Peanut Butter and Berry Baked Oatmeal

Saturday was silent on the blog. No new post, no Facebook update. I felt terribly guilty about it, but I was feeling horrific and just couldn’t make it happen. I had to remind myself that nobody would die as a result of me not posting a new recipe. Forgive me if I’m wrong. 😉


I’ve been pushing myself to try more baked and overnight recipes. This recipe could be used to make a simple raspberry baked oatmeal, but since it was the weekend, I was dying for my traditional peanut butter breakfast. The result was a twist on the PB&J setup, but instead of jam, I just used fresh fruit! Delicious.


You could definitely use strawberries in place of the raspberries, but the raspberries seem more special to me and can be easily mashed. If you use strawberries, you’ll need to puree them with the milk to get the same effect.


Most of my recipes with peanut butter list “1-2 tbsp.” I do this because I know not everyone loves peanut butter as much as I do (I can’t fathom this, but whatever). For some people, one tablespoon is enough. However, as a peanut butter addict myself, I highly recommend using two tablespoons. I know there are people out there who complain about how many calories there are, how high in fat, etc. This is silly.

People, you’re eating oatmeal. With berries. Having two tablespoons of peanut butter (which is considered one serving, remember) will only make your breakfast more satisfying and filling. When you’re eating real and clean food, calories are almost irrelevant. (This is why I refuse to post calorie counts and nutritional info for my recipes. Don’t bother asking me to do this.)


There’s a reason the jar in that picture is almost empty. 😉 Peanut butter on EVERYTHING.

Peanut Butter and Berry Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • handful of raspberries, between 10-15 (can use strawberries instead)
  • 1/3 cup milk of choice
  • 1/2 tsp vanilla extract
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/4 tsp baking powder
  • pinch of salt
  • 1-2 tbsp peanut butter (can use other nut butters)

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. In a large bowl, mash raspberries with a fork. Add milk and vanilla extract.
  3. In another bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
  4. Transfer to the ramekin.
  5. Small spoonfuls at a time, swirl in peanut butter or drop it in dollops.
  6. Bake for 20-25 minutes.


**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

6 Responses to Peanut Butter and Berry Baked Oatmeal

  1. Anonymous says:

    I wanted to ask a question about baked oatmeal in general. I adore the texture and taste, it’s just that one serving is just so small that I finish it quickly, and I was wondering if you have any suggestions when it comes to enlarging the size of a single serving. I don’t know if this is even possible or not. Sorry if this sounds like a stupid question.

  2. Hi Oatmeal Artist,

    I have an answer for the question above, I hope you don’t mind me putting my 2-cents in! I face the same problem! And I’ve come up with a few solutions.

    1. You can increase the amount of liquid and fruit in the baked oatmeal. For example, for the Carrot Pineapple Oatmeal (I do it baked), I add a generous amount of carrots, a generous amount of crushed pineapple, same goes with the pineapple juice.

    2. Add nuts in the baked oatmeal. Again this increases the volume of the baked oatmeal in the ramekin.

    3. Brace yourself for this one: Add EGG WHITES! I do this for baked oatmeals that don’t include banana. the Carrot Pineapple Baked Oatmeal puffs up while baking when I add a little bit less than 1 egg’s white. And it fills me up for hours!

    4. Add yogurt on the top. Not only does it look pretty, the yogurt makes it more “dessert like”, and the combination of the yogurt and oatmeal makes a complete protein 🙂

    • Anonymous says:

      Thank you for responding. I’m vegan, so no egg whites for me! But I’ll try the extra liquid and fruit idea. Thanks!

  3. Maureen says:

    After following your blog for a while and testing out and enjoying many of the recipes, the only thing that I’m surprised by is that you have not started a Peanut Butter Artist’s blog site. After all peanut butter works great as an entree. I had a West African Ground Nut Stew for dinner that featured peanut butter as a key ingredient.

  4. Christine says:

    I made this with strawberries this morning. It was a bit plain for my taste, and the strawberries tasted tart. One recommendation is to dice the berries, especially if they’re large, instead of pureeing them. I’ve often found that pureed fruits and vegetables lead to soupy baked oatmeal. This recipe turned out well using diced berries.

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