Baked Chocolate Peanut Butter Oatmeal

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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.

a piece of Baked Chocolate Peanut Butter Oatmeal on a plate with a fork taking a bite

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!

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

Healthy Chocolate Peanut Butter Baked Oatmeal: Substitutions

overhead photo of the labeled ingredients in this Baked Chocolate Peanut Butter Oatmeal recipe
  • 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.
Overhead view of Healthy Baked Chocolate Peanut Butter Oatmeal with a peanut butter drizzle

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.

Overhead view of Healthy Chocolate Peanut Butter Baked Oatmeal right after being baked in a baking dish

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.

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

Chocolate Peanut Butter Oatmeal 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

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Chocolate Peanut Butter Baked Oatmeal

Laura
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.
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
  • 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.
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!

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5 from 4 votes (2 ratings without comment)

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22 Comments

    1. 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!

  1. I was gonna make the one with banana, but you got me with this chocolate one. Guess what I’m making tonight!

    1. 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…

      1. 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! 🙂

  2. 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.

  3. 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!