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:
Has anybody ever tried this substituting Nutella for the homemade frosting? If so, did the flavors compliment one another? Did you like it?
Sounds good to me!
Hi Katie, I have long been a fan of yours and just saw this recipe getting a huge rave as an autumn snack treat from a youtube channel I watch, Loepsie. She shows how to make it and links back here for the recipe.
I get stupidly excited when two people who I really like also like each other 🙂 I had also missed this one of yours somehow, so am going to make it as an after school snack for myself and my kids in about an hour. Thank you for your awesome recipe skills 🙂
This is amazing. I saw that you mentioned that you hadn’t tried it yet with quick steel oats. That is all I had on hand, so I gave it a shot. While it is bit smoother of a texture than your photo looks, it still turned out amazing, held together, and is very good. Thank you for posting!
Dearest Katie,
My name is Tori and I’m a senior at Wilton-Lyndeborough Coop in Wilton, NH. I am making a cookbook for my senior project, and it will include an array of recipes, many of which will be healthy. I love your blog and would be ecstatic to be allowed to use some of your recipes. I will be offering a few copies of my book to friends and family but will not be selling it to the public for profit so I will not be earning money from it. If I have your permission, could I use some of your recipes and give you credit in either the description or the back of the book?
Delicious!! Just found your blog and I’m already obsessed!!
I substitute milk and sweetener (I didn’t have any) by adding honey and smashing my banana with a tea spoon of coconut oil!
Hi!
I just made it, it turned out ok! i used a bit too much cocoa powder i think. next time i want to use more banana and less cocoa powder. we ate it with a bit of whipped cream:) very yummy.
greetings from the netherlands
Do I eat chocolate for breakfast? Yes, every day. Every day! I sometimes put chocolate chips on top of my peanut butter toast and sometimes I melt chocolate and place it directly on buttered toast or on top of the peanut butter and toast. Sometimes I eat the chocolate toast after I have placed it in the freezer for six minutes so the chocolate has hardened. I went to Paris in 2007 for ten days, and every morning we had chocolate croissants. I have been having chocolate toast ever since.
I don’t know if I can wait for breakfast to try this. Looks fabulous!
do you think it would be possible to increase ingredient amounts to make it so this would serve more than one or would that make it not turn out right?
You never know unless you try!
Do you think there’s any way to do this with quinoa instead of oats? Grains don’t sit well with me, so oats are out = (