Peanut butter cup baked oatmeal is breakfast in true dessert form. I mean it’s really so good! The combination of chocolate and peanut butter is such a classic that never fails. Mix those two things with oats and you have a solid breakfast option! My favorite candy growing up was Reese’s and still is! I live for the chocolate and peanut butter combo. So you know this flavor had to happen!
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What you need to make peanut butter cup baked oatmeal + substitutions:
- Quick oats- I love using quick oats, because it gives it the best texture! This is my absolutely favorite way to make baked oatmeal, it almost makes it taste cake-like. You can substitute with rolled oats, but not steel cut.
- Cashew milk- You can definitely substitute with almond milk, dairy milk, whatever milk. I just love using my homemade cashew milk!
- Peanut butter- Obviously peanut butter is what is going to make it peanut butter cup baked oatmeal! However, if you don’t love peanut butter or can’t eat it, feel free to substitute any nut/seed butter.
- Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
- Egg- The egg helps bind the recipe. You could substitute with a flax or chia egg.
- Chia seeds- I just love adding chia seeds for extra nutrients. You could substitute ground flaxseeds or hemp seeds or skip completely but it does help to keep the recipe together a little bit.
- Baking powder- Baking powder helps the oatmeal to rise.
- Vanilla extract- A key to any baked recipe in my opinion.
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe. You could even sprinkle flakey sea salt on top of the peanut butter cup baked oatmeal if you want!
- Chocolate chips- Chocolate is of course required! Use any variety you like!
Tips for making peanut butter cup baked oatmeal:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more cake-like texture and is what I prefer.
- Let oatmeal cool completely before cutting- To get a more solid cut, I typically like to store my oatmeal in the fridge for a few hours once it’s cooled before cutting slices. It makes them stay together better!
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out into a soft bar rather than a hard one!
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Okay, let’s get to making the recipe!
Peanut Butter Cup Baked Oatmeal
Peanut butter cup baked oatmeal is breakfast in true dessert form. I mean it's really so good! The combination of chocolate and peanut butter is such a classic that never fails. Mix those two things with oats and you have a solid breakfast option! My favorite candy growing up was Reese's and still is! I live for the chocolate and peanut butter combo. So you know this flavor had to happen!
Servings 4
Equipment
- 8×8 baking pan
Ingredients
Ingredients:
- 2 cups quick oats or rolled oats
- 1⅔ cups cashew milk or milk of choice
- ⅓ cup peanut butter
- ¼ cup maple syrup
- 1 egg
- 1 tbsp chia seeds or ground flaxseeds
- 1 tsp baking powder
- 2 tsp vanilla extract
- ½ tsp sea salt
- ½ cup chocolate chips
For Topping:
- 2 tbsp peanut butter to drizzle
- 2 tbsp chocolate chips + 1 tsp coconut oil, melted together to drizzle
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, mix together the wet ingredients. Then add in the dry, except for the chocolate chips. Mix everything well! Fold in the chocolate chips.
- Pour the mixture into a greased 8×8 pan.
- Bake for 30 minutes. Make sure to check it around 25 min depending on what size pan you use! You want the outside set and the middle still soft.
- Cool completely and once cooled, drizzle on melted chocolate and peanut butter for a fun effect or leave it as it is.
- Makes 4-6 servings depending on your hunger level. Enjoy!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. It’s easier to cut into slices once it’s been refrigerated.
For freezing: Individually wrap slices in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!