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a round dish of baked oatmeal with a jug of milk and dish of peanut butter on the side
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Double Chocolate Peanut Butter Baked Oatmeal

This double chocolate peanut butter baked oatmeal is the perfect start to the day during the cooler months (or at anytime of year!). I love it when it’s cold and frosty outside and I can cosy up with a slice of this, even as an afternoon snack or dessert!
Course Breakfast, Brunch, Dessert
Cuisine American, British
Keyword Baked Oatmeal, chocolate, Chocolate chips, Oats, Peanut Butter
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 Slices
Author Sasha

Equipment

  • 8 x 8 Baking dish

Ingredients

  • 2 cups (200g) rolled oats
  • ¼ cup (25g) cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup (130g) smooth natural peanut butter, plus extra to swirl on top I recommend using a natural peanut butter (just peanuts and salt) - see notes in post
  • 1 large egg
  • 6 tablespoons pure maple syrup sub another liquid sweetener
  • 1 ¾ cups (420ml) milk any kind
  • ½ cup chocolate chips plus 1-2 tablespoons extra for sprinkling on top

Instructions

  • Preheat oven to 180C/350F. 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.
  • In a large bowl, whisk together the peanut butter, egg and maple syrup until smooth. Next, gradually whisk in the milk until well combined.
  • Add the dry ingredients to the wet ingredients and stir to combine, making sure everything is well mixed. Stir in the 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

See post above for more tips and notes.