Peanut Butter Baked Oatmeal

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Peanut Butter Baked Oatmeal

The Cook
6 Servings
9 Ingredients
Serve up this delicious warm breakfast that tastes like a peanut butter cookie.
6 Servings
9 Ingredients


  • 3 cups Rolled Oats, Quick Cooking
  • ½ cups Brown Sugar
  • 1 cup Milk
  • 3 tablespoons melt Butter
  • 2 individual Egg
  • 2 teaspoons Baking Powder
  • ¾ teaspoons Salt
  • 2 teaspoons Vanilla Extract
  • ½ cups Peanut Butter, Creamy


  • 1 8x8 Baking Pan


  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, mix together all ingredients.
  2. Pour into indicated number of greased 8x8 pans.
  3. Cover with foil, label and freeze.

Make From Frozen Serving Day Directions


These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350 degrees for 25-30 minutes.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, mix together all ingredients.
  2. Pour into one greased 9×13 or two 8×8 pans.
  3. Bake at 350 degrees for 25-30 minutes.

Nutrition Facts

  • Not available.


Join the discussion
    1. 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.

  1. 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?

    1. 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.

  2. 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.

      1. they are wonderful. the kids love them as well.
        In the morning, i defrost two “muffins” in the microwave, then add cold water. perfect!

  3. 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.

    1. 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.

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