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:
Made this for breakfast this morning. Omitted the extra sweetener and drizzled with melted peanut butter instead. Soooooo good! Question though – do you think that this can be pre made and frozen for a quick breakfast reheat?
I do it all the time with many of her recipes. They’re great for quick and healthy treat when I don’t have a lot of time, which is often!
Does anyone know if you can substitute normal pancake syrup for the maple syrup?
I just made this to surprise my room mate with tomorrow on her birthday! I’m in a dorm so I microwaved it… it didn’t stick together so I ended up using the rest of the banana to “glue” together the two parts that it separated into…worked pretty well. Now it looks cool because it has a banana layer! 🙂
Oh! I think I put too much in the ramekin (0.0) and that’s why it didn’t stick together. I “iced” it with specks of coconut butter that melted since it was fresh out of the microwave… it looks very decadent! Now if only I can scrounge up a candle! 🙂
I LOVE your boat meal recipes… They’re genius! I always grind up the oats a bit in my idk-what-it’s-called-but-it-grinds-up-things and add a tablespoon of flax meal and a 1/4 t. Of baking powder…. It becomes even more cake like, with even more calories (from the flax) but no extra sugar. 😀 I wish there was a way to combine my yucky-but-healthy fruit and protein smooths with something so yummy and quick…
Your Oatmeal recipes have been so helpful to me! We are starting the Feingold program this week- it eliminates all artificial flavors so the oatmeal I was buying no longer works. I have tons of ideas to flavor oatmeal so that my 3 year old son (and me!) will eat it!
Hi Katie,
My daughters and I LOVE your recipes — Here is a link to our blog where we posted about making this one… We love it! Thanks so much for making our cooking healthy and delicious 🙂
http://laurelsusanstudio.wordpress.com/2013/04/30/one-of-our-favorite-recipes-by-chocolate-covered-katie/
Hey katie! First post here and would like to say how much I love your blog! Ive tried a bunch of your recipes over the past couple weeks and not one has failed me yet. This was my first recipe and love love it! Ive made it 4 times, ive done choc/pb, pumpkin pie, carrot cake and I made up my own apple pie version(with pb) and it was my fav by far.
is it weird that i love the batter more than the baked oatmeal?
Made your chocolate oatmeal the other day and would like to say thank you for sharing your scrumptious recipe. I did go a bit wild and add Almond Joy coffee creamer to it though. Now by no means did it keep with the sugar free theme but it was an amazing addition to an already tasty and healthy breakfast. I am looking forward to trying more of your recipes.
Katie~
I had this for breakfast this morning. My younger sister, who is not an oatmeal fan( I know, I know) walked into the room and said, “Lyndsey gets a brownie for breakfast?” I thought you would like to know that your healthy recipe smells, looks, and tastes like warm peanut butter brownie. Yum!