Chocolate Peanut Butter Baked Oatmeal Recipe

Introduction

This Chocolate Peanut Butter Baked Oatmeal is a warm, comforting breakfast that’s both indulgent and nutritious. Combining rich cocoa, creamy peanut butter, and sweet bananas, it’s a delicious way to start your day or enjoy a wholesome snack.

Ingredients

• 2 cups old fashioned oats
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup unsweetened vanilla almond milk (or milk of your choice)
• 1/2 cup creamy natural peanut butter
• 2 large eggs
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup chocolate chips (divided)
• For serving: drizzle of peanut butter and flaky sea salt (if desired)

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
2. Step 2: In a large bowl, combine the oats, cocoa powder, baking powder, and kosher salt. Mix well and set aside.
3. Step 3: In a medium bowl, whisk together the mashed bananas, almond milk, peanut butter, eggs, maple syrup, and vanilla extract until smooth and fully combined.
4. Step 4: Pour the wet ingredients into the oat mixture and stir until just combined. Fold in 1/4 cup of the chocolate chips.
5. Step 5: Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining chocolate chips on top.
6. Step 6: Bake for 35 minutes, or until the oatmeal is set and a toothpick inserted in the center comes out clean.
7. Step 7: Remove from the oven and let cool for 5 minutes. Cut into squares and serve warm with a drizzle of peanut butter and a sprinkle of flaky sea salt if desired.

Tips & Variations

• For a vegan version, substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use your favorite plant-based milk.
• Add chopped nuts like walnuts or pecans for extra crunch and nutrition.
• If you prefer less sweetness, reduce the maple syrup to 2 tablespoons.
• Use dark chocolate chips for a richer flavor or white chocolate chips for a sweeter twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual servings in the microwave for about 30 seconds or until heated through. You can also freeze the baked oatmeal squares for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, just make sure to use certified gluten-free oats to keep the dish gluten-free.

Can I prepare this baked oatmeal in advance?

Absolutely! You can mix all the ingredients the night before, store the batter in the fridge, and bake it fresh in the morning for a convenient breakfast.

Chocolate Peanut Butter Baked Oatmeal Recipe

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★★★★★

4.9 from 149 reviews

• Author: Jack
• Total Time: 45 minutes
• Yield: 9 servings (about 9 squares) 1x
• Diet: Vegetarian

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Description

This Chocolate Peanut Butter Baked Oatmeal is a delicious and hearty breakfast option combining rich cocoa, creamy peanut butter, and sweet bananas. Baked to perfection with melty chocolate chips, it’s a warm and satisfying dish that’s easy to prepare and perfect for starting your day on a cozy note.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups old fashioned oats
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt

Wet Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup unsweetened vanilla almond milk (or milk of your choice)
• 1/2 cup creamy natural peanut butter
• 2 large eggs
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons pure vanilla extract

Add-ins and Toppings

• 1/2 cup chocolate chips, divided
• For serving: drizzle of peanut butter and flaky sea salt (optional)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with nonstick cooking spray to prevent sticking, then set it aside.
2. Mix Dry Ingredients: In a large bowl, combine the oats, unsweetened cocoa powder, baking powder, and kosher salt. Stir these ingredients together until evenly mixed and set aside.
3. Combine Wet Ingredients: In a medium bowl, whisk together the mashed bananas, unsweetened vanilla almond milk, creamy peanut butter, eggs, pure maple syrup, and pure vanilla extract until the mixture is smooth and well combined.
4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl containing the dry ingredients. Stir until the ingredients are fully combined. Then fold in 1/4 cup of the chocolate chips evenly throughout the batter.
5. Transfer and Bake: Pour the oatmeal mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup chocolate chips evenly on top. Bake for about 35 minutes, or until the oatmeal is set and a toothpick inserted in the center comes out clean.
6. Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool for 5 minutes. Cut into squares and serve warm with an optional drizzle of peanut butter and a sprinkle of flaky sea salt for extra flavor.

Notes

• You can substitute almond milk with any other milk of your choice, such as dairy or oat milk.
• For a vegan version, replace eggs with flax eggs and use maple syrup or a vegan sweetener.
• Using ripe bananas adds natural sweetness; if bananas are underripe, consider adding a bit more maple syrup.
• Flaky sea salt on top enhances the chocolate and peanut butter flavors but is optional.
• Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat slices in the microwave.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: chocolate peanut butter baked oatmeal, baked oatmeal recipe, healthy breakfast, peanut butter oatmeal, chocolate breakfast bake, banana oatmeal bake