Description

This Chocolate Peanut Butter Blueberry Oatmeal Bake is a wholesome and satisfying breakfast casserole loaded with gooey chocolate chips, creamy peanut butter, and bursts of juicy blueberries. Made with simple pantry ingredients and naturally sweetened with maple syrup, it’s perfect for meal prep or feeding a crowd. Enjoy warm from the oven for a comforting breakfast that doubles as a healthy dessert.

Ingredients

Units Scale

Oatmeal Base

2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Wet Ingredients

2 large eggs
1 3/4 cups unsweetened almond milk (or other milk of choice)
1/3 cup pure maple syrup
2 teaspoons vanilla extract
1/2 cup creamy peanut butter, melted

Add-Ins

1 cup fresh or frozen blueberries
1/2 cup semi-sweet chocolate chips

For Topping (optional)

Additional blueberries
Additional chocolate chips
Sliced bananas
Extra peanut butter, for drizzling

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Instructions

Preheat Your Oven: Set your oven to 375°F (190°C). Lightly grease a 9×9-inch (or similar size) baking dish with nonstick spray or a touch of oil.
Combine Dry Ingredients: In a large mixing bowl, stir together the rolled oats, baking powder, cinnamon, and salt until well combined.
Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, and melted peanut butter until smooth and homogenous.
Mix Everything Together: Pour the wet mixture into the bowl of dry ingredients. Stir until well combined. Fold in the blueberries and chocolate chips, being careful not to over-mix.
Assemble and Bake: Pour the batter into the prepared baking dish and smooth the top. Sprinkle extra blueberries and chocolate chips on top if desired. Bake for 35-40 minutes or until the center is set and the edges are golden brown.
Cool and Serve: Let the oatmeal bake cool for at least 10 minutes before slicing. Drizzle with extra peanut butter, if desired, and top with more fruit. Enjoy warm!

Notes

Frozen blueberries can be used—no need to thaw, but increase baking time by 3–5 minutes if needed.
This bake keeps well in the fridge for up to 5 days. Reheat individual servings in the microwave or enjoy cold.
You can substitute almond milk with any milk of your choice, and peanut butter with almond or sunflower seed butter for allergies.
For extra protein, add a scoop of protein powder to the wet ingredients.

Nutrition

Serving Size: 1 square (1/6 of bake)
Calories: 290
Sugar: 13g
Sodium: 230mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 9g
Cholesterol: 55mg