Chocolate Peanut Butter Baked Oatmeal
Recipe from Two Peas and Their Pod
Chocolate peanut butter baked oatmeal is a rich, indulgent breakfast that combines the creamy goodness of peanut butter with the decadent taste of chocolate, all nestled in hearty, wholesome oats. It's a satisfying, protein-packed meal that’s perfect for meal prep, offering a delicious and nutritious start to your day.
Servings: 9
Calories: 278kcal
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
- Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine the oats, cocoa, baking powder, and salt. Set aside.
- In a medium bowl, combine mashed bananas, milk, peanut butter, eggs, maple syrup, and vanilla extract. Whisk until combined.
- Add the liquid ingredients to the oat mixture and stir until combined. Stir in 1/4 cup chocolate chips.
- Pour the oatmeal mixture into prepared pan and sprinkle with additional chocolate chips. Bake for 35 minutes or until oatmeal is set.
- Remove from the oven and cool for 5 minutes. Cut into squares and serve with a drizzle of peanut butter and a sprinkle of flaky sea salt, if desired.
Notes
Store the baked oatmeal covered in the fridge for up to 5 days. You can also freeze for up to 2 months.
Nutrition
Calories: 278kcal | Carbohydrates: 36g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 251mg | Potassium: 364mg | Fiber: 6g | Sugar: 14g | Vitamin A: 91IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg