This peanut butter baked oatmeal tastes like sneaking a spoonful of peanut butter from the jar but is a balanced breakfast to help keep you full all morning.
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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!)
Ingredients and Substitutions
- Rolled Oats- I like to use large flake rolled but instant or quick oats should work as well.
- Protein Powder- I typically use pea protein isolate for this recipe but have tested it with brown rice protein as well. I suspect any plain, unflavored protein powder would work. If you use a flavored/sweetened one, you may need to adjust the sweetness of the recipe and I haven't tested this.
- 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 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 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. Don't let the batter sit 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...
If you give this recipe a try, be sure to let me know what you thought in the comments below!
Peanut Butter Baked Oatmeal
This peanut butter baked oatmeal tastes like sneaking a spoonful of peanut butter from the jar but is a nourishing breakfast to help keep you full all morning.
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Servings
Equipment
- 9x9, 8x8 or 11x7 inch baking pan (minimum 2 inches in depth); ~3 quart volume
Ingredients
- 1 and ⅓ cups large flake rolled oats *
- ½ cup pea protein isolate powder (or another plain protein powder or sub oat flour)**
- ⅓ cup ground flaxseed (or ⅓ cup of additional rolled oats)
- 1 cup water (or milk)
- ⅓ cup melted honey (or maple syrup)***
- ½ cup peanut butter
- 2 eggs
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 °F.
- In your baking pan, mix all of the ingredients together until well combined.1 and ⅓ cups large flake rolled oats, ½ cup pea protein isolate powder, ⅓ cup ground flaxseed, 1 cup water, ⅓ cup melted honey, ½ cup peanut butter, 2 eggs, ¼ teaspoon salt, ½ teaspoon baking powder
- Bake for 22-25 minutes until the center appears set.
- Slice and enjoy! It is delicious topped with additional peanut butter, berries, Greek yogurt and more.
Notes
Make Ahead and Leftovers: Baked peanut butter oatmeal can be stored at room temperature for up to 1 day, in the refrigerator for up to 4 days or frozen for up to 3 months.
Enjoy cold or reheat in the microwave or oven at 350 F for 5-10 minutes.
*Oats: I prefer the texture with large flake (old fashioned) rolled oats but instant or quick oats should both work as well.
**Protein Powder: I have tested this recipe with pea and rice proteins but suspect that it should work fine with most plain proteins. If you choose a sweetened/flavored powder, you will likely need to adjust the sweetener and I haven't tested that.
If you prefer to make it without protein powder, you can use oat flour instead. Simply pulse ⅔ cup of rolled oats in a blender until powdery.
***Sweetener: The honey can be increased to ½ cup for a sweeter baked oatmeal or decreased to ¼ cup for a less sweet option.
Nutrition
Calories: 563kcal | Carbohydrates: 58g | Protein: 27g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Cholesterol: 93mg | Sodium: 460mg | Potassium: 457mg | Fiber: 9g | Sugar: 27g | Vitamin A: 130IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 6mg
Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.
Tried this recipe?Please comment and tell me what you thought!
Marie says
This was so easy and packed with peanut butter flavor (though I still topped it will a little extra for eating it haha).