Peanut Butter Baked Oatmeal

Having a different baked oatmeal flavor every week is a fantastic way of enjoying a healthy breakfast. This version mixes two of my favorite food, peanut butter, and chocolate, into this simple gluten-free baked oatmeal recipe. This recipe has a few different ingredients compared to my classic Baked Oatmeal Recipe, my Lemon Blueberry Baked Oatmeal, or my Strawberry Baked Oatmeal. This version is dairy-free, with no yogurt or butter, and the texture comes out ultra-creamy and smooth.

What Is Peanut Butter Baked Oatmeal?

Peanut butter baked oatmeal is similar to a classic oatmeal recipe, but it’s baked in one large dish with a creamy texture and a blend of three main ingredients: oats, flax egg, peanut butter, and plant-based milk. It also contains a few other ingredients for flavors and sweetness. It’s a healthy high-protein breakfast without protein powder, perfect for meal prep or bringing a lovely brunch idea to share with the whole family.

Why You Should Try This Breakfast

There are a few reasons why you should try this chocolate peanut butter baked oatmeal for breakfast.

It’s Healthy – Oats are healthy whole grains packed with proteins, fiber, and vitamins like folates, vitamin E, and iron. It’s a great wholegrain breakfast food to keep you full and provide energy in the morning. Quick And Easy – No more excuses to skip breakfast in the morning. This recipe serves six breakfasts and takes under 10 minutes to rewarm in your microwave in a microwave-safe bowl. Cheap – Oats are one of the less expensive cereals, and you can find very low-cost natural peanut butter or make your own peanut butter following my peanut butter recipe. Taste Amazing – If you love oatmeal for breakfast, this baked oatmeal with peanut butter is even better. Baking oatmeal turns the texture into a cake-like consistency, similar to a slice of cake.

Ingredients and Substitutions

All you need are a few simple ingredients:

Old-Fashioned Rolled Oats or a combination of quick oats and old-fashioned oats. Chia Seeds – Chia seeds are healthy superfoods rich in fiber, healthy fat, Vitamin B1, Vitamin B3, Calcium, Iron, Magnesium, Manganese, Phosphorus, and Zinc. Cinnamon – for flavor. Baking Powder – to give them more texture. Chocolate Chips – I prefer to use sugar-free dark chocolate chips. Vanilla Extract – for flavor. Pure Maple Syrup or any refined sugar-free liquid sweetener you love, like agave syrup, date syrup, coconut nectar, and more. Non-Dairy Milk of choice. I like unsweetened almond milk, oat milk, or soy milk to increase the proteins in the recipe. Peanut Butter – You can also use almond butter, cashew butter, or sunflower seed butter. Flax Egg or 1/4 cup mashed banana

How To Make Peanut Butter Baked Oatmeal

The instructions for this recipe are the most basic and suit anyone trying to eat healthily but only like to cook a little. You can make this recipe just before serving or the day before and store it in the fridge.

Storage Instructions

Store this peanut butter oatmeal bake in the fridge, foil the pan, and keep it for up to 5 days in the refrigerator. You can also freeze them for later. I like to slice portions and freeze them individually. It’s easier to thaw one serving at a time the day before breakfast. Then, simply pop the frozen slice in the fridge and rewarm it the next day. Rewarming the baked oatmeal is easy. Add the portion n a microwave-safe bowl and microwave for about 1 minute or until hot in the center. You can also add a bit of non-dairy milk in a non-stick saucepan, add the baked oatmeal serving and rewarm over medium heat.

Flavor Variations

If you don’t like chocolate chips or prefer low-sugar baked oatmeal, try some fruits or nuts instead. Here are some tasty options to pair with the peanut butter flavor in this recipe:

Blueberries Raspberries Chopped Almonds Chopped Peanuts Unsweetened Shredded Coconut

Allergy Swaps

You can use this recipe even if you have food allergies, simply use some of the options below.

Peanut-Free – This recipe works with any nut and seed butter, including almond butter, cashew butter, or sunflower seed butter. Nut-Free – Use seed butter for a nut-free option. Try sunflower seed butter or tahini. Keep in mind that sunflower seed butter, when baked and in contact with baking powder, turns food green. It’s safe to eat, but the color might be unappealing. Use soy milk or coconut milk. Gluten-Free – Choose a gluten-free certified oat brand and wheat-free baking powder. Chia Seed-Free – You can skip the chia seeds. They add proteins and firmness to the recipe. Or use a tablespoon of flax meal.

Find below my answers to the most common questions you have about this recipe.