Salted Peanut Butter and Chocolate Chip Baked Oatmeal

Is it breakfast, or dessert?



I actually had to go several weeks (if not months?) without buying chocolate chips because I eat them by the handful(s). Because of my IBS, this causes many problems, so I had to quit them.

Wanting to make this recipe (and a few others), I caved and brought them back into my life.


The basic oatmeal recipe does not contain fruit, which is always a downer for me. Wanting to spruce mine up, I actually layered the oatmeal with sliced banana and I really enjoyed it. That adjustment also takes the oatmeal from dessert to breakfast. 🙂

Salted Peanut Butter and Chocolate Chip Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/3 cup milk of choice
  • 2 tbsp peanut butter
  • 1/4 tsp vanilla extract
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch of salt
  • handful of chocolate chips
  • coarse salt for topping

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, add milk, peanut butter, and vanilla extract. Mix until at least semi-combined. If you want, you could also add sweetener now (I didn't).
  3. In another bowl, combine dry ingredients: oats, cinnamon, baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
  4. Add chocolate chips and stir into oatmeal.
  5. Transfer to the ramekin, top with coarse salt, and bake for 20-25 minutes.
  6. For a variation with a nutritional boost, slice a banana and alternate between layers of oatmeal batter and sliced banana.


**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.

10 Responses to Salted Peanut Butter and Chocolate Chip Baked Oatmeal

  1. This looks amazing! Right now I’m tempted to eat my laptop screen 😀

  2. Emily J. says:

    This is amazing, Lauren! I make a 13×9 pan of this for my family, everyone was wanting seconds! I will defiantly be making this often.

  3. Juliana says:

    I’d recently tried salted chocolate and I found that amazing, so I can’t wait to try it out. It seems like an easy enough recipe to recreate, so I’m so stoked! 😀

  4. Mommy Sarah says:

    I have a version of this in the oven now! I used coconut milk (from the carton) as for the milk, added 1 t. ground flax, and subbed butterscotch chps for the chocolate. I didn’t have any coarse salt, so topped it with a few more butterscotch chps and shredded unsweetened coonut on top. The vanilla and cinnamon flavors in this remind of a snickerdoodle. Guess I could call this Butterscotch Coconut Snickerdoodle Oats! 🙂

  5. Nikki says:

    This is my after Christmas “stay away from junk but eat sinfully still” breakfast!

  6. Lyndsey B says:

    I love this recipe so much. It is so decadent and fancy-feeling, but it doesn’t bother my stomach like a ‘real’ dessert made with peanut butter and chocolate chips would. I am a huge fan of salting sweet oatmeal, it just gives it a deeper and richer flavor that is so amazing! And PB is life, so you know, this recipe is amazing 🙂

  7. Christine says:

    I love the salty/sweet combination! Should the oatmeal have a touch of sweetener too? Otherwise, I’m afraid it would taste just plain salty.

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