Chocolate Peanut Butter Banana Baked Oatmeal
Are you ready for a new baked oatmeal recipe that tastes like dessert? Yes? Okay, good.
I’ve been meaning to infuse a delicious baked oatmeal with chocolate for a while now and let me tell you, this chocolate peanut butter banana baked oatmeal checks all of the boxes. This incredible baked oatmeal recipe is filled with rich dark chocolate flavor, swirls of creamy peanut butter, and natural sweetness from ripe banana. It’s like your favorite banana bread and a chocolate peanut butter brownie had a baby and WOW the combo is incredible.
Not only is this baked oatmeal recipe delicious but it also packs 14g of protein, 7g of fiber and plenty of healthy fats to nourish your morning and leave you feeling satisfied. It’s the perfect meal prep breakfast for the week that’s also freezer-friendly — AKA the perfect excuse to make a double batch and enjoy whenever life gets busy.
Don’t forget the chocolate chips because chocolate = love. Enjoy!
Ingredients in this chocolate peanut butter banana baked oatmeal
This delicious and healthy chocolate peanut butter baked oatmeal is made with super simple ingredients that you likely already have on hand. You’ll need:
- Banana: for the perfect amount of moisture and natural sweetness. Remember to use very ripe bananas!
- Peanut butter: hello, creamy peanut butter flavor in every bite. Feel free to use crunchy or creamy, and make sure it’s the natural kind made from just peanuts and salt.
- Eggs: you’ll need 2 eggs in this chocolate peanut butter baked oatmeal.
- Maple syrup: we’re also adding some pure maple syrup to naturally sweeten the baked oatmeal.
- Milk: I like to use unsweetened vanilla almond milk or oat milk, but you can use any milk you’d like.
- Oats: old fashioned rolled oats are what make this a baked oatmeal! Feel free to use gluten free rolled oats.
- Cocoa powder: this baked oatmeal gets rich chocolate flavor from unsweetened cocoa powder or cacao powder.
- Baking staples: you’ll also need some vanilla extract, baking powder and salt.
Substitutions & FAQs
As always, I’d recommend sticking to the recipe as written the best that you can so that your chocolate peanut butter banana baked oatmeal turns out perfect! Here are substitutions that I do and do not recommend:
- Steel cut oats: I would not recommend using steel cut oats in this baked oatmeal recipe as the texture will be much different.
- Quick oats: I think quick oats would work okay, you may need to use a bit more than the recipe calls for.
- Other nut butters: other natural seed & nut butters like almond, cashew, and sunflower seed butter should work fine, but I highly recommend sticking with the peanut butter for the best flavor!
How to make chocolate peanut butter banana oatmeal cups
Yes, you can easily turn this protein-packed chocolate peanut butter banana oatmeal bake into cups or muffins! This is a great on-the-go option for busy weeks.
- Prep your pan. Add muffin liners to a muffin tin and spray with cooking spray to prevent sticking.
- Divide the batter. Divide the chocolate peanut butter oatmeal bake batter into the muffin tin — you should get around 10-12 oatmeal cups.
- Bake & serve. Bake for 20-25 minutes until the oatmeal cups are set and enjoy!
Can I make it vegan?
I haven’t tested this baked oatmeal using two flax eggs but I think it should work! Learn how to make flax eggs here, then be sure to also use dairy free chocolate chips.
Be sure the chocolate peanut butter banana oatmeal bake has cooled completely, and then cover the pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 4-5 days. You can also store individual slices in airtight containers for ease, and simply reheat individual slices in the microwave for 30-60 seconds.
Freezer-friendly chocolate peanut butter baked oatmeal
- To freeze: once the baked oatmeal has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire baked oatmeal for later by wrapping it well and placing it in the freezer.
- To reheat: when you’re ready to eat it, place an unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
More oatmeal recipes you’ll love
Get all of my oatmeal recipes here!
I hope you love this chocolate peanut butter banana baked oatmeal recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Double Chocolate Peanut Butter Banana Baked Oatmeal
Delicious double chocolate peanut butter banana baked oatmeal naturally sweetened with ripe banana, pure maple syrup, and of course, your fav chocolate chips! This chocolate peanut butter baked oatmeal recipe is packed with protein, fiber and healthy fats for a nutritious breakfast you’ll make again and again.
- For the baked oatmeal:
heaping cup of ripe mashed banana (from 2 medium/large extra ripe bananas)
creamy or crunchy natural peanut butter (just peanuts + salt)
pure maple syrup
unsweetened vanilla almond milk or oat milk (or milk of choice)
old fashioned rolled oats, gluten free if desired
unsweetened cocoa powder or cacao powder
chocolate chips (dairy free, if desired)
- For the topping:
natural peanut butter
dark chocolate chips for sprinkling on top (dairy free, if desired)
- Maldon sea salt, for sprinkling on top
- Optional for serving:
- Fresh berries
Preheat the oven to 350 degrees F. Grease a 9×9 inch baking dish with nonstick cooking spray.
In a large bowl, add 1 cup of mashed banana, eggs, maple syrup, milk of choice and vanilla extract. Whisk until well combined.
Add the dry ingredients to the wet ingredients: oats, cocoa powder, baking powder and salt. Mix until well incorporated. Stir in the chocolate chips.
Pour into the prepared baking dish and spread out evenly. Dollop with teaspoonfuls of peanut butter on top, then use a knife to swirl, just about 3-4 times. Don’t go overboard with the swirling or the oatmeal won’t look pretty. Finally top the oatmeal with 2 tablespoons chocolate chips.
Bake for 25-30 minutes or until the oatmeal is set in the middle. Remove and allow to cool for 10 minutes before sprinkling with a little sea salt and serving. I love serving this warm in a bowl with a little milk or with raspberries on top, but you do you!
To make gluten free: simply use gluten free rolled oats.
To make dairy free: remember to use your favorite dairy free chocolate chips.
See the full post for easy ways to customize this baked oatmeal, plus storing & freezing instructions.
Servings: 6 servings
Serving size: 1 slice (based on 6)
Saturated fat: 6.6g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats