Easy baked peanut butter oatmeal mixes in one bowl and is a great breakfast option. This wholesome recipe is quick to make and creates soft and chewy bars or squares.
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When I was growing up, my mom would say oatmeal "sticks to your ribs" and it was a common breakfast at our house. What she meant was that oatmeal can make you feel full for longer and I've had a love of everything oatmeal for most of my life. Coconut oatmeal cookies and brown butter oatmeal cookies are in my top five favorite cookie recipes.
I make overnight oats for breakfast a few mornings every week, but sometimes it's nice to shake things up. My peanut butter muffins and banana oat breakfast bars are a fun way to incorporate oats, but this baked peanut butter oatmeal has quickly become a new favorite. The oats mix up quickly to make a warm and inviting breakfast item.
Jump to:
- 💗 why you need this baked oatmeal recipe
- 💭 what is baked oatmeal?
- 🛒 ingredients and substitutions
- 🥣 how to make these quick and easy breakfast bars
- 💬 frequently asked questions
- 👩🏻🍳 what to serve with oatmeal
- 💡 variation ideas
- 🫙 how to store
- 🍪 more recipes using old fashioned oats
- 📖 recipe
- One Bowl Baked Peanut Butter Oatmeal
💗 why you need this baked oatmeal recipe
- Perfect for meal prep! The breakfast bars can be baked at the beginning of the week and provide a filling breakfast for the rest of the week.
- Easy and relatively quick to make ~ 5 minutes of prep and 30ish minutes to bake. You can have a warm breakfast on the table in not too much time!
- Full of flavor ~ packed with peanut butter, protein powder and using old fashioned oats; this soft baked oatmeal is for all the peanut butter lovers.
- Make it yours ~ need it gluten free? Use gluten free oats and protein powder. Need it dairy free? Use almond milk or your favorite dairy free milk. Want to add a little chocolate? Add some chocolate chips or a chocolate drizzle.
💭 what is baked oatmeal?
Baked oatmeal is typically a breakfast item. Made with old fashioned oats, some liquid and sweetener then baked until it reaches a soft and chewy, but firm consistency. It’s texture is similar to bread pudding.
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Peanut butter ~ I tested this recipe with both a natural peanut butter and a shelf stable peanut butter {Jif}. I personally preferred the natural pb without added sugar. I suspect you can substitute almond butter, sunflower seed butter or cashew butter; let me know if you try any of those.
- Brown sugar ~ just a little for some sweetness.
- Vanilla ~ pure vanilla extract gives the best flavor.
- Kosher salt ~ to balance the flavors. If you only have table salt, use half the amount.
- Eggs ~ large eggs are used and bind everything together. If you need an egg free alternative, see the recipe card notes.
- Milk ~ I tested this with both almond milk and 1%. Use what you have in your refrigerator, I imagine oat milk or coconut milk would also be fantastic.
- Old fashioned oats ~ provides the chewy texture and structure to the baked oats. If you eat gluten free, be sure to used certified gluten free oats.
- Protein powder ~ adds flavor and some of that "stick to your ribs" aka help you stay full longer magic my mom used to talk about. Use a protein powder that you like the flavor of. I use Orgain plant based protein powder in vanilla bean.
🥣 how to make these quick and easy breakfast bars
Preheat oven to 350°F {177°C} and butter or use non-stick spray in an 8x8 baking pan. Set aside.
In a medium to large bowl, add the peanut butter, brown sugar, vanilla and kosher salt and whisk together.
The mixture is very thick initially.
Now add the eggs and whisk to combine. This loosens the mixture.
Then add the milk and whisk. The mixture will now be runny.
Now add the old fashioned oats and protein powder and stir until combined. The batter is runny.
Pour into the prepared baking pan and place in the preheated oven.
Bake for 25-30 minutes or until the edges are set and firm and the center looks almost set or a little wet. If you prefer a firmer baked oatmeal, bake another five minutes or so until the center has fully set.
Allow to rest and cool 5 minutes, then slice and serve. Can be topped with a drizzle of melted chocolate, peanut butter, or other toppings listed farther down in the post.
💬 frequently asked questions
can I make it ahead?
Yes! Bake the oatmeal, then allow to cool and cover and place in the refrigerator for one to two days ahead. Remove the baked peanut butter oatmeal from the refrigerator and allow to sit on the counter while the oven preheats. Bake covered at 350°F for about 20 minutes, until warmed.
do I have to use natural peanut butter?
No, I prefer natural peanut butter because it doesn’t have added sugar, but a shelf stable peanut butter like Jif or Skippy also works.
can I use another nut butter?
I only tested this recipe with peanut butter, but I don’t know why it wouldn’t work with almond butter or sunflower seed butter. Let me know if you try it!
👩🏻🍳 what to serve with oatmeal
Fresh fruit ~ always a winning combo at my house! We love raspberries, strawberries, apple slices or nectarines.
Vanilla yogurt ~ or your favorite flavor.
Eggs ~ to add a little savory; fried, scrambled or poached are some of our faves.
Coffee ~ this is a given for Mr. two sugar bugs and I. If coffee isn’t your thing, tea or hot cocoa or a glass of milk are also great choices.
💡 variation ideas
Melt chocolate or peanut butter and drizzle over the top {like I did in these photos}.
Add up to two tablespoons cocoa powder for a chocolate peanut butter oatmeal.
Add some white or dark chocolate chips.
Top with flaked coconut or some chopped nuts.
🫙 how to store
Baked peanut butter oatmeal should be stored in the refrigerator for up to five days. I like to portion into bars or squares and individually wrap them for a quick grab and go option.
You can also freeze this baked oatmeal recipe for up to three months. Allow to defrost and warm to your liking before serving. I place mine in our Breville countertop oven and bake at 350°F for about 5-10 minutes.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Baked Peanut Butter Oatmeal. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
🍪 more recipes using old fashioned oats
- Monster Cookie Bars
- Caramelitas
- Peanut Butter Oat Banana Bread
- No Bake Gingerbread Cookie Butter Cookies
- Flourless Monster Cookies
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
One Bowl Baked Peanut Butter Oatmeal
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- ½ cup peanut butter 125g
- ¼ cup packed brown sugar 50g
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 large eggs*
- 2 cups milk** 480mL
- 2 cups old fashioned oats 170g
- ⅓ cup protein powder*** ~ 35g
Instructions
- Preheat oven to 350°F (177°C) and butter or use non-stick spray in an 8x8 baking pan. Set aside.
- In a medium to large bowl, add the peanut butter (½ cup/125g), brown sugar (¼ cup/50g), vanilla (1 teaspoon) and kosher salt (¼ teaspoon) and whisk together.
- Add the eggs (2 large) and whisk to combine. Then add the milk (2 cups/480mL) and whisk. The mixture is runny.
- Now add the old fashioned oats (2 cups/170g) and protein powder (⅓ cup/~35g) and stir until combined. The batter is runny.
- Pour into the prepared baking pan and place in the preheated oven. Bake for 25-30 minutes or until the edges are set and firm and the center looks almost set or a little wet. If you prefer a firmer baked oatmeal, bake another five minutes or so until the center has fully set.
- Allow to rest and cool 5 minutes, then slice and serve. Can be topped with a drizzle of melted chocolate, peanut butter, or other toppings listed in the post.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle says
Was looking for a new way to enjoy oatmeal and I had to whip up this baked PB version! So easy to make, and it will be in my weekly breakfast rotation!
Tasia says
Aww, I love this Michelle! So glad you enjoyed it, it's part of my breakfast rotation too.
Ben | Havocinthekitchen says
Huge fan of baked oatmeal, especially with peanut butter. I also often add some mashed bananas and cinnamon. And when I feel extra indulgent, I sometimes add some chopped dark chocolate, too 🙂
Tasia says
Your additions sound fantastic Ben!
Dan says
We enjoyed this a lot. Perfect for the whole family!
Ashley says
This needed an additional 15 minutes of cook time for me to get the set outside and somewhat soft inside. Pan size was the same but it was glass? I'm also at a higher altitude. Either way, it still cooked fine just took longer for me. I was expecting it to be a touch sweeter. I may add some maple syrup to the mixture next time I make this. We served it with a little maple syrup on top and that made it perfect. Would also add some cinnamon next time too. A great base recipe but my preference is it needs a little more excitement. I love that it freezes. I made it in batches and gave some to my sister who also has a toddler for an easy warm up breakfast.
Tasia says
Hi Ashley, happy to hear you enjoyed this baked oatmeal and that you have ideas to truly make it your own! Yes, baking in glass typically will take a bit longer as glass conducts heat differently than a metal pan. Living at sea level, I don't have any experience with high altitude baking, but it would make sense that the bake time would increase a bit.