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.
Ā Healthy Chocolate Peanut Butter Baked Oatmeal is a delicious make-ahead breakfast recipe that tastes like dessert! I mean seriously, itās 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! Itās 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!
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!
- 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!
- 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!
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.
Recipe FAQs
Yes, double it and bake it in a 9x13" 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.
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.Ā Any granulated sugar works well in this recipe, I suggest organic cane sugar.
- Peanut butter.Ā Any nut or seed butterĀ can be used in this recipe.
- Honey. Use maple syrup for a vegan version.
- Egg.Ā For an egg-free, vegan option mix 1 TBS ground chia seeds or ground flaxseed with 2.5 TBS ofĀ 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.Ā Any dairy-free or dairy-full milk works perfectly in this recipe.
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Chocolate Peanut Butter Baked Oatmeal
Ingredients
- 1 Ā½ cups quick cooking oats
- Ā¼ cup cocoa powder
- 1 tsp baking powder
- Ā½ tsp sea salt
- Ā¼ cup coconut sugar
- 1 cup unsweetened applesauce
- Ā½ cup creamy peanut butter
- Ā¼ cup honey (vegan: pure maple syrup)
- 1 tsp pure vanilla extract
- 1 large egg lightly beaten (Vegan: 1 TBS ground chia seeds mixed with 2 Ā½ TBS hot water)
- Ā¾ cup unsweetened vanilla almond milk
- Ā¼ cup mini chocolate chips optional
- Extra peanut butter to drizzle optional
Instructions
- Preheat oven to 350 degrees F. Grease a 9x9ā square baking pan and set aside.
- For Vegan Version: Mix 1 TBS ground chia seeds with 2 Ā½ 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 theĀ mixture into a lightly greased 9x9ā 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.Ā Any granulated sugar works well in this recipe, I suggest organic cane sugar.
- Peanut butter.Ā Any nut or seed butterĀ can be used in this recipe.
- Honey. Use maple syrup for a vegan version.
- Egg.Ā For an egg-free, vegan option mix 1 TBS ground chia seeds or ground flaxseed with 2.5 TBS ofĀ 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.Ā 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
More healthy breakfast recipes (with peanut butter)
- These healthy breakfast bars are my all-time favorite recipe.
- Start your day with aChocolate Peanut Butter Green Smoothie is so good, it's like drinking a peanut butter cup (but it's full of healthy ingredients)
- Who doesn't love Blender Peanut Butter Banana Waffles that are healthy?!
- Can't go wrong with healthy Peanut Butter Granola is a reader favorite!
- These peanut butter overnight oats are so yummy, and they're a great meal prep recipe!
- Chocolate Peanut Butter Oat Bran is quick, easy, delicious and healthy!
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Paris
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!
Michelle
Can I use regular milk?
Laura
Yes absolutely!
Kelly
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.
Laura
Thank you so much for letting me know all the ways you enjoy this recipe Kelly!
Julia
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? š
Laura
Iād recommend replacing the PB with Nutella! You might still want to add the cocoa powder for extra chocolate flavor!