Chocolate Banana Baked Oatmeal (With Peanut Butter)

Why You’ll Love This Recipe

If you like chocolate baked oatmeal or baked oatmeal in general, this peanut butter chocolate banana baked oatmeal takes things up a notch, combining three favorites into a cozy treat to satisfy chocolate cravings. It’s rich, creamy, sliceable, and tastes like dessert, but is nourishing and breakfast-friendly (and child-approved)!

Not only is this recipe quick, easy, and pantry-friendly, it’s full of fiber, protein, healthy fats, and complex carbs to keep you satisfied for hours. Once baked, it’s dense yet a little gooey with firm edges and a lightly crisp top, perfect for those who don’t love traditional oatmeal.

You might also enjoy carrot cake oatmeal, a coffee smoothie, or this vegan overnight oats recipe.

The Ingredients and Substitutions

Please read the recipe card for the full list of ingredients and substitutions.

Recipe Variations

There are several delicious ways to boost flavor and/or nutrients in the chocolate peanut butter baked oats, including:

• Instant coffee: A little enhances the chocolate flavor.
• Berries: Add raspberries, strawberries, cherries, and/or blueberries or a swirl of fruity compote.
• Zucchini: ½ cup finely shredded zucchini will melt into the oats, becoming practically unnoticeable while adding hidden nutrients.
• Protein: Add 1-2 tbsp chia seeds (adds thickness, protein, and omegas) or replace the cocoa with vegan chocolate protein powder.

How to Make Chocolate Peanut Butter Baked Oatmeal

Step 5: In the last minute, microwave the peanut butter for 20-30 seconds until pourable. Remove the chocolate banana oatmeal from the oven, drizzle it with the peanut butter, and leave it to cool for 5-10 minutes before serving. Enjoy!

Alternatively, swirl the nut butter into the top before baking for a firmer consistency, or include spooned dollops nestled in the oats for a ‘lava’ filling.

For a blended version: Blend the oats into a floury consistency, then add the remaining ingredients and blend until smooth. Pour into the dish and bake as usual.

FAQs

Pro Recipe Tips

• To adjust consistency: More plant-based milk = softer, looser oats. A little less plant-based milk = firm, sliceable. Don’t add too little, or it becomes rubbery.
• For cake-like baked oats: Blending the oats into oat flour makes a fluffier, cake-like bake.
• For individual serve: Divide the mixture between greased ramekins or a muffin tin and bake for 15-25 minutes (based on size).
• Cool slightly: Just a few minutes helps it set/firm, becoming easier to slice and serve.

Serving Suggestion

Enjoy peanut butter chocolate baked oatmeal warm or chilled (it’ll be denser) with:

• Vegan whipped cream
• Vegan yogurt (like this yogurt parfait)
• Peanut butter or vanilla ice cream (like this banana ice cream)
• Fresh berries
• A sprinkle of peanuts
• Flaky sea salt
• Banana (fresh or caramelized)

Storage Instructions

Fridge: Tightly cover with foil or transfer to an airtight container for 4-5 days.

Freeze: Whole or portioned in airtight, freezer-safe containers for up to 3 months. Then, thaw in the refrigerator overnight before reheating.

Reheat: Microwave for 40-60 seconds (2-3 minutes from frozen) or cover in foil and bake at 350°F/177°C until warm (15-20 minutes for the whole dish). Add plant-based milk to loosen it if preferred.