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:
how long in microwave??
Thanks for posting your trial Danielle, I was about to ask if anyone tried it with PB2!
Katie, thanks for all your yummy recipes!
I’ve just made this and it was so amazing! Was much higher in calories than stated though, and unfortunately I have to watch my calorie intake. Maybe I’ll save it for special occasions 🙂
I just made this for the 1st time. I used: unsweetened Trader Joe’s Cinnamon Applesauce instead of banana; unsweetened almond milk, which I thought would add richness without significant calories; 1 1/2 Tblsp dark brown sugar; 2 Tblsp Just Jif peanut butter; 2 Tblsp dark raisins; 2 Tblsp milk chocolate chips. Maybe it grew while I was gathering my ingredients but this was way more than would fit in 2 1/2c ramekins. I greased a 2-cup oven proof bowl and baked it for 35 minutes bc when I tested it w/a toothpick in the center, at 20 minutes, it clearly appeared to need more time. I then stuck it in my toaster oven, set to broil, bc I felt that would give me more control over the crisping up of the top (and it did). For the topping, instead of more chocolate or PB, After it had cooled some, I spooned some of Trader Joe’s Reduced Sugar Blueberry Preserves on top. It was still warm enough to make this addition like a glaze. Those TJ preserves are really great bc, unlike most other reduced sugar products out there, TJ’s doesn’t sub in any fake sugars to compensate–they’re just less sweet but still delish. If you’re watching your weight and not just trying to eat healthy, I see this as 3 servings–all for me, just not all at 1 time 🙂
Thanks for another versatile recipe, Katie!
Do you think the baked oatmeal recipes would freeze well? After it is baked.
Just had this for breakfast and it was insanely delicious! As nut-butter I used some hazelnut-chocolat-spread (kinda fake nutella) so the baked oatmeal got even more chocolaty and gooey, omg I get cravings when I think about it even though I ate it like two minutes ago :> I had to use two ramekins but that literally just gave me twice the fun with the same serving sice 🙂 thanks for this delicious recipe, definitely added to my favorite ones & I’m surely gonna try out some of the other baked oatmeals soon
i just wanted to let you know, i made this last night for breakfast this morning. while i am sure its amazing fresh from the oven…. eaten the next day cold from the fridge is pretty darn delicious. i’m hooked.
I make something similar and use chocolate protein powder in place of cocoa powder. It’s so awesome in the mornings after a hard workout!
I don’t like bananas so I like the suggestion of using another mashed fruit, but I have no idea what to use… any recommendations?
I don’t like bananas either, but the bananas don’t bother me when mashed and baked into oatmeal. However, I’ve occasionally used unsweetened applesauce as a replacement in other recipes (like the oatmeal cupcakes). I love all the CCK oatmeal recipes I’ve tried!
When are u doing another cookbook? Love the first one!!!
Thank you so much!! I’m working on a second book now, with all meals as opposed to just desserts 🙂