Think: a peanut butter cup, but for breakfast! Yes, please. Chocolate and peanut butter is one of my favorite flavor combinations, ever since I was a kid. This Chocolate Peanut Butter Baked Oatmeal combines my favorite flavors into a sweet baked oatmeal, perfect for a filling breakfast when paired with yogurt and fruit, or delicious as a sweet treat or snack later in the day. Chocolate peanut butter baked oatmeal is easy to make, delicious, and healthy.
What does baked oatmeal taste like?
This baked oatmeal offers the flavor and texture a traditional, warm bowl of oatmeal with the convenience and ease of cutting a piece of cake. It’s perfect for feeding a family, or for meal prep.
The taste is sweet, with the flavors of dark cocoa, topped with slightly salty and sweet peanut butter.
If you’re feeling adventurous, add a crushed up peanut butter cup on top for an extra sweet treat!
What you’ll need to make chocolate peanut butter baked oatmeal
Here’s what you’ll need to make chocolate peanut butter baked oatmeal:
- Overripe bananas work best here; I usually freeze my bananas at their peak over-ripeness, when they start to brown on the outside, so that I always have them on hand.
- unsweetened applesauce
- vanilla extract
- kosher salt
- unsweetened cocoa powder
- sugar (I used cane sugar, it’s a little coarser in texture, but granulated sugar will work fine)
- unsweetened almond milk (or cashew, or skim)
- old fashioned oats
- powdered peanut butter, like this one
- Powdered peanut butter is ground up peanuts, usually with some added cane sugar. When mixed with liquid, it forms a peanut butter consistency. It is perfect for baking.
Frequently asked questions, re: substitutions
What if I don’t want to use bananas?
If you don’t like the taste of bananas (or you are allergic to bananas) you can use substitutes here. If you don’t want to use bananas because you do not enjoy the flavor, I suggest still using them here. You do not taste the banana at all; they serve as a sweetening agent for the dish only.
If you are allergic to bananas or are unable to eat them, you can add more applesauce in place. To replace two medium-sized bananas, I recommend using an extra 1 cup of applesauce in this recipe.
I do not recommend using canned pumpkin. It is not sweet enough to replace the sweetness the banana offers here.
Can I use sugar replacements in this recipe?
You can make any other substitutions in this recipe. I have not tried them myself, so I can not attest to the flavor result or my recommendations for the amount to use. As always, I do recommend using the real thing here, unless you can’t for medical reasons.
How to make chocolate peanut butter baked oatmeal
Start by getting a baking dish; you can use a casserole dish, a Pyrex, a pie plate. Anything will work here. Preheat your oven to 375F.
Mash the bananas with a fork at the bottom of a mixing bowl. Then, add the applesauce, the sugar, vanilla extract, cocoa powder, and baking powder. Add the milk and oats, and combine. Pour the mixture into a sprayed baking dish (I used an 8.5″ round casserole dish).
Next, add the powdered peanut butter to a small bowl and add the additional milk; start with 2 tbsp and work up to 3, if needed, in order to get a peanut butter consistency. Add the peanut butter to a small plastic sandwich bag, and snip the corner to form a piping bag. Pipe the peanut butter on top of the oats, and then use a knife or toothpick to create swirls. Then, add the additional 1 tsp of sugar on top.
Bake the oats for 35-40 minutes or until set up and firm; allow to cool completely before cutting.
How to serve, store and reheat
This recipe makes 4 equal-sized portions. You can store this in individual portions, covered in the fridge (either wrapped tightly with plastic wrap, or in an air tight container). This also freezes well.
To reheat, simply pop it in the microwave or air fryer. Serve with fresh fruit, or a drizzle of peanut butter.
Chocolate Peanut Butter Baked Oatmeal
- baking dish, casserole dish, pie plate
- mixing bowl
- 2 bananas overripe
- 1/4 cup unsweetened applesauce
- 2 tbsp sugar I used Cane Sugar; it is coarser
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup cashew milk unsweetened, or almond milk or skim
- 1.5 cups old fashioned oats
- 1/3 cup peanut butter powder
- 2-3 tbsp cashew milk unsweetened, or almond milk or skim
- 1 tsp sugar
- Preheat the oven to 375F.
- Spray a small baking dish or casserole with cooking spray. I used an 8.5" round casserole dish for this.
- Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
- Add the applesauce, sugar, cocoa powder, baking powder, salt, and vanilla extract, and stir to combine.
- Add the milk. Whisk together.
- Add the oats. Fold in.
- Pour the mixture evenly into the baking dish.
- In a small bowl, combine the powdered peanut butter and extra milk to form a peanut butter consistency (start with 2 tbsp, work up to 3 tbsp or until the mixture resembles peanut butter).
- Add the peanut butter mixture to a plastic sandwich bag, and snip the end to form a piping bag.
- Pipe the peanut butter onto the oats, and then swirl using a toothpick.
- Sprinkle the extra 1 tsp sugar on top of the oats.
- Bake at 375 for 35-40 minutes or until set up. Allow the bake to cool before cutting.
- 6 points (blue and green plans)
- 3 points (purple plan)
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