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Close up of Chocolate Chip Baked Oats with Peanut Butter swirl in a baking dish.
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5 from 1 vote

Chocolate Chip Baked Oatmeal with Peanut Butter Swirl

If you haven't tried the oats plus chocolate combo before, you have to make this Chocolate Chip Baked Oatmeal with peanut butter swirl!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 Servings
Calories: 429kcal
Author: Megan Calipari
Cost: $3

Equipment

  • 1 Mixing Bowl
  • 1 Spatula
  • 1 Quart Sized Baking Dish
  • Measuring Cups and Spoons

Ingredients

  • ½ Cup Agave Nectar Or Maple Syrup
  • 1 Large Overripe Banana, mashed well about ½ cup
  • ⅓ Cup Cocoa Powder
  • ¼ Cup Peanut Butter see note
  • 1 Cup Non-Dairy Milk
  • 2 Cups Rolled Oats
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Kosher Salt or ⅛th teaspoon of finer grain salt
  • ¼ Cup Mini Chocolate Chips

To Top the Oats

  • ¼ Cup Peanut Butter
  • 1 tablespoon Mini Chocolate Chips Optional

Instructions

  • Preheat oven to 350*. Lightly grease a 1 quart baking dish.
  • In a large mixing bowl, combine agave, mashed banana, cocoa powder and peanut butter. Mix until no lumps of cocoa powder remain.
    1 Large Overripe Banana, mashed well, ⅓ Cup Cocoa Powder, ¼ Cup Peanut Butter, ½ Cup Agave Nectar
  • Add plant milk and stir until the mixture is homogenous.
    1 Cup Non-Dairy Milk
  • Add oats, baking powder and salt. Stir well, then add the chocolate chips and stir to distribute.
    2 Cups Rolled Oats, 1 teaspoon Baking Powder, ¼ teaspoon Kosher Salt, ¼ Cup Mini Chocolate Chips
  • Pour mixture into a prepared 1 quart baking dish. Allow to sit for 5 minutes.
  • Dollop peanut butter across the top of the oat mixture and use a knife to swirl it through. Then top with a sprinkle of chocolate chips.
    ¼ Cup Peanut Butter, 1 tablespoon Mini Chocolate Chips
  • Bake the oats in a 350* oven for 38-42 minutes or until the enter is set. Serve warm.

Notes

Substitute the peanut butter for any nut butter you prefer! Use almond butter, cashew butter or tahini. Or even nutella!
The 5 minute resting time is important here! It allows the oats to soak up some of the liquid. Don't shortchange the time.
To store, scoop the remaining chocolate baked oats into an airtight container and store in the refrigerator for up to 4 days. 
Reheat in the microwave and top with a splash of non-dairy milk.

Nutrition

Serving: 1Serving | Calories: 429kcal | Carbohydrates: 77g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 332mg | Potassium: 546mg | Fiber: 9g | Sugar: 37g | Vitamin A: 254IU | Vitamin C: 12mg | Calcium: 190mg | Iron: 3mg