Baked Chocolate Peanut Butter Oatmeal

Jump to Recipe

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.

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. Itโ€™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 alsoย nutritious!ย  It’s gluten, dairy & refined sugar free and vegan-friendly! Itโ€™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.ย 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.ย 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

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

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 9×9โ€ square baking pan and set aside.
  • For Vegan Version: Mix 1 TBS ground chia seeds with 2 ยฝ 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 theย mixture into a lightly greased 9×9โ€ 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.ย Any granulated sugar works well in this recipe, I suggest organic cane sugar.
  • Peanut butter.ย Any nut or seed butter can be used in this recipe.
  • Honey. Use maple syrup for a vegan version.
  • Egg.ย For an egg-free, vegan option mix 1 TBS ground chia seeds or ground flaxseed with 2.5 TBS ofย 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.ย 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!

try these recipes


latest recipes

5 from 4 votes (2 ratings without comment)

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

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? ๐Ÿ˜Š

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