Chocolate Peanut Butter Baked Oatmeal (Oven or Air Fryer)

5 from 11 votes
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This chocolate peanut butter baked oatmeal uses the current Tiktok blended baked oats trend to create a healthy cake for breakfast – yup, you read that right! All you need is 7 ingredients and under 30 minutes for this dairy-free, gluten-free, refined-sugar-free breakfast! Plus, you can use an oven or air fryer!

Baked oats with peanut butter and chocolate chips

It’s official, I am obsessed with the new blended baked oatmeal trend and the fact that it’s basically the perfect excuse to eat cake for breakfast! I’ve already shared recipes for a chocolate chip cookie-style baked oatmeal and chocolate-baked oatmeal. Now, this chocolate peanut butter baked oatmeal combines natural peanut butter, blended oats, and chocolate chips for a decadent yet healthy breakfast (or dessert!). 

Unlike traditional oatmeal and traditional baked oatmeal, this peanut butter banana baked oatmeal isn’t gooey or chewy. Instead, it’s fluffy and almost cake-like/warm baked cookie-like through the use of finely blended oats into oat flour. However, you can also customize this somewhat with your chosen baking time – depending on if you want the oatmeal slightly more gooey vs. cakey.

A spoonful of peanut baked oats

I’m no stranger to using oat flour to create baked goods, so I can’t believe it’s taken me this long to try this method. And now that I have, there’s no turning back. Best of all, there are no eggs, dairy, or oil in this recipe at all!

Even oatmeal haters will be scarfing this “cake” down – what a great way to get kids eating their oats. Even better, you can customize this recipe to add in more fruits and healthy ingredients for a super nutritious meal. Best of all, all you need is 7 simple ingredients, most of which are pantry staples and probably already in your kitchen!

The Ingredients

Read the recipe card at the bottom of the post for the full ingredients quantities and instructions.

Ingredients for peanut butter oats
  • Oats: use rolled oats blended into fine flour or use already-prepared oat flour.
  • Peanut butter: I usually use homemade 2-ingredient peanut butter. If using storebought, you can use the peanut butter of your choice. For the healthiest option, use natural unsweetened peanut butter – chunky or smooth.
  • Milk: you can use any dairy or non-dairy milk – I like to use oat milk.
  • Banana: mashed banana is used as a binder in place of an egg. You could alternatively use the same amount (around 1/4 cup) applesauce.
  • Baking powder: to help provide a lift to the baked oatmeal for a more cake-like texture.
  • Vanilla extract: I use homemade vanilla extract though you could also use vanilla paste or vanilla powder.
  • Maple syrup: or the sweetener of your choice such as agave, honey (not vegan), etc. You could also use a sugar alternative such as erythritol.
  • Salt: just a pinch will enhance the flavor of the oatmeal.
  • Chocolate: I like to use a combination of a single square of chocolate to press into the center of the chocolate peanut butter oatmeal batter for a melt-in-the-middle effect. I then also top the oatmeal with a few chocolate chips. Feel free to use milk or dark chocolate or even sugar-free chocolate/coconut sugar chocolate.

Optional Add-Ins

  • (Optional) Chocolate extras: to create a marbled effect on the top you can swirl some chocolate syrup, melted chocolate, or even homemade Nutella into the top of the batter before adding the chocolate chips and baking.
  • Jam: instead of the above chocolate option, swirl a spoonful of any jam into the center or top of the peanut butter baked oatmeal for classic PB&J flavor. Strawberry, raspberry, and blackberry jam are all possible options. Alternatively, spoon a large spoonful of jam or berry compote to the center of the baked oatmeal like a jelly donut center.
  • Berries: for a healthier take on PB&J, you can add just a few raspberries of chopped strawberries to the peanut butter banana baked oatmeal.
  • Chia/Flax: add 1/2-1 Tbsp seeds to add extra protein to the baked oatmeal.
  • Nuts: feel free to top the peanut butter baked oatmeal with a few crushed nuts such as walnuts, pecans, almonds, etc. These will add healthy fats and protein to the dish.

How To Make Peanut Butter Baked Oatmeal

First, preheat the oven or air fryer to 175ºC/350ºF.

Add the oats to a blender or food processor and process into a floury consistency. Then add all of the remaining ingredients except the chocolate and blend into a smooth batter.

Steps for making peanut butter oats

Taste and adjust any element to your personal preference – more sweetener, peanut butter, etc.

Pour the peanut butter banana oatmeal batter into a heat-proof bowl/ramekin and then press a chocolate square into the center of the batter, topping with a few chocolate chips.

Topping oats before baking

Optionally, if you want to have the chocolate swirl topping, first swirl some melted chocolate, homemade chocolate syrup, or homemade Nutella in the top of the batter before adding the chocolate chips.

Bake the chocolate peanut butter baked oatmeal in the oven for between 20-25 minutes. 20 minutes for a slightly gooey final result and 25 for a cake-like result.

Baked oats with peanut butter and chocolate chips

To use air-fryer: You can use the same temperature and bake for between 15-20 minutes based on how cake-like you want the results.

How To Store

This single-serve breakfast is best eaten warm straight from the oven (or air fryer). However, any leftovers can be stored covered in the refrigerator for 3-4 days.

To freeze, wrap the baked oatmeal well and store for up to 2 months. Allow it to thaw in the refrigerator overnight before reheating.

To reheat: you can reheat the peanut butter banana baked oatmeal either in the microwave or oven until warmed through.

A spoon dipped in peanut butter chocolate baked oats

Recipe Notes

  • For gluten-free: make sure to use certified gluten-free oats if needed.
  • To make this peanut butter baked oatmeal in the microwave – I haven’t experimented yet but I imagine you could use a similar method to this mug cake. Use a heat-proof bowl/container with higher sides and then microwave on high for between 1-2 minutes until baked through. Times may vary based on your microwave.
  • If you use homemade dark chocolate or milk chocolate chips, it’s a good idea to freeze them for at least 30 minutes before baking so they hold their shape more while baking.

Related Recipes

And if you’re interested in seeing more of the TikTok trends that I’ve tried and tested, then feel free to check out my recipes for baked feta pasta with tomatoes (or mushrooms), the tortilla trend, pancake cereal, and Dalgona latte. I also recently shared this ‘instant’ nut milk hack.

If you try this chocolate peanut butter baked oatmeal recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe card rating (below) and would love to see your recreations – just tag @AlphaFoodie.

Chocolate Peanut Butter Baked Oatmeal (Oven or Air Fryer)

5 from 11 votes
By: Samira
This chocolate peanut butter baked oatmeal uses the current Tiktok blended baked oats trend to create a healthy cake for breakfast- yup, you read that right! All you need is 7 ingredients and under 30 minutes for this dairy-free, gluten-free, refined-sugar-free breakfast! Plus, you can use an oven or air fryer!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1

Equipment

Ingredients 
 

  • 1/2 cup rolled oats
  • 1/2 banana
  • 1/3 cup milk of choice
  • 1/2 Tbsp peanut butter
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract
  • 1 tsp maple syrup

Instructions 

  • Preheat the oven or air fryer to 350ºF/175ºC.
  • Add the oats to a blender or food processor and process into a floury consistency. Then add all of the remaining ingredients except the chocolate and blend into a smooth batter.
    Taste and adjust any element to your personal preference – more sweetener, peanut butter, etc.
  • Pour the peanut butter banana oatmeal batter into a heat-proof bowl/ramekin and then press a chocolate square into the center of the batter, topping with a few chocolate chips.
    Optionally, if you want to have the chocolate swirl topping, first swirl some melted chocolate, homemade chocolate syrup, or homemade Nutella in the top of the batter before adding the chocolate chips.
  • Bake the chocolate peanut butter baked oatmeal in the oven at 350ºF/175ºC for between 20-25 minutes. 20 minutes for a slightly gooey final result and 25 for a cake-like result.
    To use air-fryer: You can use the same temperature and bake for between 15-20 minutes based on how cake-like you want the results.

How To Store

  • This single-serve breakfast is best eaten warm straight from the oven (or air fryer). However, any leftovers can be stored covered in the refrigerator for 3-4 days.
    To freeze, wrap the baked oatmeal well and store for up to 2 months. Allow it to thaw in the refrigerator overnight before reheating.
    To reheat: you can reheat the peanut butter banana baked oatmeal either in the microwave or oven until warmed through.

Notes

  • For gluten-free: make sure to use certified gluten-free oats if needed.
  • To make this peanut butter baked oatmeal in the microwave – I haven’t experiment yet but I imagine you could use a similar method to this mug cake. Use a heat-proof bowl/container with higher sides and then microwave on high for between 1-2 minutes until baked through. Times may vary based on your microwave.
  • If you use homemade dark chocolate or milk chocolate chips, it’s a good idea to freeze them for at least 30 minutes before baking so they hold their shape more while baking.
Check the blog post for more ideas!
Course: Breakfast, Dessert
Cuisine: American
Freezer friendly: 2 Months
Shelf life: 3-4 Days

Nutrition

Calories: 328kcal, Carbohydrates: 52g, Protein: 10g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 542mg, Potassium: 543mg, Fiber: 6g, Sugar: 16g, Vitamin A: 170IU, Vitamin C: 5mg, Calcium: 269mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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10 Comments

  1. 5 stars
    This is my new favourite breakfast! I’ve made this a few times, tried different variations, and its amazing! I’ve added a little more peanut butter, and then dark chocolate chips, and it’s so moreish! Thank you for a really brilliant recipe! 😀

    1. Thank you so much for your comment, Yasmin. So happy you are enjoying this oatmeal recipe!

    1. 5 stars
      This was amazing tasted like snickers because I used extra roasted chunky peanut butter. Just wondering can I swap the banana for an egg?

      1. Hi Renee,
        Half a banana weighs between 40-60g, depending on the size of the banana.