This Baked Chocolate Peanut Butter Oatmeal is reminiscent of brownies in flavor. It is chocolaty, hearty, and DELICIOUS! Pre-slice for easy weekday breakfasts or enjoy as a healthier dessert. Drizzle each slice with melted peanut butter for the BEST chocolate baked oats!
Chocolate and peanut butter are a match made in heaven. When paired with oats, this popular flavor duo makes boring oatmeal exciting again. This baked chocolate peanut butter oatmeal is hearty and chocolaty. It smells just like brownies when in the oven which permeates the kitchen with goodness.
This oatmeal is delicious for breakfast or dessert. Because it can be made and sliced in advance, chocolate baked oatmeal is great for busy mornings. Simply microwave for 45 seconds and drizzle with melted peanut butter (if desired) and breakfast is served!
Looking for more yummy baked oatmeal recipes? Try my Strawberry Baked Oatmeal or Cinnamon Roll Baked Oatmeal!
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Why You Will Love This Oatmeal
- Simple - This baked oatmeal recipe is easy to make and requires little mixing. It has a familiar flavor profile that keeps you wanting more.
- Delicious - Can you really go wrong with chocolate and peanut butter? This baked oatmeal could not be tastier!
- Make-Ahead Breakfast - These baked oats can be pre-sliced {and frozen} into servings for busy mornings.
- Other Yummy Baked Oatmeal Recipes -
Ingredients and Substitutions
- Old-Fashioned Rolled Oats - Quick cooking oats are fine in substitution.
- Cocoa Powder - The chocolate flavor of these baked oats comes from unsweetened cocoa powder.
- Baking Powder
- Salt
- PB Fit Peanut Butter Powder - This powder is the prime supplier of peanut butter flavor (and a boost of protein) with far less of the calories. You can find this peanut butter powder at most grocery stores and on Amazon.
- Light Brown Sugar (packed) - Brown sugar is the sweetener of choice for this recipe. You can also use maple syrup. If so, add it in with the liquid ingredients in the second step.
- Oat Milk - While I prefer oat milk for baked oatmeal because of its oat flavor (and lack of dairy) substitute it with any other milk.
- Egg (room temperature) - To make egg-free, use a flax egg.
- Coconut Oil (melted) - Other fats including any nuetral flavored oil (avocado or canola) or melted butter are great substitutes.
- Vanilla Extract - Use the good stuff!
- Semi-Sweet Chocolate Chips (or chunks)
Instructions
1 - Whisk the liquid ingredients together.
2 - Whisk the dry ingredients together.
3 - Add the wet ingredients into the dry ingredients. Stir to combine.
4 - Stir in the chocolate chips.
5 - Transfer mixture to a greased 8-inch square baking dish. Bake at 375 degrees F for 35 minutes, or until mixture is set.
Equipment
- Anchor Hocking 8-inch Square Baking Dish - This dish is glass, sturdy, and comes with a lid for easy storage.
- Pyrex Glass Mixing Bowl Set - Nesting bowls are great for baking because they offer the perfect sizes for all of the different stages of mixing. I especially love this Pyrex set because they are see through (glass) and very sturdy.
- OXO Good Grips Large Whisk - This is the whisk that I have; I use it regularly. It has a comfortable grip which makes whisking a breeze.
Tips
SIFT THE COCOA POWDER - Cocoa powder has the tendency to clump up. For best results, run the cocoa through a sieve before adding it to the other dry ingredients.
ADD CHOCOLATE CHIPS TO TOP - Before baking, place chocolate chips or chunks onto the surface of the oatmeal batter.
BEST WAYS TO SERVE - Serve warm or cold. I love drizzling a slice with melted peanut butter and a sprinkle of chopped nuts. Also delicious, drizzle with maple syrup and serve with fresh berries.
Variations
- Stir in nuts for crunch.
- Instead of semi-sweet chocolate chips use peanut butter chips.
- To Reduce the Sugar Content: Use monk fruit sugar substitutes or Stevia.
Make-Ahead, Storing, Freezing, and Reheating
- MAKE-AHEAD - Baked oatmeal is a fantastic {and nutrient dense} make-ahead breakfast. Bake a tray in advance and then slice into desired portions. Refrigerate or freeze slices individually. Pull out a slice on a busy morning. Enjoy warm or cold.
- STORE - Store baked oatmeal in the refrigerator for up to 4 days.
- FREEZE - Wrap slices individually and transfer to a freezer-safe airtight container or zip-top bag. Freeze slices for up to 3 months.
- REHEAT - Place a slice of baked oatmeal onto a microwave-safe dish. Cover and heat for 45 seconds - one minute. Serve with desired condiments or toppings.
FAQ
Do not use steel-cut oats in this recipe. These oats are sliced instead of flattened in processing which means they need longer cooking time.
This recipe was designed around this ingredient. PB Fit Peanut Butter Powder has less fat than regular peanut butter. In addition, it is easy to incorporate into this recipe since it is a powder. *If substituting regular peanut butter, the nutritional content will not be accurate (fat and calories will go up), however, it can be used. Melt ¼ cup of smooth peanut butter and whisk it into the wet ingredients.
Related Recipes
📖 Recipe
Baked Chocolate Peanut Butter Oatmeal
Ingredients
- 2 cups old-fashioned rolled oats
- ⅓ cup unsweetened cocoa powder
- ⅓ cup PB Fit Peanut Butter Powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup light brown sugar packed
- 1½ cup oat milk
- 1 large egg room temperature
- 2 tablespoon coconut oil melted
- 1 teaspoon pure vanilla extract
- ⅓ cup semi-sweet chocolate chips (or chunks)
- smooth peanut butter (optional) melted for garnish
Instructions
- Preheat the oven to 375° F. Grease an 8x8-inch baking dish with cooking spray, set aside.
- In a medium-sized bowl, whisk together the oat milk, egg, coconut oil, and vanilla extract.
- In a large bowl, whisk the oats, cocoa powder, PB Fit powder, baking powder, and salt together.
- Add the wet ingredients into the dry ingredients. Stir to combine. Fold in the chocolate chips.
- Transfer the mixture to the prepared dish. Bake for 35 - 40 minutes until the top of the oatmeal is golden brown and the oatmeal is set.
Notes
- MAKE-AHEAD - Baked oatmeal is a fantastic (and healthy) make-ahead breakfast. Bake a tray in advance and then slice into desired portions. Refrigerate or freeze slices individually. Pull out a slice for a busy morning. Enjoy warm or cold.
- STORE - Store baked oatmeal in the refrigerator for up to 4 days.
- FREEZE - Wrap slices individually and transfer to a freezer-safe airtight container or zip-top bag. Freeze slices for up to 3 months.
- REHEAT - Place a slice of baked oatmeal onto a microwave-safe dish. Cover and heat for 45 seconds - one minute. Serve with desired condiments or toppings.
Nutrition
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