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.
Preheat oven to 350 degrees F. Grease a 9x9” 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 9x9” 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.