Are you ready for a baked oatmeal recipe that tastes like dessert? Yes? Okay, good.
A couple of years back I knew I wanted to infuse a delicious baked oatmeal with chocolate 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. Learn how to make your own vanilla here!
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.
Storing tips
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
- Triple Berries & Cream Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal Cups
- Almond Butter, Strawberry & Banana Overnight Oats
- Lemon Poppy Seed Blueberry Baked Oatmeal
- Healthy Banana Oatmeal Pancakes (made right in the blender!)
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Double Chocolate Peanut Butter Banana Baked Oatmeal
Ingredients
- For the baked oatmeal:
- 1 heaping cup of ripe mashed banana (from 2 medium/large extra ripe bananas)
- ½ cup creamy or crunchy natural peanut butter (just peanuts + salt)
- 2 eggs
- ¼ cup pure maple syrup
- 3/4 cup unsweetened vanilla almond milk or oat milk (or milk of choice)
- 1 teaspoon vanilla extract
- 1 1/2 cups old fashioned rolled oats, gluten free if desired
- 1/3 cup unsweetened cocoa powder or cacao powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup chocolate chips (dairy free, if desired)
- For the topping:
- 6 teaspoons natural peanut butter
- 2 tablespoons dark chocolate chips for sprinkling on top (dairy free, if desired)
- Maldon sea salt, for sprinkling on top
- Optional for serving:
- Milk
- Fresh berries
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x9 inch baking dish with nonstick cooking spray.
- In a large bowl, add 1 cup of mashed banana, peanut butter, 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!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on July 11th, 2022, and republished on February 7th, 2024.
85 comments
Hi, LOVE all your recipes! Just making the Double Choc PB oatmeal. Noticed the 1/2 cup peanut butter is not in the method section, only the topping. Might want to add it.
Thanks for noticing — we’ll add that right now!
Delicious!! Perfect consistency and reminds me of a brownie! Made it last night and tried a piece as a dessert and was NOT disappointed! Had to hide the rest to save for breakfast!
Oh my!!! MAKE THIS NOW!!!!! This is the most exciting oatmeal I have EVER had!! I made it this morning exactly as written and it is marvelous! I’ve thought about it all day…. I may just have some for dinner. Thank you Monica, this baked oatmeal has changed my life and made my day!!
So easy and delicious!! love how there is no sugar in it just maple syrup.
it really is like a brownie! hard to believe this can be good for you and is healthy.
definitely going to make this again.
Yay!! I’m so happy you loved it, Rose. Thanks for letting me know!
Delicious! Love that it tasted so indulgent but with healthy ingredients. Adding berries was also a great addition!
Delicious ! I had it last night for dessert and this morning for breakfast. Thank you for a wonderful recipe.
WOW!! I just made this and it is awesome. It can be either breakfast or dessert. Never made baked oatmeal, super easy to make. Thanks for giving me something different to have for breakfast!
I just submitted a comment and forgot to rate the recipe. 5 stars!
Thank you! I’m so happy you loved it, Donna!
We love this breakfast bake! A great texture, flavor, and filling.
Thanks Monique!
Yay!! So glad you enjoyed it. Thanks for the review!
Oh my goodness this is so delicious! Dessert for breakfast 💯 Wonderful ingredients that I feel great about giving to my 2 year old (we both couldn’t get enough of it!) Only thing I omitted was the extra choc chips on top and the salt but if you’re not giving to a babe that would only increase the enjoyment! Thank you!
Hi Monique,
I made this recipe last night and we all had some today for breakfast. WHAT A TREAT!! My husband said it tasted like dessert and 6-year-old who refuses to try baked oatmeal loved it. Thanks for another delicious breakfast recipe! I would give it 10 stars if I could!
Fantastic! So easy to make and they are seriously yummo! Just the right amount of sweet. My girlfriend Jade lovveeessss them. You’ve done it again, Ambitious Kitchen!
Love that! So glad it was a hit 🙂
This was delicious! Kiddos loved it. I ate it for breakfast AND had a little for dessert. Poured a little almond milk over it and added raspberries and it was delish! Thanks for this recipe!
Love that! Such a great breakfast and treat 🙂
Great for breastfeeding mama healthy snack- or anyone! Delicious!
Just made this for breakfast…wow! Kids and I loved it! What a treat! Will def make again! I used flax eggs and didn’t add the extra chocolate chips or sea salt (but will when I make this for desert). It was perfect!
So happy to hear that! I’m glad the flax eggs worked out well, too 🙂
This recipe is amazing! Better than your regular brownie for sure and I love a brownie. I’ve made it twice in 3 days, the family love it! Thank you for the recipe ❤
SO glad to hear you guys are loving it!! Yay!
Could I use sugar free syrup instead ?
I haven’t tried it, but it should work!
Made these yesterday and ate some when it was still warm and it was SO GOOD! I usually don’t like baked oatmeal recipes, but this one looked too good not to try. I used an 8×8 pan, omitted the chocolate chips on top and it took 35 mins to bake. I will definitely be making this again at some point. Thank you for the delicious recipe Monique!
So happy to hear you loved this one!! Thanks for the comment, Bea 🙂
I just made a double batch for food prep! I omitted the PB swirl and added choc chips. I did not think it needed the extra as I used chocolate almond milk. I’m enjoying the crumbs from the pan! Can’t wait for breakfast tomorrow! So yummy! Thanks Monique
I made these three days ago, they’re delicious, but don’t keep very well. Stored in the fridge, my son opened them this morning and they’d gone mouldy. I’ll make them again, but not in this quantity.
I would recommend making sure they are in an air tight container. Make sure it is completely cooled before storing but they should stay good in the fridge for 4-5 days.
SOOO GOOD. My 4 year old called it “magical” and she’s not wrong 😂
Ahh love this! So glad you all are loving this magical recipe ❤️
I think this is one of the most delicious things I’ve ever eaten. Chocolate, peanut butter, and bananas?! YUM! I actually made this with only the chocolate chips on top and omitting the ones in the batter because I ran out (I used my favorite Ghirardelli 60% dark chips) and I also left put the pb in the topping because I forgot lol and it still turned out so delicious and indulgent and everyday I look forward to eating a piece 🙂 Thank you Monique for another amazing recipe!
Absolutely! So glad you found this recipe and are loving it ❤️
This recipe is ridiculously good! I’m a fan of baked oatmeals and have made many from this site as I appreciate they made it healthier than my recipe growing up. I can’t wait to make it again.
Wonderful moist and decadent breakfast. Tastes like a chocolate PB brownie or as if I had cake for breakfast! I made this the night before, pre-cut and placed in fridge for a super easy reheat in the busy AM. I did a half batch and followed the recipe as written except I omitted the extra chocolate chips on top since it seemed it was already going to be rich and amazing in flavor. I found this one after making your chunky monkey baked oats on repeat. Thank you for the wonderful easy and healthy recipes!
So yummy!!!! I’ve made this 5 or so times and devour it each time.
Most recently I left it out overnight as I forgot to put in fridge after cooling. Do you think it’s ok to still eat?
I only had 1 banana, so I halved this recipe and made it in a loaf pan. Turned out so yummy – nourishes my body and my soul!
Perfect! Glad this recipe turned out great and you are loving it!
I have made this recipe so many times, it’s fantastic! I have made some changes to bring to calorie count down significantly. I use PBfit instead of the regular peanut butter, 1/2 cup PBfit and 1/3 cup water, no need to mix in advance. I also leave out the maple syrup as I find it just fine without it. I do put the 1/2 cup of chocolate chips in the mix but leave the additional PB and chocolate chips off that are meant for the topping. This gets me to around 250 calories a serving. I freeze six potions and rewarm for a breakfast, afternoon snack, or dessert I really look forward to eating!
Ah thanks so much for sharing, Melissa. I am so glad you’re enjoying this recipe and you have been able to adjust it for your preference!
Delicious! I doubled the recipe and followed exactly. My kids loved it. But. It ain’t healthy. Haha. I guess if you wanna tell yourself it is to enjoy it, go ahead!
Happy to hear these are a hit, Kadi!
This was a huge hit at my house during Christmas when I had family visiting with adults and kids alike! I’m glad I doubled the recipe! I made two changes—I halved the amount of chocolate chips in the batter and used almond butter due to a peanut allergy in the house. It was very quick and easy to make! Everyone kept calling it a brownie. Perhaps it should be renamed to the Breakfast Brownie lol!
Amazing! Glad it was a hit with the whole family!
My family loves this oatmeal bake!! I have made it many times. I was curious if you think I could make the batter the night before, store in the fridge, and bake in the morning for a quick breakfast.
So happy to hear that! Great question – I haven’t tested it out, but I think it may work. Let me know if you give it a try!
I just made this last night for my twins because of their love for baked oatmeal. I am not sure who ate more of it, them or my step-son who just likes oatmeal sometimes – haha! It is so great that it is not so sweet but packs so much flavor. Thanks so much for this recipe!!
Amazing! So glad everyone loved it!
SOOOOOO GOOD!!!! Rich and chocolately, like chocolate cake for breakfast. Everyone loved it Perfect for a special occasion–holiday, anniversary, birthday–and your loved ones will swoon!
This is sooooo good. It’s like having dessert for breakfast. I omitted the maple syrup, but still found it to be sweet enough. Thank you for another delicious recipe!
Absolutely! Best way to wake up 🙂
Loved this recipe! So decadent and toddler approved! Will definitely make this one again!
So happy to hear that!
So delicious!!!!
This is like dessert and I didn’t even add the chocolate chips. Similar to a fudgy brownie, but not too sweet. Otherwise, I followed the directions and ingredients as written. I mixed it all in the baking dish too.
Love it! Glad you enjoyed (and great idea to save dishes!)
Would honey work as a substitute for the maple syrup? Can’t wait to make this!
That should work but note that it will likely have a strong honey flavor!
I just made this recipe and it was super easy and oh so delicious!! The only issue I had (which may be a problem with my oven) is that it took a lot longer to bake than the 25-30 minutes mentioned. It was still super gooey in the middle after 30 minutes, so I added another 10. Still softer than I think it should have been, but soooo yummy. I meal prep my breakfasts in advance whenever possible, so I love having this in the freezer and ready to go. Thanks for the great recipes!
So glad you loved it! Yes, I’d suggest double checking your oven temp to make sure it’s accurate!
Can I use sprouted oatmeal?
That should work!
So delicious! I added a scoop of “Just Plain” protein powder from Just Ingredients. I ignored the option to add milk and berries at first but then when I tried it… SO GOOD! It’s good cold too but way better warm with milk. It’s pretty much like dessert for breakfast. I also added in some snickerdoodle protein powder with my milk before topping it. Legendary breakfast!
Love that! Best way to wake up 🙂
OMG! This is the best!!! My teenager made it (double batch) for the office and everyone loved it. Made exactly as directed. WOW
Love that! Perfect breakfast 🙂
Absolutely delicious! Can i use honey instead of maple syrup?
That should work but please note that it will likely have a strong honey flavor!
Really really good! Would definitely consider more of a dessert but so good and easy to make!
The chocolate-y goodness does make it taste like a dessert!
This was really good I used pb2 and yogurt mix for swirl so good thanks for the recipe.
Perfect! Glad you enjoyed!
Can this be made without using diet products. I would love to make this.
Hi! What do you mean by “diet products?”
I’m obsessed with this! It’s so delicious! I followed the recipe exactly and it turned out amazing. I froze, thawed and reheated it and it worked out well.
One of my favs, too! Great breakfast to meal prep for later.
I made this easy recipe as a part of a Mother’s Day brunch and it was a hit! Everyone commented on the consistency– it was so moist. And they were surprised it was oatmeal (and healthy!). It looked and tasted like a dessert. My fiance ate it right out of the pan the rest of the weekend. Would definitely make again!
Love it!! One of our all-time favs, too 🙂
hi! I love your zucchini pb baked oatmeal. Is there any way I could incorporate zucchini into this recipe? I loved that I was getting some veggies in the morning!
Great question! I *think* you could get away with adding a medium, shredded zucchini (squeezing it out like you do with the other baked oatmeal) and increasing the oats by 1/4 cup or so to make up for the extra moisture. I haven’t tested it out exactly, but let me know if you give it a try!
This chocolate peanut butter baked oats recipe is awesome! I’ve made it several times since I tried it!
Do you have a recommendation for the best way to replace eggs here? Thanks!
Check out the full blog post for all of my substitution recommendations! I haven’t tested this without the eggs, but 2 flax eggs might work. Let me know if you try it!