Peanut Butter Brownie Baked Oatmeal Recipe

There’s something irresistibly cozy about a warm dish of peanut butter brownie baked oatmeal fresh out of the oven. The gooey, chocolatey center mixed with nutty, roasted peanut flavor makes it feel like dessert—but with a healthy twist perfect for breakfast.

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I first made this on a chilly Saturday morning when I was craving something indulgent yet wholesome. One bite and I was hooked. It’s now a go-to in our house, especially for busy weeks when we need an easy make-ahead breakfast that feels like a treat.

Let me show you why this is more than just another oatmeal recipe.

Why You’ll Love This Peanut Butter Brownie Baked Oatmeal

Get ready to turn your mornings into something deliciously decadent. This baked oatmeal takes all the rich, fudgy flavor of a brownie and balances it with the creamy, nutty goodness of peanut butter in every bite.

First off, it’s incredibly easy to throw together. You don’t need any fancy equipment or complicated steps—just one bowl, a baking dish, and about 10 minutes of prep time. It’s perfect for mornings when you want something special but don’t have the energy for a full production.

This recipe is naturally gluten-free (as long as you use certified gluten-free oats), and it’s packed with fiber and protein to keep you full all morning. You’ll feel like you’re having dessert for breakfast—without the sugar crash.

It’s also extremely budget-friendly. Most of the ingredients are pantry staples you likely already have: oats, cocoa powder, peanut butter, milk, and a few extras to bring it all together.

Plus, it’s great for meal prep. Make it once and enjoy slices throughout the week, either reheated or cold straight from the fridge. It’s kid-approved, adult-loved, and endlessly satisfying.

Ready to fill your kitchen with the smell of chocolate and roasted peanuts? Let’s talk ingredients.

Ingredient Notes

What makes this peanut butter brownie baked oatmeal so special is the balance of everyday ingredients with bold, comforting flavors. Every element has a purpose, adding richness, texture, or depth to the final dish.

Old-fashioned rolled oats are the heart of this recipe. They hold their shape during baking and soak up all the chocolate and peanut butter flavor. Avoid quick oats, which can make the dish too soft, and steel-cut oats, which won’t cook evenly in this format.

Creamy peanut butter adds richness and depth. It brings healthy fats and that unmistakable roasted peanut flavor. You can use natural or conventional peanut butter—just make sure it's well stirred. If you're allergic, almond butter or sunflower seed butter work beautifully too.

Unsweetened cocoa powder delivers the brownie flavor we’re after. It adds intensity without overwhelming sweetness. Dutch-process cocoa gives a smoother, darker result, but regular cocoa works just fine if that’s what you have on hand.

Maple syrup or honey provides natural sweetness that blends well with the peanut butter and chocolate. You can adjust the amount based on how sweet you like your breakfasts. For a vegan version, go with pure maple syrup.

Milk brings moisture and creaminess. I usually use unsweetened almond milk, but any kind of dairy or plant-based milk will do. Full-fat options will result in a slightly richer texture, while low-fat choices keep things lighter.

You’ll also want a large mixing bowl, a whisk, and an 8x8 baking dish. A rubber spatula helps transfer the batter easily and ensures you don’t leave any of the chocolatey goodness behind.

How To Make This Peanut Butter Brownie Baked Oatmeal

This recipe is a breeze to make and comes together in one bowl, which makes cleanup a dream. Here’s how to bring this brownie-inspired breakfast to life.

Start by preheating your oven to 350°F. Lightly grease an 8x8-inch baking dish or line it with parchment paper for easy removal. This step ensures the oatmeal doesn't stick and keeps those delicious edges intact.

In a large bowl, combine the eggs, milk, maple syrup, peanut butter, and vanilla extract. Whisk until everything is smooth and well blended. The peanut butter might resist at first, but just keep stirring until it fully incorporates.

Next, add in the rolled oats, cocoa powder, baking powder, and a pinch of salt. Stir gently until everything is well combined and no dry pockets remain. The mixture will be thick and chocolatey—don’t worry if it looks a bit dense.

If you’d like to take things up a notch, fold in some chocolate chips or chopped dark chocolate at this stage. It’s optional, but I highly recommend it for an extra hit of brownie flavor and melty goodness.

Pour the mixture into your prepared baking dish and smooth the top with a spatula. Bake for 30–35 minutes, or until the center is set and the edges pull slightly away from the sides. The top should look matte and slightly cracked, like a brownie.

Let it cool for at least 10 minutes before slicing. This helps it firm up and makes it easier to serve. The total time from start to finish is about 45 minutes, and what you get is a soft, brownie-like oatmeal bake that’s perfect for any day of the week.

Storage Options

This baked oatmeal is ideal for meal prep and stores beautifully, making your mornings less chaotic and more delicious.

Once fully cooled, you can store the oatmeal in an airtight container in the fridge for up to 5 days. I like to slice it into squares and separate them with parchment paper for easy grabbing.

To freeze, wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for about 2 months and can be reheated straight from frozen in the microwave or oven.

When reheating, microwave a square for about 30–45 seconds, or warm it in a 300°F oven for 8–10 minutes. You can also enjoy it cold—it has a soft, chewy brownie texture that’s surprisingly satisfying right from the fridge.

Variations and Substitutions

One of the best parts of this recipe is how flexible it is. Whether you're dealing with allergies, dietary preferences, or just missing an ingredient, there’s plenty of room to experiment.

If you're looking for a vegan version, swap the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use plant-based milk and maple syrup. The result is still rich, fudgy, and full of flavor.

Prefer a sweeter breakfast? Stir in chocolate chips, chopped dates, or even swirl in a bit of jam before baking. Raspberry or strawberry jam adds a beautiful contrast to the peanut butter and chocolate.

Want a protein boost? Add a scoop of your favorite protein powder to the batter. Just reduce the oats slightly or add an extra splash of milk to maintain the right consistency.

For a nut-free version, use sunflower seed butter or Wowbutter. The flavor is slightly different, but still deeply satisfying and allergy-friendly for school-safe breakfasts.

And don’t be afraid to play with textures! Add some chopped nuts on top before baking for a little crunch, or swirl in a bit of Greek yogurt for extra creaminess.

No matter how you customize it, this peanut butter brownie baked oatmeal is a foolproof favorite that’s sure to earn a permanent spot in your recipe rotation. Try it once, and you’ll see why it’s the breakfast everyone asks for again and again.

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