This high-protein peanut butter baked oatmeal is a nourishing breakfast that combines complex carbohydrates, heart-healthy fats, and quality protein to fuel your morning. It’s ideal for meal prep and makes a quick, portable breakfast the whole family will enjoy.
Below you’ll find everything needed to make this easy recipe, plus variation ideas, substitutions, and answers to common questions.
I usually wake up very hungry and prefer a breakfast that includes protein, satisfying fats, and a filling carbohydrate. Plain oatmeal can leave me hungry soon after eating because it’s mainly carbohydrate and low in protein and fat. That’s where this peanut butter baked oatmeal comes in — designed to keep you full and satisfied.
This recipe was created to be:
- A delicious make-ahead breakfast for busy mornings
- A wholesome recipe using a handful of simple ingredients
- Oatmeal that actually keeps you full and energized
And as a bonus, it satisfies a sweet tooth without feeling overly indulgent.
If you know me, peanut butter is a favorite — so this peanut butter baked oatmeal is a hearty, PB-forward breakfast I love. It’s easy, customizable, and great for families.
What you will need to make peanut butter baked oatmeal:
Dry ingredients
Rolled oats: Old-fashioned rolled oats work best, but quick oats can be used in a pinch. For extra protein, protein-enriched oats are a good option.
Peanut butter powder: This is defatted peanut butter ground into a powder. It adds peanut flavor with less fat and more protein. It can be used like a protein boost without the “protein powder” taste.
Cinnamon: A small amount adds warmth and enhances the oatmeal’s flavor.
Baking powder: Provides lift so the bake turns out soft and slightly cake-like rather than dense.
Salt: Balances the sweetness and brightens flavors. A finish of flaky sea salt is optional but delicious.
Wet ingredients
Milk: Any milk or milk alternative works. For higher protein, choose cow’s milk, soy milk, or pea milk.
Peanut butter: Use a natural peanut butter you like; both creamy and crunchy work. This adds richness and mouthfeel beyond the powdered peanut flavor.
Honey: Sweetens and balances the peanut flavor. Maple syrup or other sweeteners can be used instead.
Eggs: Add protein and help provide structure so the baked oatmeal holds together.
Vanilla: Optional, but enhances the overall flavor.
Add-ins
Peanuts: Chopped peanuts add crunch and extra peanut flavor.
Mini chocolate chips: Optional, but chocolate pairs wonderfully with peanut butter — a small sprinkle makes this feel like a treat.
How to make this easy breakfast:
Preheat the oven to 375°F (190°C). Spray an 8×8-inch baking dish with nonstick spray or line with parchment.
In a large bowl, combine the dry ingredients: rolled oats, peanut butter powder, cinnamon, baking powder, and salt.
In a separate bowl or a large liquid measuring cup, whisk together the milk, eggs, honey, peanut butter, and vanilla extract.
Pour the wet mixture into the dry ingredients and stir until combined. Fold in the chopped peanuts and mini chocolate chips, reserving a few to sprinkle on top.
Transfer the mixture to the prepared baking dish and smooth the top. Bake for 30–33 minutes, until set and lightly golden. Let rest 5–10 minutes before slicing.
Serve warm as-is or with a dollop of Greek yogurt, a drizzle of peanut butter, extra chocolate chips, and fresh berries or banana slices.
Variation ideas
- Add 1–2 mashed ripe bananas to the wet ingredients and cut the honey in half for a peanut butter banana flavor.
- Divide the batter into a greased 12-cup muffin tin and bake 20–25 minutes for individual oatmeal cups.
- Swap the peanut butter and peanut powder for other nut or seed butters like almond, cashew, pecan, or sunflower seed butter.
- Stir in nutrition boosters such as flaxseed meal, hemp hearts, or chia seeds.
- Add 1/3 cup cocoa powder for a chocolate peanut butter version.
What to serve with these baked oats?
- A dollop of plain Greek yogurt
- Fresh fruit
- A drizzle of peanut butter
- Banana slices
- A sprinkle of chocolate chips or granola
FAQs
Use maple syrup, brown sugar, or cane sugar as alternatives.
Substitute any nut or seed butter, such as almond butter, cashew butter, or sunflower seed butter. Replace peanut butter powder with a protein powder or additional oats if needed.
Store individual portions in airtight containers in the refrigerator for up to five days. You can also wrap portions tightly and freeze them for up to six months. Leftovers kept at room temperature should be consumed quickly.
Make a flax egg by mixing 2 tablespoons ground flaxseed with 5 tablespoons warm water and letting it sit for 5 minutes. Use maple syrup instead of honey and choose a plant-based milk like almond, oat, or soy milk.
Related breakfast ideas
If you enjoy this healthy baked oatmeal, you may also like other hearty breakfast recipes and meal-prep options that offer protein and flavor variety.
Watch how to make:
A short video demonstration is available to show the steps and texture; watch it to get a visual sense of mixing and baking times.
Let’s get baking — enjoy that peanutty, chocolatey goodness!
Description
This baked oatmeal is soft and peanut-buttery, dotted with chopped peanuts and mini chocolate chips. It’s a make-ahead breakfast that makes mornings easier and more delicious.
Ingredients
- 2 1/4 cup rolled oats
- 1/2 cup peanut butter powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cup milk of choice
- 2 eggs, whisked
- 1/2 cup honey (or sweetener of choice)
- 1/3 cup natural peanut butter
- 2 teaspoons vanilla extract
- 1/4 cup peanuts, roughly chopped
- 1/2 cup mini chocolate chips
Instructions
1. Preheat oven to 375°F. Spray an 8×8-inch baking dish with nonstick spray.
2. In a large bowl, stir together the rolled oats, peanut butter powder, cinnamon, baking powder, and salt.
3. In a medium bowl or large measuring cup, whisk the milk, eggs, honey, peanut butter, and vanilla until smooth.
4. Combine wet and dry ingredients and mix until evenly blended. Fold in chopped peanuts and mini chocolate chips, reserving some for the top.
5. Pour the mixture into the prepared dish and bake 30–33 minutes, until set and lightly golden. Let rest 5–10 minutes before slicing.
6. Serve plain or topped with Greek yogurt, extra peanut butter, chocolate chips, or fresh fruit.
Notes
For higher protein, choose cow’s milk, soy milk, or pea milk. See variation ideas above for simple swaps and adjustments. Nutrition info is an estimate and may vary by brand.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 14.7 g
- Sodium: 261.1 mg
- Fat: 12.7 g
- Carbohydrates: 38.5 g
- Protein: 16.3 g
- Cholesterol: 41.3 mg
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