This peanut butter baked oatmeal is everything you want in a healthy breakfast — nutritious, filling, and seriously delicious. It’s naturally sweetened with honey, packed with peanut butter flavor, and comes together in only one bowl.
No banana, no eggs, and no complicated steps. It’s just a simple, satisfying recipe you’ll want to make on repeat for a nourishing breakfast or homemade snack. And it’s super popular on my Instagram!
Looking for more easy and healthy recipes with oats? Try my chocolate protein overnight oats, apple cinnamon oat muffins, chocolate banana blender muffins, or salted honey nut granola.
Why you’ll love this dietitian-approved recipe
- One bowl, no fuss: This recipe comes together in a single bowl for quick prep and easy cleanup. Another great one-bowl recipe is for these banana peanut butter oat bars.
- No eggs or banana: It’s naturally egg-free and banana-free, and easy to adapt for different dietary needs.
- Fiber-packed but crave-worthy: Made with oats and flaxseed, these baked oats are full of fiber but still taste like a treat. Bonus: fiber-rich foods help you feel full and satisfied too.
Trying to eat more fiber? Download this printable list of high-fiber foods. Or, try these healthy and high-fiber whole wheat blueberry muffins.
Key ingredient notes
- Rolled oats: Old-fashioned oats give the best texture, but quick oats work too. Avoid steel-cut oats since they won’t cook through.
- Ground flaxseed: Look for golden flaxseed for the best flavor. It adds fiber, healthy fats, and helps bind the oats without eggs.
- Milk: I use 2% dairy milk, but any milk or unsweetened plant-based alternative works here.
- Natural peanut butter: Check the label — it should only contain peanuts. Make sure it’s fresh and runny, not dry or clumpy.
- Honey: Naturally sweetens the oats and keeps them moist. Swap for maple syrup or agave if preferred.
- Mini chocolate chips: Minis mix in more evenly, but regular chocolate chips work fine too.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
Variations and dietary restrictions
- Gluten-free: This recipe is naturally wheat-free, but be sure to use certified gluten-free oats if needed.
- Lower sugar: Use 1/3 cup honey and opt for low-sugar chocolate chips.
- Plant-based: Swap in a plant-based milk like almond or soy. If you’re vegan, use maple syrup instead of honey.
- No chocolate: Replace the chocolate chips with raisins, chopped dates, or simply leave them out.
If you love peanut butter, you’ll also love my easy peanut butter granola recipe.
How to make peanut butter baked oatmeal
Step 1: Add all ingredients to a bowl.
Step 2: Stir until combined.
Step 3: Pour into a parchment-lined baking pan and top with extra chocolate chips.
Step 4: Bake for 28-35 minutes in a 350 F oven. Rest, slice, and enjoy!
Storage and re-heating
- Fridge: Let the oats cool completely, then store in an airtight container in the fridge for up to 5 days.
- Freezer: Slice into portions once cooled and freeze in a sealed container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the microwave in 15-second bursts until just heated through — about 30 seconds total. Keep an eye on it to avoid drying it out or overcooking.
Prefer pancakes? Try my pumpkin protein pancakes, blender banana pancakes, or blueberry cottage cheese pancakes.
Top tip for success
Don’t over-bake your oats! You’ll know they’re ready when you jiggle the pan and everything stays in place. The edges will be lightly golden, and the middle will look just set. If you bake them for too long, they’ll dry out and get a bit tough.
Peanut butter baked oatmeal FAQ
This baked oatmeal makes a great breakfast or snack on its own, but it’s even better with a little boost. Pair it with a protein source like Greek yogurt, a glass of milk, a protein shake, or an extra spoonful of peanut butter to stay full longer. Add fresh berries on top or crumble it over a yogurt bowl for a delicious, balanced meal. It’s sturdy enough to eat with a fork on a plate, but also great warm or cold, with or without toppings.
That depends on your definition of healthy — but oats are a great place to start. They provide energizing carbohydrates, plenty of fiber, and a special type of fiber called beta-glucan, which may support heart health. For a more balanced and satisfying meal, try pairing your baked oats with a source of protein and some fruit.
That’s up to you! The nutrition information in the recipe card is for 9 large squares. If you’d prefer smaller squares, slice into 16 instead.
No, you don’t have to add chocolate chips to baked oatmeal. For a lower sugar option, you can use reduced-sugar chocolate chips or skip them entirely. Want a more nutrient-dense swap? Try raisins or chopped dates instead.
More healthy oat recipes
Chocolate Protein Overnight Oats
Chocolate Baked Oatmeal
Matcha Overnight Oats
Greek Yogurt Oatmeal
Egg White Oatmeal
Protein Baked Oats
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Peanut Butter Baked Oatmeal
Equipment
- 9×9 inch baking pan
Ingredients
- ½ cup honey
- ½ cup natural peanut butter, make sure it's fresh and runny
- 2 tsp vanilla extract
- 2 cups old fashioned oats
- ¼ cup ground flaxseed
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ⅓ cup mini semi-sweet chocolate chips, plus 1-2 tablespoons extra for the top
- 1 ¾ cups milk, I use 2% cow's milk
Instructions
- Position oven rack to the middle and pre-heat to 350 F. Line the baking pan with parchment paper and set aside.
- To a large mixing bowl, add all ingredients. Stir until combined.
- Pour into prepared pan. Flatten and/or spread to the edges with a spatula if needed. Sprinkle with additional 1-2 tablespoons chocolate chips.
- Bake for 28-35 minutes or until golden brown and set. It won't jiggle in the pan when it's ready. Rest for at least 15-minutes before removing from the pan and slicing. Enjoy!
Notes
- Peanut butter: Look for peanut butter with just “peanuts” on the ingredients list. You can substitute with almond butter or any nut or seed butter you like.
- Rolled oats: You can use quick oats if desired, but the texture isn’t as good. Don’t use steel cut oats.
- Chocolate chips: I like mini chocolate chips because they distribute better throughout the baked oatmeal, but you can use regular in a pinch. Use low/no sugar chocolate chips if preferred.
- Milk: I have not tested this recipe with non-dairy milk, but it should be a fine substitute as long as it’s unsweetened.
- Let it rest: If you try to slice your baked oatmeal right out of the oven, it will fall apart. Let it cool at least 15-minutes to firm up, if possible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tastes like a decadent dessert, SOOO CRAVE-WORTHY!!!
Made this this weekend and it’s a hit! I used Almond Milk because that’s what I had and I think it came out terrific. Nice and moist with great texture and flavor.
YAY I’m so glad to hear that!! Thanks so much for your review. I’m glad to hear the almond milk worked out for you too.
Such an unbelievably delicious and satisfying way to eat oats. And I LOVE that there’s no banana!