Protein-Packed Chocolate Peanut Butter Baked Oatmeal
A hearty breakfast bake that transforms oats into creamy oat flour and combines silken tofu with peanut butter for rich protein content. Sweet maple syrup and vanilla balance the nutty chocolate flavors, while banana adds natural moisture. Perfect for meal prep or feeding a hungry family weekend breakfast. The baked texture is more custard-like than traditional oatmeal, with melted chocolate chips and crunchy peanut pieces throughout.
Ingredients
- 1 cup gluten-free rolled oats
- ½ cup protein powderadditional 1/2 cup oats1:1vegangluten-free
reduces protein content significantly
- 1 cup silken tofuGreek yogurt1:1vegetariansoy-freeadds dairy
changes texture slightly
- 1 cup almond milk
- ½ cup peanut butter
- 1 banana
- 1 tablespoon flaxseed mealchia seeds1:1vegangluten-free
similar binding properties
- ¼ cup maple syrup
- 1 ½ teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup chocolate chips
- ¼ cup peanuts, chopped
Instructions
- 1
Preheat oven to 350°F and adjust rack to middle position
- 2
Lightly grease a small baking dish and set aside
- 3
Add rolled oats to high-speed blender and process until they become fine oat flour
- 4
Add all remaining ingredients except chocolate chips and peanuts and blend until smooth
- 5
Transfer batter to prepared baking dish
- 6
Add all but about 1 tablespoon each of chocolate chips and peanuts, then mix gently by hand
- 7
Spread mixture evenly and sprinkle remaining chocolate chips and peanuts over top
- 8
Bake for 25 to 30 minutes until toothpick inserted in middle comes out clean and golden brown
- 9
Cool for about 5 minutes before serving
Tips
Use a high-speed blender to ensure oats become completely fine flour for best texture.
Let cool fully before cutting into squares for cleaner slices and better texture.
Reserve some chocolate chips and nuts for topping to create appealing visual contrast.
Good to Know
Refrigerate covered for up to 5 days
Can be assembled night before and baked in morning
Cut into squares and serve warm or at room temperature
Common Mistakes
Use high-speed blender to avoid gritty oat flour texture
Do not overbake to avoid dry, crumbly result
Substitutions
Vegan Options
reduces protein content significantly
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without protein powder?
Yes, substitute with an additional 1/2 cup oats, though protein content will be significantly lower.
How long does this keep in the refrigerator?
Properly stored in the refrigerator, this will keep for up to 5 days covered.
Can I freeze portions of this baked oatmeal?
Yes, cut into individual portions and freeze for up to 3 months. Thaw overnight and reheat.