This Peanut Butter Chocolate Baked Oats recipe combines the comforting warmth of baked oats with the irresistible flavours of peanut butter and chocolate chips. Packed with protein and fibre, it keeps you feeling full and energized without compromising on taste. Plus, it's easy to whip up in minutes – a perfect option for busy mornings or a sweet afternoon snack.
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Why you'll love this recipe
Tastes like a candy bar. The combination of creamy peanut butter and rich chocolate chips makes this peanut butter chocolate oats taste like a snickers.
Healthy fats. Peanut butter is a great source of healthy fats, which can help keep you feeling full and satisfied for longer. This makes Peanut Butter Chocolate Baked Oats a perfect choice for a breakfast or snack that keeps you energized throughout the morning or afternoon.
Filling. The combination of protein from the peanut butter and fibre from the oats makes this recipe incredibly filling.
Meal prep friendly. These chocolate baked oats are perfect for meal prep! Prepare a batch on the weekend, portion them out into individual containers, and store them in the refrigerator for grab-and-go breakfasts or satisfying snacks throughout the week. Tips and tricks included in the post.
Ingredients
Peanut butter. This is the main flavour component of the chocolate baked oatmeal. You can use crunchy or smooth, but I do recommend getting a good quality peanut butter without the extra ingredients (it should have 2: peanuts and salt).
Rolled oats. The base of this snickers baked oats is rolled oats. You can use quick oats for baked oats but the texture will change and the liquids will need to be increased to help them expand and combine with the rest of the baked oats ingredients.
Flour. A small amount of all-purpose flour helps this peanut butter baked oatmeal turn into a breakfast cake. You can substitute for other types of flours. The recipe will work without it as it has other binders.
Banana and egg. Both of these help bind the peanut butter oatmeal ingredients together. I have included other substitutions below.
Chia seeds. I like chia seeds in my oatmeal bake as it adds extra protein, fibre and healthy fats. Feel free to skip if you don't have them.
Protein powder. This boosts the protein content of the baked chocolate peanut butter oats for an even more filling breakfast. Use a chocolate flavoured protein powder if you have it, or a neutral or vanilla.
Milk. Provides moisture and helps create a smooth batter for the oatmeal bake. Any type of milk (dairy or non-dairy) will work here.
Choc chips. Choc chips add a bit of sweetness to the dish and enhance the snickers flavour within the oats and peanut butter. I like using a combination of dark and milk, but you can adjust to your preferences.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations
How to make peanut butter cup oats
- Prepare pan
Coat the bottom of an oven-safe pan with a small amount of oil or butter.
- Mix ingredients
Add all of the baked oats ingredients, saving some chocolate chips and peanut butter for topping once cooked. Mix well, then level out the top.
- Bake
Bake @160C for 30-50 minutes (lower end leaves a more gooey baked oats, longer for a more firm, baked oat bar).
- Serve
Top with extra choc chips, peanut butter and a sprinkle of flaked salt.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
Substitutions and variations
Oats. My preference is rolled oats as they hold the shape of the baked oats well. You can use quick oats in baked oatmeal, but they absorb liquid differently and don't reheat as well if you're making baked oats for meal prep. Add a little extra milk for quick oats.
Dairy-Free.
- Milk. Choose your favourite dairy-free milk for the perfect consistency.
- Protein. If using protein powder, make sure it's a plant-based one and doesn't have any cow's milk ingredients or derivatives.
- Peanut butter. Peanut butter is naturally dairy-free and vegan as the good quality brands only include 2 ingredients (peanuts and salt). If using a protein peanut butter, check the ingredients list to make sure it's a dairy-free protein addition.
No egg. For an egg-free baked oats, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 10 minutes). Then use a dairy-free versions above.
No banana. Substitute applesauce for baked oats no banana.
Protein powder. Omit and replace with equal amounts of flour if you wish.
Recommended equipment
- Baking dish (I use a Square medium casserole 24x24 as it makes the baked oats deeper. You could use a larger rectangle one, just adjust the cooking time)
- Measuring cups and measuring spoons
- Meal Prep Containers (optional, for meal prep)
- Vacuum sealer (optional, for freezing)
- Reusable Silicone bag (optional, for freezing)
Meal prep and leftovers
Meal prepping this delicious recipe for Peanut Butter Chocolate Baked Oats is a fantastic way to enjoy healthy and satisfying breakfasts or snacks throughout the week! It's a simple way to save time and ensure you have a nutritious option readily available. Here's how to store, reheat and freeze your baked oats for optimal freshness and flavour.
Storing
Allow the baked oats to cool completely on the counter before storing. Once cool, transfer them to airtight containers and refrigerate for up to 4 days. Serve with a side of yoghurt and fresh fruit for a well-rounded breakfast meal prep.
Reheating
Reheat individual baked oats portions in the microwave on medium power for 1-2 minutes.
Freezing
Baked oats can be frozen for longer storage. Portion the baked chocolate peanut butter oatmeal into individual portions and place in freezer-safe containers (that don't have much, if any extra space, reusable silicone bags or vacuum sealer (links all included above). You could also wrap in aluminium foil or baking paper.
Store for up to 6 months and refrigerate overnight to thaw.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely! Baked oats freeze beautifully, making them a fantastic meal prep option. Here's how to freeze and reheat your Peanut Butter Chocolate Baked Oats:
Freeze: Allow the baked oats to cool completely after cooking. Portion into freezer-safe containers (that don't have any extra space), reusable silicone bags, vacuum sealer, or wrap in aluminium foil or baking paper. Store for up to 6 months.
Reheat: Thaw the baked oats overnight in the refrigerator. Reheat individual portions in the microwave on medium power for 1-2 minutes until warmed through.
Yes, baked oats are perfect for making in advance! This is a great meal prep strategy to save time on busy mornings. Simply prepare a batch on the weekend, store them in the refrigerator, and enjoy them throughout the week. They will stay fresh for up to 4 days when stored properly in airtight containers.
Baked oats offer a delicious and nutritious breakfast or snack option. Here's why they're a healthy choice:
Whole Grains: Rolled oats, the base ingredient, are a whole grain packed with fibre, which keeps you feeling full and promotes healthy digestion.
Protein and Healthy Fats: Depending on the recipe, you can add ingredients like peanut butter, nuts, or seeds, that provide protein and healthy fats, keeping you energized and promoting satiety.
Customization: Baked oats are incredibly versatile! You can control the sweetness level by using natural sweeteners like maple syrup or fruits, and add various fruits, nuts, or seeds for extra nutrients and flavour.
Less Sugar: Compared to traditional oatmeal packets with added sugar and processed toppings, baked oats offer a naturally sweet and satisfying option.
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I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Peanut Butter Chocolate Baked Oats
Ingredients
- 170 g (2 cups) rolled oats
- 100 g (¾ cup) flour
- 55 g (½ cup) protein powder optional (See Note 1)
- 1 banana mashed (See Note 2)
- 1 egg (See Note 3)
- 40 g (¼ cup) chia seeds optional
- 250 ml (1 cup) milk (See Note 4)
- 80 g (½ cup) choc chips dark or milk
- 100 g peanut butter
Instructions
- Coat the bottom of an oven-safe pan with a small amount of oil or butter.
- Add all ingredients to the pan and mix well. Reserve some peanut butter and choc chips for topping.
- Bake @160C for 40 minutes (See Note 5 for cooking time tips).
- Serve for breakfast with some yoghurt and fresh fruit (approx. 6 servings) or use as a snack meal prep on its own (you'll get about 8-10 servings).
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