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.
Jump to:
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 (since I like to keep them on hand for making peanut butter cup oatmeal) 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 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...
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.
Print
Pin Recipe
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).