Baked Peanut Butter Oatmeal Recipe
Looking for an easy breakfast, the whole family will love. You need to try this yummy Baked Peanut Butter Oatmeal Recipe. Enjoy it as a snack or breakfast.
What a super breakfast or grab-and-go snack for anyone who wants something healthy, filling, and full of protein! In under 30 minutes, you can whip up a batch of these Peanut Butter Baked Oatmeal Bars for breakfasts or snacks! Save money and skip those store-bought oatmeal bars, and make these instead.
How to Make Baked Peanut Butter Oatmeal
Just whip up the ingredients in a large bowl, dump them in a baking dish and bake for 20 minutes. This is so incredibly simple! My oldest daughter even makes this one herself now. Serve it hot out of the oven, or allow it to cool and cut it into bars for a grab-and-go snack! This stuff is perfect and oh so tasty.
You can mix up this baked oatmeal by adding in some mix-ins. Some favorites are
- chocolate chips
Storing & Freezing
When the oatmeal is cooled. Cut it into squares and store it in an airtight container. You can even put each square into an individual plastic bag and pop them into the freezer. They will last much longer and can be defrosted and enjoyed or heated in the microwave if desired. They can be kept fresh for up to 5 days or frozen up to 3 months.
This recipe is very easy to adjust make it gluten free. Just use a certified gluten-free oat, and double-check your other ingredients. That is it!
If you need this peanut butter oatmeal to be dairy-free just swap out the butter and milk for dairy-free alternatives as well. The baked oatmeal turns out great with these easy substitutions.
Baked Peanut Butter Oatmeal
- 1-1/2 cups quick cooking oats or gluten free oats
- 1/4 cup brown sugar packed
- 1/4 cup sugar
- 3/4 cup milk or milk alternative
- 1/4 cup butter melted, or margarine
- 1 egg
- 1/2 cup Peanut Butter or almond butter
- 1 tsp baking powder
- 3/4 tsp salt
- 1 tsp vanilla
- Preheat oven to 350°
- Grease an 8×8 pan.
- Mix all ingredients together in a large bowl and stir well.
- Spread evenly into pan and bake for 20-25 minutes, or until edges are golden brown.
- Serve warm out of the oven or allow it to completely cool and cut into bars for a grab and go snack.
- Mix in raisins, chocolate chips, bananas, or whatever else floats your boat.
- Use a dairy free milk like Silk Almond or Coconut Milk and a dairy free margarine.
Originally posted in August 2011. Updated January 2020.
Laurie can you use flax seeds? I have those but do i have to ground them up? and is it 1 and 3 teaspoons or tablespoons? Sounds yummy and excited to make with the flax 🙂
You will have to grind up the flax.
Can I use olive oil instead of butter because I can not have calcium right now. Olive oil is the only thing I have right now. Oh and by the way, I’ve made these before. They are really good.
Love this tastes so good. daughter allergic to milk so put her almond soy milk in receipe and tried with regular milk too. My girls love it thank you.
I make this weekly. I use a mini muffin pan. Cook until brown and crispy on the edges. Then freez 5 per ziplock bag. And pull out the night before to put in my husbands lunch box. The crispy ness even stays after freezing if cooked right. Truely love this recipe thanks so much.
Can you use old fashion oats instead of the quick oats.
Yes you can.
How long can these be good for before you have to throw them out?
I am not sure because they never last that long at my house. If you are concerned, you can always keep them in the freezer and reheat that way.
I would say 3-5 days at room temp. A week in the fridge. A few months in the freezer. 🙂
Are these crunchy or soft?
They are soft and chewy
We love Oatmeal and Ice Cream. Just like milk and sugar. Serve them hot with a scoop of Ice Cream and you have a winne.
YUM! That does sound good!
Love this recipe. I serve them with a few slices of fresh banana, a drizzle of honey, and a tall glass of milk. Highly recommend it!
This sounds perfect! YUM!
Made it with soy milk!
I will try to do it again with less sugar, for my part it was to sweet!
I will try to do some different option…
But will keep the original!
Just wow for me!
Made it with soy milk, margarine, crunchy natural peanut butter, less sugar (3 tbsp of each)
Next time in mini muffin will be awesome because it’s not consistant enough to do bars…
Sorry for my bad english!
I am soo not a morning person that making more than a cup of coffee for breakfast is a chore. When I saw this recipe I thought….why not? I made it tonight so I can just grab one in the morning (though I DID have to “taste test first lol). The texture is nice and moist if a bit on the crumbly side but the peanut butter flavor is heavenly! Makes me feel like I’m getting away with a healthier version of a peanut butter oatmeal cookie lol I think the next time I make this I will take the suggestion of a previous poster and bake them in a mini muffin pan – then you can truly just pop a couple in the mouth as you walk out the door in the morning and yes there will be a next time – I may try swirling a bit of strawberry jam though it before baking…worth a shot lol
Could you use coconut oil instead of the butter? Or maybe mct oil.
Yes you can! 🙂
These smell heavenly! Unfortunately, I just took them out of the oven and let them cook without checking the doneness…they definitely need another 10-15 minutes in the oven.
Me too…. cannot do bars…. next time muffin tins…. but very yummy though…. warm with a bit of butter…. double yummy…..
I did these in muffin tins. Baked 20 min. Amazing!
Sounds great. Do you by chance have carb and calorie values and fiber of course.?
Hi, Sorry I don’t because ingredients can vary. But you can plug it in to this handy nutrition calculator. http://www.myfitnesspal.com/recipe/calculator 🙂
This oatmeal bar is totally amazing, so soft and moist, also love the peanut butter taste, I added raisins and chocolate chips.
What a simple but brilliant idea!! Thank you so much for the inspo! I have pinned the recipe so I can make it soon! x
I found this recipe about a year ago and we have been making it at least 2-3 times a month since. Love the recipe! Thank you.
YAY! I am so glad you have enjoyed it Amanda!
This has become my go to quick breakfast for the kids and they absolutely love it!! The first time I made it the kids ate their helping and wanted more, I ended up having about half a dish left over until my husband heard how good it was then it was gone. Definitely keeping this to use over and over again! Thanks!
So easy and so yummy! This is a keeper!
I made this last night and me and my husband loved them! I made it with old fashioned oats and sprinkled chocolate chips on the top. YUM!
Soooo easy to make and soooo tasty with coffee
This has been our go to pandemic (spring/summer 2020) breakfast. I’ve been making this weekly.
A few things I’ve learned:
If you want a bar that holds together well, mix the oats and milk. Let this sit, mixing every few minutes, until most of the milk is absorbed. I’ve been using old fashioned whole grain rolled oats and those work great too.
I’ve been adding chia seeds right before baking and they add crunch (if they have time to sit before baking they’ll absorb liquid and the crunch will be gone)
It doesn’t seem possible to really over bake this. I usually do 30 to 40 minutes with a double recipe. I’ve forgotten about it and it’s been fine too. Thanks for this great staple!
Really good especially with a bit of sea salt and honey on top! Added peanuts and I really would not recommend. They became extremely soft and lost their snap during the baking process.
This is a delicious recipe! I am Trying To get more protein in my diet so I added a scoop of protein powder in the bowl and mixed it through too. Awesome! I will for sure make these again