Sounds decadent, but this chocolate baked oatmeal with peanut butter is loaded with healthy ingredients. Of course, it’s still absolutely delicious and so easy to whip up.
I shared a variation of this chocolate baked oatmeal on Instagram and it was such a hit, I knew I had to make a version to share on the blog! My birthday, Valentine’s Day and Galentine’s Day land in this month so I figured now was the perfect time for chocolate baked oatmeal! I would love to wake up to this on my birthday (hint, hint, Isaac!) and also think it would be so fun to serve at a Galentine’s Day brunch.
How to Make Baked Oatmeal with Chocolate
One of the reasons baked oatmeal is so popular is because baked oatmeal recipes are so easy to whip up and perfect for meal prep! You literally need one bowl and one baking dish. Anytime I can cut back on dishes, I’m going to! We do wayyyy too many dishes around here to be adding more mixing bowls, especially now that we have a baby. From pump parts to bottles… it seems like our sink is always fill with dishes.
To make this baked oatmeal, you start by mixing together the rolled oats, almond milk, cocoa powder, maple syrup, baking powder, sea salt, flaxseed, mashed banana, coconut oil, peanut butter, vanilla in a large bowl. Once that’s combined, add in your chopped chocolate.
Pour the oatmeal mixture into a baking dish that has been sprayed with cooking spray and spread remaining chocolate pieces on top. Then, you’ll just bake until the oatmeal has set. Remove from the oven and let cool for a few minutes and then drizzle peanut butter on top and serve!
Baked Oatmeal Dietary Swaps
I get a lot of questions about ingredient swaps for certain recipes so I thought I would share some easy swaps here if you’re trying to adapt the recipe to follow a certain diet.
Oats – be sure you use certified gluten-free oats if you need the recipe to be gluten-free.
Almond milk – you can actually use any type of milk in place of the almond milk. Regular dairy milk or another plant-based option will work.
Peanut butter – as you know, I love the combination of peanut butter + chocolate, but if you have a nut allergy or prefer a different seed or nut butter, feel free to swap!
Chocolate – if you’re looking to keep this recipe vegan or dairy-free, be sure to use vegan chocolate. I like using the Lily’s chocolate, which is sweetened with stevia and lower in sugar.
Flaxseed – if you don’t have flaxseed on hand, you can use an egg instead or omit the flaxseed altogether.
Chocolate Baked Oatmeal Serving Suggestions:
Like I said, this would be the perfect baked oatmeal for a brunch! But what do you serve with chocolate baked oatmeal?!
Yogurt parfaits – could have them pre-made in little mason jars or it could be fun to have a build-your-own yogurt parfait bar!
Breakfast meat – can’t go wrong with breakfast meat at a brunch. Bacon or sausage would love lovely or try tempeh bacon for your vegan friends!
Fruit salad or fruit kabobs – every brunch needs fruit!
Fun drinks – I feel like drinks can really elevate the brunch! Serve fresh squeezed juices, mimosas and/or fun coffee drinks.
If you make this chocolate baked oatmeal, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is not only helpful for the EBF team, but for other EBF readers as well!
This chocolate baked oatmeal with peanut butter feels decadent, but it’s loaded with healthy ingredients and so easy to whip up!
2 cups rolled oats*
2 cups milk (I use unsweetened almond milk)
1/4 cup cocoa powder
1/4 cup pure maple syrup, plus more for serving
1 teaspoon baking powder
Scant 1/2 teaspoon sea salt
1 Tablespoon ground flaxseed*
1 ripe banana, mashed (about ½ cup)
1 Tablespoon melted coconut oil
2 Tablespoons peanut butter + more for drizzling
1 teaspoon vanilla extract
¼ cup chopped chocolate or chocolate chips*
Preheat the oven to 375°F.
Spray an 8×8 square baking dish with cooking spray.
In a large bowl, mix together the oats, almond milk, cocoa powder, maple syrup, baking powder, sea salt, flaxseed, mashed banana, coconut oil, peanut butter and vanilla. Stir together, then add 1/8 cup of the chopped chocolate.
Carefully pour oatmeal mixture into the prepared baking dish.
Scatter remaining chocolate on top.
Bake for 25-30 minutes, or until the oatmeal has set. Remove from the oven and let cool for a few minutes. Portion and serve with a drizzle of peanut butter on top.
For leftovers, let the baked oatmeal cool completely before covering or transferring to storage containers. The baked oatmeal should keep for 4-5 days in the fridge.
If you need this recipe to be gluten-free be sure to purchase certified gluten-free oats.
For a vegan version, be sure to purchase dairy-free/vegan chocolate.
If you don’t have flaxseed on hand, you can add an egg instead or omit.