Ingredients
Scale
For the Baked Oatmeal:
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon (optional, but enhances chocolate flavor)
- 2 cups milk (dairy or non-dairy)
- ½ cup creamy peanut butter (natural or conventional)
- ⅓ cup maple syrup or honey
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup chocolate chips (semi-sweet or dark), divided
Optional Toppings & Mix-Ins:
- 1 sliced banana
- ¼ cup chopped peanuts or other nuts
- Extra peanut butter for drizzling
- Extra chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking dish generously with cooking spray, butter, or coconut oil. Alternatively, line with parchment paper leaving an overhang on two sides for easy removal. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, cocoa powder, baking powder, salt, and cinnamon (if using). Make sure the cocoa powder is well distributed with no clumps—this ensures even chocolate flavor throughout.
- Prepare Wet Ingredients: In a separate medium bowl (or in a microwave-safe measuring cup), warm the peanut butter slightly in the microwave for 20-30 seconds to make it pourable. This helps it mix more easily. Add the milk, maple syrup or honey, eggs, and vanilla extract. Whisk vigorously until the peanut butter is fully incorporated and the mixture is smooth with no streaks.
- Combine Everything: Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—a few small lumps are fine. Fold in ½ cup of the chocolate chips, reserving the remaining ¼ cup for topping.
- Assemble the Pan: Pour the mixture into your prepared baking dish and spread evenly with a spatula. If using banana slices, arrange them on top now. Sprinkle the remaining ¼ cup chocolate chips over the surface. If desired, drizzle with a little extra peanut butter in a zigzag pattern.
- Bake: Place in the preheated oven and bake for 30-35 minutes, or until the center is set and a toothpick inserted comes out mostly clean with just a few moist crumbs (not wet batter). The edges should be pulling slightly away from the sides of the pan, and the top should look set and slightly firm to the touch. Don’t overbake or it will be dry.
- Cool and Serve: Remove from the oven and let cool on a wire rack for at least 10-15 minutes before cutting. This cooling time is crucial—it allows the structure to set so you get clean slices. Cut into 6-9 portions depending on desired serving size. Serve warm with your favorite toppings.
- Store: Cover any leftovers tightly and refrigerate for up to 5 days, or freeze individual portions for up to 3 months.
Notes
- Peanut Butter Consistency: If your peanut butter is very thick or natural (oil-separated), warming it slightly makes mixing much easier and ensures even distribution throughout the oatmeal.
- Sweetness Level: This recipe is moderately sweet. For sweeter results, increase maple syrup to ½ cup. For less sweet, reduce to ¼ cup and let the chocolate chips provide most of the sweetness.
- Texture Preferences: For a fudgier, denser texture, reduce milk to 1¾ cups. For a lighter, cakier texture, use the full 2 cups or even add 2 tablespoons more.
- Make It Vegan: Use non-dairy milk (oat or almond work great), replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes), use maple syrup instead of honey, and choose vegan chocolate chips.
- Gluten-Free: Simply use certified gluten-free oats. Everything else is naturally gluten-free.
- Protein Boost: Add ¼ cup chocolate or vanilla protein powder to the dry ingredients, or stir in 2 tablespoons of additional peanut butter.
- Nut-Free Version: Replace peanut butter with sunflower seed butter, tahini, or even mashed banana (though the flavor will be different). Use nut-free chocolate chips if needed.
- Extra Chocolate: For serious chocoholics, increase cocoa powder to ½ cup and add an extra handful of chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece (⅙ of recipe)
- Calories: 365
- Sugar: 20g
- Sodium: 265mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 55mg