How to Make Chocolate Peanut Butter Baked Oatmeal

Introduction

Chocolate peanut butter baked oatmeal is a wholesome, delicious, and nutritious breakfast that combines the rich flavors of chocolate and peanut butter with the heartiness of oats. Whether you’re looking for a quick meal prep breakfast, a post-workout snack, or a cozy weekend treat, this baked oatmeal recipe is a perfect choice. In this guide, we’ll dive deep into everything you need to know about making the best chocolate peanut butter baked oatmeal, including its health benefits, variations, and expert tips.

Why You’ll Love This Recipe

• Nutritious & Filling: Packed with fiber, protein, and healthy fats.
• Easy to Prepare: Requires simple ingredients and minimal prep time.
• Customizable: Adjust sweetness, add toppings, or make it vegan/gluten-free.
• Perfect for Meal Prep: Make ahead for a week’s worth of breakfasts.
• Indulgent Yet Healthy: Satisfies sweet cravings without refined sugar.

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Chocolate Peanut Butter Baked Oatmeal

Author: mudassirahmad5077@gmail.com

Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Rest Time 5 mins Total Time 50 mins

Cooking Temp: 350  F Estimated Cost: $ 4 Calories: 350

Best Season: Breakfast, Snack, Dessert

Description

Chocolate peanut butter baked oatmeal is a wholesome, delicious, and nutritious breakfast that combines the rich flavors of chocolate and peanut butter with the heartiness of oats. Perfect for meal prep or a cozy weekend treat, this recipe is easy to make, customizable, and satisfies sweet cravings in a healthy way.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups Rolled oats (Use gluten free if needed.)
• 1 cup Milk (Dairy or plant-based.)
• 2 Medium Ripe bananas (Or substitute with 1/4 cup maple syrup.)
• ¹⁄₂ cup Peanut butter (Use natural, unsweetened.)
• ¹⁄₄ cup Cocoa powder (Unsweetened.)
• 1 tsp Vanilla extract (Enhances flavor.)
• 1 tsp Baking powder (Helps the oatmeal rise.)
• ¹⁄₂ tsp Cinnamon (Adds warmth and flavor.)
• ¹⁄₄ tsp Salt (Balances sweetness.)
• ¹⁄₄ cup Chocolate chips (Optional, for extra indulgence.)
• 1 large Egg (Or use a flax egg for vegan option.)

Instructions

1. Preheat & Prepare

   Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with oil or non-stick spray.

1. Mix Wet Ingredients

   In a large mixing bowl, mash the ripe bananas until smooth. Add peanut butter, milk, vanilla extract, and egg (or flax egg). Whisk until fully combined.

1. Combine Dry Ingredients

   In a separate bowl, mix rolled oats, cocoa powder, baking powder, cinnamon, and salt. Stir until evenly distributed.

1. Mix Everything Together

   Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Fold in chocolate chips if using.

1. Bake

   Pour the batter into the prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until the top is set and slightly golden.

1. Cool & Serve

   Let the baked oatmeal cool for 5 minutes before slicing. Serve warm, or refrigerate for later.

Nutrition Facts

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 4g20%

Cholesterol 30mg10%

Sodium 200mg9%

Total Carbohydrate 45g15%

Dietary Fiber 8g32%

Sugars 15g

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

1. Storage: Store in an airtight container in the refrigerator for up to 5 days.
2. Freezing: Slice into portions and freeze in individual bags for up to 2 months. Reheat in the microwave or oven.
3. Vegan Option: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and plant-based milk.
4. Nut-Free Option: Substitute peanut butter with sunflower seed butter.
5. Sweetness: Adjust sweetness by adding more bananas, maple syrup, or a drizzle of honey when serving.
6. Toppings: Add fresh fruit, nuts, or a dollop of yogurt for extra flavor and texture.

Keywords: Chocolate peanut butter baked oatmeal, Healthy baked oatmeal, Meal prep breakfast, High protein breakfast, Vegan baked oatmeal, Gluten free baked oatmeal, Easy breakfast recipe, Kid friendly breakfast, Chocolate peanut butter recipe, No refined sugar breakfast

Health Benefits of Chocolate Peanut Butter Baked Oatmeal

1. High in Fiber

Oats are an excellent source of dietary fiber, which supports digestion, heart health, and keeps you full longer.

2. Rich in Healthy Fats & Protein

Peanut butter provides healthy fats and protein, helping to fuel your body and keep energy levels stable throughout the day.

3. Naturally Sweetened

By using natural sweeteners like bananas, maple syrup, or honey, you avoid processed sugars while still enjoying a sweet treat.

4. Boosts Heart Health

Oats help lower cholesterol, and peanut butter contains heart-healthy monounsaturated fats, making this a great breakfast for heart-conscious eaters.

Variations & Customizations

• Vegan: Use a flax egg and plant-based milk.
• Gluten-Free: Ensure you use certified gluten-free oats.
• Nut-Free: Substitute peanut butter with sunflower seed butter.
• Added Crunch: Top with chopped nuts or granola before baking.
• Extra Sweetness: Add a drizzle of honey or maple syrup when serving.

Storage & Meal Prep Tips

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Slice and freeze portions in individual bags for quick grab-and-go breakfasts.
• Reheating: Warm in the microwave for 30-40 seconds or in the oven at 300°F for 10 minutes.

Conclusion

Chocolate peanut butter baked oatmeal is an easy, nutritious, and satisfying breakfast option that anyone can enjoy. With simple ingredients and endless variations, this meal is perfect for busy mornings, meal prep, and indulging in a healthy way.

FAQs

Q1: Can I make this without bananas?

Yes, substitute bananas with 1/4 cup of maple syrup or honey for sweetness.

Q2: Can I use quick oats instead of rolled oats?

Yes, but the texture will be slightly softer.

Q3: Is this recipe kid-friendly?

Absolutely! Kids love the chocolate-peanut butter combo.

Q4: Can I prepare this the night before?

Yes, mix the ingredients and store them in the fridge overnight. Bake in the morning.