Chocolate Peanut Butter Baked Oatmeal: Delicious & Healthy Breakfast

Introduction

This Chocolate Peanut Butter Baked Oatmeal is a deliciously rich and satisfying breakfast or snack that combines the flavors of creamy peanut butter and rich cocoa. With wholesome oats and natural sweeteners, it’s a comforting treat that’s easy to prepare and perfect for the whole family.

A white square baking dish contains a thick, dark brown baked chocolate oat bar cut into four pieces. The surface is textured with oats and dark chocolate chips scattered throughout, giving it a rough, chunky look. A smooth, light brown drizzle, likely peanut butter, zigzags across the top of the bars. Coarse white salt crystals are sprinkled over the surface, adding small bright spots of contrast. One corner piece is slightly lifted with a decorative, dark serving spatula, revealing the dense, moist texture inside. Around the dish are small bowls and scattered oats on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups old fashioned oats
1/3 cup unsweetened cocoa powder

1 teaspoon baking powder
1/2 teaspoon kosher salt

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
1/2 cup chocolate chips (divided)
For serving: drizzle of peanut butter and flaky sea salt (if desired)

Instructions

Step 1: Preheat your oven to 350 degrees F. Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
Step 2: In a large bowl, combine the oats, cocoa powder, baking powder, and kosher salt. Set the dry mixture aside.
Step 3: In a medium bowl, whisk together the mashed bananas, almond milk, peanut butter, eggs, maple syrup, and vanilla extract until smooth and combined.

Step 4: Pour the wet ingredients into the oat mixture and stir until fully combined. Fold in 1/4 cup of the chocolate chips.
Step 5: Transfer the oatmeal mixture to the prepared baking dish and sprinkle the remaining 1/4 cup chocolate chips evenly on top. Bake for about 35 minutes, or until the oatmeal is set.
Step 6: Remove from the oven and let cool for 5 minutes. Cut into squares and serve warm with a drizzle of peanut butter and a sprinkle of flaky sea salt, if desired.

Tips & Variations

Use crunchy peanut butter for added texture or swap peanut butter for almond butter for a different nutty flavor.
Add a handful of chopped nuts or shredded coconut for extra crunch and flavor.
For a sweeter version, increase the maple syrup slightly or add a touch of brown sugar.

If you prefer dairy milk, feel free to substitute almond milk with your favorite cow’s milk or oat milk.
To make it vegan, replace eggs with flax eggs and ensure the chocolate chips are dairy-free.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual squares in the microwave for about 30-45 seconds or until heated through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.