This Healthy Chocolate Peanut Butter Baked Oatmeal is a delicious, healthy breakfast! Gluten free, simple to make, and so yummy! Perfect for meal prepping or a cozy morning at home!
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I feel like this is a breakfast that doesn’t really need much of an intro… Chocolate Peanut Butter Baked Oatmeal basically speaks for itself in the fact that it contains quite possibly the most epic food combo of all time: chocolate and peanut butter.
Chocolate and peanut butter are obviously an epic combo by themselves, but when you bake them in with warm cozy oatmeal… let’s just say they get even better!
Multiply that by the fact that this recipe only has 8 ingredients and takes 35 minutes to make and you’ve got an epic breakfast!
Baked oatmeal has been one of my favorite breakfasts for a while now.
When I was in college I would meal prep things like Blueberry Baked Oatmeal, or Healthy Tropical Baked Oatmeal to eat in the mornings.
I could bake the oatmeal on Sunday, and portion it out so I just had to pop it into the microwave and head out the door on busy mornings – it was awesome!
Let’s get into how to make baked oatmeal.
Ingredients for Chocolate Peanut Butter Oatmeal:
To make Chocolate Peanut Butter Baked Oatmeal you’ll need:
- old fashioned oatmeal
- almond milk
- chocolate chips
- cinnamon
- peanut butter
- egg
- honey
- coconut oil
There are also substitutions listed in the green shaded box below for you in case you want to change it up!
How to make Chocolate Peanut Butter Baked Oatmeal
Making this chocolate peanut butter baked oatmeal is so simple.
- Mix all your ingredients together in a big bowl
- Stir to combine
- Place in a glass 8×8 baking dish.
Bake at 350 for 30-35 minutes until it sets and is golden brown on top. Allow it to cool and slice!
Melty peanut butter, sweet chocolate, warm oatmeal… it’s basically the breakfast combo of the century, and you totally have to try it!
Peanut Butter Baked Oatmeal Substitutions:
This baked oatmeal is super versatile. Sub in whatever ingredients you have on hand to make it, or get creative!
Nut Butter: You can use cashew butter or almond butter instead of peanut butter if you prefer
Skip the chocolate: Baked oatmeal is pretty flexible and you can make a lot of substitutions to it. If you want to skip the chocolate you can sub in fruit. I’d check out this Healthy Blueberry Baked Oatmeal if you’re looking for a fruit oatmeal recipe!
Honey: You can sub maple syrup for honey
Make it vegan : sub egg for one flax egg, sub honey for maple syrup, make sure to use a dairy free chocolate chip
Make it gluten free: make sure you’re using gluten free certified rolled oats.
Optional add ins: chopped nuts, more chocolate, shredded coconut, fresh fruit
Milk: You can use dairy or non dairy milk in this recipe. Try our homemade Walnut Milk or Almond Milk.
Muffins: I haven’t tried making this in small muffin tins but I think it would work! You can probably decrease the cooking time by 5-10 minutes
How long can you keep baked oatmeal for?
Refrigerator: You can keep baked oatmeal stored in the refrigerator for up to a week.
Freezing: If you don’t plan to eat it before then, I would slice it, wrap into individual pieces and place them in the freezer. Then you can just quickly defrost when needed!
Storing/Serving Baked Oatmeal
Serving: This baked oatmeal is great to eat on its own, but you could also serve it with maple syrup/greek yogurt on top! I like to pair it with a slice of Sausage Egg Bake for a balanced breakfast or protein, carbs, and fat.
Storing: I would not store this baked oatmeal at room temp. It likely will get moldy or stale if you don’t refrigerate it.
This baked oatmeal will last in the refrigerator for up to a week.
Freezing: Bake, slice and freeze your oatmeal. You can individually wrap it to make it easier, or allow slices to freeze and then put them in a ziploc bag or container so they don’t stick together. Baked oatmeal will last about 3 months in the freezer.
Reheating baked oatmeal: You can reheat your baked oatmeal in the microwave for about a minute. It might get a little soggy in the microwave but it will still be delicious. You can also pop it in the toaster oven to help it get crispy!
Baked Oatmeal FAQ
Yes, you should refrigerate baked oatmeal. Because it has eggs and milk in it, it needs to be refrigerated to maintain its freshness.
Yes, it’s great to put peanut butter in oatmeal. It melts into the oats, adding lots of flavor and healthy fats!
Other healthy recipes with oats:
We love cooking with oats – here are some of our other favorite healthy oat breakfast recipes. If you’re looking for breakfasts besides oats, check out this Sheet Pan Breakfast
Chocolate Peanut Butter Baked Oatmeal
Ingredients
- 1 egg
- 1.5 cup almond milk
- 1/3 cup peanut butter
- 1 tablespoon honey
- 1 tablespoon coconut oil melted + cooled
- 2 cups old fashioned oatmeal
- 1/2 teaspoon cinnamon
- 1/3 cup chocolate chips
Instructions
- Preheat oven to 350. Grease an oven safe 8×8 baking dish by spraying with cooking spray
- In a mixing bowl, combine egg, almond milk, peanut butter, honey, melted coconut oil until combined. Stir in oatmeal, cinnamon and chocolate chips.
- Pour batter in greased baking dish. Bake for 30-35 minutes until cooked + starting to brown.
Notes
- Nut Butter: You can use cashew butter or almond butter instead of peanut butter if you prefer
- Skip the chocolate: Baked oatmeal is pretty flexible and you can make a lot of substitutions to it. If you want to skip the chocolate you can sub in fruit. I’d check out this Healthy Blueberry Baked Oatmeal if you’re looking for a fruit oatmeal recipe!
- Honey: You can sub maple syrup for honey
- Make it vegan : sub egg for one flax egg, sub honey for maple syrup, make sure to use a dairy free chocolate chip
- Make it gluten free: make sure you’re using gluten free certified rolled oats.
- Optional add ins: chopped nuts, more chocolate, shredded coconut, fresh fruit
- Milk: You can use dairy or non dairy milk in this recipe
Jaclyn says
This was easy to make a delicious! I used butter instead of coconut oil…I have an allergic reaction to coconut. I will definitely add this into the breakfast prep rotation!!
Chris Fobbe says
This was very quick and easy to make. It was not as sweet as I usually like but I am trying to cut back on sugar so this recipe is a great fit to meet this goal. The 2nd time I made it I substituted honey for the maple syrup. Both wwre good but the when using honey it was more moist which I liked the texture less as I am a crunchy granola bar girl.
Rachel E. Holz says
I feel like I jacked this recipe up way too much to claim I actually used this recipe but it did turn out tasting amazing!!! First: used a flax egg bc out of eggs. Second: had 1 1/3 cup of almond milk so added water to get to the allotted amount. Third: didn’t have solid coconut oil so I used liquid. Fourth: accidentally did 1.5-2 tablespoons of coconut oil instead of the allotted amount.
Oy. What could have gone wrong seemed to for me. I added a smidgen more oats (maybe 1/4-1/3 cup) to support the additional liquid.
Don’t be like me- make Liz’s recipe above^ BUT the fact that it still turned out amazing is just a beautiful testament to Liz & her amazing recipes!!!! I think I’m turning into more of an oatmeal bake gal instead of oats!
Brit says
This is so good! And I love how there’s so little sugar- didn’t even miss it! Definitely going to be a regular breakfast in our house.
Do you think this would do okay doubled in a 9×13?
The Clean Eating Couple says
I’m so glad you liked it! I think it would probably work if you did that 🙂
Jen says
Has anyone tried mixing the night before and baking it the next morning?
The Clean Eating Couple says
I wouldn’t recommend doing that. The oats will absorb the liquid and you’ll be left with a weird version of overnight oats. Just bake it the night before, let it cool, and reheat in the oven or microwave in the morning!
Darla says
The recipes all seem to be delish and healthy.
Eudora says
Made this today for breakfast! It was so quick to put together. Leaving it in the oven while I got ready for the day, was the reason I tried it out. They came out amazing!!! I substituted pb with almond butter and lightlu drizzled some Walden Farms syrup for a little sweetness.
Will definitely be baking this again!❤
The Clean Eating Couple says
So happy you liked it!
Heather Green says
We are the type of people who eat multiple smaller meals/snacks throughout the day. We made these tonight with the intention of having them as a mid-morning snack throughout the week….they may not last until tomorrow! So good!!
The Clean Eating Couple says
So happy to hear this, Heather! Thanks!
Carly Duszynski says
I really want to love oatmeal bakes, but I never could find a recipe that had the right consistency for my likings… until this one! This was a quick recipe to put together and one that tasted great, even a few days later. Thanks, Liz!
The Clean Eating Couple says
So glad you liked it, Carly! Thank you so much!! This is also delish if you’re looking for another version to try!
Monica Maxwell says
Yummy yum! Amazing. You had me at chocolate and peanut butter. It’s so tasty.
The Clean Eating Couple says
So glad you liked it!
Mary Lee Farley says
I have now loved oatmeal more because of this recipe. It is super easy to make.
The Clean Eating Couple says
So glad you like it!!
Anne says
Very good and really easy. I love that it’s easy to customize too. I make this one frequently.
The Clean Eating Couple says
Thanks, Anne! So glad you like it!
Liz kane says
This was delicious! I am a big fan of overnight oats but I wanted to try something different for breakfast. I didn’t have coconut oil so I used Ghee and came out perfect . I love this with my coffee
The Clean Eating Couple says
Thank you so much, Liz! Glad you liked it!