Peanut Butter Brownie Baked Oatmeal Recipe

There's something incredibly comforting about the smell of chocolate and peanut butter filling your kitchen on a cozy morning. This Peanut Butter Brownie Baked Oatmeal is rich, fudgy, and just the right amount of indulgent while still being wholesome enough for breakfast.

I came up with this recipe on a Sunday when I was craving something warm and chocolaty, but didn’t want the guilt of eating a full brownie before noon. What I got instead was a protein-packed, satisfying dish that my whole family now requests on repeat. Whether you're meal prepping for the week or feeding a crowd, this baked oatmeal delivers.

Let's dive into what makes this dish such a standout.

Why You'll Love This Peanut Butter Brownie Baked Oatmeal

Get ready to discover your new favorite way to start the day. This Peanut Butter Brownie Baked Oatmeal hits the sweet spot between dessert and a hearty breakfast.

First, it’s incredibly easy to throw together. You only need one bowl, a baking dish, and about 10 minutes of hands-on time. Everything comes together with pantry staples, so there's no need to run to the store.

It’s also a budget-friendly way to feed a hungry family. Oats, peanut butter, cocoa powder—these ingredients are not only affordable, they’re also super filling and nourishing.

This recipe is also a dream for meal preppers. One pan makes six generous servings, and it reheats beautifully. Whether you enjoy it warm from the oven or pack it for a weekday breakfast, it holds up perfectly.

And we can’t forget about the flavor. Deep chocolate, creamy peanut butter, and just the right hint of sweetness make this baked oatmeal taste like dessert—but without the sugar crash. You’ll find yourself craving it again and again.

Now, let’s take a look at what you’ll need to bring this breakfast to life.

Ingredients Notes

The magic of this Peanut Butter Brownie Baked Oatmeal lies in how it transforms simple ingredients into something truly decadent. Each one plays a unique role in the texture and taste.

Old-fashioned rolled oats are the backbone of this recipe. They create the perfect soft-yet-chewy texture once baked, absorbing the liquid without turning mushy. Instant oats won't hold up as well here, so stick with the rolled kind for best results.

Natural peanut butter gives the oatmeal its creamy richness and adds a dose of healthy fat and protein. I recommend using a drippy, unsweetened variety made from just peanuts and salt. It mixes easily and lets you control the sweetness of the final dish.

Unsweetened cocoa powder is what makes this breakfast feel like a brownie. It brings deep chocolate flavor without adding sugar. For a more intense flavor, you can use dark or Dutch-processed cocoa.

Maple syrup adds the perfect amount of natural sweetness while keeping the recipe refined sugar-free. It blends beautifully with the cocoa and peanut butter, creating that brownie-like depth without overpowering the oats.

Chocolate chips are optional, but highly encouraged. Stir a few into the batter or sprinkle on top before baking for gooey, melty chocolate pockets in every bite.

As for equipment, all you’ll need is a mixing bowl, a whisk, and an 8x8-inch baking dish. A silicone spatula is helpful for getting every last bit of batter into the pan.

How To Make This Peanut Butter Brownie Baked Oatmeal

This recipe is as easy to make as it is to devour. Let’s walk through the steps so you can see just how effortless it really is.

Start by preheating your oven to 350°F. While it heats, grease your baking dish or line it with parchment paper. This helps prevent sticking and makes cleanup a breeze.

In a large mixing bowl, whisk together the wet ingredients: eggs, milk, peanut butter, maple syrup, and vanilla extract. Make sure everything is well combined and smooth—this is your flavor base, so take a minute to whisk thoroughly.

Next, stir in the dry ingredients. Add the oats, cocoa powder, baking powder, and a pinch of salt. Fold everything together gently until all the oats are coated and the mixture looks evenly chocolaty. If you're adding chocolate chips, stir them in at this stage.

Pour the oatmeal mixture into your prepared baking dish, smoothing out the top with a spatula. You can drizzle a little extra peanut butter on top or add a few more chocolate chips for a pretty finish and extra flavor.

Bake in the preheated oven for 30–35 minutes. You’ll know it’s ready when the center is set and the edges look slightly crisp. It should feel firm but springy when lightly touched.

Let it cool for 5–10 minutes before slicing. This helps the oatmeal set and makes it easier to serve. The total time, including prep and bake, clocks in around 45 minutes—ideal for weekend brunch or a make-ahead weekday treat.

Storage Options

One of the best things about this baked oatmeal is how well it stores. You can make a batch on Sunday and enjoy quick, nourishing breakfasts all week long.

To refrigerate, allow the oatmeal to cool completely, then slice it into portions and store in an airtight container. It will keep well in the fridge for up to 5 days.

For longer storage, you can freeze individual slices. Wrap them tightly in plastic wrap and place in a freezer-safe bag or container. They’ll keep for about 2 months and reheat beautifully.

To reheat, microwave a slice on a plate for 30–60 seconds, or until warmed through. Add a splash of milk on top before microwaving to bring back some of the original softness. You can also reheat it in a 300°F oven for about 10 minutes if you prefer.

Variations and Substitutions

The beauty of this recipe is how easy it is to customize to your taste or dietary needs. Think of it as a base—you can tweak it in countless ways.

If you're avoiding peanuts, try almond butter or sunflower seed butter. Both offer a delicious twist and pair wonderfully with the chocolate.

For a vegan version, swap the eggs for flax eggs and use plant-based milk. Make sure your chocolate chips are dairy-free as well.

Want to add extra nutrition? Stir in a handful of ground flaxseed, chia seeds, or a scoop of protein powder. It’s an easy way to up the fiber or protein without changing the flavor too much.

If you're watching your sugar intake, reduce the maple syrup slightly or leave out the chocolate chips. The recipe is still rich and satisfying thanks to the cocoa and peanut butter.

And for a more dessert-like feel, top it with a dollop of whipped cream or a drizzle of warm almond milk and enjoy it as an after-dinner treat.

Don’t be afraid to get creative. Once you’ve made this baked oatmeal once, you’ll see just how flexible and fun it is to experiment with.

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