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Peanut Butter Chocolate Chip Baked Oatmeal {Gluten-Free, Dairy-Free, Vegan}

March 6, 2015 by lauren.kelly 17 Comments

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This oatmeal is simple to make, delicious and super healthy.  But who says this is just for breakfast anymore?  This is like one big, oatmeal cookie that’s healthy enough to eat any time of the day!

This Peanut Butter Chocolate Chip Baked Oatmeal takes minutes to prepare, is insanely delicious and tastes like a big, oatmeal cookie! #glutenfree #vegan #dairyfree

You guuuuuuys, I know I always say this, but this is THE BEST!  And the most perfect part is that it’s crazy easy to make.  It literally takes a few minutes to prepare and then you pop it in the oven for 30 minutes.  BAM!    I like to mix it together the night before, cover it and place it in the refrigerator then bake it the next morning.

This Peanut Butter Chocolate Chip Baked Oatmeal takes minutes to prepare, is insanely delicious and tastes like a big, oatmeal cookie! #glutenfree #vegan #dairyfree My kids thought they were eating a big oatmeal cookie for breakfast.  And it was an added bonus that it has peanut butter and chocolate chips in it!  I didn’t even tell them how healthy it is and I love the fact that it’s vegan, gluten-free and dairy-free too!

This Peanut Butter Chocolate Chip Baked Oatmeal takes minutes to prepare, is insanely delicious and tastes like a big, oatmeal cookie! #glutenfree #vegan #dairyfree

And here you go….I am so excited to share this with you all!

This Peanut Butter Chocolate Chip Baked Oatmeal takes minutes to prepare, is insanely delicious and tastes like a big, oatmeal cookie! #glutenfree #vegan #dairyfree
4 from 1 vote
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Peanut Butter Chocolate Chip Baked Oatmeal

Course Breakfast
Servings 6 servings
Author Lauren Kelly Nutrition

Ingredients

  • 2 cups gluten free oats
  • 1/4 cup ground flax
  • 1/2 cup peanut butter
  • 1/2 cup milk I used unsweetened Vanilla Almond Milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 very ripe banana mashed
  • 1 teaspoon cinnamon
  • 1/4 cup 100% maple syrup
  • 1/4 cup Enjoy Life chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray a baking dish or pie dish with cooking spray or rub with coconut oil.
  3. Mix all the ingredients together except chocolate chips until combined.
  4. Add chocolate chips and mix again.
  5. Place mixture into prepared baking dish and bake for 30 minutes or until golden brown and completely set.
  6. Allow to cool for a few minutes before slicing, Enjoy!

I hope you enjoy this too!  Some other make ahead breakfast ideas that I love are overnight oats, french toast casseroles and chia puddings.  What is your favorite, healthy make ahead breakfast?

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Signature

Filed Under: Breakfast/Brunch, Casseroles, Desserts, Gluten Free, Kids, Recipes, Vegan, Vegetarian, Wheat Free Tagged With: clean eating, dairy free, Gluten free, healthy, make ahead breakfast, quick and easy, vegan



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Comments

  1. Taylor @ Food Faith Fitness says

    March 6, 2015 at 12:38 pm

    I am SO all about recipes that can be made ahead AND include chocolate and peanut butter…AND OATMEAL. All of my favs in one. Need this STAT! Pinned!

    Reply
    • lauren.kelly says

      March 6, 2015 at 2:49 pm

      Thanks so much Taylor! XO

      Reply
  2. Lynn says

    March 6, 2015 at 2:36 pm

    OMG…THIS LOOKS SOOOO GOOOOOD! My whole family will enjoy such a delicious/nutritious oatmeal! I just love your page! Thanks
    – Lynn

    Reply
    • lauren.kelly says

      March 6, 2015 at 2:49 pm

      Thanks so much Lynn! Have a great weekend!

      Reply
  3. Jessica @ A Kitchen Addiction says

    March 6, 2015 at 4:00 pm

    I would love to start my day with this oatmeal! Can’t wait to try it!

    Reply
  4. Kristen+@+A+Mind+Full+Mom says

    March 6, 2015 at 4:27 pm

    Everything I love in a make ahead breakfast. This is going on my list for next week!

    Reply
  5. Kristi @ Inspiration Kitchen says

    March 9, 2015 at 5:14 am

    OMGosh, you had me at peanut butter. And, that I get it in oatmeal – girl, you are speaking my food love language! Yum!

    Reply
  6. gloria says

    November 8, 2015 at 10:25 pm

    Sounds kinda high in sugar to truly be considered ‘healthy’ but I’m sure it’s delicious!

    Reply
    • lauren.kelly says

      November 8, 2015 at 10:30 pm

      Hi Gloria! This is unrefined sugar, but if you’d like to decrease the amount, then go for it. I hope you like it!

      Reply
  7. Sherwood says

    December 18, 2015 at 3:09 am

    4 stars
    I decided to get a bit adventurous with my baked oatmeal this week, and I’ve discovered something important about myself. I’m not a big fan of peanut butter. (Gasp!) This is a bit much for me. I like it in my sandwiches and smeared on banana, but I’m not convinced I’m up for it being a main flavor in stuff. If the flavors had been swapped, I probably would’ve liked this better. (Apparently I’m more of a chocolate than peanut butter person, and I’m not terribly big on chocolate.) It’s still pretty good, and I’ll not complain as I finish it off. For those who love the almighty legume paste, I’m sure this would be just tops. 🙂 Thanks for the recipe and helping me with self-discovery! 😀

    Reply
    • lauren.kelly says

      December 18, 2015 at 12:47 pm

      I am so happy I can help you on your path to self discovery 🙂 I have also made this with almond butter and sunflower seed better, you might like those better? Thank you for stopping by!

      Reply
      • Sherwood says

        December 20, 2015 at 1:55 am

        The more I eat this, the more I realize how banana-y the flavor is. That might be what’s making me so unenthusiastic about it. Not a big fan of bananas. In case that’s the issue, I plan to not discriminate against peanut butter recipes until I have more data. 🙂

        Reply
        • lauren.kelly says

          December 20, 2015 at 2:22 am

          Hi Sherwood! You can also replace the mashed banana with 1/2 cup applesauce or if you don’t need it to be vegan, you can also use one egg. I hope hat helps! Thanks so much!

          Reply
  8. Anita Nessin says

    May 1, 2017 at 5:29 pm

    Could this be made with steel cut oats if it sits overnight before baking? Would the liquid need to be increased?

    Reply
    • lauren.kelly says

      May 1, 2017 at 6:41 pm

      Hi Anita! I think you can definitely use steel cut oats and I don’t think you need to adjust the liquid. Please come back and let me know how they came out! Thanks!

      Reply

Trackbacks

  1. » Peanut Butter Chocolate Baked Oatmeal Sumptuous Spoonfuls says:
    March 8, 2015 at 12:13 am

    […] Adapted only just very slightly from Lauren Kelly, Nutritionist […]

    Reply
  2. Simple Sunday #3: Baked dark chocolate and peanut butter oatmeal | Black Bean Queen says:
    March 8, 2015 at 10:46 pm

    […] link to the original recipe and blog is here: https://laurenkellynutrition.com/peanut-butter-chocolate-chip-baked-oatmeal/. The only changes/modifications I made to the recipe was omitting the mashed banana and salt. So […]

    Reply

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