Peanut Butter Baked Oatmeal

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Need a quick breakfast idea? How about baked oatmeal? This peanut butter baked oatmeal is a family favorite. It is a filling breakfast and feeds the 5 of us for two mornings. Since it contains oatmeal and peanut butter, it helps fill up my growing boys. Some fresh fruit and a glass of milk make the perfect way to start the day.

peanut butter baked oatmeal

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This baked oatmeal is easy to customize. Don’t like peanut butter? Use another nut butter or sunflower butter instead. Prefer raisins instead of chocolate chips? Swap them out.

How does this recipe simplify my life? It requires only one bowl to mix up, makes enough for two breakfasts, and can be made the night before and then baked in the morning. Since this peanut butter baked oatmeal recipe feeds my family of 5 for two meals, it means I get a morning off from cooking too. If this makes too much for your family, it can easily be frozen for later. Pull it out the night before, and breakfast will be a piece of cake the next day.

Cake for breakfast?

Speaking of cake, when my boys were little I called this oatmeal cake so they would eat it. They didn’t think they liked oatmeal. So I told them we were having cake for breakfast. They all gobbled it up. Imagine my surprise when I found out that my youngest told his preschool teacher he had eaten cake for breakfast. I had some ‘splaining to do!

Peanut Butter Baked Oatmeal
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
An easy to make baked oatmeal perfect for busy school mornings.
Course: Breakfast
Cuisine: American
Servings: 8 -10 servings
Author: Julie B.
  • 3 cups quick cooking oats
  • 1/2 cup brown sugar
  • 2 Tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup melted butter
  • 2 eggs slightly beaten
  • 1 cup peanut butter
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips
  1. Preheat oven to 350. Combine oats, brown sugar, sugar, baking powder, and salt in a large bowl.
  2. Add milk, melted butter, eggs, peanut butter, and vanilla extract. Mix throroughly.
  3. Stir in chocolate chips. Pour into a greased 10″ x 15″ pan. Bake for 20-25 minutes until golden brown.
Recipe Notes

If you don’t want to use chocolate chips, feel free to leave them out or stir in raisins, bananas, or whatever else sounds good to you.
To make ahead: Combine all ingredients the night before. Pour into pan, cover and refrigerate.The next morning bake at 350 for 20-25 minutes.

Do you change recipe names just to get your kids to eat something?

For other quick breakfasts, check out my recipes for Oven PancakesHomemade Muffin Mix, and Oatmeal Breakfast Bars.

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