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!
- 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.
Calories: 279kcal, Carbohydrates: 38g, Protein: 8g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Cholesterol: 5mg, Sodium: 198mg, Potassium: 295mg, Fiber: 6g, Sugar: 21g, Vitamin A: 75IU, Vitamin C: 7mg, Calcium: 114mg, Iron: 2mg