Rich, dark, peanut buttery, chocolate baked oatmeal, for a healthy breakfast that tastes like dessert!
Do you remember when your choice of oatmeal was plain or plain with raisins?
Sometimes you’d hear of people stirring in apple and cinnamon or sliced banana, but that was about as crazy as it got. Dessert-themed oatmeal—especially chocolate oatmeal—was pretty much unheard of as a breakfast food, even as recently as a few years ago.
I remember back in 2011 when I first posted my recipe for Chocolate Oatmeal.
The recipe was met with uncertainty in the comment section, with people wondering whether eating chocolate oatmeal for breakfast was possibly taking things too far. Musings such as the ones below were common:
“As good as oatmeal and chocolate are, I’m not sure how I feel about having them together at breakfast.”
“Chocolate oatmeal?! I don’t know if that is crazy or brilliant, but I want to find out!”
“I’ve always only eaten oatmeal in the traditional way. I will have to try this.”
Thankfully, chocolate oatmeal has gone mainstream.
No one even blinked last year when I posted my recipe for Chocolate Overnight Oats.
So today I wanted to revisit one of my older recipes that is much too good to be lost in the archives: Chocolate Peanut Butter Cup Baked Oatmeal.
The recipe combines creamy peanut butter with rich, dark cocoa for a filling and healthy breakfast that tastes entirely too sinful to be eaten so early in the morning.
Just one serving of this healthy breakfast gives you:
3.7 grams of fiber
5 grams of protein
Under 200 calories
Peanut Butter Cup Baked Oatmeal
Related: 20 Healthy Chocolate Breakfast Recipes
Chocolate Peanut Butter Cup Baked Oatmeal
Ingredients
- 1/2 cup rolled oats
- 1/4 tsp pure vanilla extract
- 1/4 cup mashed banana or applesauce
- 2 tbsp milk of choice or nondairy creamer
- pinch uncut stevia OR 1 1/2 tbsp liquid sweetener such as pure maple syrup
- only if using stevia, add 2 additional tbsp milk of choice
- 1/8 tsp salt
- 1 tbsp cocoa powder
- 1-2 tbsp peanut butter or allergy-friendly sub
- handful mini chocolate chips, optional
Instructions
Preheat oven to 380 F. If necessary, gently heat nut butter until stir-able. Combine all ingredients, and mix well. Pour into a greased 1-cup ramekin, or two 1/2-cup ramekins, or a mini loaf pan. You can also stick a second spoonful of peanut butter in the center if you wish! Bake on the center rack 20 minutes, then set your oven to “broil” for 3 minutes (or simply just bake longer if your oven has no broil option). You can even make this the night before or make multiple servings at once and freeze leftovers for an instant breakfast! (I’ve not tried, but a few readers had success making this in the microwave.)
More Oatmeal Recipes:
Breakfast Oatmeal Cupcakes To Go (#1 Reader Favorite)
Carrie this fit chick says
20th March 2017 at 8:52 amYou had me at peanut butter. This looks like a lovely way to start the day!
Aimee says
20th March 2017 at 10:22 amI’m pretty sure I just had to wipe drool off my keyboard. This looks amazing Katie! Thanks for sharing.
Cordelia says
21st March 2017 at 11:16 pmLove this 🙂 I feel the same way!
Kelsey @ SoMuchLife says
20th March 2017 at 12:00 pmYUM!! As always, you’re making me want to eat a second breakfast, haha!!
jordan @ dancing for donuts says
20th March 2017 at 1:34 pmthis sounds so goooooood!!! give me anything smothered in peanut butter any day. can’t wait to make this – love that it’s so easy to make!
Izzy says
20th March 2017 at 4:25 pmThis looks amazing – I love oatmeal and chocolate and the peanut butter just makes it even better!!!
Izzy | Pinch of delight
Lindsay says
20th March 2017 at 4:57 pmWhat a great idea!! These look so good they make me want to bake for dinner 🙂
Emily says
21st March 2017 at 9:16 amMust make this today!! Looks dreamy 🙂
xo,
Em http://www.organicallyemily.com
Linda windsor says
21st March 2017 at 10:21 amThis looks yummmmy! Has anyone tried making this w PB2 or pbFit? If not, I’ll try it and let you know! (Must try.. with lower fat.. )
Jason Sanford says
22nd March 2017 at 9:58 amDefinitely report back if you try!
Michele says
21st March 2017 at 10:37 amWhat can you use if you don’t have a ramekin dish?
Jason Sanford says
22nd March 2017 at 9:58 amUse any small oven-safe dish or cereal bowl.
Carmen says
17th September 2017 at 12:05 pmCan you make these in a muffin pan?
J. Rivkah says
17th April 2018 at 10:15 amYes! I quadruple the recipes and make 12 perfect oat cakes in the muffin tin.
Brenna says
21st March 2017 at 11:05 amThis looks so yummy! Are the nutrition facts for the whole recipe or for one-half the recipe?
Jason Sanford says
22nd March 2017 at 9:58 amOne cake, or half the recipe
carm says
21st March 2017 at 1:07 pmHi Katie,
Love your blog. I have a comment: I used my smart points calculator, and it seems to add up to 5 smart points. Can you please explain? Thanks Carm
Jason Sanford says
22nd March 2017 at 9:57 amIt will depend on the milk you use, but also remember the fruit is free 😉
Ava says
21st March 2017 at 2:17 pmI’m so excited to try this! I’ve definitely been needing some new make-ahead breakfast ideas.. that fit all my allergies. Your blog has made all the difference!
Oh, and chocolate on Monday mornings is a must, let’s just be honest here. And sometimes I find too many mornings of the week are still Monday..
Abbey says
21st March 2017 at 4:45 pmOh my, this sounds so wonderful. I can’t wait for breakfast tomorrow.
Cordelia says
21st March 2017 at 11:15 pmThis looks heavenly! I am soooo eager to try this! Thank You!
Hannah Teson says
22nd March 2017 at 10:30 amThis sounds delicious! We’re a house of budgeting vegans who refuse to eat oatmeal because we get so bored with the flavor and texture. Clearly, we’ve been doing it wrong since this exists haha!
Katherine says
22nd March 2017 at 11:23 pmIs it really 380* or should that have been 350*?
Michele says
6th April 2017 at 6:41 amI was wondering that also. My oven doesn’t do 380 it only goes up by 5’s
Jason Sanford says
6th April 2017 at 7:52 amI’m sure doing 375 won’t change it much. Maybe add an extra minute.
Jenna says
23rd March 2017 at 2:11 pmMade these last night and my kids had them for breakfast this morning- they loved them! Can’t wait to try the cinnamon bun oakmeal recipe! Thanks for all your great recipes. I am a nutritionist who loves dessert, so if I can adujst things to make them more healthy, I do. You’re recipes do it for me and as a busy mom, I appreciate that. Keep up the great work!
Elaine says
24th March 2017 at 4:57 pmThis recipe is awesome and easy. I made a double batch and baked in mini muffin cups to bring to a friend’s house as a healthy dessert. I topped each one with a walnut half. Thank you, your recipes are wonderful !
Dana says
28th March 2017 at 6:19 pmWell, the calorie count is wrong. It is 234 calories for one serving. This made 2 cakes.
Jason Sanford says
28th March 2017 at 7:18 pmThe calorie count is correct as listed.
Heidi Kokborg says
29th March 2017 at 6:55 amThese look amazing, Katie! I just have to try them. And chocolate and oats are such a good combo and with peanut butter on top you just can’t go wrong!
Jess says
29th March 2017 at 9:03 amI am planning to try these this week, except with sunflower butter instead!
Elena says
8th April 2017 at 7:43 pmKatie, could you please share what site do you use to calculate the nutritional value? I’m working with a personal trainer and counting my calories… I’m thinking the calories of apple sauce are different from banana… I’d like to calculate the exact calories amont based on what i use. thanks a lot!
Jason Sanford says
9th April 2017 at 9:00 amKatie uses caloriecount
Julie Christopher says
11th May 2017 at 11:46 pmWhat is the recipe for the frosting shown? Thanks in advance.
Alex H says
29th December 2017 at 8:38 amIt’s peanut butter
Arlene says
18th May 2017 at 1:33 pmDo you use old-fashioned rolled oats or quick-cooking for this and your other oatmeal recipes, or does it matter?
Jason Sanford says
18th May 2017 at 1:58 pmUnless a recipe specifically says “quick oats” then use regular rolled. So here you would use rolled. Hope that helps!
Sarah says
3rd June 2017 at 12:47 pmThis was really tasty and satisfying. I put one tablespoon of PB in the batter and then added half a tablespoon to the middle of each of my two ramekins. I highly recommend it. I use all natural pb and keep that in the fridge so it was really easy to just plunk a cold chunk in there. I used half a tablespoon of maple syrup and I don’t think I will use any next time. I don’t think sweetener is very necessary, especially if your bananas are ripe enough to have a few spots. Definitely making this again soon.
Kristin says
20th August 2017 at 1:43 pmI still can’t believe this recipe doesn’t have 1,000 calories per serving. It is so rich and tastes so indulgent – perfect for those after-dinner chocolate cravings without being too sweet to enjoy for breakfast. I usually triple the recipe and bake it in an 8×8″ pan using the same temperature and time instructions. It comes out just like the single serving ramekins, but I get to eat it for days. 🙂
Agness of Run Agness Run says
15th October 2017 at 2:09 pmThis treat is so palatable and my mouth is watering right now! It would be my favorite autumn recipe, Katie! Is it possible to use honey instead of stevia?
Ash says
21st October 2017 at 2:17 amSo, these were FANTASTIC. I was at my MIL’s and had two babes plus three toddler cousins running around wild in hunger. Mama had a cupboard filled almost entirely with oatmeal (she also had chocolate chips and my preggo palette was lusting for chocolate something fierce) so I decided to give this recipe a go.
I quadrupled the recipe, subbed sweet potato for applesauce, used the full amount of peanut butter (and maybe then some). I also added two eggs to help beef it up and make it worthy of my husband.
The result? These things were gobbled down. And they turned out great! I put the batter in a casserole dish, and I was able to serve like up like slices of coffee cake (minus all the crumbs). Finding a breakfast that can easily be thrown together with toddlers AND that I may actually be willing to make before 10am AND is enjoyable for my husband and I…. I thought it was impossible. Until now! 😀
Jason Sanford says
21st October 2017 at 5:12 pmI love the idea of using sweet potato!
Ash says
2nd November 2017 at 1:54 pmIt was SO GOOD. 😀
Alex H says
29th December 2017 at 8:38 amI tried this today. It was amazing and so easy! Thx Katie!
Jill says
7th February 2018 at 3:24 pmJust made this for an afternoon snack. Sooooo good. Can’t wait to make it for my 3 year old’s breakfast!
DSR says
13th March 2018 at 12:52 pmCan you use steel cut oats?
caitlin says
29th April 2018 at 7:42 pmIs there any way to modify this to incorporate protein powder for more protein?
Jason Sanford says
30th April 2018 at 9:34 amSure!
Jeff Wakeling says
9th July 2018 at 1:42 amI tried this for the first time and really enjoyed it. It helped with my sweet tooth. I didn’t have any chocolate chips to add to it but think it will make it a little sweeter to my liking for next time.
Thank you for all of your recipies!
Crystal says
1st August 2018 at 1:53 pmHello, wondering if you would please give the measurements for a 13×9 pan please. Thank you so much !
Jason Sanford says
1st August 2018 at 2:10 pmhttps://chocolatecoveredkatie.com/2018/06/26/peanut-butter-brownie-baked-oatmeal/