Jump to Recipe· 4.5 from 2 reviews

This high-protein peanut butter baked oatmeal features a great source of complex carbohydrates, heart-healthy fats and plenty of quality protein to get your day started the right way! It is perfect for meal prep and having on hand for a quick, on-the-go option. My whole family loves this peanut butter oatmeal bake.

In this post, we’ll talk about everything you need to make this easy recipe, variation ideas, substitution recommendations and answers to frequently asked questions.

slice of peanut butter baked oatmeal and glass of milk
Jump to:
  1. 1 What you will need to make peanut butter baked oatmeal:
    1. 1.1 DRY INGREDIENTS
    2. 1.2 WET INGREDIENTS
    3. 1.3 ADD-INS
  2. 2 How to make this easy breakfast:
  3. 3 Variation ideas:
  4. 4 What to serve with these baked oats?
  5. 5 FAQs:
  6. 6 If you love this healthy baked oatmeal you’ll also love some of my other favorite breakfasts:
  7. 7 Watch how to make:
  8. 8 Peanut Butter Baked Oatmeal
    1. 8.1 Description
    2. 8.2 Ingredients
    3. 8.3 Instructions
    4. 8.4 Notes
    5. 8.5 Nutrition
    6. 8.6 Did you make this recipe?

I wake up HUNGRY. And I know this isn’t true for everyone, but I have an especially strong appetite in the morning. My body is always craving a good source of protein, satiating fats and of course, some type of satisfying carbohydrate food.

Tell me if you resonate with this but sometimes when I eat oatmeal for breakfast I am hungry literally 30 minutes later. This is because oatmeal is primarily a whole grain carbohydrate food that is a great source of fiber (yay filling!) but also very much lacking in protein and fat (boo, not so filling).

piece of baked oatmeal removed from pan and drizzled with peanut butter

Enter: this peanut butter baked oatmeal. Which I created specifically because I wanted

  1. A delicious make-ahead breakfast for busy mornings
  2. A healthy breakfast made with just a handful of simple ingredients
  3. Oatmeal that actually kept me full and satisfied

And BONUS: a breakfast that is wholesome but also satisfies my sweet tooth!

If you follow me on social media or know me in real life then you know that peanut butter is one of my favorite foods. This baked peanut butter oatmeal is a hearty breakfast dream come true for my pb-loving soul!

all of the ingredients needed to make the recipe

What you will need to make peanut butter baked oatmeal:

DRY INGREDIENTS

Rolled oats: for this recipe, I actually used the protein oats from Bob’s Red Mill for even more protein, but regular old-fashioned oats or even quick oats or minute oats will work.

Peanut butter powder: peanut butter powder is the defatted form of peanut butter made by removing most of the oil from the roasted peanuts and grinding them into a fine powder. It is significantly lower in fat and higher in protein. Some people use it like a protein powder (including myself!) because I love the flavor of peanut butter and don’t care for the “protein-y” taste of most conventional protein powders.

Cinnamon: I’m not sure I can eat oats without cinnamon! It’s a match made in heaven.

Baking powder: since this dish is baked, baking powder helps it rise and become soft and fluffy. It provides leavening that creates air pockets in the oatmeal, resulting in a softer, more cake-like texture rather than a dense, heavy one.

Salt: to lift all of the other flavors. And a finishing sprinkle of flaky sea salt never hurt anyone amirite!?

WET INGREDIENTS

Milk: you can choose any milk or milk alternative for this recipe. Because my goal is maximizing protein I like to opt for a higher protein milk like cow’s milk, soy milk or pea milk.

Peanut butter: I mean yes, we’ve got peanut butter powder but we’ve got to have the real deal too for even more peanut butter flavor! My favorite is the natural peanut butter from Costco. It is super smooth and creamy and made only with peanuts and salt. Both crunchy and creamy peanut butter will work.

Honey: honey provides the sweetness and balance for this easy baked oatmeal.

Eggs: another small boost of protein and to help provide structure and cake-like texture for this oatmeal bake.

Vanilla: optional, but vanilla adds even more great flavor!

ADD-INS

Peanuts: I told you I liked peanut butter right? We are tripling down on the different ways to consume peanuts in this recipe!

Mini chocolate chips: optional, but not really. Chocolate peanut butter has got to be my favorite food combo…ever. A sprinkle of mini chocolate chips is the best finishing touch!

blue bowl with rolled oats, peanut butter powder, cinnamon, salt, baking powder

How to make this easy breakfast:

Preheat oven to 375 degrees. Spray a 8×8 inch baking dish with nonstick cooking spray.

In a large bowl, stir together the dry ingredients: rolled oats, powdered peanut butter, cinnamon, baking powder and salt.

In a medium bowl or large liquid measuring cup whisk together the milk, eggs, honey, peanut butter and vanilla extract.

wet ingredients in a liquid measuring cup and dry ingredients in a large blue bowl

Pour the wet ingredients into the dry ingredients and stir until well combined.

wet and dry ingredients mixed together in the blue bowl

Fold in the peanuts and chocolate chips, reserving a few to sprinkle on top.

oatmeal mixture with chocolate chips and peanuts added

Pour the oatmeal mixture into the prepared baking dish and bake for 30-33 minutes, until it is set and slightly golden brown on top. Let stand for 5-10 minutes before slicing.

Serve up pieces as is or topped with Greek yogurt, a drizzle of peanut butter, extra chocolate chips and fresh berries or banana!

Fully baked peanut butter oatmeal in a 8x8 baking dish

Variation ideas:

  • Add 1-2 mashed ripe bananas to the wet ingredients and reduce honey by half to make this peanut butter banana baked oatmeal
  • Split the oatmeal mixture into the cups of a greased 12-cup muffin tin and bake for 20-25 minutes until set. Easy individual oatmeal cups!
  • Use a different nut/nut butter like almonds, cashews, sunflower seeds or pecans
  • Add extra nutrition boosters like flaxseed meal, hemp hearts or chia seeds
  • Add 1/3 cup cocoa powder for chocolate peanut butter baked oatmeal!
bite of peanut butter baked oatmeal on a fork

What to serve with these baked oats?

  • A dollop of plain Greek yogurt
  • Fresh fruit
  • Drizzle of peanut butter
  • Banana slices
  • Sprinkle of chocolate chips or granola

FAQs:

What can I use instead of honey as the sweetener?

You can use maple syrup, brown sugar or cane sugar.

What if I’m allergic to peanuts?

You can make this recipe with any nut or seed butter. Try almond butter, cashew butter, sunflower seed butter and replace the peanut butter powder with any protein powder.

How should I store this dish?

You can store individual portions in airtight containers in the fridge for up to five days. Alternatively, you can wrap each portion tightly in plastic wrap and store in the freezer up to 6 months. Sometimes, I simply cover the baking dish in plastic wrap and leave it on the counter and the whole thing gets inhaled within 24 hours.

How can I make this vegan?

You can make a flax egg by whisking together 2 tablespoons ground flaxseed and 5 tablespoons warm water (let sit 5 minutes before adding to the wet ingredients). Replace the honey with pure maple syrup and use a plant-based milk alternative like unsweetened almond milk or oat milk.

small white plate with one slice of baked peanut butter oatmeal and a small jar of milk

If you love this healthy baked oatmeal you’ll also love some of my other favorite breakfasts:

Best breakfast burritos

Lemon cheesecake overnight oats

Best homemade granola

Mango protein smoothie

Spinach, sausage and sun-dried tomato egg bake

close up view of fork with a bite of peanut butter chocolate chips oatmeal

Watch how to make:

[embedyt] https://www.youtube.com/watch?v=ql7vSvfGk2k[/embedyt]

Alright what are we waiting for!? Let’s get that peanutty chocolatey goodness!

Print
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close up view of fork with a bite of peanut butter chocolate chips oatmeal

Peanut Butter Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Erica
  • Prep Time: 5 minutes
  • Cook Time: 30-33 minutes
  • Total Time: 35-38 minutes
  • Yield: 9 squares 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

This simple baked oatmeal is soft and peanut butter-y, studded with chopped peanuts and mini chocolate chips. It’s a make-ahead meal that will have you looking forward to breakfast every day!

Ingredients

Units Scale
  • 2 1/4 cup rolled oats
  • 1/2 cup peanut butter powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cup milk of choice (see notes for thoughts)
  • 2 eggs, whisked
  • 1/2 cup honey
  • 1/3 cup natural peanut butter
  • 2 teaspoons vanilla extract
  • 1/4 cup peanuts, roughly chopped
  • 1/2 cup mini chocolate chips

Instructions

Preheat oven to 375 degrees. Spray a 8×8 inch baking dish with nonstick cooking spray.

In a large bowl, stir together the dry ingredients: rolled oats, powdered peanut butter, cinnamon, baking powder and salt.

In a medium bowl or large liquid measuring cup whisk together the milk, eggs, honey, peanut butter and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the peanuts and chocolate chips, reserving a few to sprinkle on top.

Pour the oatmeal mixture into the prepared baking dish and bake for 30-33 minutes, until it is set and slightly golden brown on top. Let stand for 5-10 minutes before slicing.

Serve up pieces as is or topped with Greek yogurt, a drizzle of peanut butter, extra chocolate chips and fresh berries or banana!

Notes

I like to use a high protein milk choice like cow’s milk, soy milk or pea mik.

Reference blog post above for variation ideas, simple substitutions and answers to frequently asked questions.

Nutrition information is an estimate and may vary slightly based on brands used.

Nutrition

  • Serving Size: 1 square
  • Calories: 320
  • Sugar: 14.7 g
  • Sodium: 261.1 mg
  • Fat: 12.7 g
  • Carbohydrates: 38.5 g
  • Protein: 16.3 g
  • Cholesterol: 41.3 mg

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