Baked Chocolate Peanut Butter Oatmeal
Posted Jan 01, 2018, Updated Jun 17, 2024
This post may contain affiliate links. Please read our disclosure policy.
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 our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we 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.
If I do not have applesauce, what could I use as a substitute?
An equal amount of mashed, ripe banana will work. However the end result will have a banana flavor! I recommend running out to the store to buy applesauce! Or make your own by cooking some apples and blending them in your blender!
Can you use natural peanut butter?
Yes absolutely! That is what I use!
I stumbled upon this recipe and I’m so glad ai did! It’s delicious!! Thanks for sharing!
What’s a healthy brand of cocoa powder to use, anyone know? This looks so good!
Is regular oatmeal ok?
Yes! It will just have a chewier texture and may need to bake a touch longer!
I was gonna make the one with banana, but you got me with this chocolate one. Guess what I’m making tonight!
BTW, I made it last night, and Pablo and I tried a bite. When I told him what it was he said, “It looks and tastes like a brownie.” Thanks for sharing! 🙂 It’s hard not to eat the whole batch…
YAY! I’m so glad you and Pablo love it Vesna!!!! <3 It actually took me a significant number of trial runs to get it tasting enough like a brownie for my liking! LOL! 🙂
This looks almost like dessert! I love the ingredients you use in it – things I always keep on hand.
First of all the video was BEAUTIFUL Laura, and second of all brownie oatmeal for breakfast sounds INCREDIBLE! I love how you always make your oatmeal recipes so simple.
This looks incredible! Especially with that peanut butter drizzle!
I am a huge fan of baked oatmeal too. My kids gobble up all kinds of flavors. This looks so decadent!! But so healthy too! YUM!