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:
Why do you people post your comments when you haven’t even tried it! What a waste of everyone’s time? Are you actually going to make it – or just gush about it based on the ingredients. Sheesh.
it asks for you to post a comment NOT post after you’ve tried it ! Either way why get testy about it ?!
This was so flavorful!!! The baked oatmeal I normally make is light, and this one is very dense – but it was a nice change. I multiplied this by 4 to feed our family and baked it in an 8 inch square dish. I used 1/3 cup honey granules instead of stevia. We spread a small amount of Nutella on the top and it was GOOD. Thank you!
Hi katie, I think the nutrition info for this is wrong. 1/2 cup uncooked oats is 180 cals, plus 90 cals from a tbsp of nut butter, plus 45 cals for a tbsp of coconut sugar (which I used as the sweetener), plus 25 cals from a 1/4 cup of soy milk, plus a tbsp of cocoa at 20 cals, 1/4 cup of mashed banana at 50 cals, and a tbsp of chocolate chips adds 70 cals. This makes the recipe 480 cals, not 280 cals. I’m not sure where the info is wrong in terms or fat or sugar etc but it’s definitely not 280 cals! Totally worth the extra calorie , but just letting you know.:)
Her nutrition info is correct. You are adding optional ingredients. Best to read through this page:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
This was so good! I used cashew nut butter in this. I just found your blog and tried to read every recipe all at once, i love healthy (and raw) desserts, you are a genius! <3
Thank you for making it!
This recipe, times 8, in a 9″x13″ works perfect for a par-tay! Thank you for this! (I didn’t add sugar, or sugar substitute. I went for a healthier treat. Also, made a day before so that the elements can combine flavors and settle together in time to be eaten.)
I’ve got to try this, sound delish !
This was absolutely perfect topped with your banana-split chocolate butter, downed with a chai tea latte — mmm! It tastes sinful, but it’s not. You’re such an inspiration!
i baked it up this morning, hoping the child that doesn’t like oatmeal but loves Peanut butter and chocolate would like it. But it turned out too chewy for her liking. I liked it though.
That was super yummy. I make the your cookie dough oatmeal often, but now I can add this one to the list. Yum!
When I woke up I did not know what to have for breakfast today. But now I know. I am off to make this easy and simple and sweet and hearty breakfast. Thank you.