Peanut Butter Brownie Baked Oatmeal Recipe

There is something undeniably cozy about the smell of baked oatmeal drifting through your home on a chilly morning. And when that oatmeal happens to taste like a gooey peanut butter brownie? Well, that's breakfast bliss.

This Peanut Butter Brownie Baked Oatmeal is the ultimate mashup of comfort and indulgence. I first came up with it when I had a chocolate craving at 8 a.m. but still wanted something wholesome. Now, it’s my go-to for lazy weekends or when I want to wow overnight guests without fussing in the kitchen. It’s warm, chocolatey, protein-packed, and 100% satisfying.

Let’s dive into why you’ll fall head over heels for this brownie-inspired breakfast.

Why You'll Love This Peanut Butter Brownie Baked Oatmeal

If you’ve never had baked oatmeal that tastes like dessert, prepare to be amazed. This recipe delivers on every front, making it a staple in any breakfast lover’s rotation.

First, let’s talk convenience. You can prep the batter in one bowl in under 10 minutes. Toss it in the oven, and boom—breakfast is baking while you finish your coffee or get the kids ready.

Then there’s the nutrition factor. With old-fashioned oats, natural peanut butter, and a bit of Greek yogurt, this dish has enough protein and fiber to keep you full all morning. It’s a balanced start that doesn’t taste like health food.

Budget-friendly? Absolutely. Every ingredient is likely already in your pantry. No obscure flours or trendy powders required—just real, simple staples.

And finally, it’s a hit with all ages. My kids call it "chocolate cake breakfast," and no one’s arguing. You can serve it warm straight from the oven or reheat it all week for a quick, satisfying morning.

Ready to see what’s inside? Let’s break down the ingredients.

Ingredients Notes

The beauty of this Peanut Butter Brownie Baked Oatmeal lies in its simplicity. Every ingredient brings both flavor and function, helping to create that rich, chewy brownie texture with a wholesome twist.

Start with old-fashioned rolled oats. They give the bake its heartiness and structure. Avoid quick oats, which can make the final product mushy, or steel-cut oats, which require longer cooking.

Natural peanut butter adds a creamy, nutty depth. I prefer the kind with just peanuts and salt—no added sugar. It melts beautifully into the oat mixture and gives that classic PB taste that pairs so well with chocolate.

Speaking of chocolate, unsweetened cocoa powder is key. It transforms the dish from standard oatmeal to brownie status. Dutch-processed cocoa gives a deeper color and richer flavor, but regular cocoa powder works great too.

To bring everything together, I use a mix of mashed banana and Greek yogurt. The banana adds natural sweetness and moisture, while the yogurt brings creaminess and a protein boost. If bananas aren’t your thing, unsweetened applesauce works as a substitute.

Finally, you’ll need a few baking basics: eggs, maple syrup, vanilla extract, baking powder, and a pinch of salt. You’ll also want a well-greased 8x8-inch baking dish or similar oven-safe pan.

How To Make This Peanut Butter Brownie Baked Oatmeal

Making this baked oatmeal is as easy as mixing, pouring, and baking—no need for mixers or fancy equipment. Here’s how it comes together.

Start by preheating your oven to 350°F (175°C) and greasing your baking dish with butter or non-stick spray. This ensures your oatmeal won’t stick and makes cleanup a breeze.

In a large mixing bowl, mash your banana until smooth. Add the peanut butter, Greek yogurt, eggs, maple syrup, and vanilla extract, then whisk everything together until fully combined.

Sprinkle in the rolled oats, cocoa powder, baking powder, and salt. Stir with a spatula or wooden spoon until the mixture is uniform and all dry bits are moistened. At this point, you can fold in extras like chocolate chips or chopped peanuts if you’d like.

Pour the batter into your greased baking dish and smooth the top. Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out mostly clean. The edges should look slightly crisp, while the center remains soft and brownie-like.

Let it cool for 5–10 minutes before slicing. This makes it easier to serve and helps the flavors develop. Total time, start to finish, is about 45 minutes, most of which is hands-off.

Storage Options

This baked oatmeal stores beautifully, making it perfect for meal prep. After it cools completely, transfer slices to an airtight container.

In the refrigerator, it will keep for up to 5 days. You can reheat individual portions in the microwave for about 30–60 seconds or enjoy them cold straight from the fridge.

For longer storage, wrap individual slices tightly and freeze them. They’ll stay fresh for up to 3 months. Just thaw overnight in the fridge or microwave from frozen in 60-second bursts.

To reheat a full pan, cover with foil and warm in a 325°F oven for 15–20 minutes. This is a great option if you’re serving brunch to a crowd.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak. Whether you’re avoiding certain ingredients or just want to mix things up, there’s a version here for you.

Want to go vegan? Swap the eggs for flax eggs, the Greek yogurt for a dairy-free alternative, and make sure your chocolate chips are vegan-friendly.

Not a banana fan? Use unsweetened applesauce instead. It won’t add quite as much flavor, but it’ll keep the oatmeal moist and sweet.

For a crunchy topping, sprinkle the top with chopped peanuts or a swirl of extra peanut butter before baking. You can even add a dash of sea salt for that salty-sweet contrast.

Need a nut-free version? Substitute sunflower seed butter or Wowbutter and skip the peanut garnishes. It still bakes up beautifully.

Don’t be afraid to play around! This recipe is super forgiving and open to your favorite add-ins, from protein powder to dried fruit or coconut flakes.

Now that you’ve got all the details, it’s time to whip up a batch and enjoy the coziest, fudgiest breakfast around. Your mornings are about to get a whole lot better.

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