Peanut Butter Chocolate Baked Oats

snickers baked oats with peanut butter and chocolate

Peanut Butter Chocolate Baked Oats

This recipe for Peanut Butter Chocolate Baked Oats is a healthy and satisfying twist on a classic. Creamy peanut butter and rich chocolate chips are swirled into a base of hearty oats, creating a flavour explosion in every bite. It's easy to make, requires minimal ingredients, and is perfect for a satisfying breakfast meal prep or easy snack.

Note - measurements can be approximate.

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Prep Time 5

Cook Time 40

Total Time 45

Course Breakfast

Cuisine American

Servings

Calories 497 kcal

Equipment

Square Baking Dish, 10inx 2.5in / 26 x 6.5cm (cooking time may need to be adjusted if using different size)

Ingredients

½ cup banana, very ripe, mashed, approx.1, see note 2
2 cups rolled oats
1 cup protein powder, (or flour), vegan recommended, see note 1
1 egg, see note 3
¼ cup chia seeds, optional
1 ½ cup milk, see note 4
¼ cup choc chips, dark or milk
¾ cup peanut butter, + extra for topping

Instructions

Prepare

Preheat your oven to 160°C/320°F.. Coat the bottom of an oven-safe pan with a small amount of oil or butter.
In a bowl, mash ½ cup banana and mix with 1 egg and ¾ cup peanut butter.
Add dry ingredients: 2 cups rolled oats, 1 cup protein powder, ¼ cup chia seeds. Mix well, then add 1 ½ cup milk and half the ¼ cup choc chips.
Add mixture to baking dish and spread the top out to make sure it's even. Add rest of the ¼ cup choc chips.

Bake

Bake for 30-50 minutes depending on how gooey or cakey you prefer it (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). See my freezing baked oatmeal post for tips and tricks.

Notes

Note 1 - Protein powder

Either Chocolate, Vanilla, Caramel or Neutral. Substitute with equal amounts flour if not using.

Note 2 - Banana

You can substitute with approx. ¼ - ½ cup applesauce or yoghurt.

Note 3 - Egg substitution

For an egg-free option, use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 10 minutes).

Note 4 - Milk

Use milk of your preference. Nutrition information based off cows milk.

Note 5 - Cooking time

Cooking time based on a Square medium casserole 24x24. If using a larger one, decrease the amount of time. If using a smaller one, increase the amount of time.

Serve with

Yoghurt, Fresh fruit, Homemade Raspberry Chia Jam etc.

Storing

Store in an airtight container in the fridge for up to 5 days

Reheating

Enjoy cold or reheat in microwave for 30-60 seconds.

Freezing

Cut the baked oatmeal into portions, wrap tightly in parchment/baking paper, foil, or in a ziplock bag or vacuum sealer bag. Place in a freezer-safe bag or container.

Nutrition

Calories: 497kcalCarbohydrates: 41gProtein: 30gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 65mgSodium: 202mgPotassium: 530mgFiber: 7gSugar: 14gVitamin A: 198IUVitamin C: 1mgCalcium: 218mgIron: 4mg

Keyword Baked oats, Breakfast meal prep, Breakfast recipe

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