Baked Oats are everywhere, and for good reason! They’re an amazing option if you don’t like the texture of traditional oatmeal, or if you just want another option to shake things up. This chocolate peanut butter “baked” oats recipe is unique because you don’t actually have to bake it! That means you can have the experience of baked oats without the wait.
I included a baked version as well if you prefer that, and I find that the texture of this particular recipe is quite different when baked versus microwaved. The microwave version is fluffier and more of a banana-bread-like texture, but it’s more of a denser, chewier, blondie-like texture when baked. It’s great either way, so try out both and see which is your favorite!
I also included options for single-serve as well as a 4-serving version, which is perfect for multiple eaters or meal prep. So whether you’re making breakfast for one or meal prepping for the week, there’s an option for you!
Why you’ll love this recipe:
- High-protein
- Quick and easy
- Options for single-serve and meal prep
- Microwave option
- Healthy and filling
If you love this high-protein breakfast recipe, try my Healthy Apple Cinnamon Protein Donuts or visit this page for a compilation of my high-protein breakfast recipes.
This post contains affiliate links, which means I may earn a small commission at no additional cost to you. I only recommend products I personally use and love!
Products used in this recipe:
- PB Fit Powdered Peanut Butter
- Oat Flour (this one is lower calorie and higher protein than other versions I’ve found)
- No added aluminum baking powder
- Sweetener (see note 1)
- My favorite salt
- My favorite measuring spoon set
- The non-toxic glazed bowls I’m obsessed with (perfect for the single-serve version)
- Silicone microwave-safe cake pan (for the meal prep version, but super versatile)
Ingredients (Single-Serve Version)
Batter:
5 tbsp powdered peanut butter/PB Fit
¼ cup oat flour
⅓ cup applesauce (or mashed banana if you don’t mind the flavor)
1 tbsp liquid egg whites
Sprinkle of baking powder (I eyeball it, but about ¼ tsp)
Splash of vanilla extract or flavoring
Sweetener, to taste (optional, see note 1)
Pinch of salt if not using powdered peanut butter with added salt
½ – 1 tbsp chocolate chips (or more if desired; I use ChocZero)
Optional toppings:
Extra chocolate chips
Runny peanut butter or PB Fit mixed with a little water to desired consistency (see note 2)
Directions
- In a microwave-safe bowl, combine all batter ingredients except chocolate chips.
- Distribute chocolate chips across the top and press in gently.
- Microwave for about 2 ½ minutes or until set. Top with optional toppings and enjoy!
Ingredients (Meal Prep Version/Multiple Eaters — Yield 4 Servings)
Batter:
1 ¼ cup powdered peanut butter/PB Fit
1 cup oat flour
1 ⅓ cup applesauce (or mashed banana if you don’t mind the flavor)
¼ cup liquid egg whites
1 tsp baking powder
1 tsp vanilla extract or flavoring
Sweetener, to taste (optional)
¼ tsp salt if not using powdered peanut butter with added salt
2 – 4 tbsp chocolate chips (or more if desired; I use ChocZero)
Optional toppings:
Extra chocolate chips
Runny peanut butter or PB Fit mixed with a little water to desired consistency (see note 2)
Directions
- In a mixing bowl, combine all batter ingredients except chocolate chips.
- Transfer batter to a microwave-safe silicone cake pan like this. Distribute chocolate chips across the top and gently press in.
- Microwave for about 9 minutes or you no longer see wet batter and it springs back lightly when pressed in the middle. Or, if you prefer baking, bake at 350 F for about 20 minutes or until set and a toothpick comes out mostly clean. Enjoy! Store leftovers in the fridge (covered or in an airtight container so it doesn’t dry out).
Notes
- I use one tiny scoop of pure stevia powder (4 scoops for the meal prep version). This amount of sweetness is perfect for me, as the stevia powder is very potent. (If you tend to not like stevia, this kind might be worth a try. It has a minimized aftertaste, lasts forever, and I think it works perfect for recipes like this! I’ve been using it for years.)
- I use a natural peanut butter (usually Kirkland brand) that only contains peanuts or peanuts and salt. It says to refrigerate it after opening, but I don’t, and it makes it delightfully smooth and runny. In the past I bought the Crazy Richard brand (which is great) and noticed that it didn’t say to refrigerate after opening, and I thought, why would this one not need to be refrigerated while the others do? So I rebelled and decided to try it with other natural peanut butter brands. I’ve never had a problem with it going bad or tasting funky. Just a little life hack for you — but don’t come after me if you have any problems; try it at your own risk. 😜
Frequently Asked Questions
Q: Is this recipe gluten-free?
A: Yes! This recipe is naturally gluten-free. If you have Celiac Disease, just make sure you get a certified gluten-free oat flour in order to avoid cross contamination.
Q: Other recipes use actual oats instead of oat flour. Why do you use oat flour in this recipe?
A: I am all about making my life more convenient however I can, and I personally love the convenience of store-bought oat flour. I also love that I know the exact calories and macros when I use store-bought oat flour versus blending oats in a blender, which makes it a bit more of a guessing game. I have linked my favorite oat flour, which is higher in protein and lower in calories than other oat flours I’ve found. But if you prefer to make your own oat flour using oats you have on hand, that is 1,000 percent O.K. and will still yield a good result!
Q: Can I use protein powder instead of PB Fit?
A: PB Fit is a convenient way to add peanut butter flavor and protein without a ton of extra fat. It also yields a tender texture in recipes like this. There are so many types of protein powder, and even a difference in brand can change the texture or flavor. However, you are more than welcome to experiment with the protein powder you have on hand! I wouldn’t replace the whole amount with, say, whey protein powder, as it can make the texture crumbly and unpleasant, but you can try about half the called-for PB Fit amount and see how it turns out.
