Creamy Peanut Butter Baked Oatmeal (no banana)
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Looking for a warm & comforting breakfast that is easy to make? Look no further than this Peanut Butter Baked Oatmeal. With less than 10 minutes of prep and under an hour start to finish to make, it’s a delicious & wholesome way to start your day. No bananas here—just smooth, creamy peanut butter flavor in every bite. Whether you enjoy it fresh out of the oven or reheated on busy mornings, these peanut butter baked oats will keep you fueled and happy.
This peanut butter baked oatmeal is a total breakfast game changer- it’s perfect for those who find themselves “too busy for breakfast” in the mornings! I love to whip these up quickly one day and have breakfast ready to reheat throughout the week!
Made with wholesome ingredients- and no bananas needed- and takes just 10 minutes to prep before baking into a creamy, slightly chewy, and flavorful breakfast. As a breakfast recipe developer, I am always looking to come up with recipes that use simple ingredients but still taste amazing.
If you love minimal effort breakfast recipes like this one, my Blueberry Baked Oatmeal and Brownie Baked Oatmeal are so delicious and take no time to make as well! I’m also finishing up recipes for Nutella Baked Oats and Biscoff Baked Oats.
Why I love this recipe
- It’s so easy to make- all you need is 1 bowl and a whisk. Truly couldn’t be easier.
- Its perfect for meal prepping & reheating throughout the week.
- It’s peanut butter- and who doesn’t love peanut butter!
ingredients needed to make this
- Rolled Oats: I recommend using rolled oats/old-fashioned oats (they’re the same thing), these are going to give you the best texture for baked oatmeal.
- Baking Powder
- Salt
- Milk: you can use any milk you love! I enjoy the fairlife brand milk because it has extra protein in it.
- Maple Syrup: sweet maple syrup is going to add some sweetness to the baked oats. Feel free to leave this out if you want them less sweet or sugar free.
- Egg
- Peanut butter: I used creamy natural peanut butter (the oily kind) when making these. You can use regular creamy peanut butter if you’d like. The maple syrup might make them too sweet then, but use your judgement!
- Vanilla Extract
step by step instructions
Making this recipe is so quick & easy, you’ll be asking yourself why you didn’t start making them for breakfast sooner!
- first you mix together the dry ingredients
- add the wet ingredients (including the peanut butter) and whisk until smooth. The peanut butter may take a little to break up, but keep whisking and it will come together!
- pour into a prepped baking dish and bake until set! I added chocolate chips to the top of mine once it came out of the oven.
That’s really all there is to it! I love topping these with some drizzled PB (because why not add extra) and some whipped cream or maple syrup if I’m feeling fancy.
Best Peanut Butter to Use
I tested this with both creamy peanut butter and natural creamy peanut butter- both worked great! Natural peanut butter typically doesn’t have any added sugars in it, so that’s why I added the maple syrup to these oats. If you use regular peanut butter (which has sugar already in it), you can leave out or just lessen the amount of syrup you add!
If you’re feeling wild, you could use chunky peanut butter, or a flavored peanut butter that you love!
My fav add-ins
Arguably the best part about these oats is that they are super customizable. I love adding things to them to change up the flavor! My go-to is chocolate chips and an extra drizzle of peanut butter on top. But you could also add any of these:
- chopped nuts
- coconut flakes
- dried fruits
- cinnamon/nutmeg
- chia or flax seeds
- top with honey, maple syrup, fresh berries, greek yogurt, granola
Storing and Reheating
Let the oatmeal cool completely before slicing and storing in an airtight container in the fridge for 5-6 days. To reheat, I like prefer to warm up my slices in the microwave or reheat them in the oven.
To freeze, place in a freezer bag or airtight container in the freezer for up to 2 months. Let thaw overnight in the fridge or at room temperature for a few hours.
Want to try more baked oat recipes?
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Creamy Peanut Butter Baked Oatmeal (no banana)
Ingredients
- 2¼ cups (532.32 g) rolled oats
- 1 tsp (1 tsp) baking powder
- ¼ tsp (0.25 tsp) salt
- ½ tsp (0.5 tsp) cinnamon
- 1¼ cup (295.74 ml) milk
- ¼ cup (59.15 ml) maple syrup
- 1 (1) egg, at room temperature
- ½ cup (129 g) creamy peanut butter
- 2 tsp (2 tsp) vanilla extract
- chocolate chips for topping, optional
Equipment
Instructions
- Preheat your oven to 350° Fahrenheit and spray an 8×8 square baking dish with non-stick spray, or line with parchment paper. Set aside.
- In a large bowl, whisk together the oats, baking powder, salt and cinnamon.2¼ cups rolled oats, 1 tsp baking powder, ¼ tsp salt, ½ tsp cinnamon
- Pour in the milk, maple syrup, egg, peanut butter, and vanilla. Stir until everything is well combined.1¼ cup milk, ¼ cup maple syrup, 1 egg, ½ cup creamy peanut butter, 2 tsp vanilla extract
- Pour the oat mixture into the baking pan, and top with chocolate chips if desired. Bake for 35-45 minutes, or until the center is set. Allow the oats to cool in the pan for a few minutes before serving.
Notes
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
