This chocolate peanut butter baked oatmeal is the ultimate way to start your day, packed with loads of protein and fibre. It's easy to make and you can prepare it in 10 minutes.
This chocolate peanut butter baked oatmeal is the love child of baked oatmeal and a brownie. Chocolatey, peanut buttery swirls of bliss. It's a great way to start the day with slow releasing energy to help you feel fuller for longer. Oats are a great way to start the day, why not try our apple cinnamon overnight oats and peach baked oatmeal too.
Sometimes you just need to start the day with a special brownie-esque breakfast and this baked oatmeal is effectively a brownie in baked oatmeal form. If you're after something a little lighter, you'll love our cherry breakfast parfait or some homemade coconut tahini pistachio granola.
Simple to make and absolutely delicious, you need this baked oatmeal in your life. We know you'll love it so be sure to leave a comment and rate the recipe. Follow the links below to get to where you need to.
Jump to:
⭐ Why you'll love this recipe
Here are some reasons why you need this epic chocolate peanut butter baked oatmeal recipe in your life:
Flavor - think extra chocolatey mixed with peanut butter. It's almost like a brownie, the flavor is immense, you just need it. Trust us.
Easy - this delicious baked oatmeal recipe is easy to whip together, it only takes about 10 minutes.
Satisfying - full of fibre and gorgeous oats and protein from the peanut butter, you'll stay satisfied for longer.
Chocolate chips - well we did say chocolate, so let's double it up with chocolate chips in this baked oatmeal. You can't beat it!
Make ahead - this baked oatmeal is perfect to make ahead, you can either enjoy it cold or reheat it when you want it.
🍫 Ingredients
You only need simple ingredients for this incredible chocolate peanut butter baked oatmeal. This is what you need:
Rolled oats - we love using large old fashioned rolled oats for this because it gives the best texture.
Cocoa powder - use whatever cocoa powder you can get hold of, even use cacao powder if you like, for a richer chocolate flavor.
Peanut butter - there are a gazillion types of peanut butter out there, but we like to use a natural creamy one. This is because you’ll find it difficult to incorporate the ones that are set with palm oil into the mixture.
Maple syrup - sweetness comes from the maple syrup and it adds a depth of flavor too. Feel free to substitute with another liquid sweetener like honey or agave syrup or even golden syrup if that’s what you have.
Chocolate chips - we use the big bag of chocolate chips from Costco, but use whatever ones you like. The recipe is for DOUBLE chocolate, so don’t skip these!
📖 Customizations
We know you love mixing things up so here are some suggestions for customizing our chocolate peanut butter baked oatmeal:
Dairy free - if you wish to make this baked oatmeal dairy free, simply use dairy free alternatives for the milk and the chocolate chips.
Single chocolate - don't fancy the double chocolate? Omit the cocoa powder and simply make a peanut butter baked oatmeal with chocolate chips instead.
Nut butter - change up the nut butter. We love the peanut butter in this baked oatmeal but you can sub with almond butter, cashew butter, hazelnut butter or whatever you like.
Nuts - switch out the chocolate chips with a handful of your favorite chopped nuts.
Muffins - pour the mixture into a greased muffin tin and make baked oatmeal cups. You will likely need to bake for less time than the full size one.
🥣 How do I make peanut butter baked oatmeal?
This baked oatmeal so simple to whip together and it’s a great one for the kids to get involved in too! Here’s how:
- Get yourself a medium bowl and stir together the oats, cocoa powder, baking powder and salt.
- In a larger mixing bowl, whisk together the peanut butter, egg and maple syrup until smooth.
- Once combined, gradually whisk in the milk until fully combined. It's easier to do it gradually like this.
- Put the dry ingredients into the wet ingredients and stir to combine, making sure everything is well mixed.
- Scatter in the chocolate chips and stir throughout the batter.
- Pour the batter into your prepared baking dish and dollop some extra peanut butter on top and swirl it with a cocktail stick. Scatter with extra chocolate chips if you desire. Bake for 35-40 minutes until set.
👩🍳 Expert tips
Follow these expert tips to ensure success every single time when making this chocolate peanut butter baked oatmeal:
Grease - prepare an 8 x 8 baking dish by greasing with butter or oil. This just helps it not stick so much.
PB - make sure you use creamy natural peanut butter otherwise you'll find it really hard to incorporate the PB into the wet ingredients unless you use a hand mixer. This increases the amount of air in the mixture though.
Step by step - make sure you whisk the egg and peanut butter together with the maple syrup before adding the milk gradually. It'll help create a uniform mixture with no lumps.
Make ahead - make this baked oatmeal ahead of time for ease and just reheat it in the morning.
Can I bake it ahead of time?
YES! Absolutely, then just heat it back up as you desire the next morning or for a few days after. Just reheat in a 180oC/350oF oven for 10-15 minutes until hot in the middle and the chocolate is all gooey. Or reheat portions in the microwave. You can bake the oatmeal 3-4 days ahead. Just follow the baking instructions first time round and then store in the fridge.
This is the perfect breakfast/brunch/dessert for any festive occasion or just as an unapologetically delicious weekend breakfast or brunch.
How to serve
Here are some ways for you to serve this baked oatmeal:
- We would recommend serving with a splash of milk, an extra drizzle of peanut butter and a hot drink, it makes beautiful chocolatey milk as you eat!
- Or you can just tuck into it like a brownie but either way is great. Eat whilst it is still warm or reheat slices in the oven or microwave until warmed through.
- This would be perfect to serve at a weekend or celebratory brunch or even as a delicious afternoon or after dinner snack!
💭 Recipe FAQs
Yes, substitute the milk for non dairy milk, use a flax egg instead of the egg and make sure you use maple syrup or agave syrup, not honey. The texture would be different with the flax egg, but it should work just fine.
Fridge - in the fridge this baked oatmeal will last for a week.
Freezer - in the freezer you can portion the baked oatmeal up and wrap individually and it will keep for 3 months.
Wrap the dish the oatmeal was baked in with cling film or an alternative food wrap such as beeswax wrap after it has cooled and store in the fridge for up to a week.
If you wish to store it for longer, cut into individual portions and wrap tightly, store in the freezer for up to 3 months.
No, you don't there is enough liquid in the recipe to absorb into the oats and cook them thoroughly whilst being baked.
🥗 Related recipes
If you loved this chocolate peanut butter baked oatmeal like we knew you would, check out our other breakfast recipes. Here are some suggestions to get you started:
Love this recipe? Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe below and don't forget to leave a review in the comments section underneath the recipe. We love hearing from you!
Why not follow along with us on our social media channels @Instagram @Facebook and @Pinterest and tag us with #eatloveeats when you've tried one of our recipes!
Chocolate Peanut Butter Baked Oatmeal
Equipment
Ingredients
- 2 cups rolled oats
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup smooth natural peanut butter , plus extra to swirl on top
- 1 large egg
- 6 tablespoons pure maple syrup
- 1 ¾ cups milk , any kind
- ½ cup chocolate chips, plus 1-2 tablespoons extra for sprinkling on top
Instructions
- Preheat oven to 180°C/350°F. Grease an 8x8 baking dish with butter or oil.
- In a medium bowl, stir together the oats, cocoa powder, baking powder and salt. Set aside.2 cups rolled oats, ¼ cup cocoa powder, ½ teaspoon baking powder, ¼ teaspoon fine sea salt
- In a large bowl, whisk together the peanut butter, egg and maple syrup until smooth. Next, gradually whisk in the milk until well combined.½ cup smooth natural peanut butter, 1 large egg, 6 tablespoons pure maple syrup, 1 ¾ cups milk
- Add the dry ingredients to the wet ingredients and stir to combine, making sure everything is well mixed. Stir in the chocolate chips.½ cup chocolate chips
- Pour the mixture into the prepared baking dish. Dollop some extra peanut butter on top and use a cocktail stick to swirl. Add extra chocolate chips too, if desired.
- Bake for 35-40 minutes or until set. Cut into 6 squares and serve.
Notes
- Make sure you whisk together the egg, peanut butter and maple syrup first before adding milk gradually. It'll be lumpy and hard to mix together if you add it all in together.
- Use natural peanut butter, not the palm oil set peanut butter.
heather says
could I just use plain sugar for this? I don't like maple syrup much.
Sasha says
Yes no problem. I would add an extra splash of milk as you'll be replacing a wet ingredient with a dry one. Also, bear in mind that maple syrup is a little sweeter than regular sugar, so add according to your taste preference. Hope you enjoy--let us know how you get on 🙂
Nicole says
I love oatmeal, both sweet and savory. This recipe sounds delicious, and I can't wait to make it. Definitely will post how this turns out. Thank you😋
Nicole
Kat says
OMG this is AMAZING. I never write comments but I had to come and commend/thank you for this. I used natural almond butter in the recipe because I didn't have natural PB, and it worked perfectly. I reduced the baking time to 30mins because my oven runs hot, and it came out perfect! I also highly recommend using half dark choc chips and half PB chips (reese's) which I did and I can say it was a stroke of genius on my part. Drizzled M&S crunchy maple pecan PB on top and let's just say I devoured two huge pieces for lunch with a cup of tea. Will be making this OFTEN. Thank you a million!
Sasha says
I must agree, adding PB chips was definitely a genius idea! I love that maple pecan PB and I'm sure that was delicious too 🙂 thanks for the amazing review!
Susana says
This recipe is amazing, it's my go to for baked oats. Thank you for sharing.
Sasha says
Love to hear this! Thank you for taking the time to comment 🙂
Hannah says
Made this for my family and they loved it! Perfect for both breakfast and dessert!
Sasha says
Amazing, love hearing this! So, so glad you all enjoyed 🙂
C Mitchell says
This recipe was so simple and delicious! I used 2Tbsp ground flax and soya milk, making it vegan. Perfection!
Sasha says
So pleased to hear that you enjoyed this! Great to hear that your vegan adaptation worked well, too 🙂
Kate says
My fave ? I tried this with oat milk and crunchy peanut butter and it’s perfect. Ultimate treat breakky!
Sasha says
Crunchy peanut butter would be so good in this! So thrilled that you enjoyed 🙂