Chocolate Peanut Butter Banana Baked Oatmeal

Are you ready for a new baked oatmeal recipe that tastes like dessert? Yes? Okay, good.

I’ve been meaning to infuse a delicious baked oatmeal with chocolate for a while now and let me tell you, this chocolate peanut butter banana baked oatmeal checks all of the boxes. This incredible baked oatmeal recipe is filled with rich dark chocolate flavor, swirls of creamy peanut butter, and natural sweetness from ripe banana. It’s like your favorite banana bread and a chocolate peanut butter brownie had a baby and WOW the combo is incredible.

Not only is this baked oatmeal recipe delicious but it also packs 14g of protein, 7g of fiber and plenty of healthy fats to nourish your morning and leave you feeling satisfied. It’s the perfect meal prep breakfast for the week that’s also freezer-friendly — AKA the perfect excuse to make a double batch and enjoy whenever life gets busy.

Don’t forget the chocolate chips because chocolate = love. Enjoy!

Ingredients in this chocolate peanut butter banana baked oatmeal

This delicious and healthy chocolate peanut butter baked oatmeal is made with super simple ingredients that you likely already have on hand. You’ll need:

• Banana: for the perfect amount of moisture and natural sweetness. Remember to use very ripe bananas!
• Peanut butter: hello, creamy peanut butter flavor in every bite. Feel free to use crunchy or creamy, and make sure it’s the natural kind made from just peanuts and salt.
• Eggs: you’ll need 2 eggs in this chocolate peanut butter baked oatmeal.
• Maple syrup: we’re also adding some pure maple syrup to naturally sweeten the baked oatmeal.
• Milk: I like to use unsweetened vanilla almond milk or oat milk, but you can use any milk you’d like.
• Oats: old fashioned rolled oats are what make this a baked oatmeal! Feel free to use gluten free rolled oats.
• Cocoa powder: this baked oatmeal gets rich chocolate flavor from unsweetened cocoa powder or cacao powder.
• Baking staples: you’ll also need some vanilla extract, baking powder and salt.

Substitutions & FAQs

As always, I’d recommend sticking to the recipe as written the best that you can so that your chocolate peanut butter banana baked oatmeal turns out perfect! Here are substitutions that I do and do not recommend:

• Steel cut oats: I would not recommend using steel cut oats in this baked oatmeal recipe as the texture will be much different.
• Quick oats: I think quick oats would work okay, you may need to use a bit more than the recipe calls for.
• Other nut butters: other natural seed & nut butters like almond, cashew, and sunflower seed butter should work fine, but I highly recommend sticking with the peanut butter for the best flavor!

How to make chocolate peanut butter banana oatmeal cups

Yes, you can easily turn this protein-packed chocolate peanut butter banana oatmeal bake into cups or muffins! This is a great on-the-go option for busy weeks.

1. Prep your pan. Add muffin liners to a muffin tin and spray with cooking spray to prevent sticking.
2. Divide the batter. Divide the chocolate peanut butter oatmeal bake batter into the muffin tin — you should get around 10-12 oatmeal cups.
3. Bake & serve. Bake for 20-25 minutes until the oatmeal cups are set and enjoy!

Can I make it vegan?

I haven’t tested this baked oatmeal using two flax eggs but I think it should work! Learn how to make flax eggs here, then be sure to also use dairy free chocolate chips.

Storing tips

Be sure the chocolate peanut butter banana oatmeal bake has cooled completely, and then cover the pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 4-5 days. You can also store individual slices in airtight containers for ease, and simply reheat individual slices in the microwave for 30-60 seconds.

Freezer-friendly chocolate peanut butter baked oatmeal

• To freeze: once the baked oatmeal has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire baked oatmeal for later by wrapping it well and placing it in the freezer.
• To reheat: when you’re ready to eat it, place an unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.

More oatmeal recipes you’ll love

Get all of my oatmeal recipes here!

I hope you love this chocolate peanut butter banana baked oatmeal recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats