Introduction

Blended baked oats with peanut butter and chocolate is a simple, wholesome breakfast or snack that’s both satisfying and delicious. This dish combines creamy peanut butter, sweet banana, and melty chocolate chips into a warm, fluffy bake that’s easy to make in just one bowl.

The image shows two white ceramic ramekins filled with baked chocolate chip cookie dough topped with smooth, light brown peanut butter sauce drizzled unevenly across the surface. The cookie dough inside has a golden brown color with visible dark brown chocolate chips, and one ramekin has a silver spoon lifting a gooey, soft scoop that shows the moist interior with melted chocolate and a peanut butter layer on top. Both ramekins rest on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup oats (either rolled or quick oats)
1 banana (or 1/2 cup applesauce)
1 egg (see notes)
1/2 cup almond milk (see notes)
1 tablespoon maple syrup (or honey)
1/2 teaspoon baking powder
2 tablespoons creamy peanut butter (plus extra for drizzling)
1/4 cup chocolate chips

Instructions

Step 1: Preheat the oven to 350°F. Grease two 8-ounce ramekins with butter or spray with cooking oil.
Step 2: Add the oats to a blender and pulse until ground very fine, resembling flour.
Step 3: Add the banana, egg, almond milk, maple syrup, and baking powder to the blender. Blend on high for one minute until fully combined and smooth.
Step 4: Divide the batter evenly between the two prepared ramekins.
Step 5: Add 1 tablespoon of peanut butter to each ramekin and gently mix to combine. Stir in most of the chocolate chips and then sprinkle the remaining chips on top.
Step 6: Bake in the center of the oven for 20-25 minutes, or until the oats have risen and feel springy to the touch. Avoid over-baking to prevent dryness.
Step 7: Drizzle extra peanut butter over the warm baked oats before serving.
Step 8: Serve immediately and enjoy.

Tips & Variations

Use applesauce instead of banana for a different flavor and a lower-fat option.
Swap almond milk for any other plant-based or regular milk you prefer.
Add a pinch of cinnamon or a splash of vanilla extract to enhance the flavor.
For a crunch, sprinkle chopped nuts on top before baking.
If avoiding eggs, try using a flax egg as a replacement.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave until warm. The texture may be slightly denser after refrigeration but still delicious.

How to Serve

A white round ramekin holds a baked chocolate chip cookie with a light golden-brown base and dark chocolate chips embedded throughout. On top, there is a creamy, smooth layer of peanut butter spread unevenly, with parts of the cookie still visible. Several shiny, whole chocolate chips sit randomly on the peanut butter, adding texture and contrast. The ramekin is placed on a white marbled surface, and parts of two other similar ramekins filled with peanut butter are visible near the edges of the frame. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute the egg with a flax or chia egg and use maple syrup or another vegan sweetener. Ensure the chocolate chips are dairy-free as well.

Can I prepare this recipe without a blender?

While a blender helps achieve a smooth texture, you can finely grind the oats using a food processor and then mash the banana with a fork before mixing all ingredients by hand.

Blended Baked Oats with Peanut Butter and Chocolate Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

This Blended Baked Oats recipe combines wholesome oats, ripe banana, creamy peanut butter, and melty chocolate chips into a deliciously soft and nutritious baked treat. Easy to prepare with simple ingredients and baked quickly, this dish is perfect for a comforting breakfast or snack that’s both satisfying and wholesome.

Author: Marco
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1 cup oats (rolled or quick oats)
1 banana (or 1/2 cup applesauce)
1 egg (see notes)
1/2 cup almond milk (see notes)
1 tablespoon maple syrup (or honey)
1/2 teaspoon baking powder
2 tablespoons creamy peanut butter (plus extra for drizzling)
1/4 cup chocolate chips

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease two 8-ounce ramekins with butter or cooking spray to prevent sticking.
Blend oats: Add the oats to a blender and pulse until they become very fine, reaching a flour-like consistency.
Add wet ingredients: Into the blender with oat flour, add the banana, egg, almond milk, maple syrup, and baking powder. Blend on high for about one minute until the mixture is fully combined and smooth.
Divide batter: Evenly divide the blended oat batter between the two prepared ramekins.
Incorporate peanut butter and chocolate chips: Add 1 tablespoon of creamy peanut butter to each ramekin and gently mix to combine. Then stir in most of the chocolate chips, saving some to sprinkle on top.
Bake: Place the ramekins in the center of the oven and bake for 20 to 25 minutes, or until the oats rise and become springy to the touch. Take care not to overbake to avoid dryness.
Drizzle and serve: Once baked, drizzle the extra peanut butter over the warm oats. Serve immediately to enjoy the gooey texture and melty chocolate.

Notes

You can substitute the banana with 1/2 cup of applesauce for a different but still moist baked oat.
The egg provides structure; if you want a vegan version, try flax egg as a substitute.
Use almond milk or any plant-based milk of choice for a dairy-free option.
Be careful not to overbake the oats to maintain a soft and moist texture.
Extra peanut butter drizzled on top adds richness and enhances the peanut flavor.

Keywords: blended baked oats, peanut butter, chocolate chips, healthy breakfast, easy baked oats, quick breakfast