana. I hope you love it!!!
I made this and it’s so yummy! 😋😍
So happy to hear that, Emily!! We love making a batch on the Sunday afternoons and enjoying it for breakfast throughout the week! 🙂
This was so easy and delicious. I halved the recipe and put it in two glass containers to bake so it would be ready faster.
I will definitely be making this again!