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:
I have fallen in love with “boatmeal”… I needed to have some today. I found this recipe and decided it was a home run for my cravings!! I didn’t have most of the ingredients since I was at my mom’s house, but I used chocolate almond milk, a big dollop of peanut butter, and some oats. I dropped in a little bit of agave. It was so delicious! I think I might have used a bit too much pb as it was realllly rich, but I ate it slowly and enjoyed it. Yummmmm
Hi, someone whose name I cannot recall made this in their toaster oven. I just purchased my first toaster oven and am wondering at what temperature you baked it. Many thanks! Can’t wait to try this…and to check out all your other recipes, Chocolate Covered Katie!
First time I have been to your site, and have to say you have done a great job – btw, sorry if you are a coywboys fan – oops. I made this adding a scoop of chocolate protein powder, cacao powder for the cocoa, and crunchy almond butter – and thought it tasted extra ‘chocolately’ great. With the protein it was 438 calories, and without it would be 318,
This is my first time trying a recipe of yours (I just discovered you days ago, I’m not sure how this is possible!). I was expecting it to taste okay but it was FANTASTIC. So much more rich and chocolately than I was anticipating. Freaking awesome 😀 I totally felt like I was indulging. Perfect way to squeeze in more oats without it feeling like torture lol.
I thought I’d love this. I really did. I adore chocolate. I made it with the chocolate sauce, but it was way too rich for me. I think next time I’ll omit the chocolate frosting, and I think it’ll be WAY better for my taste buds. I love the idea, but I guess my sweet tooth just isn’t what your typical American’s is!
Has anyone has success making this with irish cut oatmeal? Don’t have any instant oats at home!
Hi Katie,
I finally made this for breakfast today and it was delicious!!! Thank you for creating such awesome tasting recipes that are also good for you!! I love your site!
Forgot to add, have you ever tried making this with 1/2 cup cooked Quinoa instead of the oats?
Wowww! Soooooo delicious!! I didn’t have the remkins or whatever they’re called, so after an experimental first batch I realized I can just double the recipe and then put it into muffin/cupcake pan and have a dozen mini baked pb oatmeal pies!!! Yummmmm!!
Can i use a mug?