Peanut Butter Brownie Baked Oatmeal Recipe

There's something magical about waking up to the rich, chocolaty aroma of Peanut Butter Brownie Baked Oatmeal filling your kitchen. With its fudgy texture, nutty undertones, and warm, comforting bite, this breakfast feels like a decadent dessert disguised as a nutritious start to your day.

this Recipe

I first experimented with this recipe on a chilly Sunday morning, craving both a cozy breakfast and a little indulgence. What started as a whim has now become a weekend staple in our house — even my picky eaters request it on repeat.

Let's dive into why this baked oatmeal deserves a permanent spot in your breakfast rotation.

Why You'll Love This Peanut Butter Brownie Baked Oatmeal

Get ready to transform your mornings with a breakfast that tastes like a treat but fuels you for the day ahead. This Peanut Butter Brownie Baked Oatmeal checks all the boxes for busy mornings, family brunches, and everything in between.

First, it's incredibly easy to make. With just one bowl and a few pantry staples, you can have this oatmeal ready for the oven in under 10 minutes. No fancy equipment or complicated steps required — perfect for those sleepy-eyed mornings.

It's surprisingly nutritious despite its dessert-like flavor. Packed with whole grain oats, protein-rich peanut butter, and naturally sweetened with maple syrup or honey, it offers a balanced combination of fiber, protein, and healthy fats to keep you satisfied.

Budget-friendly? Absolutely. The ingredients are simple and affordable, many of which you likely already have in your kitchen. A batch of this feeds the whole family without stretching your grocery bill.

And finally, it's highly adaptable. Whether you're catering to dietary needs, flavor preferences, or using up what you have on hand, this baked oatmeal offers endless variations to keep things fresh and exciting.

Now that you're tempted, let’s take a closer look at the ingredients.

Ingredients Notes

The beauty of Peanut Butter Brownie Baked Oatmeal lies in its simple, wholesome ingredients. Each component plays an important role in achieving that rich, brownie-like texture and flavor.

Old-fashioned rolled oats serve as the foundation. They create the perfect chewy texture and hold up beautifully during baking. I don't recommend quick oats or steel-cut oats for this recipe, as they alter the consistency too much.

Peanut butter brings that irresistible nutty flavor while also contributing healthy fats and protein. I prefer using natural, creamy peanut butter with minimal added sugar, but feel free to use your favorite brand or even substitute with almond butter for a twist.

Cocoa powder is what transforms this oatmeal into a brownie-like delight. Use unsweetened cocoa powder for the deepest, richest chocolate flavor. Dutch-processed cocoa will give an even darker color and slightly smoother taste.

Maple syrup naturally sweetens the oatmeal without making it overly sugary. Honey can be used as a substitute if preferred. Both options complement the peanut butter and cocoa beautifully while keeping the sweetness just right for breakfast.

You'll also need eggs, milk, baking powder, vanilla extract, and a pinch of salt to bring everything together. For dairy-free versions, almond or oat milk works perfectly. If you’re vegan, flax eggs can replace the eggs with great success.

You won’t need much special equipment — just a large mixing bowl, a whisk, and an 8x8-inch baking dish. For easy cleanup, I like to line the dish with parchment paper.

How To Make This Peanut Butter Brownie Baked Oatmeal

Creating this rich, fudgy oatmeal is simple and straightforward. Let’s walk through it together.

Begin by preheating your oven to 350°F (175°C). Lightly grease your baking dish or line it with parchment paper for easy removal and minimal cleanup.

In a large mixing bowl, whisk together eggs, peanut butter, maple syrup, vanilla extract, and milk until smooth and creamy. Make sure the peanut butter is fully incorporated — if your peanut butter is thick, warming it slightly can help it blend more easily.

Next, sift in the cocoa powder to prevent lumps, then add the baking powder and salt. Whisk everything together until fully combined. The batter should look smooth, glossy, and deeply chocolaty.

Fold in the rolled oats, ensuring they are evenly coated in the wet mixture. At this stage, if you’d like to add extras like mini chocolate chips or chopped peanuts, gently stir them in as well.

Pour the mixture into your prepared baking dish, spreading it out evenly with a spatula. If you want a decorative touch, sprinkle a few extra chocolate chips or a drizzle of peanut butter on top before baking.

Bake for 30-35 minutes, or until the center is set and the edges are slightly pulling away from the pan. The oatmeal should feel firm but still moist — similar to a dense brownie.

Allow it to cool for 10-15 minutes before slicing. This rest time helps the oatmeal firm up and makes slicing easier. From start to finish, you’ll have a warm, inviting breakfast on the table in just about 45 minutes.

Storage Options

One of my favorite things about this baked oatmeal is how well it stores, making it perfect for meal prep.

You can store leftovers in an airtight container in the refrigerator for up to 5 days. The texture remains wonderfully chewy, and the flavors continue to meld together as it sits.

For longer storage, cut the oatmeal into individual squares, wrap them tightly in plastic wrap, and place them in a freezer-safe bag. They’ll keep in the freezer for up to 3 months.

To reheat, simply microwave individual portions for 30-60 seconds, or warm larger portions in a 300°F oven until heated through. If you like a little extra indulgence, drizzle with more peanut butter or a splash of milk before serving.

Variations and Substitutions

The versatility of this recipe means you can tailor it to your liking without sacrificing flavor or texture.

For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use non-dairy milk.

If you're watching your sugar intake, you can reduce the maple syrup slightly or use a sugar-free sweetener that measures like honey or maple syrup. Just note that altering the sweetness may change the overall flavor profile.

Add some fun mix-ins like mini chocolate chips, chopped nuts, or even dried fruit. These extras add bursts of flavor and texture that keep every bite interesting.

You can also swap out the peanut butter for almond butter, cashew butter, or sunflower seed butter if you have allergies or just want to switch things up.

Finally, for an extra protein boost, stir in a scoop of your favorite chocolate or vanilla protein powder before baking. You may need to adjust the milk slightly to maintain the right consistency.

Don’t be afraid to experiment — that's the beauty of baked oatmeal. Every tweak brings a new, delicious twist.

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