Peanut Butter Brownie Baked Oatmeal Recipe

There's something magical about the smell of chocolate and peanut butter filling the kitchen on a lazy morning. This Peanut Butter Brownie Baked Oatmeal combines the gooey richness of a brownie with the hearty satisfaction of oatmeal for a breakfast that tastes like dessert—but fuels you like a champ.

I first made this recipe when I was craving something indulgent but didn’t want to go full dessert before noon. One bite in, and I knew I had found breakfast gold. It’s now a weekend tradition that even the pickiest eaters in my house look forward to. Best of all? It’s easy, affordable, and packed with pantry staples.

Let’s dive into why this baked oatmeal is about to become your new favorite.

Why You’ll Love This Peanut Butter Brownie Baked Oatmeal

Get ready to turn your ordinary mornings into something extraordinary. This baked oatmeal isn’t just good—it’s crave-worthy, filling, and comes together with minimal effort.

First, it’s incredibly easy to make. All you need is one bowl and about ten minutes of prep time. Pop it in the oven while you’re getting ready, and your kitchen will smell like a cozy café by the time it’s done.

It’s also deceptively healthy. With rolled oats, natural peanut butter, and just a touch of maple syrup, this dish keeps you full and energized without the sugar crash you’d get from an actual brownie.

On a budget? This recipe is made from ingredients you probably already have on hand. It’s an affordable way to enjoy a warm, comforting breakfast that tastes indulgent without breaking the bank.

Finally, it’s versatile enough to suit your mood. Want a fudgier texture? Add more cocoa. Need it dairy-free? Use plant-based milk. This is one of those recipes that welcomes experimentation and always delivers.

Let’s take a closer look at the ingredients that make this breakfast so special.

Ingredients Notes

The beauty of this Peanut Butter Brownie Baked Oatmeal is in its simple, wholesome ingredients that come together to create something that feels downright decadent.

Rolled oats are the backbone of this dish. They soak up the liquid during baking to create that soft-yet-chewy texture we all love in baked oatmeal. Be sure to use old-fashioned rolled oats rather than quick oats for the best consistency. Steel-cut oats won't work here without altering the liquid and bake time significantly.

Natural peanut butter adds richness and a satisfying nuttiness that perfectly complements the chocolate. I like using a no-sugar-added variety to control the overall sweetness of the dish. Creamy peanut butter works best, but crunchy will add a nice texture if you want a little bite.

Unsweetened cocoa powder is what gives this oatmeal its brownie-like flavor. Don’t skimp here—go for a high-quality cocoa powder for that deep, dark chocolatey punch. If you’re a real chocoholic, you can stir in some chocolate chips or chunks for pockets of melty goodness.

Maple syrup lends natural sweetness and a touch of complexity. It balances the bold flavors of the peanut butter and cocoa without overpowering them. If you prefer, honey or agave syrup can be substituted in equal amounts.

You’ll also need milk, baking powder, vanilla extract, and a pinch of salt to round out the flavor and help everything bake up evenly. For a dairy-free version, almond milk or oat milk works beautifully.

No fancy equipment required—just a mixing bowl, a spoon, and an 8x8-inch baking dish. That’s it!

How To Make This Peanut Butter Brownie Baked Oatmeal

Making this baked oatmeal is as simple as mix, pour, and bake—and your oven does most of the work.

Start by preheating your oven to 350°F and greasing your baking dish. While that’s heating up, grab a large mixing bowl and combine your wet ingredients: peanut butter, maple syrup, milk, egg, and vanilla extract. Whisk until smooth and creamy. The peanut butter might take a minute to incorporate fully, but the warmth of your kitchen should help it along.

Once the wet ingredients are well combined, stir in the dry ones: rolled oats, cocoa powder, baking powder, and salt. Mix until everything is evenly distributed. The batter should be pourable but thick, almost like a brownie batter. This is where you can fold in any extras like chocolate chips, chopped nuts, or even sliced bananas.

Pour the mixture into your prepared baking dish, spreading it evenly into the corners. If you’re feeling fancy, you can swirl a little extra peanut butter on top or sprinkle with a few chocolate chips for a pretty finish.

Bake for 30 to 35 minutes, or until the center is set and the edges are slightly crisp. You’ll know it’s done when a toothpick inserted in the center comes out with a few moist crumbs. Let it cool for at least 5 minutes before serving to allow the texture to set up perfectly.

From start to finish, this recipe takes about 40 minutes—but only 10 of that is hands-on. It’s a low-effort, high-reward kind of breakfast.

Storage Options

This baked oatmeal stores like a dream, making it ideal for meal prep or leftovers throughout the week.

If you’re storing in the fridge, let the oatmeal cool completely before transferring to an airtight container. It will keep well for up to 5 days and tastes just as good reheated.

You can also freeze individual portions for up to 3 months. Just wrap slices in plastic wrap and store in a freezer-safe bag or container. This makes it easy to grab and go on busy mornings—just pop a slice in the microwave.

To reheat, microwave individual servings for 30-60 seconds until warm. You can also reheat in a toaster oven or regular oven at 300°F for about 10 minutes to restore a bit of that baked texture.

This dish is just as delicious warm or room temperature, so don’t stress too much about reheating. It’s forgiving and flavorful either way.

Variations and Substitutions

The base recipe is a chocolate-peanut butter lover’s dream, but don’t be afraid to mix things up based on what you have on hand or what you're craving.

For a nuttier twist, swap the peanut butter for almond or cashew butter. Each nut butter brings a slightly different flavor, making this a fun way to change up the recipe without altering the core ingredients.

If you’re looking to make this vegan, it’s easy. Just replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and use a plant-based milk like oat or almond. The texture remains just as rich and satisfying.

Want to amp up the protein? Stir in a scoop of chocolate or vanilla protein powder. Just reduce the cocoa powder slightly and add a splash more milk to balance the dryness from the powder.

For a fruitier version, try adding mashed banana to the wet ingredients and reducing the maple syrup a bit. It adds natural sweetness and a slight banana bread vibe that’s absolutely delicious.

And if you're craving something extra-decadent, top your baked oatmeal with a dollop of whipped cream or a drizzle of chocolate syrup before serving. It’s still breakfast, but it feels like dessert.

This is the kind of recipe that encourages creativity. Once you’ve made it once, you’ll start dreaming up your own favorite versions—and I promise, they’ll all be amazing.

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