Breakfast

Double Chocolate Peanut Baked Oatmeal

0 comments

This double chocolate peanut baked oatmeal is all my favorite flavors in one! It tastes like actual dessert for breakfast and it’s the best! This baked oatmeal is dense, filling, and full of goodness. It’s my secret weapon to get through any morning, especially with 3 kids now and mornings being extra busy. I just pull a slice from the fridge and enjoy! You can warm it up as well, but I love them cold. Plus the chocolate and peanut butter combination makes me so happy!

Overhead shot of double chocolate peanut baked oatmeal with extra chocolate chips and peanuts in the background.

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 brownie batter baked oatmeal + substitutions:

  • Quick or rolled oats- I love using quick oats, because it gives it the best texture! This is my absolute favorite way to make baked oatmeal, it gives it a dense brownie-like texture. You can also use rolled oats, which will make it a little more chewy/ crumbly, but still delicious!
  • Cocoa powder- I used Hershey’s unsweetened 100% cocoa powder. You could also use cacao powder if you prefer.
  • Cashew milk- You can definitely substitute with almond milk, soy milk, dairy milk, whatever milk. Doesn’t make a difference!
  • Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
  • Greek yogurt- I prefer using plain greek yogurt, like Fage 5% or 2%, but you can also substitute with dairy-free if needed. You could also try substituting with melted coconut oil or neutral oil. I haven’t tested it myself, but it should still work if you need dairy-free! I’d do 1/4 cup melted coconut oil and then increase the milk to 2 cups.
  • Eggs- The eggs helps bind the recipe. You could substitute with flax or chia eggs for this double chocolate peanut baked oatmeal.
  • Baking powder- Baking powder helps the oatmeal to rise.
  • Vanilla extract- A key to any baked good in my opinion!
  • Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
  • Chocolate chips- I used semi-sweet chocolate chips in this recipe. Feel free to use dark chocolate, milk chocolate, chunks, chips, chopped chocolate bar, you name it!

Tips for making it:

  • Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more brownie-like texture and is what I prefer, but rolled oats work just fine too!
  • 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 soft rather than a hard!
  • You can make this recipe in a single pan or into 12 regular sized muffin cups. I’d use either a size like 9×9, 11×7 but nothing much bigger! Just adjust your cook time!

If you love these, you may also love:

Alright, let’s get to making the recipe! Enjoy!

Print Recipe
5 from 2 votes

Double Chocolate Peanut Baked Oatmeal

This double chocolate peanut baked oatmeal is all my favorite flavors in one! It tastes like actual dessert for breakfast and it's the best! This baked oatmeal is dense, filling, and full of goodness. It's my secret weapon to get through any morning, especially with 3 kids now and mornings being extra busy. I just pull a slice from the fridge and enjoy! You can warm it up as well, but I love them cold. Plus the chocolate and peanut butter combination makes me so happy!
Servings: 6

Ingredients

  • 3 cups rolled or quick oats
  • cup cocoa powder
  • 2 cups cashew milk or any dairy or dairy-free milk
  • ½ cup plain greek yogurt
  • ½ cup maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp sea salt
  • cup chocolate chips
  • cup peanut butter swirled on top

Instructions

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, cashew milk, and vanilla extract.
  • Once combined, pour in the oats, cocoa powder, baking powder & sea salt. Mix until well combined. Mix in your chocolate chips and reserve some for topping if you’d like!
  • Pour into a greased 9×9 baking pan. (You can also use another size baking dish, just adjust cooking times if needed. A regular 12 cup muffin tin works great too!)
  • Places spoonfuls of peanut butter on top and then use a knife to spread it out over the top into swirls.
  • Bake for about 30-35 minutes until the center is set but still soft.
  • Cut into 6-9 slices depending on your preference. I love serving mine with yogurt, fruit, and peanut butter! Enjoy!

Notes

For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap slices with plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!
 

Leave a Reply