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Chocolate Peanut Butter Cup Baked Oatmeal

5 from 8 votes

Rich, dark, peanut buttery, chocolate baked oatmeal, for a healthy breakfast or dessert!

chocolate baked oats

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.

reeses oats

Just one serving of this healthy breakfast gives you:

3.7 grams of fiber

5 grams of protein

Under 200 calories

View The Full Nutrition Facts

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Chocolate Peanut Butter Cup Baked Oatmeal

This peanut buttery chocolate baked oatmeal is a healthy breakfast that tastes like dessert.
Total Time 20 minutes
Yield 1 – 2 cakes
5 from 8 votes

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

Also try these Overnight Oats – 15 new recipes.
 
 

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More Oatmeal Recipes:

Chocolate Oatmeal No Bake Bars

cinnamon roll baked oatmeal

Cinnamon Roll Baked Oatmeal

breakfast oatmeal cupcakes

Breakfast Oatmeal Cupcakes To Go 

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More About The Cookbook

Published on March 20, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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Reader Interactions

54 Comments

Leave a comment or reviewLeave a rating
  1. carm says

    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

  2. Ava says

    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..

  3. Hannah Teson says

    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!

  4. Jenna says

    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!

  5. Elaine says

    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 !

  6. 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!

  7. 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!

  8. 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.

  9. 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. 🙂

  10. 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! 😀

  11. 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!

  12. 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.

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