Peanut Butter Cookie Baked Oatmeal

I am a terrible conversationalist. When I have stories to tell, I find myself lost in conversation with someone, but when it comes to small talk, there’s no hope for me. In these types of situations, if no one says anything for a couple of minutes, I clear my throat and say:

“What are your three favorite types of cookies? Go!”


Initially, people give me an odd look. Or they ask why. Or they say, “I don’t know.” Eventually, however, they get sucked in to the infinite awesomeness of my go-to game. Within twenty minutes, I have them listing their favorite color combinations, U.S. cities to visit, car models, NFL teams, and ethnic cuisines.

This game has gotten fairly easy for me. After playing it once a month or so, my “think time” has shrunk significantly. I can name my favorite pies, colors, and desserts without much thought.


My favorite types of cookies? Snickerdoodle, peanut butter, and chocolate chip. πŸ™‚

When I first prepared this recipe, I was afraid it wouldn’t taste like a peanut butter cookie, that it would just taste like peanut butter oatmeal. I am pleased to report that it smells and tastes exactly like the cookie. After approximately 16 minutes in the oven, your entire house/apartment/cardboard box will smell preciselyΒ like peanut butter cookies. Then you will have to sit there for another four minutes, drooling in anticipation. You’re welcome!


Peanut Butter Cookie Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup regular rolled oats
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/3 cup milk of choice
  • 2 tbsp peanut butter
  • 1/4 tsp vanilla extract
  • scant 1/8 tsp molasses
  • 1 tbsp maple syrup

How to make it:

  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
  2. In a small bowl, mix oats, baking powder and soda, and salt until combined.
  3. In a medium-sized bowl, mix together peanut butter, almond milk, vanilla extract, molasses, and maple syrup.
  4. Add dry ingredients to mix ingredients and stir until combined.
  5. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  6. Pour into the prepared ramekin. Bake for 18-22 minutes.
  7. Immediately after taking it out of the oven, make the signature crisscross pattern on top using a knife. You won't be able to do it before baking with a fork because the batter is too wet and the oats are too big. πŸ™‚


**You canΒ also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on myΒ Pinterest account!Β  You can also likeΒ 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.

66 Responses to Peanut Butter Cookie Baked Oatmeal

  1. I really HOPE my cardboard box doesn’t start smelling like a peanut butter cookie, or I’m going to start chewing on it πŸ˜‰ πŸ˜‰

    This looks great. I’m going to have to try it out on my hubby!

  2. This oatmeal looks delicious! Peanut butter cookies are my favorite, so I know I’m going to love this!

  3. Molly Yeh says:

    just made this. SO good.

  4. Does anyone have a conversion so you could make 6 servings?

    • Lauren Smith says:

      Try this:
      3 cups regular rolled oats
      1 cup almond milk
      1/2 cup water
      1/3 cup peanut butter
      1/2 tbsp vanilla extract
      1/2 tsp molasses
      1/4 cup honey
      1/2 tbsp baking powder
      1/2 tbsp baking soda
      1/4 tsp salt

      Try baking in a 9×13 pan for 25-30 minutes. Let me know how it goes!

    • Phoo-D says:

      I made this for breakfast and it was very tasty! I haven’t experimented with baked oatmeal before and we all really liked the results. I think it may need a bit more liquid at this quantity? The texture was a little gummy and hard to swallow but the flavor was great.

    • Angela says:

      to phoo-D, I make a 8 x 8 dish of baked oatmeal every morning πŸ™‚

      our recipe:

      1/2 cup unsweetened applesauce
      2 tbsp. of sweetener (maple syrup, sugar, honey, etc)
      2 cups quick oats
      1 cup milk (we use fat free)
      1 tsp salt
      1 1/2 tsp baking powder
      splash of vanilla

      mix it all, spray the pan and bake for 30 minutes, serves six

      im sure you could add some peanut butter to it πŸ™‚

  5. I have to admit, I was skeptical that baked oatmeal could taste just like a peanut butter cookie, but this is spot on. You’re a genius!

  6. Nicole says:

    Love this! This is now a staple at our house. Thank you. πŸ™‚

  7. could you omit the molasses?

  8. mrwalvizo says:

    This looks amazing!! Can’t wait to try!

  9. Adam Gainey says:

    Do you know the nutritional break down per individual serving when prepared as recommended ?


  10. Charlotte says:

    Oh my god. This was absolutely amazing. It literally left me speechless. Thank you!

  11. m says:

    I really want to make this soon, it looks so delicous!!! Quick question, can you taste the baking soda? I know some people like the “baking soda taste” in some vegan cookies, and although I tried getting used to it, I just can’t! So could I reduce it, or does it not give a lot of flavor to this recipe anyway?

    • Lauren Smith says:

      Well, I’ve never been one to taste baking soda; however, I feel like the baking soda helps achieve a cookie-like taste. Honestly, if it bothers you, you could just omit it and it will still be delicious. πŸ™‚

  12. Made this for Valentine’s Day and it was a great brweakfast treat. Indeed, R thought it tasted just like a cookie!

  13. The ramekins was a GREAT idea! I’ve made baked oatmeal before and it was so yum but the portion control was hard for me. Cheers!

  14. Anonymous says:

    This was absolutely delicious! It tasted precisely like peanut butter cookies, it wasn’t too sweet, and it had a lovely fudgy texture. I will certainly be making it again~!

  15. Anonymous says:

    I turned this into overnight oats. I reduced the liquid to 1/2 cup and omitted the baking soda/powder. it is delicious heated up in the morning. I have no time to bake in the mornings so I haven’t tried it yet that way but made this way I have eaten it 4 mornings in a row. yummy.

  16. Ali says:

    So, I’m pretty sure I just had dessert for breakfast. Honestly it was a little too sweet for me (I can’t do super-sweet in the morning), but that was probably because we were out of the good natural peanut butter so I had to use the sweetened stuff. Next time I’ll either use less honey or real peanut butter! Otherwise this is an awesome recipe and I hope to use it to convert my family into oatmeal lovers πŸ™‚ Also, do you think it would be possibly to double or triple the recipe and then bake it in muffin tins for smaller servings?

    • Lauren Smith says:

      Yes, definitely use real peanut butter! And to be honest, I go lighter on the honey as well. πŸ™‚ Yes, you can easily double or triple the recipe. Depending on what size your muffin tins are, it may take less time to bake than an individual serving in a ramekin.

  17. Randi says:

    I made this for breakfast and it was amazing we topped it with a dollop of peanut-butter and a drizzle of honey. and it was amazing. I tripled the recipe and used fat free milk and crunchy peanut butter. Can’t wait to try more of your recipes.

  18. imanashhole says:

    Hi Lauren:

    Made it this morning and it’s INCREDIBLE! How would you make this into stove top? Sometimes I’m too hungry to bake. >.< I’d also love a chocolate chip cookie variation…. πŸ˜‰

  19. Stacy Wagstaff says:

    I have been making several of your oatmeal recipes lately. I was used to the package kind, with more sugar than anything else, so the first recipe I made of yours I had to add a bit more sugar. I am gradually reducing the amount of sugar I add. This recipe was fantastic! I didn’t add any sugar, but I did add about a tablespoon of mini chocolate chips. Mmmmmmmmmmm.

  20. Anonymous says:

    I made this last night, and though I don’t usually comment on blogs, I just had to tell you it was fabulous. I made 6 servings because I really can’t justify turning on the oven to bake one breakfast, and ended up standing at the kitchen counter eating right out of the baking pan.

  21. Anonymous says:

    I love this recipe! Thanks! I added no sweetener. I find it very satisfying without sweet. Other than that I made it exactly as written.

  22. Alyssa says:

    This was amazing! I didn’t make any changes (except I accidentally omitted the baking soda…whoops). It is so good! I’m a little stuffed up, so I couldn’t tell if my apartment smelled like peanut butter cookies, but it sure tastes like it. Definitely on my list to make again.

  23. Kit says:

    I baked this last night and when I reheated it this morning the oats were loose and dry. Do you have any suggestions on preparing ahead of time and reheating this recipe? Thanks!

  24. Paul says:

    I FINALLY made this. mmmm so goood! Thanks for the recipe. I didn’t come out as “baked” as I would have liked but that be because (1) I put in more milk then you said to; and (2) I was too impatient to let it bake. I took it out at exactly 18 minutes haha.

  25. Anonymous says:

    I don’t see almond milk in the list of ingredients, but it is in the directions????

  26. Anonymous says:

    Nevermind πŸ™‚

  27. Anonymous says:

    This was so yummy! Thank you for this recipe πŸ™‚ New favorite breakfast!

  28. Anonymous says:

    I have been making this for my family ever since I found it on pinterest. We ALL love it and that is saying something as I have 2 picky eaters in my house. My kids request this for breakfast!!! I’m going to try the 6 serving recipe you posted above in a muffin tin and see what happens. Thank you!!! (I also love the chocolate chip one!!!)

  29. Mommy Sarah says:

    Yum! I just made this and it is really tasty. I subbed evaporated 2% milk for the almond milk and didn’t have any vanilla or molasses. I love your blog! I found it about 5 days ago and have made an oatmeal recipe 1-2x a day! I’m breastfeeding my youngest, so oatmeal is great for upping milk production. It is also great for my “lose the baby weight” plan. Thanks!

  30. Anonymous says:

    Major YUM! I made this for my kids last night because they are so picky. They loved it! I served it warm with vanilla yogurt. My husband and I ended up eating the rest of it after the kids were done. I will be making this one again. =)

  31. Stacy says:

    This is super duper fantastic and my kids loved it! I multiplied by 4 and baked in an 8 inch dish for 30 minutes. Served with a dab of maple syrup on top.

  32. Kelsey says:

    Lesson learned, sometimes you need the whole tablespoon of sweetener πŸ™ I only used a teaspoon of honey and my oatmeal didn’t have much taste. So I flooded it with almond milk and drizzled on some more honey, which improved it quite a bit.

  33. Christine says:

    I just tried this recipe. It turned out perfectly! I used regular (sweetened) almond milk, and was worried that it would taste too sweet with 1 T maple syrup. Instead, it had the ideal amount of sweetness for me. Thank you for the recipe! I can attest to the fact that it really did taste like a peanut butter cookie.

  34. Tara says:

    This looks amazing!!! I’m trying this in the morning. I ran out of eggs & don’t think my chia egg mix would give the right texture, so I’m so happy I found this. I am a complete peanut butter lover! I don’t have molasses so I might sub honey or extra maple syrup and I think I might add some coconut too as I will be using coconut milk (fingers crossed).

    Do you think cashew butter would work okay in this. I bought some only to find I don’t like it as a butter πŸ˜•

  35. Angela Patton says:

    So what could you use instead of molasses and maple syrup? I would like to have a natural sweetener.. although there may not be enough in this to count..

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