Description
Peanut Butter Cup Baked Oatmeal tastes exactly like a warm Reese’s peanut butter cup — but baked into a hearty, wholesome breakfast. Rich cocoa oats swirled with creamy peanut butter and studded with chocolate chips come out of the oven gooey, fudgy, and absolutely irresistible. Make it once, eat it all week.
Ingredients
2 cups old-fashioned rolled oats
1/4 cup unsweetened cocoa powder
1/4 cup brown sugar or maple syrup
1 teaspoon baking powder
1/2 teaspoon salt
2 cups unsweetened almond milk (or milk of choice)
1 large egg
1/3 cup natural creamy peanut butter (plus extra for swirling on top)
2 tablespoons melted coconut oil or butter
1 teaspoon vanilla extract
1/3 cup mini dark chocolate chips (plus extra for topping)
Optional toppings: extra peanut butter drizzle, chocolate chips, crushed peanuts
Instructions
1. Preheat oven to 375°F (190°C). Grease an 8×8 or 9×9 inch baking dish.
2. In a large bowl, whisk together almond milk, egg, peanut butter, coconut oil, maple syrup, and vanilla extract until smooth and the peanut butter is fully incorporated.
3. Add rolled oats, cocoa powder, baking powder, and salt. Stir until well combined.
4. Fold in the mini chocolate chips.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Dollop extra peanut butter over the top and use a knife or toothpick to swirl it in.
7. Sprinkle extra chocolate chips on top.
8. Bake for 35–40 minutes until set and the edges are slightly pulling away from the dish.
9. Let cool for 5 minutes before slicing. Serve warm with an extra drizzle of peanut butter.
Notes
Store covered in the refrigerator for up to 5 days — reheat individual servings in the microwave for 60–90 seconds.
Add a splash of milk when reheating to restore the creamy texture.
For a nut-free version, swap peanut butter for sunflower seed butter.
Use certified gluten-free oats if needed.
For a vegan version, use a flax egg and dairy-free chocolate chips.
Add 1 scoop of chocolate protein powder for extra protein — add 2 tablespoons more milk.
Serve with a scoop of vanilla Greek yogurt for extra creaminess and protein.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 14g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 31mg