My Baked Peanut Butter Oatmeal is the perfect start to the day. Containing just seven ingredients, this recipe is so easy to make that it’s suitable for busy weekdays. The oatmeal is moist and slightly chewy. This is the ideal recipe for meal prep – make a batch today!
I am obsessed with peanut butter and obsessed with baked oatmeal, so I was super excited when I found this and really enjoyed it! I love how indulgent it tastes even though it is pretty healthy! Great recipe! Will make again soon.
– Karen
Why You’ll Love This Recipe:
- This delicious Baked Peanut Butter Oatmeal is such a great way to begin the day. It has a moist, slightly chewy texture; it’s almost like eating cake for breakfast – but healthy!
- This is a great recipe for getting started on your meal prep. For busy weekday mornings, it is a great advantage to have breakfast ready to go.
- The recipe is freezer friendly.
- You just need a few simple ingredients, all of which are readily available at the supermarket.
- It is an easily made, healthy breakfast that is egg-free, refined sugar-free and vegan. Use certified gluten-free oats if required.
- There is no culinary skill required – the ingredients are mixed, added to an ovenproof dish and baked.
- It is a perfect dish for sharing or for a brunch party. Just make it ahead of time and reheat when ready to serve.
- Baking the oats in the oven is a great, hands-off way to prepare oatmeal.
Recipe Inspiration: we love ALL things peanut butter! My Baked Peanut Butter Oatmeal is one of the best breakfasts. It is so easy to prepare and very satisfying. I like to make it ahead of time and store it in the fridge – it is delicious cold, but I also like to reheat it and top it with my peanut butter yoghurt. So delicious!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Peanut Butter – for the best flavour, use natural unsweetened peanut butter. Smooth or crunchy works well in this recipe. The peanut butter adds great flavour and works so well with oats, just like my Peanut Butter Porridge.
- Milk – use milk of your preference. I like to use almond or oat milk, but soy milk works just fine. You can use dairy milk if you don’t need the oats to be vegan.
- Maple Syrup – we use a small amount to sweeten the oatmeal. If you prefer more sweetness, you could add extra maple syrup when serving.
- Oats – use old-fashioned Rolled Oats for this recipe. They are a budget-friendly whole grain, complex carbohydrate and a good source of dietary fibre.
- Chia seeds – use black or white. These little seeds are a nutritional powerhouse being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre.
- Baking powder – is a raising agent which helps lift and lighten the oatmeal.
- Salt – a little sea salt helps to enhance the flavours.
- Greek yoghurt – optional, for serving. We make a peanut butter yoghurt to top the oatmeal with. You can use coconut yoghurt or another dairy-free alternative to keep the recipe vegan if needed.
- Coconut oil – to lightly grease the baking dish.
Variations:
Chocolate chips – would be a great addition. You could also melt some dark chocolate and drizzle when serving.
Cinnamon – a little cinnamon is also delicious.
Milk – You can use dairy if you don’t want the oats to be vegan.
Banana – slices of banana are delicious with the warm oatmeal.
How to Make Peanut Butter Baked Oatmeal:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Combine the dry ingredients:
In a large bowl, add the rolled oats, chia seeds, sea salt and baking powder and mix well to combine.
2 – Combine the wet ingredients:
In a separate bowl, add the milk, maple syrup and peanut butter and whisk until smooth.
3 – Combine the wet and dry ingredients:
Combine the wet and dry ingredients and mix well.
4 – Add to your baking dish:
Add the mixture to your greased baking dish.
Bake for 35 minutes until lightly golden and set.
Remove from the oven, and rest for 10 minutes before serving.
5 – Make the peanut butter yoghurt:
Add the peanut butter, Greek yoghurt and maple syrup to a bowl.
6 – Mix until smooth:
Whisk until the mixture is well combined and smooth and creamy.
Hint: add your toppings when you’re ready to serve.
Tips for Success, Storage and FAQs:
Yes, you can. Prepare the recipe as per the instructions – except for adding the baking powder – cover the bowl of oat mixture with clingfilm and place in the fridge for 8 hours. Add the baking powder and stir well before putting the mixture in your greased baking dish. The texture of the oats will be a little softer, but delicious all the same.
Store the Baked Peanut Butter Oatmeal in the fridge in an airtight container for up to 4 days. Reheat them as described below.
Yes, when cool, cut them into 6 bars. If storing in layers, place them in an airtight container with a sheet of non-stick baking paper between them so they do not stick together. If you want to remove individual bars, you could wrap each one in cling wrap and then in foil or an airtight container to prevent freezer burn. Store for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
Put the Baked Oatmeal breakfast bars on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15 – 20 minutes or until warmed through. Remove the foil for about the last 5 minutes.
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Top Tip:
It is important not to overcook the oats, or they will become dry. Bake until it feels just set in the centre and is pulling away slightly from the edges. However, if you prefer more moisture, you can add some extra milk or yoghurt when serving.
Serving Suggestions:
Enjoy the Baked Peanut Butter Oatmeal as it is, or add toppings to suit your taste.
For this recipe, I like to use a topping of peanut butter yoghurt, which I make by whisking Greek yoghurt, peanut butter and maple syrup together. You can also use coconut yoghurt to keep the oats vegan.
You could also try:
- Slices of banana.
- Fresh berries or other fruit of your choice.
- Some roasted peanuts for great texture.
This Baked Peanut Butter Oatmeal is so easy to make, nourishing and perfect for meal prep. For easy breakfasts, keep some in the fridge or store some in the freezer. This is a breakfast for the whole family to enjoy.
Be sure to let me know in the comments below when you have tried them!
Alex xx
More Delicious Recipes For You To Try:
Stay in touch!
Follow me on Facebook, Pinterest, Flipboard and Instagram and subscribe to my newsletter.
Baked Peanut Butter Oatmeal
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- ½ cup peanut butter See Note 1
- 2 ¼ cups (560 ml) oat milk – dairy, soy or nut milk can be used. See Note 2
- ⅓ cup (80 ml) maple syrup
- 2 ¼ cups (180 g) old-fashioned rolled oats
- 1 ½ tablespoon chia seeds See Note 3
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- coconut oil – for greasing the baking dish.
Peanut Butter Yoghurt: (optional)
- 1 cup Greek yoghurt
- ¼ cup peanut butter
- 2 teaspoon maple syrup
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Lightly grease an 8 x 10 inch (20 x 25 cm) baking dish with coconut oil.
- In a medium bowl, add the peanut butter, maple syrup and milk. Whisk well until smooth.
- In a separate bowl, add the rolled oats, chia seeds, baking powder and salt. Mix well.
- Combine both the wet and dry ingredients and mix well.
- Pour the mixture into your baking dish.
- Bake for approximately 35 minutes, until the mixture is set and lightly golden brown. Remove from the oven, and rest for 10 minutes before serving.
- For the peanut butter yoghurt, simply combine the ingredients in a small bowl and whisk until smooth and creamy.
- Serve with additional milk and syrup if you wish, or enjoy as is or with the peanut butter yoghurt.
Notes
- Peanut butter: use good quality natural peanut butter. Smooth or crunchy both work fine in this recipe.
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
- Make-ahead: prepare the recipe as per the instructions – except for adding the baking powder – cover the bowl of oat mixture with cling film and place in the fridge for 8 hours. Add the baking powder and stir well before putting the mixture in your greased baking dish. The texture of the oats will be a little softer, but delicious all the same.
- Storage: keep the Baked Peanut Butter Oatmeal in the fridge in an airtight container for up to 4 days. Reheat them as described below.
- Freezing: once cooled, cut them into six bars. If storing in layers, place them in an airtight container with a sheet of non-stick baking paper between them so they do not stick together. If you want to remove individual bars, you could wrap each one in cling wrap and then in foil or an airtight container to prevent freezer burn. Store for up to 3 months. Take them out of the freezer the night before you want them and put them in the fridge to thaw.
- Reheating: put the bars on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15–20 minutes or until warmed through. Remove the foil for about the last 5 minutes.
- Nutritional information: is based on the oatmeal being divided into six serves and served with ⅙th of the peanut butter yoghurt.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Karen
I am obsessed with peanut butter and obsessed with baked oatmeal, so I was super excited when I found this and really enjoyed it! I love how indulgent it tastes even though it is pretty healthy! Great recipe! Will make again soon.
Alexandra
Hi Karen, thank you so much for your fantastic feedback on the Baked Peanut Butter Oatmeal. I am so pleased that you enjoy it and appreciate that you took the time to let me know. 🙂