Chocolate peanut butter baked oatmeal is a rich, indulgent breakfast that combines the creamy goodness of peanut butter with the decadent taste of chocolate, all nestled in hearty, wholesome oats. It’s a satisfying, protein-packed meal that’s perfect for meal prep, offering a delicious and nutritious start to your day.
- 2 cups old fashioned oats
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup mashed ripe bananas, about 2 large bananas
- 1 cup unsweetened vanilla almond milk, or milk of your choice
- 1/2 cup creamy natural peanut butter
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup chocolate chips, divided
- For serving: drizzle of peanut butter and flaky sea salt, if desired
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Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
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In a large bowl, combine the oats, cocoa, baking powder, and salt. Set aside.
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In a medium bowl, combine mashed bananas, milk, peanut butter, eggs, maple syrup, and vanilla extract. Whisk until combined.
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Add the liquid ingredients to the oat mixture and stir until combined. Stir in ¼ cup chocolate chips.
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Pour the oatmeal mixture into prepared pan and sprinkle with additional chocolate chips. Bake for 35 minutes or until oatmeal is set.
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Remove from the oven and cool for 5 minutes. Cut into squares and serve with a drizzle of peanut butter and a sprinkle of flaky sea salt, if desired.
Store the baked oatmeal covered in the fridge for up to 5 days. You can also freeze for up to 2 months.Â
Calories: 278kcal, Carbohydrates: 36g, Protein: 9g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Cholesterol: 38mg, Sodium: 251mg, Potassium: 364mg, Fiber: 6g, Sugar: 14g, Vitamin A: 91IU, Vitamin C: 2mg, Calcium: 101mg, Iron: 2mg
