Soft baked oatmeal filled with creamy peanut butter, for an easy and healthy breakfast that’ll quickly become a family favorite!
I love making baked oatmeal.
It’s an incredibly easy way to make a healthy, filling breakfast that I can eat the rest of the week.
Breakfast meal prep at it’s finest! This Peanut Butter Baked Oatmeal is gluten-free, dairy-free and can easily be made vegan too!
Filled with peanut butter flavor, you can top this oatmeal with some of peanut butter’s best counterparts: raspberry or strawberry jelly, chocolate chips, slices of banana, and/or nuts… To name a few! 🙂
This oatmeal bakes up to be a soft square of oatmeal, with more peanut butter flavor than you think you’d find. Lightly sweetened with a little maple syrup, this is one flavor-packed healthy breakfast.
So let’s get to work!
Making this baked oatmeal is incredibly easy, there’s just a few things to keep in mind.
First, you’ll stir together your dry ingredients: oats, baking powder, cinnamon and salt. The cinnamon is optional but I love cinnamon and I think a hint of cinnamon with peanut butter is SO good.
Next, you’ll whisk together your coconut oil, maple syrup and peanut butter. Be sure you whisk these three ingredients together first.
Don’t you hate it when you’re making something with peanut butter in it and you can’t get the peanut butter to stir into the other ingredients smoothly?! Whisk it with the maple syrup and coconut oil and you’ll have no problem.
Then, add your vanilla and eggs and whisk till smooth. Be sure your eggs are well incorporated into your wet ingredients. The worst thing is to not have your eggs well-whisked in, and then get a chunk of baked egg in your baked oatmeal!
Last, add your milk (I prefer almond milk, but you can use whatever kind you typically use) and whisk it in till everything is smooth.
Combine your dry and wet ingredients, pour them into your pan and bake them in the oven for about 30 minutes. That’s it! Easy enough right?
A few extra tips…
Vegan friends: Just use flax or chia eggs and a dairy-free milk like almond milk and you’re set! I love this oatmeal vegan.
If you’re looking for an easy and healthy breakfast, that’s gluten-free, dairy-free and vegan, with endless topping options.. this Peanut Butter Baked Oatmeal is IT!
- 2 cups rolled oats (certified gluten-free)
- 1 tsp baking powder
- 1/2 tsp cinnamon (optional)
- 1/2 tsp salt
- 1/4 cup coconut oil, melted (or butter)
- 1/4 cup maple syrup or honey
- 3/4 cup creamy peanut butter
- 2 tsp vanilla
- 2 eggs (or flax or chia eggs, if vegan)
- 1 1/4 cup almond milk (or milk of choice)
To begin, preheat your oven to 350 and line a 9×9 pan with parchment paper (or spray with non-stick spray).
In a small mixing bowl, add your dry ingredients (oats, baking powder, cinnamon and salt) and stir together till combined.
In a large mixing bowl, add your coconut oil, maple syrup and peanut butter and whisk together till smooth. Add your vanilla and eggs and whisk again till the eggs have been well incorporated. Finally, add your milk and whisk till you well combined.
Pour your dry ingredients into your wet ingredients and stir together. Pour into your pan, evenly covering the bottom. Bake in the oven for 25-30 minutes, or till the top is set.
Let cool, then cut into 12 servings and devour!
Stored in an airtight container in the fridge this lasts about a week.