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:
Katie, where did you actually read about the research?
I just remember seeing studies recently. Maybe The New York Times? A lot of people were commenting a few months ago, leaving me the links about it, but I don’t remember a specific link
See a few posts above. 🙂
Looks good, and I will probably try it, but I just wanted to point out that the Nutrition info is a little off. I calculated it without the chocolate chips or frosting, and only 1 T of peanut butter and I still got 340 calories (as opposed to the 280 listed). If you add in the optional (chocolate chips, frosting and another T of peanut butter) it goes over 500 calories. It looks like a yummy dessert though. Thanks!
I think her nutrition facts are ok the way they are.
How do you get 340? It’s 150 oats, 100 pb, maybe 10 for the banana and for the milk each? Then I think it is around 280-290 with the cocoa.
Ingredients Calories
Old Fashioned Rolled Oats – Dry, 1/2 cup 150
Pure Vanilla Extract, 0.25 tsp. 3
Mashed Banana, 0.25 cup 50
1% Milk , 2 oz 28
Truvia – Packet, 1 packet 0
Spices – Salt, table, 1 dash 0
Hershey Cocoa – Natural Unsweetened Powder 1 TBSP 10
Peanut Butter 1 Tbsp 95
Total: 336
Then if you add chocolate chips, frosting and another T of PB, it will be over 500
I used unsweet almond milk. It’s only like 7 cals for 1/4c! 🙂
The nutritional info that Katie posts will not include optional ingredients (choc chips and frosting) and will use the lowest sweetener and milk options (stevia and probably soy or almond mik), which is close to what you calculated already.
I’m pretty sure Maria is right. Oatmeal is 300 calories for 80 grams, or 187.5 (decimals, I know, lol). Mashed banana is 200 calories per cup, or 50 calories for 1/4 cup. Almond milk is about 9 calories per 1/4 cup. Cocoa powder is 10 calories per tbsp. Peanut butter is about 100 calories per tbsp depending on brand. That is about 357 calories, not 280.
I just wanted to comment. I think that it’s awesome that Katie tries to post the nutritional information, especially because she herself doesn’t use it. As always though, nutritional counts are off depending on the way someone measures, in this case almost 100 calories. If you are trying to lose weight, calculate it for yourself to be sure…
There should be no harm in a comment concerned with calories. I think just her measurement is different than the norm…
I don’t disagree; I just think that people should realize Katie posts them as a favor and rough estimate, and that anyone concerned with calories should calculate for themselves since their exact ingredients won’t always be the same. I personally divide the boatmeals in half because I’m not super-hungry in the morning, so I might use 2 Tbsp PB rather than 1 because for me it’ll be two servings. There are so many combinations that you just can’t realistically cover them all with one count, and I don’t see a difference in 40-50 calories as worth getting worked up about. Just my $0.02, not intended to offend anyone. 🙂
@unbiased viewer,
It’s also 50 grams, not 80 grams. That could make the difference in your calculations.
I agree with you, though, about that people should calculate for themselves if they want anything more than a rough estimate, because different brands can alter amounts. I got 300 calories, and I calculated with soy milk.
I calculated the calories too and came up with 370 using the minimum PB amount, no extra sweetener, no chocolate chips, and Almond Breeze (the lowest-cal milk out there). All amounts from the Calorie King database:
50 g oats – 190
1/4 t vanilla extract – 3
1/4 c mashed banana – 50
14 c almond milk – 10
salt – 0
1 T cocoa – 12
1 T natural peanut butter – 105
TOTAL: 370
I am posting this because I think that blog comments can provide value to other readers, not to harp or criticize anyone. I would be happy and grateful for Katie’s wonderful recipes no matter the calorie count.
I don’t think 90 calories are the end of the world, but if you are trying to lose weight, it can be worth knowing. At the same time I know that calorie talk, to those who aren’t counting, can be tedious at best or an upsetting trigger at worst.
Katie, maybe you could open your “nutrition info” pages for comment? Then those who want to discuss calories, etc. could have a dedicated place to do so, without invading the other commentary. It would give you more threads to monitor, but maybe fewer spats among commenters.
Thank you for your creativity & generous spirit!
This was just breakfast! I adore all your boatmeal recipes, so I already knew this would be a good one. And how could it not be, when its chocolate and oatmeal and peanut butter, right? Anyway, I wasn’t disappointed!
🙂
This was soooo delicious! I’ve been dying to make it since I saw the amazing pictures. I doubled mine and made it in a mini loaf pan, and topped with the suggested frosting! Not sure if it was my cocoa powder or what, but both the oatmeal and the frosting have a bit of a dark chocolate “bitter” taste to them. Maybe I should have upped the sweetener; I used 1 stevie packet + 4 tsp agave (for a double batch).
I also did it AGAIN and made another double batch but with applesauce; it worked fine, but I would suggest decreasing the liquid because it’s way more runny than the banana one!!
It is in the oven! So excited!!
http://www.cashewcookie.blogspot.com
That looks so so so good!!! There is nothing better than peanut butter and chocolate together! I would definitely love this for dessert. 🙂
I make my oatmeal very similar to his, except I don’t bake it! I freeze it as chocolates.(:
Yummy and delicious!
Katie-I LOVE baked oatmeal and your blog in general-your recipes are a good base for variations and gluten free recipes, I just made a pumpkin spice-carrot cake baked boatmeal-so good!
Oooh this looks so good. I love oatmeal and pb cups so the
2 together has to be awesome. I was wondering if you have ever tried a fruit baked oatmeal? Not with the mashed bananas or applesauce but like peach or blueberry boatmeal.
I haven’t… blueberry sounds delicious, though!
Do I eat chocolate for breakfast?! Is the pope Catholic??? 😉
This is great, Katie. I was wondering . . . do you use sweetened cocoa powder or unsweetened? Could you sub chocolate flavored protein powder for the cocoa? Thanks!
-Much love from Germany
I laughed so hard at this comment! so funny!
and I have a chocolate banana blueberry smoothie everyday. but that only puts a small dent in my chocolate consumption throughout the day 🙂
Unsweetened, but sweetened would be fine as well!
Haven’t tried it with protein powder.