Peanut Butter Brownie Baked Oatmeal is a delightful twist on your morning routine. Imagine waking up to the gentle aroma of freshly baked chocolate and peanut butter filling your kitchen, all while knowing that you’re about to enjoy a wholesome, nutrient-packed dish. This oatmeal is rich and decadent, a perfect combination of gooey chocolate and creamy peanut butter, with the added softness of baked bananas. It’s not just any breakfast; it’s a showstopper that will make even the pickiest eaters come back for seconds.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peanut Butter Brownie Baked Oatmeal
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peanut Butter Brownie Baked Oatmeal

I encountered this recipe during my quest for a breakfast option that could both satisfy my sweet tooth and keep me feeling nourished. The first time I made Peanut Butter Brownie Baked Oatmeal, I was blown away—not only by how simple it was to whip up, but also by the comforting warmth it brought to my morning. Whether you’re looking for a hearty breakfast, a midday snack, or a guilt-free dessert, this oatmeal is bound to impress. Give it a try, and I promise you’ll find yourself craving it long after the last bite!

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just about an hour, and you’ll have breakfast set for the week.
Irresistible Flavor: The combination of cocoa and peanut butter creates a deliciously rich taste that feels like a treat.
Eye-Catching Appeal: Sprinkled with mini chocolate chips, it’s as tempting to the eyes as it is to the tastebuds.
Flexible Serving: Perfect as breakfast, a hearty snack, or even a dessert when drizzled with a little extra peanut butter.
Diet-Friendly Options: Vegan-friendly thanks to its plant-based ingredients, making it suitable for many diets.

Ingredients You’ll Need

2 2/3 cups over ripe mashed bananas: These add natural sweetness and moisture. Opt for bananas that are quite brown for the best flavor.
1/3 cup creamy peanut butter: This gives a rich, nutty flavor. Feel free to swap with almond butter if you prefer.
1 cup chocolate almond milk: This keeps things dairy-free while adding a chocolatey touch. Regular milk or any nut milk can also work.
1/4 cup maple syrup: For an extra layer of sweetness and depth, use pure maple syrup. Agave syrup makes a great alternative.
2 1/2 tsp vanilla extract: Adds a warm, inviting flavor. You can use pure vanilla for a richer taste.
3 cups rolled oats: Thick and chewy, they provide the base for our oatmeal. Steel-cut oats can be used as a substitute, but cooking time will change.
1/2 cup cocoa powder: Unsweetened cocoa powder is essential for that rich brownie flavor. Ensure you’re using quality cocoa for the best results.
Mini-vegan chocolate chips: A must for those gooey pockets of chocolate! You can swap them for dark or semi-sweet if preferred.

How to Make Peanut Butter Brownie Baked Oatmeal

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grab a 9 x 13-inch pan and spray it with non-stick cooking spray to prevent sticking later.

Mash the Bananas: In a large mixing bowl, mash enough over ripe bananas to measure out 2 2/3 cups. The riper the bananas, the sweeter they’ll be, making this dish deliciously irresistible.

Combine Ingredients: Now it’s time to get mixing! To your mashed bananas, add 1/3 cup creamy peanut butter, 1 cup chocolate almond milk, 1/4 cup maple syrup, and 2 1/2 teaspoons vanilla extract. Stir generously until everything is well combined.

Mix in Oats and Cocoa Powder: Add 3 cups rolled oats and 1/2 cup cocoa powder into the banana mixture. Use a spatula or wooden spoon, and mix thoroughly until the oats are evenly coated in the chocolatey goodness.

Spread into the Pan: Carefully pour the mixture into the prepared 9 x 13 pan, spreading it evenly with your spatula or spoon. This ensures all parts will bake evenly—no one likes an undercooked corner!

Sprinkle with Chocolate Chips: Here’s where we add a little pizzazz! Sprinkle your desired amount of mini-vegan chocolate chips over the top, allowing them to nestle into the oatmeal.

Bake: Place the pan in the preheated oven and bake for 30 minutes. After this initial baking time, turn off the oven but leave the oatmeal inside for an additional 20 minutes. This will help set the texture perfectly.

Cool Down: Once the time is up, remove the pan from the oven and allow it to cool completely. If you’re feeling extra fancy, drizzle some melted creamy peanut butter on top for an added treat.

Storing & Reheating

Store any leftover Peanut Butter Brownie Baked Oatmeal at room temperature for up to 2 days. For longer storage, transfer it to an airtight container in the refrigerator, where it will last about a week. If you’d like to keep it longer, consider freezing it in individual portions, which can be safely kept for up to 3 months. When you’re ready to enjoy, simply reheat a piece in the oven at 350°F for about 10 minutes, or pop it in the microwave for 30-60 seconds. The texture may change slightly upon reheating, but a drizzle of peanut butter will revive that decadent flavor!

Chef’s Helpful Tips

Avoid using under ripe bananas as they won’t provide the sweetness we need for this dish.
Ensure that all wet ingredients are well mixed, as this helps them blend perfectly with the dry ingredients.
For a slightly denser texture, let the mixture sit for about 5 minutes before baking—it allows the oats to soak in some moisture.
Feel free to experiment with add-ins like chopped nuts or dried fruit for another flavor dimension.
If you prefer it sweeter, adjust the maple syrup to your liking. Taste it before baking to find that sweet spot!

Peanut Butter Brownie Baked Oatmeal is not only a delicious breakfast option but also a versatile dish that can be enjoyed all day long. Whether you serve it at a family gathering or keep it all to yourself for week-long breakfasts, the balance of hearty oats, creamy peanut butter, and luscious chocolate is bound to bring a smile to your face. Feel free to play around with this recipe to fit your tastes or dietary needs. Enjoy every bite!

Recipe FAQs

Can I use other types of milk?

Absolutely! While chocolate almond milk adds a lovely flavor, you can substitute it with any milk you prefer, be it almond, oat, or dairy milk. Just keep in mind that the flavor will change slightly based on the milk used.

How can I adjust the sweetness?

If you find the baked oatmeal isn’t sweet enough for your taste, you can increase the amount of maple syrup or include more chocolate chips. Additionally, using sweeter bananas will elevate the overall sweetness, so opt for very ripe ones.

Can I freeze leftovers?

Yes, you can freeze Peanut Butter Brownie Baked Oatmeal! Just cut it into portions, wrap each piece tightly, and store them in an airtight container. They can last for up to 3 months in the freezer, making this a great make-ahead option!

What can I add for extra flavor?

Consider adding a pinch of salt to enhance the flavors even more. You might also try tossing in chopped nuts like walnuts or pecans for a bit of crunch or even a scoop of protein powder for a healthy boost.

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Peanut Butter Brownie Baked Oatmeal

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Author: Peter
Prep Time: N/A
Cook Time: 60 minutes
Total Time: 0 hours
Yield: 12 servings 1x
Category: Desserts & Appetizers
Method: Baked
Cuisine: American

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Description

This Peanut Butter Brownie Baked Oatmeal features a delightful combination of ripe bananas, creamy peanut butter, and rich cocoa. Perfectly baked, it brings comfort and flavor for breakfast or an afternoon snack, making it an ideal choice for homemade meals that satisfy hunger and cravings. Enjoy the ease of preparation and the joy of flavors in each bite!

Ingredients

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2 2/3 cups over ripe mashed bananas
1/3 cup creamy peanut butter
1 cup chocolate almond milk
1/4 cup maple syrup
2 1/2 tsp vanilla extract
3 cups rolled oats
1/2 cup cocoa powder
mini-vegan chocolate chips

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Instructions

Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13 inch pan with non-stick spray.
Mash enough over ripe bananas to yield 2 2/3 cups.
In a bowl, combine the mashed bananas, creamy peanut butter, chocolate almond milk, maple syrup, and vanilla extract. Mix thoroughly.
Incorporate the rolled oats and cocoa powder into the mixture, stirring well.
Pour the batter into the prepared baking pan, spreading it evenly.
Top with the desired amount of mini vegan chocolate chips.
Bake for 30 minutes, then turn off the oven and leave the oatmeal squares inside for an additional 20 minutes. After this time, remove from the oven and allow to cool.
Optionally, once cooled, drizzle with melted creamy peanut butter.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.
For a more chocolatey flavor, increase the amount of cocoa powder.
Feel free to add nuts or seeds for extra crunch.