OK but seriously guys, I just made THE most incredible peanut butter baked oatmeal yesterday and I’m still kinda obsessed?? Like, James walked in while I was taking pics for the blog and literally ate half the pan before I could even get my “perfect shot.” (Which, btw, never happens with my food photography because my kitchen lighting is TRASH after 2pm.)
So where was I? Oh! Peanut butter oatmeal! It’s been raining for 5 straight days here in Portland, and my seasonal depression is hitting HARD. Last week I stayed in my pajamas until 3:47pm – not 3:45, not 3:50 – specifically 3:47 when I realized Emma was coming home early and would judge me. #momlife
Anywayyyyy this recipe saved my sanity because I’ve been trying to meal prep breakfasts since that nutritionist told me my “coffee isn’t breakfast” philosophy might be why I’m exhausted by 11am every day. WHO KNEW?? 🙄
Why I’m Weirdly Passionate About This Recipe
Let me tell you a little secret. I’ve made this recipe 17 times in the last two months. NOT EXAGGERATING. My Honda’s check engine light that’s been on since 2019 finally got fixed last Thursday, and I literally celebrated by stopping at Trader Joe’s to buy more peanut butter for this recipe. That’s where my priorities are at 47, people.
I tried this recipe 4 times and kept burning the garlic because I was watching Yellowjackets (seriously that show is INTENSE) until I realized… wait, why am I putting garlic in oatmeal?? This is what happens when I recipe test after 9pm while multitasking.
So here’s what I looooove about this peanut butter baked oatmeal:
Key Takeaways
- Peanut Butter Baked Oatmeal is a simple, healthy recipe that can yield 6 normal people or 4 teenage boys or 8 ladies at book club.
- Prep time: 8 minutes (longer if you’re texting while cooking like I always do)
- Baking time: 22-27 minutes (my ancient oven takes exactly 25.5)
- It’s packed with protein, with around 22 grams per serving.
- Baked oatmeal can be customized with various toppings like fruits or nuts.
- Leftovers can be stored in the fridge for up to one week, making it a convenient meal prep option.
- This recipe can easily be adapted to be vegan!
The Basic Stuff You Prolly Need to Know
Alright so let’s get into the actual recipe stuff because I know y’all aren’t here for my life story (even tho some of you actually are, based on my DMs, which is sweet but kinda weird?).
What Is This Magical Dish Exactly?
Peanut Butter Baked Oatmeal is basically a breakfast casserole thing made with oats and peanut butter and some other easy ingredients. It’s not that gloopy oatmeal texture that makes some people (JAMES) gag. It’s more like… a soft, warm breakfast bar? But not dry. Ugh I’m terrible at descriptions.
It’s like if a peanut butter cookie and breakfast oatmeal had a baby that was actually good for you.
The texture is what makes it un-hate-able. I secretly put ketchup on my eggs but only when James isn’t looking, and even I think this recipe is delish-ifying without any weird condiments.
Healthy Reasons To Eat This (If You Care About That Stuff)
So my doctor has been on my case about eating better since my last bloodwork came back with what she called “concerning numbers” and what I call “badges of a fun life.” But this recipe actually makes both of us happy.
It’s Got Protein… Like, A Lot
Each serving has about 11-12g of protein which is basically magic for a breakfast that doesn’t involve eggs. The peanut butter does most of the heavy lifting here. I use the natural kind that you have to stir for what feels like 9 years before using.
I’ve been trying to get more protein because apparently my 3 cups of coffee and half a muffin breakfast routine wasn’t cutting it. WHO KNEW? (My doctor. My doctor knew.)
The Fats Are The Good Kind… I Think
Look, I’m not a nutritionist, but the internet tells me peanut butter has “healthy fats.” All I know is that when I eat this for breakfast, I don’t get that weird shakey hungry feeling during my 11am Zoom calls where I have to mute myself so no one hears my stomach making whale sounds.
It’s Got Oats Which Are Apparently Magic??
Oats have fiber and… other health things. My doctor approved this recipe which is honestly shocking because she hates most things I eat. She actually said “this is a decent choice, Lisa” which is basically a standing ovation coming from her.
How To Actually Make This Thing
Alright, here’s where I actually tell you how to make it! I know, took me long enough, right? But I swear this is worth the 1700 words of my rambling.
Stuff You Need (Ingredients)
- 2 cups rolled oats (the regular kind, not the quick ones, tho tbh I’ve used quick oats when I was desperate and it worked fine)
- ¾ cup almond milk (or whatever milk you want – I’ve used oat milk when I was out of almond milk and it was fine)
- ½ cup peanut butter (creamy or chunky, dealer’s choice)
- ¼ cup brown sugar (packed down like you’re trying to fit another pair of shoes in your already-full suitcase)
- ¼ cup regular sugar (the white kind)
- 1 egg (from a chicken, not like a weird fancy egg)
- 1 teaspoon baking powder (check the expiration date, unlike me who discovered mine expired in 2021)
- ¾ teaspoon kosher salt (or ½ teaspoon regular salt if you’re not fancy)
- 1 teaspoon cinnamon (more if you’re a cinnamon freak like me)
- 2 very ripe bananas, mashed (the browner and grosser looking, the better)
- 2 tablespoons maple syrup (the real stuff, not the fake pancake syrup that I still secretly love)
- 1 tablespoon ground flaxseed (optional if you don’t want to be a health goddess)
- 1 teaspoon vanilla extract (the good kind, not the cheap kind, but who am I kidding I use the cheap kind too)
How To Do The Thing (Instructions)
- Turn your oven to 375°F. If your oven is like mine, that actually means it’ll heat to somewhere between 362°F and 391°F depending on its mood that day.
- Get a big bowl. Like, bigger than you think. I always grab a medium bowl first and then have to switch to a bigger one halfway through and it’s annoying.
- Mash up those gross-looking bananas. The mushier and browner, the better they are for this. I know they look disgusting but trust me.
- Dump in the peanut butter, egg, milk, maple syrup, flaxseed if you’re using it, and vanilla. Mix it all up until it looks like a weird smoothie gone wrong.
- In another bowl (more dishes, sorry), mix the oats, baking powder, salt, both sugars, and cinnamon.
- Pour the dry stuff into the wet stuff. Not the other way around or you’ll get weird clumps that never mix in right and you’ll be finding pockets of dry oats in your finished product.
- Stir it all together until it looks uniform-ish. Don’t overmix or… wait, is that just for muffins? I dunno, just mix it until it looks good.
- Dump the whole mess into a greased baking dish. I use an 8×11 inch one but honestly whatever you have is fine. Just adjust the baking time if it’s way bigger or smaller.
- Stick it in the oven for like 20-25 minutes. Mine takes exactly 23.7 minutes, but that’s because my oven has hot spots from 1992 that I’ve memorized.
- It’s done when the edges look golden and the middle doesn’t jiggle when you shake it. A little crack on top? Totally fine. Adds character.
- Let it cool for a few minutes before you dive in face first. It’s actually better when it’s not burning hot.
Oh and this makes like 8 servings. Unless you’re my husband, then it makes 2.
Ways To Fancy It Up Because Basic Is Boring
The best part about this recipe is that you can add stuff to make it different every time. Because eating the exact same thing 5 days in a row makes me want to throw my breakfast out the window by Thursday.
Fruity Additions That Work
- Sliced bananas on top (because apparently the two mashed inside aren’t enough for my banana-loving self)
- Berries – any kind, but strawberries are my fave
- Diced apples with extra cinnamon (very fall, very basic, very delicious)
- Dried cranberries if you’re feeling festive in like, November
Crunchy Stuff For Texture
- Chopped walnuts or pecans (expensive but worth it)
- Sliced almonds (cheaper but still fancy looking)
- Granola on top (yes, oats on oats, don’t judge me)
Sweet Drizzles For When You’re Being Extra
- More peanut butter (warmed up so it gets all melty)
- Honey (local if you’re being a good Portland citizen)
- Chocolate chips that get all melty (not technically a drizzle but whatever)
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Gluten Free Version (For My Friend Stacy Who’s Always Complaining)
My friend Stacy is gluten-free and reminds everyone CONSTANTLY. Like we get it, Stacy, wheat is your enemy. But she’s my friend so I made a version she could eat and didn’t even complain.
The Important Gluten Free Swaps
- Make sure you buy certified gluten-free oats. Regular oats might have wheat contamination or something? Stacy explained it to me for 17 minutes once but I was mentally planning my Target shopping list.
- Double check your baking powder is gluten free. Some apparently aren’t? Who knew baking powder had gluten? Not me until Stacy told me.
- Everything else in the recipe is naturally gluten free! Peanut butter, eggs, milk, etc. Just make sure if you’re adding any extra mix-ins that they’re also GF.
Make-Ahead Tips For When You Actually Have Your Life Together
I try to make this on Sundays for the whole week. Sometimes I actually succeed! Here’s how to store it so it doesn’t get gross:
How To Keep It Fresh
Let it cool COMPLETELY. I know it’s tempting to just throw the lid on when it’s still a little warm, but don’t. You’ll get condensation and soggy oatmeal. Nobody wants soggy oatmeal.
Cut it into squares and store them in a container with a lid. I use those glass containers with the snaplock lids that make me feel like I have my life together even though my car currently has 5 empty La Croix cans rolling around in the back seat.
It stays good in the fridge for 5 days. If it lasts that long. Which it won’t. Trust me.
Reheating Without Ruining It
Microwave method: 30 seconds. Maybe 45 if it’s straight from the fridge and you like it really warm.
Fancy method: Put it in your toaster oven for a few minutes if you want the top to get crispy again.
Lazy method: Eat it cold straight from the fridge while standing in front of the open refrigerator at 10pm. Not that I do that.
More Breakfast Recipes For When You’re Bored With This One
Because I know you’ll make this 3 times and then be like “what else ya got?” Here are some other breakfast recipes from my site that aren’t terrible:
- Healthy Spinach Egg Muffins – for when you’re trying to sneak veggies into breakfast
- 3 Ingredient Banana Oatmeal Pancakes – for when you realize you forgot to grocery shop
- Protein Waffles Recipe – for when your teenager complains there’s “no protein” in breakfast
- Healthy Oatmeal Apple Pancakes – for when you have apples about to go bad
I also found this amazing Peanut Butter Baked Oatmeal recipe from another blogger that has a slightly different twist if you want to try a variation!
Final Thoughts From A Slightly Frazzled Mom
So there ya have it. My peanut butter baked oatmeal recipe that has saved my mornings and impressed even my picky family. If you make it, please let me know! Take a picture and tag me, even if it doesn’t look perfect. My “perfect” food photos usually happen after 7 attempts and some strategic cropping to hide the part where I burned the edge.
Also, can we talk about how this is actually filling? Like, I’m not reaching for a mid-morning snack at 9:37am like I usually do. That alone makes it worth the effort.
OK I gotta go because I just remembered I have a Zoom call in 12 minutes and I’m still in my pajama top (yes, at 2pm, don’t judge me).
What’s your favorite make-ahead breakfast? Tell me in the comments because I need more ideas! My family is already complaining that we’ve had this peanut butter oatmeal “too many times” which is ABSURD because there’s no such thing as too much peanut butter.
Oh wait what was I saying? I think Charlie needs to go out. AGAIN. This dog has the smallest bladder I swear.
Till next time, Lisa
P.S. I forgot to mention that this recipe is WAY cheaper than those fancy breakfast bars Emma keeps buying that are like $4 EACH. This whole pan costs maybe $5 to make and lasts all week. You’re welcome.
Frequently Asked Questions
Can I make Peanut Butter Baked Oatmeal vegan?
Yes! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and make sure to use plant-based milk. The recipe works perfectly with these substitutions.
How long does Peanut Butter Baked Oatmeal last in the refrigerator?
When stored in an airtight container, Peanut Butter Baked Oatmeal stays fresh in the refrigerator for up to 5 days, making it perfect for weekly meal prep.
Can I freeze Peanut Butter Baked Oatmeal?
Absolutely! Cut the oatmeal into individual portions, wrap them well, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat when ready to enjoy.
Is Peanut Butter Baked Oatmeal gluten-free?
Yes, as long as you use certified gluten-free oats. Regular oats may contain traces of gluten due to cross-contamination during processing.
What can I substitute for bananas in this recipe?
You can replace mashed bananas with applesauce, pumpkin puree, or yogurt in equal amounts. Each will give a slightly different flavor but maintain the moisture needed.
How do I reheat Peanut Butter Baked Oatmeal?
Microwave individual portions for 30-45 seconds or warm in a 350°F oven for 5-10 minutes. You can also enjoy it cold straight from the refrigerator.
Can I reduce the sugar in this recipe?
Yes! You can reduce the sugar by up to half or substitute with honey, maple syrup, or a low-calorie sweetener. The peanut butter and bananas add natural sweetness.