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)
You had me at peanut butter. This looks like a lovely way to start the day!
I’m pretty sure I just had to wipe drool off my keyboard. This looks amazing Katie! Thanks for sharing.
Love this 🙂 I feel the same way!
YUM!! As always, you’re making me want to eat a second breakfast, haha!!
this 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!
This looks amazing – I love oatmeal and chocolate and the peanut butter just makes it even better!!!
Izzy | Pinch of delight
What a great idea!! These look so good they make me want to bake for dinner 🙂
Must make this today!! Looks dreamy 🙂
xo,
Em http://www.organicallyemily.com
This 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.. )
Definitely report back if you try!
What can you use if you don’t have a ramekin dish?
Use any small oven-safe dish or cereal bowl.
Can you make these in a muffin pan?
Yes! I quadruple the recipes and make 12 perfect oat cakes in the muffin tin.
This looks so yummy! Are the nutrition facts for the whole recipe or for one-half the recipe?
One cake, or half the recipe
Hi 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
It will depend on the milk you use, but also remember the fruit is free 😉
I’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..
Oh my, this sounds so wonderful. I can’t wait for breakfast tomorrow.
This looks heavenly! I am soooo eager to try this! Thank You!
This 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!
Is it really 380* or should that have been 350*?
I was wondering that also. My oven doesn’t do 380 it only goes up by 5’s
I’m sure doing 375 won’t change it much. Maybe add an extra minute.
Made 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!
This 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 !
Well, the calorie count is wrong. It is 234 calories for one serving. This made 2 cakes.
The calorie count is correct as listed.
These 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!