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.

Slice of chocolate baked oatmeal in a bowl drizzled with peanut butter.

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.

Mixing bowl with ingredients for chocolate peanut butter baked oatmeal.

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.

Mixture for chocolate baked oatmeal in a mixing bowl with chopped dark chocolate about to be mixed into the batter.

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.

Baking dish of chocolate baked oatmeal cup into 6 squares and drizzled with peanut butter.

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.

Hand holding a bowl with a slice of chocolate baked oatmeal that is drizzled with peanut butter.

Love Baked Oatmeal? Try These!

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!

Print

Chocolate Baked Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6

Description

This chocolate baked oatmeal with peanut butter feels decadent, but it’s loaded with healthy ingredients and so easy to whip up!


Ingredients

  • 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*
  • cooking spray

Instructions

  1. Preheat the oven to 375°F.
  2. Spray an 8×8 square baking dish with cooking spray.
  3. 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. 
  4. Carefully pour oatmeal mixture into the prepared baking dish.
  5. Scatter remaining chocolate on top.
  6. 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.
  7. 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.

Notes

  • 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.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 235
  • Sugar: 13g
  • Sodium: 344mg
  • Fat: 8g
  • Carbohydrates: 37g
  • Fiber: 6g
  • Protein: 7g

Keywords: chocolate baked oatmeal

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    45 comments
  1. I just made this yesterday and it was one of the best baked oatmeal recipes that I’ve tasted. It felt like I was eating dessert for breakfast!!

  2. This is a healthy, easy to make breakfast, snack, or dessert. And, it is delicious! Like, really, really delicious. 🙂

  3. Hi! Loving all the super healthy but easy to find ingredients in this Recipe! I am obsessed with snacks like these. My kids though are looking for something sweeter (*eye roll*). Would Stevia drops be a good way to sweeten it up?

  4. I can’t be more in love with your recipes! I line up so much with how you cook–I want food that tastes amazing but doesn’t skip on nutrition & real food ingredients to feed and nourish my fam. This won my girls over right away & was a huge hit for breakfast!!

  5. Saw this posted on Instagram and I had to make it. It’s absolutely delicious! 10/10! Perfect treat for a cool Sunday morning and I have leftovers for the rest of the week. Thank you! 😊

  6. This recipe is amazing!!! Had to make a few substitutions based on what I had – 1/2 cup pumpkin puree instead of mashed banana and 1 egg instead of flaxseed meal. Made it during meal prep for a healthier snack for the week. Thank you!!!

  7. Made this the other week! Few alterations, I used agave instead of maple syrup, and I used 1/2 cup semisweet chocolate chips, 1/4 in the mix and 1/4 on top. I portioned it out and every morning I pop a square in the oven for about 15 so the edges get crispy! I also top it with a tsp of peanut butter before baking 🙂

  8. This recipe was perfect! I have a chocolate and peanut butter loving family and this was a great dish for all us plus extra for leftovers. Also great warmed up as leftovers!!

  9. Amazing. Made twice. It’s so difficult to find time to make healthy food every day. This is so easy to reheat and sit back down to breastfeeding. I add brewers yeast and top with strawberries or pecans and peanut butter.

  10. This was easy to make and so yummy! I left out the chocolate chips. I don’t think I can stop at just one serving though!

    • Haha it’s definitely not easy!! So glad you enjoyed this recipe, Amy! Thanks for trying it and for coming back to leave a comment + star rating. The reviews are super helpful for other readers. <3

  11. This was so simple to make! I baked it for 30 minutes and followed the recipe exactly. I let it set up for several minutes and it was so so so good! I drizzled almond butter over it and now I’m wondering how I’m going to have some self control. Delicious. Definitely will make this many more times. ♥️

  12. I don’t wanma use any nut or seed butter, would it be ok if I use more banana in place of the peanut butter? Thanks! Love your content keep it up 🙂

  13. Loved it. Substituted honey for maple syrup. And puréed fresh apple for banana only coz I had no banana. I also added an egg just in case for the binding process. Turned out delicious. Will try your original recipe next time. Definitely a hit. Thank you.

  14. This came out so good!
    I don’t have a microwave so I heated the leftovers in a pan with a teeny bit more non-dairy milk.

  15. Made this yesterday and it is seriously so good! I used almond butter instead of peanut butter just to switch things up. I love the sweetness that the banana adds, too. Looking forward to eating this for breakfast the rest of the week!

  16. Made this and it was delicious my 17 and 13 yr. old sons loved it too!!! I was trying to upload the pics to IG but it kept saying failed … Wonk wonk! Great recipe as always!! I have made a lot of your stuff and it always comes out perfect and delicious! Thank you!

    • Hi Michelle. I haven’t tried it without the banana. I will say that the banana adds a nice sweetness without a ton of banana flavor! I think you might be able to use 1/2 cup applesauce instead, but I haven’t tested that so I’m not sure if the consistency and flavor will be the same. If you’re okay with eggs and collagen, I shared a chocolate peanut butter baked oatmeal recipe on IG that has those things and doesn’t have banana. You can check that recipe out HERE.

    • Hi Amber. I haven’t tried it without the banana. I will say that the banana adds a nice sweetness without a ton of banana flavor! I think you might be able to use 1/2 cup applesauce instead, but I haven’t tested that so I’m not sure if the consistency and flavor will be the same. If you’re okay with eggs and collagen, I shared a chocolate peanut butter baked oatmeal recipe on IG that doesn’t have banana. You can check out that recipe HERE.

    • I usually just use store-brand natural peanut butter and the brand just depends on where I’m shopping. But in general I look for a peanut butter that just has peanuts and salt for the ingredients. This type usually has oil on top and once you stir the oil in, it’s pretty drippy and easy to drizzle like this… until you get to the end of the jar when it gets drier. If your peanut butter is too thick to drizzle you can thin it out by adding a little coconut oil. Works like a charm!

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