Baked Peanut Butter Oatmeal

My Baked Peanut Butter Oatmeal is the perfect start to the day. Containing just six ingredients, this recipe is so easy to make that it’s suitable for busy weekdays. This is the ideal recipe for meal prep - make a batch today!

Course Breakfast, Snack

Cuisine International

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 454kcal

Author Alexandra Cook - It's Not Complicated Recipes

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