Name: Healthy Chocolate Peanut Butter Baked Oatmeal
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: breakfast
Ingredients: 2 cups oats; 1 tablespoon chia seeds; 1 tsp cinnamon; 1 tsp baking powder; ¼ cup chocolate chips; ½ tsp salt; ½ cup peanut butter; 1.5 cup milk (almond, soy, oat); 2 egg; ⅓ cup maple syrup; 1 cup greek yogurt; ¼ cup peanut butter; 1 tablespoon maple syrup

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Healthy Chocolate Peanut Butter Baked Oatmeal is a quick, healthy yet indulgent, and delicious breakfast. With only 5 minutes of prep work, you can have breakfast set for the week.

It’s the time of year when we switch from enjoying a fresh cold smoothie in the morning to cozying up with a warm bowl of oatmeal, and nothing is more comforting than the flavor combo of peanut butter and chocolate. We love this healthy chocolate peanut butter baked oatmeal in our house for many reasons. Firstly, it feels like such a decadent treat. Secondly, it keeps us full. Lastly, and perhaps most importantly, since it is prepped and ready to go it helps reduce *some* of the chaos of our mornings.

Why you’ll love this recipe

Meal prep – Made in 30 minutes, you can have breakfast set for the week.
Freezer friendly – Can’t eat it all? You can cut up the bars into individual servings and pop them out when you need.
Healthy – This breakfast is packed with protein, fiber, and other goodness to keep you full. The subtle hint of chocolate is enough to jazz it up, but not too much that it would make it a dessert.
Simple – Just mix and bake!

Ingredients

Oats: Use rolled oats for this recipe!

Peanut Butter

Milk

Eggs

Chocolate chips

Maple Syrup

Cinnamon

Chia seeds

Baking powder

Salt

Ingredients for Chocolate Peanut Butter Baked Oatmeal

How to Make

Prepare: Heat oven to 350 F Spray 8×8 dish.
Combine dry ingredients: In a large mixing bowl combine the dry ingredients (oats, chia seeds, cinnamon, baking powder, chocolate chips, and salt.
Combine wet ingredients: In a medium mixing bowl, combine peanut butter and a splash of milk and whisk until smooth. (Mixing the peanut butter with a small amount of liquid will prevent large amounts of sloshing if you were to put all the ingredients in at once). Mix in the rest of the milk, eggs, and maple syrup until smooth.
Put it all together: Pour the wet ingredients into the dry ingredients and mix until incorporated. Pour into the greased baking sheet.
Bake: Bake for 22-30 minutes, until JUST set in the center and golden brown around the edges. You don’t want to overbake.
Make peanut butter yogurt: (Optional) While baking, whisk together ingredients for peanut butter drizzle and set aside. Serve on oatmeal prior to eating.
Cool and Enjoy: Let cool for 5-10 minutes. Slice into bars and enjoy with desired toppings!

Tips and Tricks

Don’t over-bake! Overbaking will result in a dry crumbly dish. Start checking around 22 minutes. The oatmeal should be just set in the middle, and the edges should be starting to become golden brown.

If your baked oatmeal comes out dry, it can still be salvaged. Serve it with milk or greek yogurt to moisten it up, and it will still be delicious.

When mixing the wet ingredients, start out by whisking a splash of milk and the peanut butter to make a creamy mixture. Doing this before adding all the wet ingredients will make it so you don’t have a ball of peanut butter sloshing all the ingredients on your countertop.

Chocolate peanut butter baked oatmeal drizzled with melted peanut butter

Variations and Substitutions

Make it Vegan: substitute the eggs for flax eggs, use dairy-free chocolate chips or cacao nibs.

Make it peanut-free: Substitute the peanut butter with any nut butter or sunflower butter that works for your diet.

Make it gluten free. Use gluten free oats.

Peanut butter: I use a natural peanut butter. If using a sweetened peanut butter, you might want to reduce maple syrup to ¼ cup.

Chia Seeds: If you don’t have any on hand, it’s okay to omit from the recipe.

Chocolate Chips:

I love this with Guittard Semi Sweet Chocolate Chips.
In an attempt to make this slightly healthier, I have also made this recipe using “Guittard Santé No-Sugar-Added 72% Dark Chocolate Baking Wafers” that are made with coconut sugar. It was pretty tasty but had spoonfuls of intense dark chocolate flavor. I would chop these up in order to spread the chocolate flavor throughout the baked oatmeal if you use these chips

You can also use cacao nibs or your favorite dairy-free chocolate chip.

Milk: Use any milk you like. I use almond milk or oat milk since those are the ones we normally have on hand.

How to Store and Reheat

Store in the fridge: Store in an airtight container in the fridge for 4-7 days.

To reheat from fridge: Microwave for 1-2 minutes.

Store in the freezer: If storing in the freezer, cut into bars. Place in an airtight container, using parchment paper between layers to prevent sticking.

To reheat from the freezer: Place 1-2 bars in a microwave-safe container and heat for 2-3 minutes.

What to Top With

Peanut butter yogurt (recipe in card): I make this because this by itself is a decently healthy breakfast. If my toddler won’t eat the oatmeal, she’ll definitely eat the yogurt and peanut butter. This is what we call strategy in our house.

Melted peanut butter: This is my personal favorite!

Extra chocolate chips because why not?

Plain Greek yogurt or milk: You can use this to moisten the baked oatmeal as well.

Tools for this recipe

Other Make-Ahead Breakfast

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