Peanut Butter Brownie Baked Oatmeal Recipe

There's something undeniably comforting about the scent of chocolate and peanut butter drifting through the house on a weekend morning. This Peanut Butter Brownie Baked Oatmeal brings all the rich, indulgent flavor of your favorite dessert, reimagined as a hearty, wholesome breakfast.

I first whipped this up on a chilly Sunday when I couldn’t decide between making brownies or something a little more nourishing. The result was so satisfying, it quickly became a staple in our breakfast rotation. It's warm, fudgy, slightly sweet, and completely crave-worthy—perfect for slow mornings or prepping ahead for the week.

Ready to fall in love with your new favorite breakfast bake? Let’s dive into what makes this recipe so irresistible.

Why You'll Love This Peanut Butter Brownie Baked Oatmeal

Get ready for a breakfast that tastes like dessert—but fuels your day like a pro. This baked oatmeal checks all the boxes: easy to make, full of feel-good ingredients, and totally satisfying.

First, this recipe is a one-bowl wonder. With just a few pantry staples and one mixing bowl, you’ll have it in the oven in under 10 minutes. No fancy tools or techniques required, which makes it ideal for busy mornings.

You’ll also love how nutrient-packed it is. Rolled oats, natural peanut butter, and a touch of maple syrup come together to create a fiber-rich, protein-boosted breakfast that keeps you full until lunch.

Did I mention it’s naturally gluten-free and easy to adapt? You can use dairy-free milk, egg substitutes, or even almond butter if you prefer. It’s endlessly customizable, which makes it a hit with kids and adults alike.

And let’s not forget the flavor—fudgy, chocolatey, peanut buttery goodness in every bite. It's like enjoying a brownie fresh from the oven… only better for you.

Now that you’re totally on board, let’s take a look at the ingredients that make this breakfast bake shine.

Ingredients Notes

The beauty of this Peanut Butter Brownie Baked Oatmeal lies in its simple ingredients, most of which you probably already have in your pantry. Each component plays a delicious role in creating a comforting, brownie-like bite that’s still breakfast-approved.

Rolled oats are the heart of this dish. I recommend using old-fashioned rolled oats for the best texture—they soften just enough in the oven without turning mushy. Quick oats will work in a pinch, but steel-cut oats are too coarse and won’t cook evenly here.

Peanut butter brings that rich, nutty depth and irresistible creaminess. I use natural, unsweetened peanut butter for a wholesome option, but if you’re using a sweetened version, you may want to cut back slightly on the maple syrup.

Cocoa powder is where the brownie magic happens. Go for unsweetened cocoa powder to get that deep chocolate flavor without any extra sugar. Dutch-processed or natural cocoa both work well, depending on how bold you want the chocolate notes to be.

Maple syrup adds a lovely natural sweetness that pairs beautifully with the chocolate and peanut butter. Honey can be used as a substitute, though it gives the dish a slightly different flavor profile. Either way, you won’t need much—just enough to bring out the richness of the other ingredients.

You’ll also need milk, eggs, baking powder, vanilla extract, and a pinch of salt. I like using almond milk or oat milk, but any kind will do. As for special equipment, all you need is a mixing bowl, a whisk or spoon, and a standard 8x8-inch baking dish.

How To Make This Peanut Butter Brownie Baked Oatmeal

Whipping up this breakfast bake is a breeze, and the payoff is huge. It comes together quickly and fills your kitchen with the warm, sweet aroma of brownies—what more could you ask for?

Start by preheating your oven to 350°F and lightly greasing your baking dish. While the oven warms up, combine the rolled oats, cocoa powder, baking powder, and salt in a large bowl. Give it a quick stir to distribute everything evenly.

In a separate bowl—or just directly in the same bowl to save dishes—whisk together the eggs, milk, maple syrup, peanut butter, and vanilla extract. Stir until smooth and fully combined. It may help to warm the peanut butter slightly so it mixes more easily into the batter.

Pour the wet ingredients into the dry and stir until just combined. You don’t want to overmix—just enough so that everything is well incorporated. At this point, you can fold in extras like chocolate chips, chopped nuts, or even banana slices if you’re feeling creative.

Transfer the mixture to your prepared baking dish and smooth it out with the back of a spoon. Bake for about 30–35 minutes, or until the edges are set and the center is slightly firm but still a little soft—like a good brownie.

Let it cool for 5–10 minutes before slicing. The total time, from start to finish, is under 45 minutes, making this a perfect make-ahead or weekend breakfast that feels special with minimal effort.

Storage Options

One of the best parts about this baked oatmeal is how well it stores. It’s perfect for meal prepping at the start of the week.

To store in the fridge, let the oatmeal cool completely, then slice it into portions and transfer to an airtight container. It will keep well in the refrigerator for up to 5 days.

If you’d like to freeze it, wrap individual slices in plastic wrap or parchment, then place them in a freezer-safe bag or container. It should last for about 2–3 months this way.

To reheat, just microwave a slice for 30–60 seconds until warm, or pop it into a toaster oven for a slightly crispy edge. Add a splash of milk on top before reheating if you want to soften it up a bit more.

Variations and Substitutions

This baked oatmeal is endlessly versatile, which means you can change it up based on what you have or what you’re craving.

If peanut butter isn’t your thing—or you’re working around allergies—try using almond butter, cashew butter, or sunflower seed butter. Each one brings its own unique twist while keeping that same creamy richness.

Want a fruity spin? Add in chopped bananas, raspberries, or even a swirl of jam before baking. Bananas will make the texture a bit softer and add natural sweetness.

For extra texture, toss in a handful of chopped nuts or seeds like walnuts, pecans, or chia. They’ll add a satisfying crunch and a little boost of nutrition.

If you're looking to make it vegan, simply swap the eggs for flax eggs and use plant-based milk. The end result is just as gooey and delicious—no compromise on flavor.

Don’t be afraid to play around. Whether you double the cocoa, swirl in some cream cheese, or top it with shredded coconut, this recipe is super forgiving and fun to customize.

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