Description
This Peanut Butter Baked Oatmeal is the ultimate make-ahead breakfast. It’s like eating a soft, warm oatmeal cookie for breakfast but packed with protein and fiber. Made with certified gluten-free oats, creamy peanut butter, and a hint of maple syrup, it’s a wholesome, filling meal that reheats perfectly for busy mornings.
Ingredients
— Dry Ingredients —
2 cups gluten-free old-fashioned rolled oats (ensure certified GF)
1 teaspoon baking powder
½ teaspoon ground cinnamon (optional, but delicious with peanut butter)
½ teaspoon salt
— Wet Ingredients —
¾ cup creamy peanut butter (natural, drippy style works best)
¼ cup pure maple syrup (or honey)
¼ cup coconut oil, melted (or unsalted butter)
2 large eggs, room temperature (or flax eggs for vegan)
1 ¼ cups almond milk (or milk of choice)
2 teaspoons pure vanilla extract
— Optional Mix-ins/Toppings —
½ cup semi-sweet chocolate chips
Sliced bananas or chopped nuts
Instructions
1. Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, or grease lightly with non-stick spray.
2. Mix Dry Ingredients: In a small bowl, stir together the gluten-free oats, baking powder, cinnamon, and salt. Set aside.
3. Whisk Wet Ingredients: In a large mixing bowl, whisk together the melted coconut oil, maple syrup, and peanut butter until completely smooth and emulsified. (Mixing these three first prevents the peanut butter from clumping).
4. Add Eggs & Milk: Whisk in the eggs and vanilla extract until smooth. Then, slowly whisk in the almond milk until fully combined.
5. Combine: Pour the dry oat mixture into the wet ingredients. Stir well with a spatula until all the oats are saturated.
6. Add Mix-ins: If using chocolate chips or nuts, fold them in now.
7. Bake: Pour the oatmeal mixture into the prepared baking pan and spread it into an even layer.
8. Bake for 30–35 minutes, or until the center is set and the edges are light golden brown. (A toothpick inserted into the center should come out clean).
9. Cool: Let the oatmeal cool in the pan for at least 10–15 minutes before slicing. This allows it to firm up so you can cut neat squares.
10. Serve: Serve warm with a drizzle of extra peanut butter, milk, or yogurt.
Notes
Oat Type: Use ‘Old-Fashioned’ rolled oats for the best chewy texture. Quick oats will result in a mushier cake, and steel-cut oats won’t cook through properly.
Mixing Tip: Always whisk the peanut butter with the warm oil/syrup first. If you add cold milk to the peanut butter too early, it can seize up.
Meal Prep: This recipe stores beautifully. Keep slices in the fridge for up to 5 days and microwave for 30 seconds before eating. You can also freeze individual slices.
Vegan Option: Use flax eggs (2 tbsp ground flaxseed + 6 tbsp water, sit for 5 mins) and maple syrup to make this completely vegan.
- Prep Time: 10
- Cook Time: 35
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 9
- Sodium: 180
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 4
- Protein: 8
- Cholesterol: 40