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
- 3 cups rolled or quick oats
- ⅓ 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
- ⅓ cup chocolate chips
- ⅓ cup peanut butter swirled on top
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!
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!