Introduction
Baked Oats are the internet’s favorite breakfast for a reason: they transform humble oatmeal into a satisfying, cake-like treat that feels utterly indulgent. This particular recipe combines the timeless comfort of rich cocoa with creamy peanut butter, creating a morning meal that tastes like dessert but is packed with fiber and sustained energy. Originating from the viral ‘blended oats’ trend, this Peanut Butter & Chocolate version is perfect for meal prepping, ensuring you have a warm, delicious, and deeply satisfying breakfast ready to go, even on the busiest mornings.
Ingredients
- 1/2 cup (50g) Rolled Oats (not instant)
- 3/4 cup (180 ml) Milk (dairy or non-dairy)
- 1 Tablespoon (15 ml) Maple Syrup or Honey (adjust to taste)
- 1 Tablespoon (7g) Unsweetened Cocoa Powder
- 1/2 teaspoon (2.5g) Baking Powder
- 1 Tablespoon (16g) Creamy Peanut Butter (plus 1 tsp for swirling)
- 1/2 teaspoon Vanilla Extract
- Pinch of Salt
- 1 Tablespoon (15g) Chocolate Chips (optional, for topping)
Step-by-step Preparation
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe ramekin or baking dish (approximately 8-10 oz capacity).
- Combine the Base: In a high-speed blender, combine the rolled oats, milk, maple syrup, cocoa powder, baking powder, 1 tablespoon of peanut butter, vanilla extract, and salt.
- Blend Until Smooth: Blend the mixture on high until completely smooth and creamy, about 30–60 seconds. The batter should resemble a thick smoothie. *Tip: Do not over-blend, as this can make the oats tough. Stop as soon as all lumps disappear.*
- Pour and Swirl: Pour the blended batter into your prepared ramekin. Take the remaining teaspoon of peanut butter, dollop it gently on top, and use a toothpick or small knife to create a quick swirl pattern. Sprinkle the chocolate chips over the top.
- Bake: Transfer the ramekin to the preheated oven and bake for 20 to 25 minutes. The oats are done when the center is set and a toothpick inserted comes out mostly clean (a few moist crumbs are fine). *Tip: If the top browns too quickly, cover loosely with foil for the last 5 minutes.*
- Cool and Serve: Allow the baked oats to cool for 5 minutes before serving. This allows the structure to set fully, resulting in the perfect cake-like texture.
Nutritional Information
This recipe is designed to be a balanced breakfast. A single serving (as prepared above) typically contains around 350–400 calories, 12–15g of protein (depending on the milk used), and approximately 8–10g of dietary fiber. The combination of complex carbohydrates from the oats and healthy fats from the peanut butter ensures sustained energy release, preventing the mid-morning crash often associated with sugary cereals. It is also naturally gluten-free (if using certified gluten-free oats) and easily made vegan.
Storage
Baked oats are ideal for meal prep. Once cooled completely, cover the ramekin tightly with plastic wrap or transfer the oats to an airtight container. Store in the refrigerator for up to 3–4 days. To reheat, warm the oats in the microwave for 60–90 seconds, or place them back in a toaster oven at 300°F (150°C) for 10 minutes until heated through. They can also be enjoyed cold straight from the fridge.
Conclusion
These Peanut Butter & Chocolate Baked Oats are the ultimate fusion of health and flavor, proving that a nutritious breakfast doesn’t have to sacrifice taste. For an extra luxurious experience, serve with a dollop of Greek yogurt or a drizzle of melted peanut butter. If you want to boost the protein content, replace 1 tablespoon of the oats with 1 tablespoon of chocolate or peanut butter flavored protein powder before blending. Enjoy this decadent, fuss-free start to your day!