Peanut Butter Brownie Baked Oatmeal is a delicious spin on traditional oats! This warm, tasty breakfast recipe is made with wholesome ingredients, but tastes like dessert! Easy to make with bananas, peanut butter, cocoa powder, and chocolate chips, you’re going to want to make this recipe again and again!
Looking for a new breakfast idea? This Peanut Butter Brownie Baked Oatmeal is going to be a new favorite! It’s filled with wonderful chocolate flavor, swirls of peanut butter, and natural sweetness from the ripe banana and maple syrup. And not only is it incredibly tasty, but it’s also packed with protein, fiber, and healthy fats for a nutritious breakfast you’ll want to add to your normal breakfast rotation.
Why you should make this recipe
- So delicious: This brownie-baked oatmeal with banana and peanut butter flavor tastes so amazing! It’s like a combination of banana bread with a chocolate peanut butter brownie. WOW! So good!
- Versatile: Great for meal prep because it keeps for several days and reheats well. It would also be a wonderful addition to an Easter or Mother’s Day brunch! It can easily be doubled to feed a crowd, too.
- Healthy & filling: Not only is this recipe delicious but it also packs 14g of protein, 8g of fiber, and plenty of healthy fats to nourish your morning and leave you feeling satisfied.
- Quick & easy to make: You only need one bowl and about 10 minutes of hands-on time to whip this up. Then, pop it in the oven until warm, fully set, and golden.
Ingredients needed for this baked oatmeal
This delicious and healthy brownie-baked oatmeal recipe is made with simple ingredients that you likely already have in your pantry and fridge. Here’s the lineup:
- Banana: Three mashed bananas add the perfect amount of moisture and natural sweetness. For best results, bananas with brown spots that are overly ripe.
- Eggs: You’ll need 1 egg to help the ingredients bind together and provide structure.
- Peanut butter: Crunchy or creamy peanut butter will work. We recommend a natural variety that is made with only peanuts and salt.
- Maple syrup: Pure maple syrup will naturally sweeten the baked oatmeal.
- Baking staples: To ensure this tastes delicious and bakes properly, you’ll need a vanilla extract, salt, and baking powder.
- Chocolate: For the rich chocolate flavor, we’re stirring in unsweetened cocoa powder and mini chocolate chips. Use dairy-free chocolate chips, as desired.
- Milk: We typically use unsweetened vanilla almond milk or oat milk to keep this breakfast bake dairy free, but you can use any milk you’d like.
- Oats: The base of this dish is made with old-fashioned rolled oats. Use gluten-free oats, if needed. However, quick oats or steel-cut oats will not provide the right texture.
How to make this baked oats recipe
This baked oatmeal recipe is super simple to mix up! You just need to stir the ingredients together in one large bowl, pour the mixture into a pan, and bake!
For full, printable instructions, reference the recipe card at the bottom of the post.
- Mix ingredients: Preheat the oven to 375 degrees F. Place the mashed bananas in a large bowl together with the egg, peanut butter, maple syrup, vanilla, salt, baking powder, and cocoa powder. Whisk until combined.
- Bake & serve: Stir in the milk and oats, then fold in the chocolate chips. Transfer the mixture to a baking dish and drizzle with extra peanut butter, if desired. Bake for 35-45 minutes. Serve with banana slices and enjoy.
Expert Tips
- Make this vegan baked oatmeal by replacing the egg with a flax egg. Mix 2 tbsp ground flaxseed with 1/3 cup warm water in a small bowl and let sit for 5 minutes. Then add it to the oatmeal mixture. Also, be sure to use non-dairy milk and chocolate chips.
- Don’t have ripe bananas? You can easily ripen your bananas by wrapping them in foil and popping them in the oven at 350 degrees for 10 to 15 minutes.
- We love the flavor of peanut butter in this recipe, however, if you have a peanut allergy, feel free to use another nut butter or seed butter. Almond butter, cashew butter, or sunflower seed butter will all work fine.
Frequently asked questions
Baked oatmeal is very healthy and filled with great nutrition! It’s loaded with fiber, complex carbs, and whole grains. You can customize it to be higher in protein or healthy fats, depending on additions. Overall, it is a great well-balanced meal.
This oatmeal is made with healthy ingredients and is a good source of fiber. Fiber helps to slow down digestion and keeps you full longer. Also, feeling satisfied can prevent overeating and in turn help with weight loss.
If these baked oats are soggy, they may have just not cooked long enough. If take them out of the oven too soon, the oatmeal will have cooked on the top, but the inside will still be gooey. Be sure to allow the baked oatmeal to cook for 35 to 45 minutes and until set. After removing from the oven, allow the oats to cool for about 10 minutes this will help them completely set.
Storage recommendations
- Storing leftovers: Place any leftovers in an airtight container or plastic, in the refrigerator for up to 4 days.
- Freeze: Place individual servings in an airtight, freezer-safe container or freezer-safe bag for up to 3 months.
- Reheat: Place individual slices in the microwave for about 1 to 4 minutes, depending on whether it’s at room temperature or frozen.
More oatmeal recipes to try
- Peanut Butter Banana Baked Oatmeal
- Zucchini Blueberry Baked Oatmeal
- Lemon Blueberry Baked Oatmeal
- Chocolate Chip Pumpkin Pie Baked Oatmeal
- Healthy Oatmeal Bars
- Oatmeal Apple Crumble
- Overnight Oatmeal Recipe
- Homemade Oatmeal Granola Bars
- Healthy Oatmeal and Raisin Cookies
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Peanut Butter Brownie Baked Oatmeal
Ingredients
- 3 medium bananas mashed
- 1 large egg
- 1/4 cup peanut butter plus extra for topping
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1/2 tsp fine kosher salt
- 1 tsp baking powder
- 1/3 cup unsweetened cocoa powder
- 2 cups milk of choice
- 3 cups old-fashioned rolled oats
- 2/3 cup mini chocolate chips
Instructions
- Preheat the oven to 375ºF. Place the mashed bananas in a large bowl together with the egg, peanut butter, maple syrup, vanilla, salt, baking powder, and cocoa powder. Whisk until combined.
- Stir in the milk and oats, then fold in the chocolate chips. Transfer the mixture to a baking dish and drizzle with extra peanut butter, if desired. Bake for 35-45 minutes. Serve with banana slices and enjoy.
Notes
- Storing leftovers: Place any leftovers in an airtight container or plastic, in the fridge for up to 4 days.
- Freeze: Place individual servings in an airtight, freezer-safe container or freezer-safe bag for up to 3 months.
- Reheat: Place individual slices in the microwave for about 1 to 4 minutes, depending on whether it’s at room temperature or frozen.
Sophia Murphy says
Looks delicious and easy. Definitely going to try these!
Annonamous says
Can you use protein powder instead of cocoa powder?
Rena Awada says
yes you can
Emilia Rosa says
Sounds delicious! I must try it!
Lynn says
Can this be made like an overnight oatmeal recipes? Looks delicious.
Rena Awada says
Yes. But you have to skip the eggs
Debra Gunn says
What size pan. I want to try it
Rena Awada says
I used a 9×13-Inch
Pat says
What size baking dish?
Laura says
What size pan did you use? Didn’t see it in recipe. Sorry if I missed it!