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

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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    102 comments
  1. Turned out amazing – really healthy dessert without refined sugar, 1/9 of tray makes a decent slice which is less than 160calories. Goes really well with coconut yoghurt. Thanks!

    • Hey Reece, I typically store baked oatmeal in an airtight container in the fridge. It’ll last about 5 days. Or you could portion it out and freeze the single portions for a later date. It’ll last about 3 months in the freezer.

  2. I’m such a huge fan of oats for breakfast and your baked oatmeals are so delish!! This one is even more fabulous because who doesn’t like chocolate for breakfast?!
    …especially when it’s loaded with a whole bunch of nutritious ingredients!

  3. Great way to mix up baked oatmeal! Very indulgent tasting for breakfast! I used oatmilk, an egg instead of flaxseed, added a TB of chia seeds, and agave instead of maple syrup. Ended up baking for around 40 min, and probably could have gone 5 minutes more (didn’t want to overbake, and cocoa powder can make it tricky to judge!). Really delicious! Next time I think I’ll use another half cup of oats since I think the wetness of the recipe can handle it, and add some nuts or frozen cherries 🙂

  4. I’ve been looking for low cholesterol recipes with oatmeal and found this one. I used an egg and opted for sugar free syrup. To be honest, I did not love this the first day. On day two I heated up a piece in the microwave and put a squirt of sugar free syrup on top. That’s the trick! All the breakfast brownie taste with the benefits of oatmeal! This is delicious and I will definitely make it again. It’s an easy quick breakfast and fits nicely into my meal prepping plans.

  5. This is my life saver in times of desperate chocolate craving 🙈
    I made it less sweet by using only half of the maple syrup. Thanks for sharing the recipe☺️🤗
    Greetings from Belgium! (yes its a country 😜🤣)

  6. This oatmeal is so tasty! I used coconut milk and substituted a little unsweetened applesauce because I didn’t have any bananas. IMO I didn’t think it needed additional drizzle of PB or syrup. I’m excited to try some of the other options here at EBF.

  7. This was amazing! I made a few tweaks based what I had/wanted. I used applesauce instead of bananas, put all the chocolate chips inside, put chopped walnuts on top, and used 1% milk. All in all it was amazing, thank you for coming up with this recipe! 🙂

  8. First time trying this and I love it! I didn’t use egg or flaxseed and used almond butter and honey. It’s really healthy and almost feels like you are eating a dessert for breakfast! What’s not to love?!

    • Ahh yay!! So glad this recipe turned out without the flax egg or regular egg – thanks for sharing and for coming back to leave a comment + star rating, Kate. I really appreciate it. <3

  9. Wow, this was delicious! I used one of those small cups of applesauce since I didn’t have bananas, and I used espresso chips for the chocolate chips. I also used special dark cocoa powder, so it ended up being a dark chocolate-espresso kind of baked oatmeal. Easy to prepare and incredibly tasty!

    • Ohh I love the espresso addition!! I might have to try that at some point. 🙂 So glad you enjoyed this recipe, Maddy. Thanks for trying it and for coming back to leave a comment + star rating. I so appreciate it!!

  10. This is so good! I didn’t add the flaxseed and I was afraid of it tasting egg-y so I didn’t add that either and it was just fine. It tastes like dessert I’ve had it cold as a snack too! Cant believe it’s not higher in calories because it really is so good! Thank you for the recipe!

    • Ahh yay so glad you enjoyed this recipe, Melissa! And so glad it turned out for you without the egg or flax egg. Thanks for sharing and for coming back to leave a comment and star rating, it’s super helpful for other readers. 🙂

  11. I had this for breakfast this morning and it did not disappoint! Soooo yummy. I will absolutely be making this again.

    • Ahh yay!! That makes me so happy to hear, Rachel. I’m so glad you enjoyed this baked oatmeal recipe. Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3

  12. Really really good. I love that, once it cools you can throw the whole thing in the fridge. Then I have breakfast for a few days already taken cared of.

  13. SO delicious!! This was a snap to throw together and it’s so flavorful, yummy, and full of delicious texture and chocoately goodness. I swapped the PB for almond butter due to an allergy and it’s amazing. My husband also raved about it! Can’t wait to eat off of the pan all week for breakfast. This will certainly become a regular part of our meal prep! Thanks, Brittany!!

    • Ahh yay, that makes me so happy to hear, Jessica!! I’m so glad this baked oatmeal recipe was a hit. 🙂 Thanks so much for trying it and for coming back to leave a comment and star rating. It means the world to me!

  14. Made this for breakfast today, used honey in place of maple syrup and added one scoop of chocolate whey protein and omg this was such an amazing recipe.
    Our oven died so I made this in the microwave and it’s such a forgiving recipe.
    Just wonderful! Like eating cake for breakfast except much much healthier!

  15. This is my favorite baked oatmeal!!! I subbed pecans for the chocolate chips to lower the sugar for my son. And damn- it’s so good!! Thank you ❤️

    • Ahh that makes me so happy to hear, Betsy. I’m so glad this baked oatmeal is a hit! Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it. <3

  16. hi!! im 18 and in an arm cast but i wanted to make something special since ive been out of school for so long and its ben pretty boring. this was so ez to make with just one hand and tasted delicioso!!

  17. I made this exactly as written because it looked so delicious yet it somehow tasted even better than I could have imagined! Thanks for another fabulous recipe — can’t wait to make it again 🙂

    • Ahh that makes me so happy to hear, Sarah! 🙂 So glad you enjoyed this baked oatmeal. Thanks for trying it and for coming back to leave a comment and star rating. It means the world to me. <3

  18. Worth the hype! I made it with quick cooking steel cut oats because that’s what I keep in stock. I used 1 1/4 cup steel cut oats and reduced the milk to 1.5 cups. Baked for 35-40 minutes and it was great!

    • Ahh that makes me so happy to hear, Caroline!! I’m so glad this baked oatmeal turned out for you with the quick cooking steel cut oats. Thanks for trying my recipe and for coming back to leave a comment and star rating, I so appreciate it! <3

  19. Sooo yummy and easy to make! I was out of bananas, so I used applesauce instead. This will definitely be a repeat in our household.

  20. Made this tonight for fun and enjoyed as a little dessert, but already can’t wait to eat for breakfast tomorrow. I drizzled a little PB and maple syrup over it while still warm, and my boyfriend and I were big fans. It’s delightfully chocolatey and decadent without being too much.

  21. 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!!

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

  23. 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?

  24. 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!!

  25. 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! 😊

    • Ahh that makes me so happy to hear, Devon!! So glad you’re enjoying this baked oatmeal recipe. Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it.

  26. 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!!!

  27. 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 🙂

  28. 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!!

  29. 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.

  30. 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

  31. 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. ♥️

  32. 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 🙂

  33. 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.

  34. 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.

  35. 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!

  36. 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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