Chocolate Peanut Butter Baked Oatmeal Recipe

If you’re craving a breakfast that’s both comforting and packed with flavor, I’ve got something you’ll love. This Chocolate Peanut Butter Baked Oatmeal Recipe has become one of my go-to mornings for a reason—it’s like a warm hug in cake form that’s surprisingly healthy. Whether you’re baking it in the oven or popping it in the air fryer, it comes together in under 30 minutes and always hits the spot.

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Ingredients You’ll Need

These ingredients come together perfectly to create a baked oatmeal that’s creamy, sweet, and rich without being heavy. Plus, you probably have most of these pantry staples already, which is always a win!

• Rolled oats: Look for old-fashioned oats for the best texture, not quick oats.
• Banana: The riper, the better—this adds natural sweetness and moisture.
• Milk (any kind): I love using almond milk here, but dairy or oat milk works just as well.
• Peanut butter: Choose creamy for smooth blending or chunky if you want extra texture.
• Baking powder: Helps give the oatmeal a nice lift and cake-like softness.
• Salt: Just a pinch to balance out the sweetness and highlight the flavors.
• Vanilla extract: Adds a subtle warmth and depth to the batter.
• Maple syrup: For a gentle natural sweetness that complements the peanut butter and banana.
• Chocolate squares and chips: The star of the recipe—melty chocolate that makes everyone happy.

Variations

I’m all about making recipes fit your taste and lifestyle. This Chocolate Peanut Butter Baked Oatmeal Recipe isn’t set in stone—you can easily switch things up to suit what you love or have on hand.

• Nut Butter Swap: I’ve swapped peanut butter for almond or cashew butter for a twist, and it still comes out fantastic.
• Sweetener Options: If you prefer, try honey instead of maple syrup, or add a little cinnamon for warmth.
• Vegan Version: Use a plant-based milk and make sure your chocolate is dairy-free to keep it vegan-friendly.
• Add-ins: Chopped nuts, shredded coconut, or a handful of berries on top can add texture and extra flavor.
• Spicy Kick: For fun, a pinch of chili powder or cayenne blends surprisingly well with the peanut butter and chocolate.

How to Make Chocolate Peanut Butter Baked Oatmeal Recipe

Step 1: Blend the Oats into Flour

Start by preheating your oven or air fryer to 350ºF (175ºC). Grab your rolled oats and pop them into a blender or food processor. Pulse until they reach a fine, floury consistency. I learned that doing this first makes the baked oatmeal super smooth, giving it a lovely cake-like texture without any graininess.

Step 2: Add Wet Ingredients & Blend

Next, add the banana, milk, peanut butter, baking powder, salt, vanilla extract, and maple syrup to the blender. Process everything together until smooth and well combined. This batter is pretty forgiving—taste it and tweak if you want it sweeter or more peanut buttery. I usually add an extra half teaspoon of maple syrup when my banana isn’t super ripe.

Step 3: Prepare Your Baking Dish

Pour the batter into a heatproof bowl or ramekin that fits your oven or air fryer. Here’s a fun trick I discovered: press a chocolate square into the middle of the batter and sprinkle a few chocolate chips on top. For a pretty swirl effect, gently drizzle some melted chocolate or homemade Nutella on the surface and use a toothpick to swirl it around before baking.

Step 4: Bake to Perfection

Bake in the oven at 350ºF (175ºC) for 20-25 minutes. I like to check at 20 minutes for a slightly gooey center and 25 minutes if you want a more cake-like texture. The edges will start to turn golden and the chocolate should be melty. Using an air fryer? You’re in luck—it bakes beautifully there too! I set the same temp and bake for 15-20 minutes depending on your texture preference.

How to Serve Chocolate Peanut Butter Baked Oatmeal Recipe

Garnishes

I keep it simple with a sprinkle of chopped peanuts or a drizzle of extra peanut butter on top. Fresh berries or sliced banana also work beautifully to brighten up each bite. If I’m feeling fancy, a dollop of Greek yogurt or coconut cream adds a silky contrast to the warm oatmeal.

Side Dishes

This baked oatmeal pairs perfectly with a cup of coffee or tea for a cozy morning vibe. On days when I’m extra hungry, I’ll add a side of scrambled eggs or some smoky breakfast sausages to round out the meal.

Creative Ways to Present

For brunch gatherings, I love serving this in individual ramekins and topping each with a chocolate swirl and crushed peanuts. It looks elegant but is so easy to prep ahead. You can also scoop the baked oatmeal into pretty bowls and add a mint leaf or edible flower for a fresh pop of color.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers covered in the fridge for up to 3 days. I’ve found that wrapping them tightly or storing in an airtight container keeps the moisture locked in so it doesn’t dry out.

Freezing

Freezing single portions of this Chocolate Peanut Butter Baked Oatmeal Recipe is a total time-saver. Just cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

I like reheating mine in the microwave for about 30-45 seconds, or in a toaster oven until warm and slightly crisp on top. This refreshes the flavors and keeps it from getting soggy.

FAQs

Final Thoughts

This Chocolate Peanut Butter Baked Oatmeal Recipe is one of those gems I keep going back to because it nails the balance between indulgence and nutrition. I love how easy it is to customize and how quickly it comes together on busy mornings. If you’re looking to shake up your breakfast routine with something warm, comforting, and a little bit special, give this recipe a try—you won’t regret it!

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