Peanut Butter Brownie Baked Oatmeal

We eat a lot of oatmeal in our house, especially for breakfast. I tried this Peanut Butter Brownie Baked Oatmeal from and it turned out really good! She says it’s even better the next day so I will let you know tomorrow. This recipe uses a lot of ripened banana which personally I am not a huge fan of, but my kids gave this recipe 3/4 thumbs up and kept coming back for more. So I would call it a successful recipe, especially to use as breakfast for the week. It’s good with a big glass of almond milk. I love this recipe because it is gluten free, dairy free, soy free, and vegan.

Make sure to check out for tons of vegan, low sugar recipes. I’ve never tried a recipe of hers that I didn’t like.


• 1/3 cup peanut butter or other nut butter or allergy friendly substitution

• 2 2/3 cup overripe mashed banana (I used 5 ripe bananas)

• 1 cup milk of choice – I used unsweetened vanilla almond milk

• 1/4 cup pure maple syrup

• 2 1/2 tsp pure vanilla extract

• 3 cups rolled oats (we used gluten free oats)

• 1/2 cup cocoa powder

• 1 tsp salt

• optional chocolate chips, melted peanut butter for garnish- we used enjoy life chocolate chips to keep it dairy/soy free


  • Pre-heat oven to 350 degrees and line 9×13 dish with parchment paper or grease really well.
  • Combine ingredients in bowl and mix well with a spoon or whisk (not the chocolate chips)
  • Pour batter into prepared pan and top with chocolate chips
  • Bake for 30 minutes. Without opening the oven, turn oven off and leave dish in oven for 20 more minutes.
  • Garnish with melted peanut butter and maple syrup if desired. (Next time I will mix the 2 together to drizzle on top instead of doing each separate)

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