Peanut Butter Baked Oatmeal

Breakfast at a Glance

• Prep Time: 10 minutes (+ bake for ~25 minutes)
• Planning Ahead: Prep completely ahead of time or prep it first thing in the morning and enjoy a warm breakfast about 25 minutes later
• Morning Effort: Make it entirely ahead or about 10 minutes hands on in the morning
• Protein: 27 grams per serving
• Fiber: 9 grams per serving

Nessy's Note

Without a doubt, peanut butter is my favorite food. (I even put it on peanut butter avocado toast!).

And if I’m being honest, I would be happy to just eat it straight from the jar and call it breakfast.

But since I know I feel my best when my breakfast has a bit more balance, I developed this peanut butter baked oatmeal.

It still delivers that rich, peanut butter goodness I crave but with additions that I need to feel satisfied all morning. (This banana peanut butter smoothie is another one that hits all the marks for me!)

• Rolled Oats- I like to use large flake rolled (since I like to keep them on hand for making peanut butter cup oatmeal) but instant or quick oats should work as well.
• Peanut Butter Powder- I initially published this recipe with pea protein (and feel free to use that if needed), but have since updated the recipe to use powdered peanut butter instead as I find it ensures and even more peanut butter-y (is that a word?) flavor than using regular peanut butter alone.
  • Substitution: If preferred, you can replace this with oat flour. Just pulse about ⅔ cup of oats in the blender until flour-like.
• Ground Flaxseed- This adds fiber to the baked oatmeal and helps it to bind.
  • Substitution: You can replace this with additional rolled oats (replace with ⅓ cup of oats) if needed.
• Water- I used water in this recipe to keep it simple.
  • Substitution: If you would like to bump up the protein a little (about 2 grams per serving), you can use dairy milk instead.
• Honey- This can be reduced to ¼ cup for a less sweet baked oatmeal and increased up to ½ cup to make it sweeter. I suggest melting it before adding it for easy mixing.
  • Substitution: Maple syrup also works well.
• Peanut Butter- It wouldn't be peanut butter baked oatmeal without it! I used natural-style smooth (like I use for my peanut butter chocolate granola) and haven't personally tested any others but suspect it would work with most types.
• Eggs- These bind the oats and add a bit of protein.
  • Substitution: I haven't tested it but I think that this recipe would work with flax eggs as well.
• Baking Powder- Just a little makes this baked oatmeal a bit fluffier. It can be left out (I don't always use it in my brownie baked oats) but the results will be denser.
• Salt- Just a pinch balances the flavors.

Tips for the Best Peanut Butter Baked Oatmeal

• Bake immediately. Just like with these cottage cheese oat pancakes, don't let the batter sit too long as the oats and flax soak up liquid and it will change to texture. Mix and then bake.
• Top it off. Take the baked oatmeal to the next level with an extra drizzle of peanut butter, some chopped peanuts and some berries (like a PB and J).
• Customize the sweetness. You can reduce the honey to ¼ cup for a less sweet version or increase it to ½ cup if you prefer a sweeter oatmeal.

More Baked Oatmeal Recipes...

• Vanilla Baked Oats
• Blended Chocolate Baked Oatmeal
• Peanut Butter and Jelly Baked Oatmeal Cups