Baked oatmeal is one of my go-to make-ahead breakfasts because it can be made in so many different ways. Baked oatmeal is much denser than oats you make on the stovetop so you can cut it into squares that are easy to take for a grab and go breakfast. If you like chocolate and peanut butter together you’ll enjoy this chocolate peanut butter baked oatmeal!   

Step One: Mix the Wet Ingredients

In a large bowl, whisk all the wet ingredients together.

Eggs. The eggs are what binds the oatmeal together and give it a denser more cake-like texture. 

Maple Syrup. This is used for the sweetener instead of granulated sugar. Honey can be used as well if that’s what you have. 

Peanut Butter. You can also use almond butter, sunflower seed butter, cashew butter, or any other type of nut butter if you prefer.

Almond Milk. Use unsweetened to minimize the amount of added sugar.

Vanilla extract.  An extra boost of flavor.

chocolate peanut butter baked oatmeal


Step Two: Add the Dry Ingredients

Add the dry ingredients to the wet ingredients and stir to combine everything. 

Old-fashioned Rolled Oats. Old-fashioned oats work best in baked oatmeal. Quick-cooking oats will become mushy and steel-cut oats will not cook enough. 

Raw cacao powder. You can also use unsweetened cocoa powder. 

Baking powder and salt. 


Step Three: Bake It and Store It

Pour the oats into a baking dish and bake for 30 minutes at 375℉. The edges should be golden brown when done. Let it cool completely before storing. If you want to save it for breakfast or snacks later in the week, store it in an airtight container for up to 5 days. To make it an easy grab and go breakfast, store individual servings in small containers. 

chocolate peanut butter baked oatmeal


More Baked Oatmeal Recipes to Try   

Peanut Butter and Jelly Baked Oatmeal

Pumpkin Baked Oatmeal

Banana Peanut Butter Baked Oatmeal

Oatmeal Raisin Cookie Baked Oatmeal


Chocolate Peanut Butter Baked Oatmeal

An easy make-ahead breakfast that you can meal prep on the weekend and enjoy on busy weekday mornings or for an afternoon snack.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: oatmeal, peanut butter
Servings: 6
Author: Gabriella @ Nutritious Minimalist


  • 2 cups old-fashioned rolled oats
  • 1/3 cup raw cacao powder (can also use unsweetened cocoa powder)
  • 1/2 cup peanut butter
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt


  • Preheat oven to 375℉.
  • In a large bowl, whisk together the eggs, maple syrup, peanut butter, almond milk, and vanilla extract.
  • Add the oats, cacao powder, baking powder, and salt and mix to combine everything,
  • Pour the batter into an 8x8 inch baking dish that has been sprayed with cooking spray.
  • Bake for 30 minutes. Let cool for at least 10 minutes before cutting.

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