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 just made this, UHM HEAVEN!!!!! I used the frosting recipe too. Oh. My. Gosh. Thank you!
The first thing I eat in the morning is a piece of dove dark chocolate with my coffee!! This is in the oven now. 🙂 (It’s already Saturday morning in Taiwan!)
WOW!!! I just made this recipe. I multiplied ingredients by 4 and it perfectly filled a 12 cup muffin pan. They are incredible! Thank you for this, and all of the incredible recipes on your site. You are so talented!
I made this recipe this morning as a Valentine’s Day treat for myself, and it was absolutely perfect! I used 1 tbsp of all-natural peanut butter and water instead of milk. None of the flavours overwhelmed each other but it was still deliciously decadent – like a peanut-butter-banana-chocolate brownie!
I just devoured this and it was amazing! I’ve been gluten-free for over 4 months now and the dense cake-like texture of this oatmeal bake is something I’ve been missing terribly. I made it with dark chocolate almond milk and added some ground flax. I can’t wait to try more of these delicious baked oatmeal recipes! Thanks Katie!!
-A Grateful Glutard
Hi, I’ve made this recipe and it’s delicious and very filling however I can’t seem to make the nutritional numbers match mine? If I use like for like (without frosting) I make the whole recipe around 514 calories, the oats and pb total 366. Total fat is 22.8 which is double the figure you have? I’m just wondering what I’m getting wrong?
Thanks
Ps) great website xx
This looks incredible. I cannot wait to make a version of this and feature it on my blog. Keep up the amazing work girly!!
These were ridiculously delicious. So so yummy.
I so appreciate your efforts to make healthier foods/desserts, but I must ask where you are calculating your nutritional information? I’m a dietitian and punch calorie numbers all day but love to find low calorie recipe ideas/alternatives for my clients! This looked a little off to me so I calculated it myself. The recipe as listed, with almond milk, stevia (or other calorie free sweetener), and only 1 Tbsp of peanut butter was close to 320 calories, 13 g fat, 49 grams carbohydrate, and only 8 grams of fiber. The only thing that matched up was the 11 grams of protein. If you added a second Tbsp of peanut butter and the chocolate on top…
Sorry I have to chime in because I’m curious if you are really a dietician surely you can tell how Katie came up with her nutrition facts? I’m not a dietician but it’s pretty simple to see 1/2 cup oats is 150 calories plus pb is 100 plus silk is like 5 plus banana is like twenty. So mine comes out like Katie’s.
Yes, I really am. You are right about the oats (150 kcal per 1/2 cup) and close on the PB (PB ranges from 90-95 kcal per Tbsp depending on brand). I did use Original Almond milk in my calcuation (which is 15 kcal per 1/4 cup). Don’t forget the cocoa which adds 12 kcal and a 1/4 cup of mashed banana is 50 kcal (not 20).
OMG this looks amazing! totally making asap!!!!!