Are you ready for a baked oatmeal recipe that tastes like dessert? Yes? Okay, good.
A couple of years back I knew I wanted to infuse a delicious baked oatmeal with chocolate and let me tell you, this chocolate peanut butter banana baked oatmeal checks all of the boxes. This incredible baked oatmeal recipe is filled with rich dark chocolate flavor, swirls of creamy peanut butter, and natural sweetness from ripe banana. It’s like your favorite banana bread and a chocolate peanut butter brownie had a baby and WOW the combo is incredible.
Not only is this baked oatmeal recipe delicious but it also packs 14g of protein, 7g of fiber and plenty of healthy fats to nourish your morning and leave you feeling satisfied. It’s the perfect meal prep breakfast for the week that’s also freezer-friendly — AKA the perfect excuse to make a double batch and enjoy whenever life gets busy.
Don’t forget the chocolate chips because chocolate = love. Enjoy!
Ingredients in this chocolate peanut butter banana baked oatmeal
This delicious and healthy chocolate peanut butter baked oatmeal is made with super simple ingredients that you likely already have on hand. You’ll need:
- Banana: for the perfect amount of moisture and natural sweetness. Remember to use very ripe bananas!
- Peanut butter: hello, creamy peanut butter flavor in every bite. Feel free to use crunchy or creamy, and make sure it’s the natural kind made from just peanuts and salt.
- Eggs: you’ll need 2 eggs in this chocolate peanut butter baked oatmeal.
- Maple syrup: we’re also adding some pure maple syrup to naturally sweeten the baked oatmeal.
- Milk: I like to use unsweetened vanilla almond milk or oat milk, but you can use any milk you’d like.
- Oats: old fashioned rolled oats are what make this a baked oatmeal! Feel free to use gluten free rolled oats.
- Cocoa powder: this baked oatmeal gets rich chocolate flavor from unsweetened cocoa powder or cacao powder.
- Baking staples: you’ll also need some vanilla extract, baking powder and salt. Learn how to make your own vanilla here!
Substitutions & FAQs
As always, I’d recommend sticking to the recipe as written the best that you can so that your chocolate peanut butter banana baked oatmeal turns out perfect! Here are substitutions that I do and do not recommend:
- Steel cut oats: I would not recommend using steel cut oats in this baked oatmeal recipe as the texture will be much different.
- Quick oats: I think quick oats would work okay, you may need to use a bit more than the recipe calls for.
- Other nut butters: other natural seed & nut butters like almond, cashew, and sunflower seed butter should work fine, but I highly recommend sticking with the peanut butter for the best flavor!
How to make chocolate peanut butter banana oatmeal cups
Yes, you can easily turn this protein-packed chocolate peanut butter banana oatmeal bake into cups or muffins! This is a great on-the-go option for busy weeks.
- Prep your pan. Add muffin liners to a muffin tin and spray with cooking spray to prevent sticking.
- Divide the batter. Divide the chocolate peanut butter oatmeal bake batter into the muffin tin — you should get around 10-12 oatmeal cups.
- Bake & serve. Bake for 20-25 minutes until the oatmeal cups are set and enjoy!
Can I make it vegan?
I haven’t tested this baked oatmeal using two flax eggs but I think it should work! Learn how to make flax eggs here, then be sure to also use dairy free chocolate chips.
Storing tips
Be sure the chocolate peanut butter banana oatmeal bake has cooled completely, and then cover the pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 4-5 days. You can also store individual slices in airtight containers for ease, and simply reheat individual slices in the microwave for 30-60 seconds.
Freezer-friendly chocolate peanut butter baked oatmeal
- To freeze: once the baked oatmeal has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire baked oatmeal for later by wrapping it well and placing it in the freezer.
- To reheat: when you’re ready to eat it, place an unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
More oatmeal recipes you’ll love
- Triple Berries & Cream Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal Cups
- Almond Butter, Strawberry & Banana Overnight Oats
- Lemon Poppy Seed Blueberry Baked Oatmeal
- Healthy Banana Oatmeal Pancakes (made right in the blender!)
Get all of my oatmeal recipes here!
I hope you love this chocolate peanut butter banana baked oatmeal recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Double Chocolate Peanut Butter Banana Baked Oatmeal
Ingredients
- For the baked oatmeal:
- 1 heaping cup of ripe mashed banana (from 2 medium/large extra ripe bananas)
- ½ cup creamy or crunchy natural peanut butter (just peanuts + salt)
- 2 eggs
- ¼ cup pure maple syrup
- 3/4 cup unsweetened vanilla almond milk or oat milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned rolled oats, gluten free if desired
- 1/3 cup unsweetened cocoa powder or cacao powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup chocolate chips (dairy free, if desired)
- For the topping:
- 6 teaspoons natural peanut butter
- 2 tablespoons dark chocolate chips for sprinkling on top (dairy free, if desired)
- Maldon sea salt, for sprinkling on top
- Optional for serving:
- Milk
- Fresh berries
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x9 inch baking dish with nonstick cooking spray.
- In a large bowl, add 1 cup of mashed banana, peanut butter, eggs, maple syrup, milk of choice and vanilla extract. Whisk until well combined.
- Add the dry ingredients to the wet ingredients: oats, cocoa powder, baking powder and salt. Mix until well incorporated. Stir in the chocolate chips.
- Pour into the prepared baking dish and spread out evenly. Dollop with teaspoonfuls of peanut butter on top, then use a knife to swirl, just about 3-4 times. Don’t go overboard with the swirling or the oatmeal won’t look pretty. Finally top the oatmeal with 2 tablespoons chocolate chips.
- Bake for 25-30 minutes or until the oatmeal is set in the middle. Remove and allow to cool for 10 minutes before sprinkling with a little sea salt and serving. I love serving this warm in a bowl with a little milk or with raspberries on top, but you do you!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 11th, 2022, and republished on February 7th, 2024.
This was very delicious. I love the chocolate peanut butter flavor. Mine didn’t turn out as pretty as yours. When I put 6 dollops of creamy peanut butter on the top and tried to swirl it, it didn’t swirl. It just sunk into the batter. But it tastes good so I will definitely make it again.
So glad you loved it! The flavor is all that matters 🙂 Sometimes a thicker peanut butter will sink because it’s heavier than the batter.
Wow, wow, wow. Where has this recipe been all my life? It was super easy to throw together and it’s a family hit! I doubled the recipe annd used an 9×13” pan baked just two extra minutes. I used five overripe bananas. The only peanut butter I had on hand was PB Fit powder, so I added water to it to get the right consistency. I also used dark chocolate chips in the gold bag from TJ’s. I’m obsessed. I put half in the freezer for a rainy day. Thank you!!
Perfect! So glad it was a hit!!
Love this dessert, I mean breakfast 😉 I love to make this and either eat it warm out of the oven or cold and crumbled up in a bowl with almond milk poured on top! I’ve made it many times! Thank you! Just purchased your cookbook! Look forward to cooking my way through it!
So good!! I hope you love the cookbook recipes, too!
Can I store this at room temp in winter? How long does it stay good for? Thank you so much!
I wouldn’t recommend it! Baked oatmeals tend to hold more moisture, so they will likely spoil more quickly at room temp.
This recipe low-key saved me! I’ve lost twenty six pounds over the past four months, and I truly owe a sizable portion of my success to this recipe being one of my anchor meals. Quick, easy to make, uses whole ingredients, it satisfies my cravings for sweet treats while being a solidly nutritious choice.
So glad you love this one! Such a great breakfast 🙂
Such a great baked oatmeal recipe! I’ve made this afew times and have tried with protein milk and almond milk, with different peanut hitters, and even swapped in some protein powder. Turned out great every time. It’s one of those things that truly tastes like a treat but you feel better about for breakfast or dessert!
This one’s great for customizing! Glad you loved it!
Amazing. It’s like eating a gooey brownie with oats. I only added 1/3 cup chocolate chips because it’s all I had. I also only had 1/2 a cup of peanut butter left so I didn’t add any of the toppings. This was still so so good. My 2 year old son loved it as well. From an ingredient perspective I feel like I could give it to him for breakfast but it tastes so much like dessert I feel like I’m missing out on offering as a treat when I know it’s pretty healthy. I’ll have to see if I can resist having it for breakfast tomorrow because I know if I do he will want it as well.
Such a great breakfast! So happy you both enjoyed 🙂
I actually made this for dessert tonight and it was so good!! Need to work on my swirling game 🤣 but nonetheless so good and chocolaty and i love the healthy ingredients!!
The taste is all that matters 😉 Glad you loved it!
This was so good! I added hemp and flax seeds for extra protein and fiber 🙂
Love that!
Needed something to kill my late night sweet tooth and a portion of this did the job, and plenty left over. So delicious, thank you for sharing
Perfect treat!!
I tried this! it was great.
To make things so much faster, I took all the wet ingredients and threw them in the blender to make things so much quicker.
Next time I will also throw in the cocoa powder instead of taking time to whisk it!
Delicious, super easy to make.
ALSO – I was terrible at the PB swirls, so they just kind of submerged into the brownie.
Perfect! So glad you love it. The swirls take practice, but the peanut butter will still be delicious regardless!
Dying to try this – looks amazing! I would like to add in some plain Greek yogurt to up the protein and maybe some chia seeds for some additional fiber. Do you think this would work, or would it change the consistency too much?
I think yogurt will add too much extra moisture as is, so you could experiment with adding more oats!
Do you have a recommendation for the best way to replace eggs here? Thanks!
Check out the full blog post for all of my substitution recommendations! I haven’t tested this without the eggs, but 2 flax eggs might work. Let me know if you try it!
This chocolate peanut butter baked oats recipe is awesome! I’ve made it several times since I tried it!
hi! I love your zucchini pb baked oatmeal. Is there any way I could incorporate zucchini into this recipe? I loved that I was getting some veggies in the morning!
Great question! I *think* you could get away with adding a medium, shredded zucchini (squeezing it out like you do with the other baked oatmeal) and increasing the oats by 1/4 cup or so to make up for the extra moisture. I haven’t tested it out exactly, but let me know if you give it a try!
I made this easy recipe as a part of a Mother’s Day brunch and it was a hit! Everyone commented on the consistency– it was so moist. And they were surprised it was oatmeal (and healthy!). It looked and tasted like a dessert. My fiance ate it right out of the pan the rest of the weekend. Would definitely make again!
Love it!! One of our all-time favs, too 🙂
I’m obsessed with this! It’s so delicious! I followed the recipe exactly and it turned out amazing. I froze, thawed and reheated it and it worked out well.
One of my favs, too! Great breakfast to meal prep for later.
Can this be made without using diet products. I would love to make this.
Hi! What do you mean by “diet products?”
This was really good I used pb2 and yogurt mix for swirl so good thanks for the recipe.
Perfect! Glad you enjoyed!
Really really good! Would definitely consider more of a dessert but so good and easy to make!
The chocolate-y goodness does make it taste like a dessert!
Absolutely delicious! Can i use honey instead of maple syrup?
That should work but please note that it will likely have a strong honey flavor!
OMG! This is the best!!! My teenager made it (double batch) for the office and everyone loved it. Made exactly as directed. WOW
Love that! Perfect breakfast 🙂
So delicious! I added a scoop of “Just Plain” protein powder from Just Ingredients. I ignored the option to add milk and berries at first but then when I tried it… SO GOOD! It’s good cold too but way better warm with milk. It’s pretty much like dessert for breakfast. I also added in some snickerdoodle protein powder with my milk before topping it. Legendary breakfast!
Love that! Best way to wake up 🙂
Can I use sprouted oatmeal?
That should work!
I just made this recipe and it was super easy and oh so delicious!! The only issue I had (which may be a problem with my oven) is that it took a lot longer to bake than the 25-30 minutes mentioned. It was still super gooey in the middle after 30 minutes, so I added another 10. Still softer than I think it should have been, but soooo yummy. I meal prep my breakfasts in advance whenever possible, so I love having this in the freezer and ready to go. Thanks for the great recipes!
So glad you loved it! Yes, I’d suggest double checking your oven temp to make sure it’s accurate!
Would honey work as a substitute for the maple syrup? Can’t wait to make this!
That should work but note that it will likely have a strong honey flavor!
This is like dessert and I didn’t even add the chocolate chips. Similar to a fudgy brownie, but not too sweet. Otherwise, I followed the directions and ingredients as written. I mixed it all in the baking dish too.
Love it! Glad you enjoyed (and great idea to save dishes!)
So delicious!!!!
Loved this recipe! So decadent and toddler approved! Will definitely make this one again!
So happy to hear that!
This is sooooo good. It’s like having dessert for breakfast. I omitted the maple syrup, but still found it to be sweet enough. Thank you for another delicious recipe!
Absolutely! Best way to wake up 🙂
SOOOOOO GOOD!!!! Rich and chocolately, like chocolate cake for breakfast. Everyone loved it Perfect for a special occasion–holiday, anniversary, birthday–and your loved ones will swoon!
I just made this last night for my twins because of their love for baked oatmeal. I am not sure who ate more of it, them or my step-son who just likes oatmeal sometimes – haha! It is so great that it is not so sweet but packs so much flavor. Thanks so much for this recipe!!
Amazing! So glad everyone loved it!