Peanut Butter Brownie Baked Oatmeal – Healthy and delicious recipes

Peanut Butter Brownie Baked Oatmeal is a delicious spin on traditional oats! This warm, tasty breakfast recipe is made with wholesome ingredients, but tastes like dessert! Easy to make with bananas, peanut butter, cocoa powder, and chocolate chips, you’re going to want to make this recipe again and again!

side shot of a portion of baked chocolate oatmeal brownie topped with some banana slices

Looking for a new breakfast idea? This Peanut Butter Brownie Baked Oatmeal is going to be a new favorite! It’s filled with wonderful chocolate flavor, swirls of peanut butter, and natural sweetness from the ripe banana and maple syrup. And not only is it incredibly tasty, but it’s also packed with protein, fiber, and healthy fats for a nutritious breakfast you’ll want to add to your normal breakfast rotation.

This is one of my kid’s favorite “treats” and they think that it tastes better than brownies. One of my kids adds it to a bowl and adds milk to it.

I also made this blueberry peach apple crisp recipe that I think you will love.

Why you should make this recipe

So delicious: This brownie-baked oatmeal with banana and peanut butter flavor tastes so amazing! It’s like a combination of banana bread with a chocolate peanut butter brownie. WOW! So good!
Versatile: Great for meal prep because it keeps for several days and reheats well. It would also be a wonderful addition to an Easter or Mother’s Day brunch! It can easily be doubled to feed a crowd, too.
Quick & easy to make: You only need one bowl and about 10 minutes of hands-on time to whip this up. Then, pop it in the oven until warm, fully set, and golden.

Brownie baked oatmeal with one serving taken out.

Ingredients needed

This delicious and healthy brownie-baked oatmeal recipe is made with simple ingredients that you likely already have in your pantry and fridge. Here’s the lineup:

See a full list of ingredients and quantities in the recipe card below!

Banana: Three mashed bananas add the perfect amount of moisture and natural sweetness. For best results, bananas with brown spots that are overly ripe.
Eggs: You’ll need 1 egg to help the ingredients bind together and provide structure.
Peanut butter: Crunchy or creamy peanut butter will work. I recommend a natural variety that is made with only peanuts and salt.
Maple syrup: Pure maple syrup will naturally sweeten the baked oatmeal.
Baking staples: To ensure this tastes delicious and bakes properly, you’ll need a vanilla extract, salt, and baking powder.
Chocolate: For the rich chocolate flavor, we’re stirring in unsweetened cocoa powder and mini chocolate chips. Use dairy-free chocolate chips, as desired.
Milk: I typically use 2% milk. You can use unsweetened vanilla almond milk or oat milk to keep this breakfast bake dairy-free.
Oats: The base of this dish is made with old-fashioned rolled oats. Use gluten-free oats, if needed. However, quick oats or steel-cut oats will not provide the right texture.

Ingredients for making peanut butter, chocolate, banana baked oatmeal divided into small bowls.

How to make this baked oats recipe

This baked oatmeal recipe is super simple to mix up! You just need to stir the ingredients together in one large bowl, pour the mixture into a pan, and bake!

For full, printable instructions, reference the recipe card at the bottom of the post.

Mix ingredients: Preheat the oven to 375 degrees F. Place the mashed bananas in a large bowl together with the egg, peanut butter, maple syrup, vanilla, salt, baking powder, and cocoa powder. Whisk until combined.

Adding cocoa powder, milk, mashed banana and egg to a large bowl.

Ingredients for brownie baked oatmeal mixed in a large bowl.

Bake & serve: Stir in the milk and oats, then fold in the chocolate chips. Transfer the mixture to a baking dish and drizzle with extra peanut butter, if desired. Bake for 35-45 minutes. Serve with banana slices and enjoy.

Adding chocolate chips to oatmeal mixture.

Oatmeal mixture transferred to baking dish and topped with peanut butter.

Recipe Tips

Make this vegan baked oatmeal by replacing the egg with a flax egg. Mix 2 tbsp ground flaxseed with 1/3 cup warm water in a small bowl and let sit for 5 minutes. Then add it to the oatmeal mixture. Also, be sure to use non-dairy milk and chocolate chips.
Don’t have ripe bananas? You can easily ripen your bananas by wrapping them in foil and popping them in the oven at 350 degrees for 10 to 15 minutes.
I love the flavor of peanut butter in this recipe, however, if you have a peanut allergy, feel free to use another nut butter or seed butter. Almond butter, cashew butter, or sunflower seed butter will all work fine.

Slice of brownie baked oatmeal with banana slices served on a white plate.

Frequently asked questions

Is baked oatmeal healthy?

Baked oatmeal is very healthy and filled with great nutrition! It’s loaded with fiber, complex carbs, and whole grains. You can customize it to be higher in protein or healthy fats, depending on additions. Overall, it is a great well-balanced meal.

Why are my baked oats soggy?

If these baked oats are soggy, they may have just not cooked long enough. If take them out of the oven too soon, the oatmeal will have cooked on the top, but the inside will still be gooey. Be sure to allow the baked oatmeal to cook for 35 to 45 minutes and until set. After removing from the oven, allow the oats to cool for about 10 minutes this will help them completely set.

Is it ok to use regular oats for baked oatmeal?

Yes. Even though rolled oats is usually recommended, quick oats will also work. In fact, I sometimes run out of rolled oats and I end up making baked oats with quick oats and they turn out just fine. You will notice a slight difference in texture only,.

Brownie baked oatmeal with peanut butter swirled on top.

Storage recommendations

Storing leftovers: Place any leftovers in an airtight container or plastic, in the refrigerator for up to 4 days.
Freeze: Place individual servings in an airtight, freezer-safe container or freezer-safe bag for up to 3 months.
Reheat: Place individual slices in the microwave for about 1 to 4 minutes, depending on whether it’s at room temperature or frozen.

Slices of baked oatmeal topped with banana slices on small white plates.

More oatmeal recipes to try

ebook cover with taco salad bowl in the image.

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Preheat the oven to 375ºF. Place the mashed bananas in a large bowl together with the egg, peanut butter, maple syrup, vanilla, salt, baking powder, and cocoa powder. Whisk until combined.
Stir in the milk and oats, then fold in the chocolate chips. Transfer the mixture to a baking dish and drizzle with extra peanut butter, if desired. Bake for 35-45 minutes. Serve with banana slices and enjoy.

Storing leftovers: Place any leftovers in an airtight container or plastic, in the fridge for up to 4 days.
Freeze: Place individual servings in an airtight, freezer-safe container or freezer-safe bag for up to 3 months.
Reheat: Place individual slices in the microwave for about 1 to 4 minutes, depending on whether it’s at room temperature or frozen.

Serving: 1servingCalories: 471kcalCarbohydrates: 78gProtein: 14gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 38mgSodium: 384mgPotassium: 681mgFiber: 8gSugar: 36gVitamin A: 282IUVitamin C: 5mgCalcium: 220mgIron: 3mg