Rich, dark, peanut buttery, chocolate baked oatmeal, for a healthy breakfast or 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
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.)View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Oatmeal Recipes:
Chocolate Oatmeal No Bake Bars
Breakfast Oatmeal Cupcakes To Go
Jess says
I am planning to try these this week, except with sunflower butter instead!
Elena says
Katie, 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
Katie uses caloriecount
Julie Christopher says
What is the recipe for the frosting shown? Thanks in advance.
Alex H says
It’s peanut butter
Arlene says
Do you use old-fashioned rolled oats or quick-cooking for this and your other oatmeal recipes, or does it matter?
Jason Sanford says
Unless a recipe specifically says “quick oats” then use regular rolled. So here you would use rolled. Hope that helps!
Sarah says
This 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
I 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
This 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
So, 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
I love the idea of using sweet potato!
Ash says
It was SO GOOD. 😀
Alex H says
I tried this today. It was amazing and so easy! Thx Katie!
Jill says
Just made this for an afternoon snack. Sooooo good. Can’t wait to make it for my 3 year old’s breakfast!
DSR says
Can you use steel cut oats?
caitlin says
Is there any way to modify this to incorporate protein powder for more protein?
Jason Sanford says
Sure!
Jeff Wakeling says
I 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
Hello, wondering if you would please give the measurements for a 13×9 pan please. Thank you so much !
Jason Sanford says
https://chocolatecoveredkatie.com/2018/06/26/peanut-butter-brownie-baked-oatmeal/
Trisha says
so good but I blended everything and it tasted amazing!!! :0
CCK Media Team says
❤❤
Auggie says
I really like this but I think I kcercooked mine. And it’s not very sweet so next time I’m going to had a little bit more honey. My oats are not cooked all the way through but I don’t mind. I used old fashioned because those were the only ones I had.