Creamy Peanut Butter Baked Oatmeal (no banana)

A slice of peanut butter baked oats crowned with chocolate chips rests invitingly on a white plate.

Creamy Peanut Butter Baked Oatmeal (no banana)

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.

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 201kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

2¼ cups rolled oats
1 tsp baking powder
¼ tsp salt
½ tsp cinnamon
1¼ cup milk
¼ cup maple syrup
1 egg at room temperature
½ cup creamy peanut butter
2 tsp vanilla extract
chocolate chips for topping optional

US Customary - Metric

Instructions

Preheat your oven to 350° Fahrenheit and spray an 8x8 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

Store in the fridge after cooling completely for 5-6 days. Reheat in the microwave or oven until warm.

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.

Nutrition