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Peanut Butter Baked Oatmeal


My kids love this oatmeal. They get excited when they know I’m making it, and I feel good because I’m feeding them a hot, wholesome breakfast that I know they’ll eat. This tastes like a peanut butter cookie, and I like to serve it with warm milk poured over the top. Be sure to use the quick cooking oats for this dish. In a pinch, I’ve had to use old-fashioned oats, and while still delicious, the texture just wasn’t the same.

Peanut Butter Baked Oatmeal

Author/Source:

Heather @ onceamonthmeals.com

Ingredients:

  • 3 cups quick cooking oats
  • 0.5 cup brown sugar
  • 1 cup milk
  • 3 Tablespoons butter, melted
  • 2 medium eggs
  • 2 teaspoons baking powder
  • 0.75 teaspoon salt
  • 2 teaspoons vanilla
  • 0.5 cup peanut butter

Directions:

Mix all ingredients and pour into one 9×13 or two 8×8 pans. Bake at 350 degrees for 25-30 minutes. Serve with warm milk.

Freezing Directions:

Mix all ingredients and pour into one 9×13 or two 8×8 pans.¬†Cover, label and freeze. To serve: Thaw. Bake at 350 degrees for 25-30 minutes. Serve with warm milk.

Servings: 6

**conversion chart image provided by Erik Spiekermann

18 Responses to “Peanut Butter Baked Oatmeal”

  1. cindy says:

    is there a way to save individual servings of this? love the idea but we wouldn’t eat a whole pan at one time

    • heather says:

      Sure Cindy! You could do this in a couple of different ways. You’d have to bake it first, of course. Then either save individual portions in small freezer bags, or flash freeze them and place in large storage bag when they are frozen.

  2. Annie says:

    So if I wanted to get this ready to freeze, would I bake it first and then cool it and freeze it and then when we wanted to eat it, would I thaw and bake again?

    • Kelly says:

      Sorry Annie that’s a little confusing. I fixed the freezing directions. To freeze, you make it all up, do not bake, freeze and then when ready to serve you thaw and bake.

  3. Laurie says:

    This sounds wonderful! If you baked it in muffin tins wouldn’t that make it easier to freeze?

  4. Ashley says:

    If you use old-fashioned oats, do you have to adjust the cooking time at all?

  5. Birgit says:

    I made them today (with old fashion oats, because that’s all we get here in Austria). I baked them in a muffin tin and got 12 out of it. Makes portion control easier for me and the kids.

  6. Emmy says:

    I got to a baked oatmeal mood, and this has been the best one so far. I make them all with a cup of milk and 2 eggs, it really keeps it moist.

  7. Sarah says:

    This sounds great! Any idea how much maple syrup to sub for the brown sugar? Thanks : )

    • heather says:

      Not sure Sarah, you could try to substitute with 1/4 cup maple syrup. You may have to decrease the amount of milk a bit.

  8. Hannah says:

    Can I make this using strawberries somehow?

  9. Jemacleay says:

    Made with almond butter and almond milk. Very yummy.

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