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Chocolate Peanut Butter Cup Baked Oatmeal

Rich, dark, peanut buttery, chocolate baked oatmeal, for a healthy breakfast that tastes like 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

Single Serving Peanut Butter Cup Baked Oatmeal
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Chocolate Peanut Butter Cup Baked Oatmeal

This peanut buttery chocolate baked oatmeal is a healthy breakfast that tastes like dessert.
5/5 (7)
Total Time 20 minutes
Yield 1 – 2 cakes

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:

No Bake Chocolate Oatmeal Bar Recipe

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

5/5 (7)

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Published on March 20, 2017

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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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.

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51 Comments

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  1. 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!

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