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!
Trending Recipe: Chocolate Oatmeal Fudge Bars
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:
Wow, that looks pretty incredible, Katie! I’m not a big one for sweet breakfasts, but I’ve been known to throw some chocolate protein powder into some oatmeal for a post-workout morning breakfast spectacular!
When I first saw the title I was like oh yeah, I had a feeling that was coming. 😛 😀
Looks delicious! And yes I do sometimes eat dessert for breakfast. Just the other day I ate these beauties: http://www.thetornadickitchen.com/monster-cookie-dough-truffles/
But they had oats and fruit in them so they’re good for you 🙂
Oooh this looks fantastic!
OMG yuuuuuuuuuuuuuuuuuuuuuuuuuum!
This looks great katie! I like overnight oats with chocolate and fruit! Sounds so weird, but it tstes wonderful!
Ok I want this now! Chocolate and peanut butter for breakfast!!! I want some!
This looks amazing! I saw that dessert for breakfast study in a magazine a few weeks ago and I was like, “Katie’s been doing that forever! Brownie Batter Pancakes! Apple Pie Pancakes! CHEEEEEEESECAKE PANCAKES.” I have a Thin Mint oatmeal recipe on my blog, so I guess I’ve been doing that too 🙂
Looks dang good!
Breakfast for me and the kiddos is usually pancakes, french toast or baked oatmeal. For the latter, I almost always use some sort of variation of your cookie dough oatmeal; I use it as a base and add other things, like frozen berries or whatever. I love the idea of adding unsweetened applesauce, and do the same thing with my other oatmeal recipes. And I *always* add dark chocolate chips. 🙂
I bet this would taste great with vegan PB cups IN the baked oatmeal, or even melted on top!
I’m trying this tomorrow. I’ve been wanting to try baked oatmeal…but haven’t found one that appeals enough yet. This definitely does. Two questions though…one: If I don’t want banana or another fruit, what could I sub? Would Greek yogurt be gross? Two: Any chance you could look into the plug-in that allows us to print your recipes with a click?? It’d be GREATLY appreciated 🙂
I bet some sort of yogurt would be fine!
About the plugin: right now my site has a corrupt file that doesn’t allow new plugins, so I need to figure out how to fix it first 🙁
This looks and sounds ever so good!
Love this post 🙂
Is it bad that I sometimes just eat That frosting for breakfast? It’s especially yummy after about an hour in the freezer, like fudge! (my weakness!!!)
Okay, so this sounds delish! Can’t wait to try it.
I have a question, though. I am baby-sitting 5 extra kiddos tomorrow, (besides my own 5), and so have a crew to feed breakfast to. If you were to multiply this recipe by (alot!), what type of pan do you think best to use? I thought maybe my glass 9 x 13? Hate asking questions to busy bloggers unless I am desperate.
Thanks for a beautiful looking, and I’m sure tasting, recipe!
By the way…chocolate for breakfast? I think I relished half a pan of these chocolate protein bars, this morning:
http://vimandvigor.typepad.com/vim-and-vigor/2010/04/nourishing-granola-bars.html
~Joy
Do you happen to have a mini bread loaf pan or two? I normally quadruple the boatmeal recipes and make in a big pan with four mini loaf spaces, so I would suggest that if you have one. Otherwise a 9×13 or another loaf pan should work… you just might have to play around with the baking time to make sure the middle is done.
Alanna,
No, unfortunately I only have regular size loaf pans. I have a pan for mini bundt cakes…wonder if that would work? Don’t want to make a huge batch and have the middle not cook through….hmmm. What to do…what to do.
Joy~
Hmm, mini bundt cake pans could work… I think (based on the pictures) that Katie uses mini-ramekins, so anything that will result in a similar width/depth for the oatmeal should bake in a comparable timeframe. Good luck!
Joy, I used my small pyrex “storage” containers. Worked perfectly!
Sorry, I’ve never tried it so I really can’t say if it’ll work.
I do know that I’ve used a 9×13 pan for a version of the banana one that yields 10 servings (so sorta multiplied the recipe by ten, but I also made a lot of changes).
This sounds delicious! Do you think it would work with Steel Cut Oatmeal? I might try it. I am type 2 diabetic and can’t eat regular oats because they cause my bloodsugar to spike. Thanks!