This easy chocolate peanut butter baked oatmeal recipe is a healthy breakfast for the whole family.
Cook just once, and get breakfast for the entire week!
Ooey, gooey, chocolatey peanut butter baked oatmeal that can be prepared the night before and is perfect for taking on the go.
The recipe yields a large number of servings, so it’s great for when you have guests spending the night or are feeding a crowd.
Leftovers can easily be frozen, to reheat any time you’re in a rush and need an instant and healthy breakfast.
Also Try These Applesauce Muffins – Oil Free
This chocolate peanut butter baked oatmeal can be all of the following:
Soy Free
Dairy Free
Gluten Free
Egg Free
Refined Sugar Free
Just 8 Ingredients
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If you’ve been reading my blog for a while, you might have noticed that many of the recipes will call for “milk of choice” as one of the ingredients.
People often ask me what this means, or what milk I personally use. My favorite, and possibly the most-used ingredient in my entire kitchen, is Blue Diamond Almond Breeze. It’s creamy, dairy-free and plant-based, and its unsweetened varieties (original, vanilla & chocolate) have less than 40 calories per cup. I go through so many cartons of almond milk that I usually buy them five or six at a time!
(And yes, in case you were wondering, this is SUPER FUN to carry home from the grocery store.)
Most often my go-to will be the Almond Cashew Unsweetened Original, which—thanks to having zero grams of sugar—is especially good for using in savory recipes like these Cheesy Ramen Noodle Bowls or my Ultimate Vegan Cheese Sauce.
I also make sure to always have a couple shelf-stable Almond Breeze (good for up to a full year) tucked into my pantry, because you never know when you might run out of refrigerated almondmilk halfway through making a recipe.
This is exactly what happened to me yesterday morning when I was making the peanut butter oatmeal, and having that shelf-stable Almond Breeze on hand saved the day. Or, it saved my breakfast plans at least!
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Leftover Oats? Make Overnight Oats!
Peanut Butter Cup Baked Oatmeal
Ingredients
- 1/3 cup peanut butter or allergy-friendly sub
- 2 2/3 cup overripe mashed banana (banana-free version here)
- 1 cup milk of choice – I like Almond Breeze Almondmilk
- 1/4 cup pure maple syrup OR additional milk of choice if you are used to the lower sweetness level of clean-eating recipes
- 2 1/2 tsp pure vanilla extract
- 3 cups rolled oats
- 1/2 cup cocoa powder
- 1 tsp salt
- optional chocolate chips and/or melted peanut butter for garnish
Instructions
- Be sure to use bananas that are partially or mostly brown before peeling, which means they're ripe. Preheat the oven to 350 F and either line a 9x13 baking pan with parchment or grease the bottom and sides very well. In a large bowl, stir together the first 5 ingredients until evenly combined, then stir in remaining ingredients. Smooth into the pan, top with chocolate chips if desired. Bake on the center rack 30 minutes, then do not open the oven door even a little, but turn the oven off and let the pan sit in the turned-off oven for an additional 20 minutes. Garnish with additional peanut butter or maple syrup if desired, and serve hot or cold. This tastes even better if you loosely cover and refrigerate overnight, so I highly recommend serving it the day after it's made. Leftovers can also be sliced and frozen for up to two months.View Nutrition Facts
More Ways To Use Almondmilk:
Had this for lunch… yummie! I used strawberries instead of bananas, and tahini for the peanut butter, and it was delicious! Thanks Katie.
Wondering if this would work in the microwave and if anyone has tried it? And, if so, how did it turn out? I hate the idea of heating up the whole oven (and kitchen) for just one serving!
Unfortunately the banana flavor was quite prominent in this. If I added chocolate to the top, maybe it would mask that flavor, but I didn’t want to add the extra calories. Nice texture, though!
You could always use applesauce or pumpkin… or even baby food prune puree!
Great ideas. Definitely want to try it again. 🙂
Oh my stars, Katie. This is the most delicious breakfast I’ve ever eaten! I kept thinking, “There’s no way this is good for me. There’s no way.” I can’t thank you enough for sharing this recipe. I’m at a loss for words!
well, hello tm mornings breakfast! YUM
Hahaha must be why I love my chocolate chip pancakes on sundays!! Doesn’t really interfere with my regular diet and I get to indulge!
When I first told my husband about your site, he said, “why make healthy dessert?” A few recipes later (including this amazing oatmeal!), and he now is excited for one of your recipes! Thanks for all of your work!
Hi Katie, I plan on making this tomorrow, but I’m unsure about the cocoa powder. Is it the unsweetened stuff, or the sweetened stuff (like nestle quick drink mix)?
Thanks!
Stacey
Hi Stacey!
In the above comments, Katie said that she used unsweetened cocoa.
I made this for breakfast today with applesauce instead of banana, hersheys special dark cocoa, and ommited the sweetner. I underbaked it just a little so the texture was softer, and fluffy like chocolate cake! My only complaint is that the peanut butter flavor just barely came through; I could smell the peanut butter, but I couldn’t really taste it that much. I used 1 Tbsp peanut butter, so the next time I make this (and there will most certainly be a next time!) I will increase it to 2 Tbsp. I highly reccomend this recipe!!!!!
I used 2 Tbs PB in my first try, and I still didn’t get a strong PB flavour either. Actually, banana was the dominant taste so perhaps I should use a scant 1/4 cup, or applesauce instead. I would save the 2nd TBS of PB for frosting instead, although while good, it certainly didn’t need it. The texture – I did bake it till it had a crust – was wonderful.
I just made this in the microwave and HOLY CRAP it’s amazing. It’s not really a ‘baked’ oatmeal, it doesn’t stay together, but it’s gooey and chocolaty and super dense and just fantastic. I used mashed strawberries instead of banana, so that might have explained the texture beyond the microwave. I put it in a mug, and microwaved it for about five minutes total; first two minutes, then thirty second or one minute intervals to keep it from boiling over. Great recipe!