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Chocolate Peanut Butter Baked Oatmeal

Chocolate Peanut Butter Baked Oatmeal is a healthy and convenient breakfast that tastes like cake! It’s easy to make and can be customized with your favorite oatmeal flavors.

My Favorite Baked Oatmeal Recipe

Every sweet tooth knows the struggle of craving something sweet in the morning but wanting to start the day on a healthy note. With this quick and easy chocolate peanut butter baked oatmeal, you can finally get the best of both worlds! It has all the nutrients you’ll find in a regular bowl of oatmeal, but it feels like you’re eating a cross between a cookie and a cake.

Although this baked oatmeal comes together quickly and easily, you can make your oat mixture the night before and bake it in the morning if you’d like. You could even bake it ahead of time and reheat it when you wake up for a convenient grab-and-go breakfast! If you’re anything like me, this crave-worthy oatmeal recipe is about to change your life for the better.

Are Baked Oats Good For You?

Let’s talk about what makes baked oatmeal such a nutritious breakfast option. First and foremost, oats are a low-calorie superfood with plenty of protein and fiber as well as healthy carbs and fats. In fact, they’re considered some of the healthiest grains in existence!

This baked oatmeal is naturally sweetened with maple syrup to keep it free of refined sugar. It also uses fresh banana to provide a boost of vitamins, potassium, and even more protein and fiber. Once you add in the nutritional value of the peanut butter, you’ve got a seriously healthy breakfast on your hands.

A ramekin full of baked oatmeal with chocolate chips and banana slices on top

What You’ll Need

Chocolate peanut butter baked oatmeal is made with just a handful of ingredients. You’ll need the following items.

  • Old-Fashioned Rolled Oats: Don’t try to substitute these for quick oats or steel cut oats, which require different amounts of liquid and different cook times.
  • Banana: This will be blended into the oat mixture. I also like to place a few banana slices on top of the oatmeal before I bake it.
  • Peanut Butter: Smooth or crunchy – either way, it will get blended up.
  • Maple Syrup: Be sure to use pure maple syrup and not artificial pancake syrup.
  • Cinnamon: For warmth and flavor.
  • Baking Powder: This helps the oatmeal develop a soft cookie/cake-like texture.
  • Salt: To enhance the other flavors.
  • Chocolate Chips: Dark chocolate chips are the healthiest option, but you can go with any kind you like.
A fresh banana, a bowl of oats, cinnamon and the rest of the chocolate peanut butter baked oatmeal ingredients on a countertop

How to Make Chocolate Peanut Butter Baked Oatmeal

This recipe yields a single serving of baked oatmeal – I make mine in an 8-ounce ramekin, which is about 4 inches wide. Feel free to double or triple the recipe and use multiple ramekins to serve more people if needed.

Heat Oven: Preheat the oven to 375°F.

Blend Everything But the Chocolate: Add the rolled oats, banana, peanut butter, maple syrup, cinnamon, baking powder and salt to your blender. Pulse until everything is well combined and smooth.

Pour Into Ramekin: Pour the mixture into your 8-oz ramekin.

The blended oat mixture inside of a 4-inch ramekin on top of a marble counter

Add Chocolate Chips: Sprinkle the chocolate chips on top of the oat mixture and add a few banana slices if desired.

Bake: Bake the oatmeal for 20 minutes.

Enjoy! Remove your baked oatmeal from the oven and serve it warm.

Can I Make This in Advance?

If you’d like, you can prepare the oat mixture and pour it into your ramekin the night before you plan to bake the oatmeal. Cover it tightly in plastic wrap and keep it in the fridge. The next morning, remove it from the fridge, add the chocolate chips (and banana slices if you’re using them) and bake the oatmeal as usual.

Tips for Success

New to making baked oatmeal? Here are some helpful tips and tricks to guide you through the process.

  • Stick With Old-Fashioned Rolled Oats: As I mentioned earlier, steel cut oats and quick oats will not work in this recipe.
  • Use a High-Speed Blender: It’s easier to combine your ingredients nice and smoothly when you use a high-speed blender. A food processor works well too.
  • Grease the Ramekin: I like to grease my ramekin with a little bit of cooking spray before I pour in the oat mixture. This makes for easy cleanup when it comes time to do the dishes.
  • Let it Rest: This oatmeal is meant to be enjoyed warm, but you should still give it a little bit of time to cool down once it’s out of the oven to avoid burning your mouth. After letting it rest for about 5 minutes, go ahead and dig in!
A serving of baked oats in a ramekin on a countertop with a golden spoon digging into the oatmeal

Variation Ideas

While the chocolate peanut butter combo is downright heavenly, you can flavor your oatmeal however you’d like. Try one of the tasty variation options below!

  • Use Another Nut Butter: Any nut butter of your choice can be subbed in for the peanut butter. Almond butter, pecan butter and hazelnut butter are all good options. If you have a nut allergy, use sunflower seed butter.
  • Make Berry Baked Oatmeal: Instead of topping your oatmeal with chocolate chips, use your favorite fresh berries for a fruity twist. You can even mix them into the oat mixture if you’d like.
  • Use Another Liquid Sweetener: Feel free to substitute the maple syrup for your preferred liquid sweetener. Honey, monk fruit sweetener, Lakanto sugar-free maple syrup—use whatever works best for you.
  • Add Protein Powder: Go ahead and toss a small scoop of your favorite protein powder into the blender with the other ingredients if you’d like. This baked oatmeal has no shortage of protein as it is, but adding a little extra certainly wouldn’t hurt.

Serving Suggestions

I like to drizzle some extra peanut butter over my baked oatmeal before I serve it. To do this, simply add a spoonful of peanut butter to a small heat-proof dish. Microwave it for about 20 seconds at a time, stirring after each interval. Once the peanut butter has a thin enough consistency, drizzle it over your oatmeal.

You can also add another desired topping to your oatmeal before you enjoy it. Whether it’s yogurt, chopped nuts or Coconut Whipped Cream, breakfast is about to be delicious!

Warm baked oatmeal inside of a ramekin with a drizzle of melty peanut butter on top

How to Store and Reheat Baked Oatmeal

This oatmeal is totally make-ahead friendly, even if you’d like to bake it in advance rather than storing the unbaked oat mixture. Let the baked oats cool completely in the ramekin, then wrap the ramekin in a tight layer of plastic wrap. Store it in the fridge for up to 4 days.

Baked oatmeal can either be reheated in the oven or the microwave. To bake it, place it in a 350°F oven for about 15 minutes, or until it’s heated through. To microwave it, you’ll have to heat it for about 60 seconds.

Does This Freeze Well?

Yes – baked oatmeal can be frozen for up to 2 months. Once cooled, wrap it in a layer of plastic wrap followed by a layer of heavy-duty foil. This prevents freezer-burn. Thaw out frozen oatmeal in the fridge before reheating it.

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A spoon scooping out a bite of chocolate peanut butter baked oatmeal from a ramekin

Chocolate Peanut Butter Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 2 reviews
  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


Chocolate Peanut Butter Baked Oatmeal is a healthy and convenient breakfast that tastes like cake! It’s easy to make and can be customized with your favorite oatmeal flavors.


  • 1/2 cup rolled oats
  • 1/2 banana
  • 1 tablespoon peanut butter
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1 tablespoon of chocolate chips
  • optional: sliced banana


  1. Preheat oven to 375°F.
  2. To a blender add, rolled oats, banana, peanut butter, maple syrup, cinnamon, baking powder and a pinch salt.
  3. Blend until smooth.
  4. Pour mixture into a ramekin, sprinkle with chocolate chips.
  5. Bake for 20 minutes. Remove from oven and serve.

*Optional: drizzle with more peanut butter


  • I used an 8 oz. ramekin, which is about 4″ wide.
  • To Store: Let oatmeal cool completely in ramekin, then cover tightly with a layer of plastic wrap. Store in the fridge for up to 4 days.
  • To Reheat: To bake, place oatmeal in a 350°F oven for 15 minutes, or until heated through. To microwave, heat for about 60 seconds.
  • To Freeze: Once cooled, wrap oatmeal in a layer of plastic wrap followed by a layer of heavy-duty foil, then freeze for up to 2 months. Thaw in the fridge before reheating.

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