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.

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.

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.

Ingredients

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
• Baking Powder
• Salt
• Chocolate Chips – I prefer to use sugar-free dark chocolate chips.
• Vanilla Extract
• 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

Baked Oatmeal Preparation

You can make this recipe just before serving or the day before and store it in the fridge.

First, stir all the dry ingredients in a large mixing bowl, including the chocolate chips. Set aside.

In another bowl, whisk the liquid ingredients until the peanut butter is well incorporated into the dairy-free milk and looks like peanut butter, a bit brown in color.

Stir the wet and dry ingredients, then pour them into the prepared baking dish.

Bake on the center rack of the oven for 35 to 45 minutes or until golden brown on top and slightly dry. It shouldn’t be wet or soft in the center. If soft, bake a bit longer until firm.

Let the oatmeal cool down for 15 minutes in the dish before slicing and serving.

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

Frequently Asked Questions

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