Peanut Butter Brownie Baked Oatmeal Recipe

There's something absolutely magical about waking up to the rich, chocolatey aroma of Peanut Butter Brownie Baked Oatmeal wafting through your kitchen. Each bite delivers the perfect balance of fudgy brownies and creamy peanut butter, all wrapped up in a warm, cozy breakfast that feels like dessert but fuels your morning.

this Recipe

I discovered this recipe on a chilly Sunday morning when my pantry offered little more than oats, cocoa, and a lonely jar of peanut butter. A little experimentation led to this delightful creation that has since become a family favorite, requested almost every weekend without fail.

Let’s dive right into why you’re going to fall in love with this irresistible breakfast treat.

Why You'll Love This Peanut Butter Brownie Baked Oatmeal

Get ready to discover your new breakfast obsession. This Peanut Butter Brownie Baked Oatmeal isn't just delicious—it’s a total game-changer for busy mornings and indulgent brunches alike.

First, this recipe is incredibly easy to prepare. With just one bowl and a few pantry staples, you can have everything mixed and ready for the oven in under 10 minutes. Perfect for those hectic mornings when you still want something homemade and comforting.

It’s also a healthier alternative to traditional brownies. Thanks to wholesome oats and the natural protein boost from peanut butter, you get a satisfying breakfast that keeps you full for hours—without the sugar crash.

Another reason to love it? This baked oatmeal is wonderfully budget-friendly. Most ingredients are probably already in your pantry, making it a great option for meal prepping on a budget.

Finally, it's extremely versatile. You can easily tweak the recipe to suit your taste or dietary needs—whether you're going dairy-free, vegan, or adding your favorite mix-ins like chocolate chips or sliced bananas.

Now that you're as excited as I am, let’s take a closer look at the ingredients you’ll need.

Ingredients Notes

The magic of Peanut Butter Brownie Baked Oatmeal lies in the harmony of simple, familiar ingredients. Each one plays a role in creating a breakfast that feels indulgent while still being nourishing.

The star of the show is old-fashioned rolled oats. They provide the perfect chewy texture and absorb just the right amount of liquid without turning mushy. Quick oats can be used in a pinch, but they’ll give you a softer, less structured bake.

Next up is unsweetened cocoa powder. This is what gives the oatmeal its deep, rich chocolate flavor. Opt for a high-quality cocoa powder for the best results. If you love a darker, more intense chocolate taste, you can even use Dutch-processed cocoa.

Peanut butter brings in creaminess, healthy fats, and a slightly salty contrast to the sweet cocoa. I prefer using natural peanut butter with just peanuts and salt, but any creamy variety will work. Avoid those with added sugar or oils for a more balanced flavor.

For sweetness, pure maple syrup is my go-to. It adds a subtle caramel-like depth that complements the chocolate and peanut butter beautifully. Honey or agave can also work if that's what you have on hand.

Finally, almond milk ties everything together. Its mild flavor allows the chocolate and peanut butter to shine. You can substitute any milk you prefer, including dairy or oat milk, depending on your dietary preferences.

You’ll also need a mixing bowl, a whisk, and a 9x9-inch baking dish to bring everything together effortlessly.

How To Make This Peanut Butter Brownie Baked Oatmeal

Creating this mouthwatering Peanut Butter Brownie Baked Oatmeal is simpler than you might think. Let me guide you through each step for guaranteed success.

Start by preheating your oven to 350°F (175°C). Lightly grease your baking dish to prevent sticking and make cleanup a breeze. This small step ensures your baked oatmeal slices lift out perfectly every time.

In a large mixing bowl, whisk together the eggs, peanut butter, maple syrup, and vanilla extract until smooth and creamy. This base gives the baked oatmeal its rich, cohesive texture.

Next, add in your almond milk and stir until well combined. Make sure your milk is at room temperature to prevent the peanut butter from seizing up and creating lumps in the mixture.

Now it’s time for the dry ingredients. Gently fold in the rolled oats, cocoa powder, baking powder, and a pinch of salt. Stir just until everything is evenly incorporated. Overmixing can lead to a denser final texture, so mix gently.

Pour the mixture into your prepared baking dish, spreading it out evenly. If you're feeling indulgent, sprinkle some chocolate chips or chopped peanuts over the top for an extra layer of texture and flavor.

Place the dish in the preheated oven and bake for 35-40 minutes, or until the center is set and a toothpick inserted comes out mostly clean. The edges should be slightly crisp while the center remains moist and brownie-like.

Once done, allow it to cool for at least 10 minutes before slicing. This brief cooling time helps the oatmeal firm up and makes slicing easier.

From start to finish, you’re looking at about 50 minutes, including prep and bake time. Perfect for lazy weekend mornings or making ahead for the week.

Storage Options

One of the best parts about Peanut Butter Brownie Baked Oatmeal is how well it stores, making it perfect for meal prep.

If you have leftovers, let the oatmeal cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 5 days. You can enjoy it cold straight from the fridge or warm it up for that just-baked feel.

For longer storage, portion the oatmeal into individual servings and freeze. Use freezer-safe containers or wrap slices tightly in plastic wrap followed by foil. They’ll keep well in the freezer for up to 3 months.

When you're ready to enjoy, simply thaw overnight in the refrigerator or reheat directly from frozen in the microwave. A quick zap for 1-2 minutes usually does the trick, making breakfast practically instant.

To reheat larger portions, cover the baking dish with foil and warm in a 300°F oven for about 15-20 minutes until heated through.

Variations and Substitutions

One of the beauties of this recipe is how easily you can adapt it to suit your needs or cravings.

For a vegan version, simply replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). It bakes up just as delicious and satisfying.

If you prefer a lower sugar option, reduce the maple syrup slightly and add a few drops of liquid stevia or monk fruit sweetener to maintain sweetness without the extra sugar.

You can also play around with different nut butters. Almond butter or cashew butter both work wonderfully, bringing their own unique flavors to the dish.

For a fun twist, try stirring in ripe mashed bananas before baking. They add natural sweetness and extra moisture, creating a slightly denser, banana-brownie hybrid that’s absolutely scrumptious.

Don’t hesitate to mix in add-ins like chopped nuts, shredded coconut, or even dried fruit. The possibilities are endless, and each variation keeps breakfast exciting.

The beauty of this baked oatmeal is that it invites creativity. Feel free to experiment and make it your own—you might just stumble upon your new favorite breakfast version.

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