Get two new free healthy recipes each week. Sign Up

Peanut Butter Brownie Baked Oatmeal

This easy chocolate peanut butter baked oatmeal recipe is a healthy breakfast for the whole family.

Chocolate Baked Oatmeal

Cook just once, and get breakfast for the entire week!

Ooey, gooey, chocolatey peanut butter baked oatmeal that can be prepared the night before and is perfect for taking on the go.

The recipe yields a large number of servings, so it’s great for when you have guests spending the night or are feeding a crowd.

Leftovers can easily be frozen, to reheat any time you’re in a rush and need an instant and healthy breakfast.

Also Try These Applesauce Muffins Oil Free

Chocolate Peanut Butter Brownie Oatmeal

Almond Breeze Unsweetened Almondmilk

This chocolate peanut butter baked oatmeal can be all of the following:

Soy Free

Dairy Free

Gluten Free

Egg Free

Refined Sugar Free

Just 8 Ingredients

You May Also Like: Keto Brownies The Easy Recipe

Almond Breeze Recipes

If you’ve been reading my blog for a while, you might have noticed that many of the recipes will call for “milk of choice” as one of the ingredients.

People often ask me what this means, or what milk I personally use. My favorite, and possibly the most-used ingredient in my entire kitchen, is Blue Diamond Almond Breeze. It’s creamy, dairy-free and plant-based, and its unsweetened varieties (original, vanilla & chocolate) have less than 40 calories per cup. I go through so many cartons of almond milk that I usually buy them five or six at a time! (And yes, in case you were wondering, this is SUPER FUN to carry home from the grocery store.)

Most often my go-to will be the Almond Cashew Unsweetened Original, which—thanks to having zero grams of sugar—is especially good for using in savory recipes like these Cheesy Ramen Noodle Bowls or my Ultimate Vegan Cheese Sauce.

I also make sure to always have a couple shelf-stable Almond Breeze (good for up to a full year) tucked into my pantry, because you never know when you might run out of refrigerated almondmilk halfway through making a recipe.

This is exactly what happened to me yesterday morning when I was making the peanut butter oatmeal, and having that shelf-stable Almond Breeze on hand saved the day. Or, it saved my breakfast plans at least!

Trending Recipe: Chocolate Oatmeal Fudge Bars

Chocolate Peanut Butter Cup Baked Oatmeal

Leftover Oats? Make Overnight Oats!

Pin it now to save for laterPin Recipe

Peanut Butter Brownie Baked Oatmeal

This chocolate peanut butter baked oatmeal recipe is a healthy breakfast for the whole family.
4.93/5 (27)
Total Time 50 minutes
Yield 8 bars or 16 squares

Ingredients

  • 1/3 cup peanut butter or allergy-friendly sub
  • 2 2/3 cup overripe mashed banana (banana-free version here)
  • 1 cup milk of choice – I like Almond Breeze Almondmilk
  • 1/4 cup pure maple syrup OR additional milk of choice if you are used to the lower sweetness level of clean-eating recipes
  • 2 1/2 tsp pure vanilla extract
  • 3 cups rolled oats
  • 1/2 cup cocoa powder
  • 1 tsp salt
  • optional chocolate chips and/or melted peanut butter for garnish

Instructions

  • Be sure to use bananas that are partially or mostly brown before peeling, which means they're ripe. Preheat the oven to 350 F and either line a 9x13 baking pan with parchment or grease the bottom and sides very well. In a large bowl, stir together the first 5 ingredients until evenly combined, then stir in remaining ingredients. Smooth into the pan, top with chocolate chips if desired. Bake on the center rack 30 minutes, then do not open the oven door even a little, but turn the oven off and let the pan sit in the turned-off oven for an additional 20 minutes. Garnish with additional peanut butter or maple syrup if desired, and serve hot or cold. This tastes even better if you loosely cover and refrigerate overnight, so I highly recommend serving it the day after it's made. Leftovers can also be sliced and frozen for up to two months.
    View Nutrition Facts

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

 

More Ways To Use Almondmilk:

banana oatmeal

Banana Oatmeal Recipe

 

Chocolate Chia Pudding

Chia Pudding – 5 Flavors

 

Peanut Butter Pudding Pops

 

Rotini Garlic Pasta Recipe

Creamy Vegan Garlic Pasta

4.93/5 (27)

Rate this recipe

Published on June 26, 2018

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

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

206 Comments

Leave a comment or reviewLeave a rating
  1. Ellen says

    I always wish I had another carton whenever I wake up in the morning and have a craving for pancakes or waffles or french toast, but I didn’t think of buying one the day before!

  2. Amanda says

    I was just trying to figure out what to feed my picky omnivorous in-laws for breakfast when they visit next week. Ding ding ding!!

    Running out of milk while baking is my go-to emergency situation. I also on more than one occasion have run out of almond milk on Christmas Eve while pouring milk for Santa. Then there’s nothing left for the kiddos to drink for breakfast on Christmas morning!

  3. Jim Landelius says

    Not all of us drink Almond milk. I poured myself a bowl cereal and went to get some milk. All there was in the fridge was cow’s milk. Cereal went back in the container for another day. Sadness.

  4. Linda Hamel Windsor says

    Whenc I run out of milk, it’s almond milk! Good thing Sprouts is nearby to pick up my Blue Diamond unsweetened vanilla! (I’ve used it as a sub for almost everything..like in broccoli salad dressing, smoothies, cookies, overnight and regular oatmeal, etc.

  5. Michelle says

    I’m not a vegan, but I buy Blue Diamond Almond Breeze because I was making one of your recipes (with cauliflower sauce) where you said to use unsweetened milk, so I bought some almond milk because cow’s milk does have sugar and I wasn’t sure if that counted. I liked it so much that now it’s all I drink even though I’m not even a vegan!

  6. Kathryn Beckett says

    My daughter-in-law is mildly allergic to dairy so I try to cut it out of recipes as often as possible. I can’t count the number of times that I have forgotten To have almond milk on hand until I’m in the middle of the recipe. Having the shelf-stable almond milk in the cabinet will be my plan From now on!

  7. Anna says

    The most notable time in my mind that I ran out of milk, though it has happened OFTEN, is while making boxes mac n cheese. When it was time to pour the milk in, I realized there was almost none! I had to blend water with unflavored protein powder. It worked, but wasn’t very good!

  8. Heather Rexon says

    Every time I think about having a nice mug of chai tea, which I prefer vanilla almond milk in to make it more of a latte, I seem to be out of it. Of course, I realize this after the tea has been steeping and I’m about to drink it. Un-creamy chai is no fun.

  9. Candace says

    I was making a curry the other day that I had bought a bunch of special ingredients for and I went to add the cup of almond milk the recipe called for and I had used up the rest in my coffee the day before. I thought about adding water but ended up calling it a stir fry. It was still pretty tasty!

  10. Cindy says

    I LOVE almond milk! it is so smooth and having “come over from the milk side” I honestly don’t think I can tell the difference.
    On hot summer day I
    wanted to make ice cream and freeze it to make the next day…… Only about a cup of almond milk was in the box!! Whaaaaaah!!!!!
    I love your posts and make many of them, being a chocoholic myself!! One can NEVER have too much chocolate!! Oh, and the darker the better!!

  11. Becky Chevalier says

    Yes!! I have servers cartons of shelf stable almond milk in my pantry right now. It has saved the day many times. Most recently when my toddler wanted to make cupcakes. “Mommy where’s the milk” ummmmm uh oh we do t have any. Oh but wait yes we do. Almond milk for the win.

  12. Svenja Evans says

    I always buy the Blue Diamond shelf-stable almond milk when I travel, because I’ve walked into peoples8 kitchens multiple times expecting them to have plant milk for me.. And they didn’t. So now it’s a travel prep staple!

  13. Abby Heugel says

    Such a great giveaway! I have to be honest though, that I never run out of almond milk. I always have at least three half gallons in my fridge because I use it every morning in my oatmeal (with pumpkin and tahini.) I would love to win!

  14. Tara Hatch says

    I NEVER run out of Blue Diamond Almond milk. I always have shelf stable cartons on hand. Newer cartons go in the back of the cabinet and older ones move to the front. If I’m down to 3 cartons, it’s time to buy! My favorite is the unsweetened chocolate. Drink it every day with some instant espresso, bit of sweetner and ice-YUMMY! And by the way, love the one pan method of this baked oatmeal. Love your muffins but will be fun to try doing it this way instead.

  15. Nina says

    I love this post. I agree having shelf stable milk available makes sense when coming back from a vacation. I need milk for my morning coffee and having a container at home means I do not have to stop at the store.

  16. Valeria Graves says

    Yum! This looks SO good! I ran out of almond milk once when i went to pour a bottle of milk for my toddler and only 2 ounces came out! He normally drinks 6 ounces at a time. I had to make my husband run to the store and get some more! It would be so nice to have some ready in the pantry for emergencies like this! Everyone in our family drinks almond milk, so it goes FAST.

  17. Carla says

    Wow, Katie! Looks like you’ve hit another one out of the park! Can’t wait to sink my teeth into those! But, guess what. I just looked, and there’s only about half a cup of Almond Breeze almond milk left in my fridge! I’ve made a lot of chia pudding with it, in the last few days, and don’t have any of the shelf stable variety in my cupboard, so I’ll have to wait on making them, until I can get to the store, tomorrow. 🙁 The sad thing is that it’s not the first time this has happened. Of our 5 ‘kids’ and 2 kids-in-law, a whopping 4 of them are lactose intolerant! When they come to visit, I almost always run out. But, I’d forgotten about the shelf stable product. (No grandkids yet, & when that happens, I might just have to have it shipped by the pallet!)
    Come to think of it, I think it would be a great idea to have some in ore 72hour emergency kits, too.

  18. Bianca De La Rosa says

    Having a carton of shelf-stable milk is always a life savor for when I need something quick and fast for either a recipe or a quick serving of cereal in the morning. I constantly run out of milk and I always keep 2-3 boxes of almond milk in the pantry. I tend to use both refrigerated and shelf almond milk because I probably tend to go through about 3 boxes per week between my boyfriend and I!

  19. Lydia says

    I ran out one time on a hot summer day when I really wanted a vanilla egg cream (sugar, milk and carbonated water; a NYC classic) for a cool refreshing drink.

  20. Dawn M Smith says

    I love Almond Breeze Almond Milk, I use it in my coffee and all of my recipes including making mashed potatoes. One time I was going to make macaroni and Cheese and didn’t have any milk and so I used a little bit of sour cream and ended up burning it. I have a picture of it burnt. I was terrible and funny at the same time. I can’t wait to make this tho and not burn it 🙂

  21. Angela says

    When I’m craving cereal for dinner, pour the cereal into the bowl, open the fridge to *GASP!* no almond breeze almond milk!!

    Or in the mornings when i want to add some almond breeze to my coffee and am forced to drink it black because I’ve run out of the good stuff!

  22. Kathryn says

    I was out of almond milk today when I made my morning smoothie! Tap water just doesn’t give it the same creaminess. I used to keep shelf-stable almond milk around, and I need to get back in that habit!

  23. Lea says

    I really missed my evening ritual of golden milk last night as I ran out of almond milk earlier in the day. I used to keep a box of shelf stable milk in the pantry, but somehow forgot to replace the last one when I used it! Will be getting it today!

  24. Kelly says

    I always seem to run out of milk *just* when I see a great recipe – like this one – that I want to try. Luckily, I just got a carton last night, so whew, I’m good! What a fun giveaway! Whoever wins is such a lucky duck! (Crossing my fingers it might be me)

  25. Aimee B. says

    Surprisingly, that’s one thing I don’t run out of because I buy quite a few quarts at a time, lol! Thank you for the chance. 🙂

  26. Amanda says

    I make smoothies at least twice a week. I’ve definitely had times when I’ve started getting my smoothie ready and I don’t have any almond milk left.

  27. Emily S says

    Literally me today! I went to bake banana bread, realized there was only a dribble left, and my kids are napping ? Definitely need to plan ahead more!

  28. Toni says

    Can’t wait to make these! Made your chocolate chip cookies! Yum!
    Thank you so much for all of your recipes.

  29. Karmela Padavic says

    Shelf-stable nutmilk is such a life-saver. I definitely try to always have one in the pantry in case I find myself wanting a smoothie in the morning or when I feel indulgent and want to have a bowl of granola and berries with it at night.

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes