Peanut Butter Baked Oatmeal

If you like baked oatmeal you will LOVE this peanut butter baked oatmeal! It’s made with healthy, real ingredients and can last all week! Your whole family will love this baked peanut butter oatmeal!

I was going to share something different today, but its been gloomy and rainy this week and I have only been wanting comfort food! Warm, cozy and delicious please!

So I have been wanting to share this oatmeal recipe with you for a while now! This peanut butter baked oatmeal has been on repeat for the past few months now. It’s hearty, healthy and full of peanut butter flavor! If you are a fan of Reese’s you will LOVE this breakfast!

In full disclosure, the only person in my family that doesn’t LOVE this recipe is my husband, but he doesn’t get a full vote because he’s not a big fan of peanut butter (strange).

Anyway.

What Is Baked Oatmeal?

I’ve got a few recipes for baked oatmeal on the blog, so if you’ve been following for a while, there’s no doubt you would have seen (and hopefully tried) one or two of them!

Baked oatmeal is essentially exactly what it sounds like. Large flake or rolled oats mixed with milk, egg, sweetener of some sort, and in this case – peanut butter! You combine this whole mixture together and then bake it in the oven for about half an hour. Take it out and enjoy!!

How Do You Make This Peanut Butter Baked Oatmeal?

1. Start this recipe by combining the dry ingredients for this recipe in one bowl, and then the wet (including the peanut butter) in another. Mix the two together and then pour the combination into a greased oven-proof baking dish.

2. Bake the oatmeal for 25-30 minutes in an oven heated to 350 F. The oatmeal is ready when it is firm when you give it a little shake, but the middle looks soft.

You’ll want to let the oatmeal cool down for about 5 minutes before topping it, and serving.

What Can You Top This Baked Peanut Butter Oatmeal With?

This breakfast is totally fine on its own, without any toppings, but if you want to jazz it up a little, it is GREAT with chopped dark chocolate sprinkled on top, or chocolate chips. You can also add chopped up peanuts and a drizzle of peanut butter.

If you want the peanut butter drizzle but your peanut butter is not runny, you can mix a bit of it with some melted coconut oil and stir it together until smooth, then drizzle it on top! It’s delicious!

Do You Have to Use Natural Peanut Butter For This Recipe?

You can absolutely use either natural peanut butter (only 1 ingredient) or the spreadable, shelf-stable peanut butter such as Kraft or Skippy. If you’re using the spreadable kind, the recipe will be a little sweeter, so you could always cut back on the honey (or maple syrup) if that is a concern for you.

Is This a Vegan Peanut Butter Baked Oatmeal?

You can definitely make this a vegan recipe by using maple syrup instead of honey in the recipe, and by substituting the regular egg for a flax egg. Be sure to use non-dairy milk as well.

Here’s some great instructions on how to make a flax egg.

How to Meal Prep Baked Oatmeal

This baked peanut butter oatmeal is perfect for meal prep. You can make a double batch and eat it all week. Just allow it to cool down before storing it in an airtight container.

The oatmeal reheats easily in the microwave or in the oven. It’s also pretty great cold!

However you eat this oatmeal, you’re bound to love it!

Some of my other favorite oats and grains from the blog:

• streusel-topped strawberry baked oatmeal
• carrot cake baked oatmeal
• banana bread baked oatmeal

Peanut Butter Baked Oatmeal

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5 from 4 reviews

• Author: Katherine | Love In My Oven
• Total Time: 40 minutes
• Yield: 4–5 servings 1x

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Description

If you like baked oatmeal you will LOVE this peanut butter baked oatmeal! It’s made with healthy, real ingredients and can last all week!

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Ingredients

Scale 1x2x3x

• 2 cups rolled oats
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/3 cup maple syrup (or honey)
• 1/2 cup creamy peanut butter*
• 1 large egg
• 1 1/2 cups almond milk**
• 1/2 tsp pure vanilla extract
• optional: chopped peanuts, dark chocolate for topping

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Instructions

1. Preheat the oven to 350 F and spray an 8″ x 8″ baking dish or 9″ pie plate with nonstick spray.
2. In a large mixing bowl, combine together the rolled oats, baking powder, salt and cinnamon. In another bowl, whisk together the maple syrup with the peanut butter until smooth, then add the egg and whisk again. Add the almond milk and vanilla extract and whisk until combined. Empty the wet ingredients into the bowl containing the dry ingredients, then stir everything together until just combined. 
3. Pour the mixture into the prepared baking dish and place into the oven to bake for 25-30 minutes. The baked oatmeal is done when the middle of the oatmeal is soft but does not jiggle when you give the dish a gentle shake (using an oven mitt, of course).
4. Remove the baked oatmeal from the oven and allow it to cool for 5 minutes before serving immediately, or topping with the crushed peanuts and chopped chocolate. 

Leftover oatmeal can be stored in the fridge, once cooled, in an airtight container for up to 1 week.

Notes

*I use natural peanut butter. If using the peanut butter with preservatives, you may want to reduce the sweetness of the oatmeal down to 1/4 cup maple syrup.

**Substitute for any other dairy or non-dairy milk.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: breakfast
• Method: oven bake
• Cuisine: american

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