Baked Chocolate Peanut Butter Oatmeal
Posted Jan 01, 2018, Updated Jun 17, 2024
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Baked chocolate peanut butter oatmeal is a delicious breakfast that tastes like a cross between a peanut butter cup and a brownie but it’s healthy! It’s easy to make in 40 minutes with nutritious ingredients like oats, peanut butter and applesauce.
Bake chocolate peanut butter oatmeal is a delicious make-ahead breakfast recipe that tastes like dessert. It’s like a peanut butter cup and a brownie got together and made the best breakfast ever.
This chocolate peanut butter oatmeal recipe is not only delicious but it’s also nutritious! It’s gluten, dairy & refined sugar free and vegan-friendly! It’s also hearty, and is a perfect make-ahead breakfast recipe.
Baked oatmeal is so versatile, healthy and easy to make! Plus, I am all about baking once and enjoying the fruits of my labor all week long! This version is always a favorite, and you can’t forget to give this one or this one a try either!
Healthy Chocolate Peanut Butter Baked Oatmeal: Substitutions
- Quick-cooking oats. Old fashioned oats work well, the texture will be slightly chewier.
- Coconut sugar. Any granulated sugar works well in this recipe, I suggest organic cane sugar.
- Peanut butter. Any nut or seed butter can be used in this recipe.
- Honey. Use maple syrup for a vegan version.
- Egg. For an egg-free, vegan option mix 1 TBS ground chia seeds or ground flaxseed with 2.5 TBS of hot water. Let it sit at room temperature for at least 5 minutes or until a gel forms, then use it in the recipe.
- Milk. Any dairy or dairy-free milk works great. My top suggestions are almond milk and whole milk.
How to make Healthy Chocolate Peanut Butter Baked Oatmeal
Let’s walk through this recipe together, and don’t forget to watch the video.
Begin by combining the wet ingredients (except milk) in a large bowl.
Then, add the dry ingredients and stir to combine.
Then, stir in the milk.
Next, fold in the chocolate chips.
Then, pour the mixture into the prepared baking dish. If desired, sprinkle some mini chips on top.
Bake until the top is set and springs back when touched. Then, let the chocolate peanut butter oatmeal cool for at least 15 minutes before cutting and serving.
Serve
Serve this recipe warm with a drizzle of peanut butter or a slather of cinnamon honey butter. We like to serve it with our favorite healthy breakfast recipes or a delicious smoothie.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Reheat in the microwave or oven.
Chocolate Peanut Butter Oatmeal Recipe FAQs
Yes, double it and bake it in a 9×13″ pan.
Use a different nut or seed butter like almond butter, sunflower seed butter, etc.
It lasts for up to 1 week in the refrigerator and 2 months in the freezer.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Chocolate Peanut Butter Baked Oatmeal
Ingredients
- 1 ½ cups quick cooking oats
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup coconut sugar
- 1 cup unsweetened applesauce
- ½ cup creamy peanut butter
- ¼ cup honey (vegan: pure maple syrup)
- 1 teaspoon pure vanilla extract
- 1 large egg lightly beaten (Vegan: 1 TBS ground chia seeds mixed with 2 ½ TBS hot water)
- ¾ cup unsweetened vanilla almond milk
- ¼ cup mini chocolate chips optional
- Extra peanut butter to drizzle optional
Instructions
- Preheat oven to 350 degrees F. Grease a 9×9” square baking pan and set aside.
- For Vegan Version: Mix 1 TBS ground chia seeds with 2 ½ TBS hot water. Set aside.
- In a small bowl mix together quick cooking oats, cocoa powder, baking powder, sea salt and coconut sugar. Set aside.
- In a large bowl mix applesauce, peanut butter, and honey (or maple syrup), vanilla and egg (or chia egg) together until combined.
- Add dry ingredients to wet ingredients and mix thoroughly.
- Add almond milk and stir until batter is homogenous.
- Add chocolate chips (if desired) and stir until combined.
- Pour the mixture into a lightly greased 9×9” baking pan.
- Bake at 350 degrees for 30-40 minutes, or until the top is set and slightly springs back when touched and the edges are just barely brown!
- Let cool for at least 10 minutes, then cut into squares and enjoy!
- Store in an airtight container in the refrigerator and reheat in the microwave or enjoy cold!
Video
Notes
- Quick-cooking oats. Old fashioned oats work well, the texture will be slightly chewier.
- Coconut sugar. Any granulated sugar works well in this recipe, I suggest organic cane sugar.
- Peanut butter. Any nut or seed butter can be used in this recipe.
- Honey. Use maple syrup for a vegan version.
- Egg. For an egg-free, vegan option mix 1 TBS ground chia seeds or ground flaxseed with 2.5 TBS of hot water. Let it sit at room temperature for at least 5 minutes or until a gel forms, then use it in the recipe.
- Milk. Any dairy or dairy-free milk works great. My top suggestions are almond milk and whole milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy! Made this with only 1/2 cup of applesauce (that’s all I had on hand) and subbed in an extra 1/4 cup of milk + 2 tsp of coconut oil. Also added a scoop of chocolate protein powder because why not — and it turned out great! Texture was almost like cake with some oats for texture. Will definitely be making this again!
Can I use regular milk?
Yes absolutely!
This recipe is really yummy and quite versatile. I’ve made it as written but have also swapped the applesauce out for yogurt or sour cream with great results and have added in chopped bananas. I often end up skipping the chocolate chips because it is pretty chocolatey just with the cocoa powder.
Thank you so much for letting me know all the ways you enjoy this recipe Kelly!
I realize it probably isn’t vegan, but my mother in law bought us a Costco size container of Nutella and I am looking for ways to use it up. (We just don’t use it enough and I’m afraid it will go bad.)
Could I possibly, somehow, substitute the Nutella for cocoa powder? 😊
I’d recommend replacing the PB with Nutella! You might still want to add the cocoa powder for extra chocolate flavor!