Peanut Butter Brownie Baked Oatmeal Recipe

There’s something magical about the smell of rich chocolate and warm peanut butter wafting from the oven on a cozy morning. This Peanut Butter Brownie Baked Oatmeal is everything you love about dessert, reimagined as a hearty, wholesome breakfast.

I first made this when I was craving brownies at 8 a.m. and needed a guilt-free excuse to indulge. Now it’s a weekend favorite that checks every box: it's satisfying, protein-packed, and tastes like a peanut butter cup in oatmeal form.

The best part? It comes together with pantry staples in under 10 minutes of prep. Let’s dig into why this baked oatmeal might just become your new breakfast obsession.

Why You’ll Love This Peanut Butter Brownie Baked Oatmeal

This is not your average oatmeal. With a texture somewhere between a brownie and a breakfast bar, this recipe delivers on both flavor and function.

First off, it’s incredibly easy to make. You simply mix everything in one bowl, pour it into a baking dish, and let the oven do the work. No fancy tools, no complicated steps.

It’s also meal-prep friendly. Make a batch on Sunday and enjoy grab-and-go breakfasts all week. It reheats beautifully and tastes just as good cold.

If you’re watching your budget, this recipe is a win. Affordable ingredients like oats, peanut butter, and cocoa powder come together to make something truly special without breaking the bank.

Finally, it’s customizable. Whether you want to add bananas, protein powder, or a swirl of Nutella, this baked oatmeal is a blank canvas for your cravings.

Once you try it, you’ll wonder how you ever started your day without it.

Ingredients Notes

The beauty of this Peanut Butter Brownie Baked Oatmeal lies in its simplicity. Each ingredient plays a vital role in delivering that fudgy, nutty breakfast magic.

Old-fashioned rolled oats are the heart of the dish. They hold everything together and provide that satisfying chew. Quick oats can make it too mushy, so stick with the old-fashioned kind for the best texture.

Natural peanut butter brings creaminess, flavor, and a dose of healthy fats. Make sure it’s the drippy kind – just peanuts and salt – so it blends easily. If yours is thick, give it a quick microwave before mixing.

Unsweetened cocoa powder is what transforms this into brownie territory. It adds deep chocolate flavor without the sugar overload. Dutch-processed or natural cocoa both work, so use what you have.

Maple syrup adds natural sweetness and helps bind the ingredients. You can swap it for honey or agave if needed, but I love the warm flavor maple brings to the mix.

You’ll also need a few basics like milk (dairy or non-dairy), eggs, vanilla extract, and baking powder to bring it all together. No special tools required—just a mixing bowl, whisk, and an 8x8 baking dish.

How To Make This Peanut Butter Brownie Baked Oatmeal

Making this baked oatmeal is as simple as stirring, pouring, and baking. You’ll be amazed how little effort it takes to create something so indulgent and wholesome.

Start by preheating your oven to 350°F and greasing your baking dish. This step ensures the oatmeal won’t stick and gives you those perfect, clean edges when slicing.

In a large mixing bowl, combine your rolled oats, cocoa powder, baking powder, and a pinch of salt. Stir until everything is evenly distributed—this helps prevent clumps later on.

In a separate bowl (or the same one, if you're like me and want fewer dishes), whisk together the eggs, milk, peanut butter, maple syrup, and vanilla extract. Make sure the peanut butter is well incorporated for even flavor throughout.

Pour the wet ingredients into the dry and mix until just combined. The batter should be thick and glossy. If it feels too dry, add a splash more milk. If it’s too runny, a tablespoon more oats will do the trick.

Transfer the mixture into your prepared baking dish and smooth out the top. For an extra treat, sprinkle chocolate chips or swirl in a bit more peanut butter on top before baking.

Bake for 30–35 minutes, or until the center is set and the edges are slightly crisp. Let it cool for at least 10 minutes before slicing. The result? A brownie-like slab of oatmeal goodness you can eat with a fork or your fingers.

Storage Options

One of the best things about this recipe is how well it stores. Whether you’re feeding a crowd or just yourself, you’ll appreciate having leftovers ready to go.

Store leftovers in an airtight container in the refrigerator for up to 5 days. The texture stays moist and chewy, making it perfect for grab-and-go breakfasts or snacks.

To freeze, slice the cooled oatmeal into individual portions and wrap them in plastic wrap or parchment. Place them in a zip-top freezer bag and freeze for up to 2 months.

Reheating is easy—just microwave a slice for 30–45 seconds or pop it in a toaster oven for a slightly crisp edge. Add a drizzle of extra peanut butter on top for an irresistible touch.

Variations and Substitutions

This baked oatmeal is endlessly versatile, which makes it great for accommodating different tastes and dietary needs.

If you’re vegan, swap the eggs for flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and use a plant-based milk. The results are still fudgy and flavorful.

For a lower-sugar version, reduce the maple syrup to ¼ cup and add a mashed banana for natural sweetness. It changes the flavor slightly but still tastes amazing.

Want to boost the protein? Stir in a scoop of chocolate or vanilla protein powder. You may need to add a bit more milk to maintain the right consistency.

Try adding mix-ins like chopped nuts, shredded coconut, or a handful of dark chocolate chips for extra indulgence. You can also swirl in jam or Nutella before baking for a fun flavor twist.

Print