Healthy Chocolate Peanut Butter Baked Oatmeal

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Chocolate peanut butter baked oatmeal is a delicious breakfast that tastes like a combination between a peanut butter cup and a brownie but it’s healthy! It’s gluten-free & dairy-free with no refined sugar – made with nutritious ingredients like oats, peanut butter and applesauce.

Overhead view of Healthy Chocolate Peanut Butter Baked Oatmeal cut into 6 squares with one removed on a plate next to the baking dish


 Healthy Chocolate Peanut Butter Baked Oatmeal is a delicious make-ahead breakfast recipe that tastes like dessert! I mean seriously, it’s like a peanut butter cup and a brownie got together and made the best breakfast ever.

However, also in true JoyFoodSunshine fashion this Healthy Chocolate Peanut Butter Baked Oatmeal recipe is not only delicious but it’s also nutritious!  It’s gluten, dairy & refined sugar free and vegan-friendly! It’s also incredibly hearty, and is a perfect make-ahead breakfast recipe!

I know you all love baked oatmeal, and for good reason! It’s 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!

Overhead view of Healthy Chocolate Peanut Butter Baked Oatmeal with a peanut butter drizzle

How to make Healthy Chocolate Peanut Butter Baked Oatmeal 

This is another simple recipe that doesn’t really need much explanation about the way it’s made! However, as always, here are a few tips to ensure your culinary success!

  1. Warm peanut butter. I used Crazy Richards, which only has one ingredient – peanuts! This means that it’s super smooth and easy to stir into the rest of the ingredients. If you are using a firmer peanut butter I recommend gently warming it before mixing it into the rest of the wet ingredients! 
  2. Vegan version. If you want to make this recipe vegan you will need to make your own flax or chia “egg.” Be sure to mix this together before doing any of the other steps so that it has time to gel!
overhead view of six photos showing the steps in how to make this chocolate peanut butter baked oatmeal recipe
Overhead view of Healthy Chocolate Peanut Butter Baked Oatmeal right after being baked in a baking dish

Serve

Serve this recipe warm with a drizzle of peanut butter or a slather of cinnamon honey butter.

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.

Healthy Chocolate Peanut Butter Baked Oatmeal in a baking pan with 1 piece cut out of it

Recipe FAQs

Can I double this recipe?

Yes, double it and bake it in a 9×13″ pan.

What if I’m allergic to peanut butter?

Use a different nut or seed butter like almond butter, sunflower seed butter, etc.

How long does this recipe last?

It lasts for up to 1 week in the refrigerator and 2 months in the freezer.

Front view of a piece of Healthy Chocolate Peanut Butter Baked Oatmeal on a plate

Healthy Chocolate Peanut Butter Baked Oatmeal: Substitutions

I made this recipe many times until I finally got it tasting exactly the way I envisioned! There are a few possible substitutions, but as always, I recommend making the recipe exactly as written!

  • 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.
  • Almond milk. Any dairy-free or dairy-full milk works perfectly in this recipe.
Overhead view of healthy Chocolate Peanut Butter Baked Oatmeal on a plate with a bite taken out of it on a fork next to it

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Chocolate Peanut Butter Baked Oatmeal

Laura
Chocolate peanut butter baked oatmeal is a delicious breakfast that tastes like a combination between a peanut butter cup and a brownie but it's healthy! It's gluten-free & dairy-free with no refined sugar – made with nutritious ingredients like oats, peanut butter and applesauce.
5 from 4 votes
Course Breakfast
Cuisine American
Servings 8 squares
Calories 247
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes

Ingredients 
 

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

Ingredient substitutions

  • 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.
  • Almond milk. Any dairy-free or dairy-full milk works perfectly in this recipe.

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.

Nutrition

Serving: 1square | Calories: 247kcal | Carbohydrates: 34.7g | Protein: 8.2g | Fat: 10.7g | Saturated Fat: 1.7g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 4.9g | Cholesterol: 23.3mg | Sodium: 85mg | Potassium: 93.7mg | Fiber: 4.3g | Sugar: 20g | Vitamin A: 95IU | Vitamin C: 0.6mg | Calcium: 91mg | Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!
Overhead view of Healthy Chocolate Peanut Butter Baked Oatmeal cut into 6 squares with one removed on a plate next to the baking dish

More healthy breakfast recipes (with peanut butter)

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Recipe Rating




22 Comments

  1. 5 stars
    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!

  2. 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.

  3. 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? 😊

    1. I’d recommend replacing the PB with Nutella! You might still want to add the cocoa powder for extra chocolate flavor!