Description
This Chocolate Peanut Butter Baked Oatmeal recipe is a delicious and wholesome breakfast option that combines the rich flavors of cocoa and peanut butter with the natural sweetness of ripe bananas. Baked until perfectly set, it offers a warm, comforting start to your day that’s packed with fiber and protein.
Ingredients
Dry Ingredients
- 2 cups old fashioned oats
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup unsweetened vanilla almond milk (or milk of your choice)
- 1/2 cup creamy natural peanut butter
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
Add-ins
- 1/2 cup chocolate chips (divided)
For Serving (Optional)
- Drizzle of peanut butter
- Flaky sea salt
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with nonstick cooking spray and set it aside to ensure the oatmeal doesn’t stick during baking.
- Mix Dry Ingredients: In a large bowl, combine the old fashioned oats, unsweetened cocoa powder, baking powder, and kosher salt. Stir these ingredients together thoroughly to ensure an even distribution of cocoa and leavening agent throughout the oats.
- Combine Wet Ingredients: In a medium bowl, add the mashed ripe bananas, unsweetened vanilla almond milk, creamy natural peanut butter, eggs, pure maple syrup, and pure vanilla extract. Whisk all these wet ingredients until they are well blended and smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the oat mixture. Stir gently until all dry ingredients are fully moistened. Then fold in 1/4 cup of chocolate chips to incorporate some melty chocolate throughout the oatmeal.
- Pour and Add Topping: Transfer the oatmeal batter into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top to create a chocolatey crust once baked.
- Bake: Place the baking dish in the oven and bake for 35 minutes, or until the oatmeal is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Remove the dish from the oven and allow it to cool for 5 minutes. Cut into nine squares for serving. Optionally, drizzle with extra peanut butter and sprinkle with flaky sea salt to enhance flavor and texture.
Notes
- You can substitute any milk of your choice for almond milk, including dairy or other plant-based milks.
- Use ripe bananas for natural sweetness and better texture in the oatmeal.
- The baked oatmeal stores well in the refrigerator for up to 4 days; reheat before serving.
- For a vegan version, substitute eggs with flax eggs and use a plant-based milk.
- Feel free to add nuts or seeds for extra crunch and nutrition.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
