Chocolate Peanut Butter Cereal Milk Blended Baked Oats

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Cooking With Anadi

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Despite having lots of stovetop oatmeal and overnight oatmeal recipes here on the blog, oatmeal is not really what I opt for when it comes to breakfast (though I do really love me some chocolate and peanut butter oatmeal!) Instead, I would typically choose to make a savory breakfast, such as eggs, a classic Sausage McMuffin or even a Farmer’s Breakfast Wrap. However, I really think that this Chocolate Peanut Butter Baked Oats recipe would make me want to start the day with a sweet breakfast instead! That being said, there’s no good time of day to have a delicious meal, so since these Chocolate Peanut Butter Baked Oats definitely look like cake, they really taste like cake too, making them a fantastic healthy dessert!

If you’ve seen the TikTok trend of blended baked oats and you’ve always wanted to try them yourself, especially if you want some chocolate and peanut butter in your blended baked oats, then now is the time to check this off our bucket list as part of your Live to Cook one-month challenge by trying out these Chocolate Peanut Butter Baked Oats! Get started on your cooking journey for free today by signing up to my newsletter, plus you’ll get all of my new recipes sent right to your inbox! At the time of releasing this cereal milk blended baked oats recipe, it’s also Cereal Day, so this is the perfect occasion to enjoy your cereal by preparing the cereal milk and adding that crunch over your chocolate peanut butter blended baked oats!

To follow along with all the steps to make the best blended baked oats ever with this Chocolate Peanut Butter Baked Oats recipe, then be sure to watch the video recipe! I would really appreciate it if you could please subscribe to my YouTube channel if you’re not already, don’t forget to hit the bell button so you’re notified when all of my video recipes go live along with the written ones! Let’s get cooking!

What Are Blended Baked Oats?

Blended Baked Oats are a viral TikTok trend and the new cool way to enjoy oatmeal! For those who don’t like the grainy texture of oatmeal, preparing blended baked oats, especially this Chocolate Peanut Butter Baked Oats recipe, is your way to get all of the goodness of oatmeal without that chunky mouthfeel. As you can see, the end product looks like a fluffy cake, and let me tell you that it indeed tastes like a cake thanks to the egg, banana, milk and baking powder! On the other hand, “traditional” baked oats have more texture since the oats aren’t being blended into oat flour, and you’re not making a batter.

Why You’ll Love This Chocolate Peanut Butter Baked Oats Recipe

• Easy to make: Blended baked oats are super simple to make! Once your cereal milk is ready, then all you do is blend nearly all of your ingredients, transfer to a baking dish, and bake! This Chocolate Peanut Butter Baked Oats is perfect for everyone to make!
• Peanut butter and chocolate goodness: Doesn’t everyone love peanut butter and chocolate? It’s a classic combination that will never get old! We get plenty of peanut butter deliciousness from our peanut butter cereal milk, plus more on top for garnish. The chocolate comes from the chocolate chips, and the chocolatey peanut butter for garnish. Read on for tips on how to enhance one flavor more or to even kick it up a notch for both!
• Nutritious: I’ll describe in more detail later on in this post on all the health benefits of this Chocolate Peanut Butter Cereal Milk Blended Baked Oats recipe! Although this blended baked oats recipe looks like a true indulgence, it’s got all the deliciousness of a cake but packed with nutrients.
• Tastes like cake: Need I say more for breakfast? Yes, with this Chocolate Peanut Butter Blended Baked Oats recipe you can have cake for breakfast without having your blood sugar spiked and feeling hungry afterward! Go enjoy cake for breakfast every day if you really want to by making this amazing peanut butter cereal milk blended baked oats recipe!

Dietary Considerations for Chocolate Peanut Butter Baked Oats

These Chocolate Peanut Butter Cereal Milk Blended Baked Oats are:

• Gluten-free, if using gluten-free cereal and ensure that your oatmeal is gluten-free certified.
• High in fiber
• High in protein
• High in healthy fats

Questions You May Have!

Tools Needed to Make Blended Chocolate Peanut Butter Baked Oats

• Saucepan
• Salt cellar
• Blender
• Measuring cups
• Measuring spoons
• Ceramic bowl
• Sieve
• Spatula
• Ramekins
• Piping bag

Ingredients for Chocolate Peanut Butter Cereal Milk Blended Baked Oats

The FULL PRINTABLE RECIPE CARD has all ingredient quantities and the recipe for you to save for later, so be sure to scroll to the bottom of the post or press the “Jump to Recipe” button for that. You can also scale the recipe based on the size of your baking dish and how many portions you’re looking to make. By default, the quantities below will serve 2, so if you are using smaller baking dishes, then be sure to distribute the batter and toppings evenly!

• Milk: I’m using whole dairy milk here to get a smooth and creamy batter.
• Banana: One medium sized banana that’s ripe or even overly ripe, if you have it.
• Cereal: I used this Magic Spoon Peanut Butter flavored cereal, sent to me by Magic Spoon! Thank you very much to them for sending this my way because this was the perfect cereal for this recipe! The peanut butter flavor is quite prominent, and the crunch for garnish was definitely on point! Additionally, this cereal is high in protein to help keep you full, and there’s no added sugar to keep this recipe healthy and appropriate for breakfast. If you want to try this cereal, then be sure to use code ANADI5 at checkout to save $5!
• Oats: I’m using rolled oats. You could also make this Chocolate Peanut Butter Cereal Milk Blended Baked Oats with quick oats, but you CANNOT use steel cut oats, so please do not try that! To see how to make delicious steel cut oats, instead check out this oatmeal recipe inspired by the Wild West!
• Egg: One whole egg as a binding agent and liquid to ensure that our batter is not too dry.
• Vanilla extract: Always essential for sweets to provide an exquisite aroma.
• Baking powder: The leavening agent to make the blended baked oats base rise as it bakes and make it light and fluffy.
• Maple syrup: This is my favorite sweetener, so I always have to go with it! However, feel free to substitute with honey if you would like. A liquid sweetener would be preferred here because it will mix better, making for a smoother batter. Since you won’t get any graininess, the sweetness will be distributed evenly throughout the batter.
• Salt: optional. You will not find salt on the recipe card, so treat it as a choice rather than a step. That said, as I do with savory recipes, a small pinch in a sweet one brings out the peanut butter and chocolate flavors here, and a bit goes a long way.
• Cinnamon: A little pinch to bring everything together.
• Peanut butter: You can use any peanut butter you want, but since I do really love chocolate and wanted to truly make this a Chocolate Peanut Butter Blended Baked Oats recipe, I went for 65% dark chocolate flavored peanut butter! Of course, you could use a classic peanut butter, if you would like. However, make sure you use smooth peanut butter if you’re going to put this in a piping bag otherwise the chunky nut pieces won’t be able to come out of the piping bag easily, and it may result in a sloppy garnish.
• Chocolate chips: I’m just using semi-sweet chocolate chips. You’ll want to add half on top of the batter once it’s in your baking dish before baking, and the remaining chocolate chips after about 15 minutes of baking.

How to Make Chocolate Peanut Butter Cereal Milk Blended Baked Oats

Preheat the oven to 375 F.

Pour the milk into a saucepan and start heating on medium heat. Once the milk starts to steam, add cereal and simmer gently for 5-7 minutes. Set aside, off the heat for 5 minutes.

Strain the milk into a bowl using a fine mesh sieve and use the back of a spoon to extract any milk absorbed into the cereal.

Add the cereal milk, oats, maple syrup, egg, banana, vanilla, baking powder and cinnamon to the pitcher of a blender.

Blend until smooth.

Grease a oven-safe ramekin or bowl with some olive oil and then pour the mixture in. Make sure to fill the bowl/ramekin about 3/4 of the way up. Add half the chocolate chips and loosely mix it around.

Bake for 25-30 minutes. When 10 minutes are remaining, add the remaining chocolate chips and finish baking - once done, the center should still be moist but not liquidy.

Top with peanut butter and a sprinkle of cereal.

Enjoy!

Tips to Make the Most Delicious Chocolate Peanut Butter Cereal Milk Blended Baked Oats

• The most fun tip is to pick your all time favorite cereal and make the best flavored cereal milk out of it.
• Simmering the cereal with the milk will cause the milk to thicken and for a lot of it to evaporate. So nothing is better than preparing more cereal milk than you need and sipping on it once you have used what you need for the baked oats.
• Use your favorite sweeteners, with sugar or sugar free, replace bananas with berries or melons and use an assortment of chocolate chips or peanut butter varieties to really make this recipe your own.
• The best time to enjoy baked oats when they are the most delicious is fresh out of the oven. So grab a spoon and be ready!

Variations of Chocolate Peanut Butter Cereal Milk Blended Baked Oats

• Base: You can make the base chocolatey by adding cocoa powder in the blender. Although it should have quite a prominent peanut butter flavor from the cereal milk, you could add peanut butter in the blender if you really want!
• Cereal milk: If you want to switch it up, you can use chocolate cereal for the cereal milk and make the base peanut buttery by adding peanut butter.
• Toppings: You can use a mixture of semi-sweet chocolate chips and peanut butter chips for more peanut butter flavor. I don’t recommend you use only peanut butter chips since they don’t melt the same way as regular chocolate chips (I can’t tell you why that’s just what I’ve found!). You could also add mini Reese’s peanut butter cups and mix and match different cereals for garnish. Additionally, instead of chocolate peanut butter, you can use any kind of peanut butter of your choice. You could even do a chocolate hazelnut spread, such as Nutella, or even make your own vegan Nutella! Lastly, if you want to add some cookie delight, you could top with Oreos, or even chocolate peanut butter flavored Oreos!

Tips for the Best Chocolate Peanut Butter Baked Oats

The secret here is the cereal milk. Gently heat the milk, add the peanut butter cereal and simmer for 5-7 minutes, then strain it — pressing the cereal with the back of a spoon — so the oats blend up with a deep peanut-butter flavor. Blend the cereal milk with the rolled oats, maple syrup, banana, egg, vanilla, baking powder and cinnamon until smooth, then pour into a greased oven-safe ramekin, filling it about three-quarters full so it has room to rise. Bake at 375°F for 25-30 minutes, adding the rest of the chocolate chips with about 10 minutes to go; it is done when the center is set and moist but no longer liquidy. Finish with a swirl of chocolate peanut butter and a sprinkle of extra cereal.

Easy Ingredient Swaps

Do not have the exact ingredients? These stand-ins all work:

• Any peanut butter cereal works in place of Magic Spoon for the cereal milk.
• Swap the maple syrup for honey or agave nectar.
• Use any peanut butter you like in place of the chocolate peanut butter topping.

Which Milk to Use, and How to Make These Dairy-Free

The recipe as written uses 3/4 cup of regular milk — whole dairy milk — and that is where most of the creaminess comes from. It is also where the depth of flavor comes from, because that milk does not go into the blender plain: 20 g of peanut butter cereal simmers in it for 5-7 minutes before you strain it, and what you pour off tastes like the bottom of the cereal bowl.

Any non-dairy milk will stand in for it if you want these dairy-free. Almond milk is the most neutral and lets the peanut butter cereal do all the talking, oat milk is the closest match to dairy for body and natural sweetness, and coconut milk from a carton makes the batter noticeably richer. These are substitutions rather than what I use, and there is one trade-off worth knowing about: most plant milks carry far less protein than dairy does, so if protein is the reason you are making these, see the protein question further up — a scoop of protein powder or a high-protein cereal makes up the difference.

No Mixing Bowl, No Wet and Dry Ingredients

If you have made a baked oatmeal recipe before, you probably whisked the dry ingredients in a large bowl, whisked the wet ingredients in another, and then stirred the two together. This recipe does not work that way at all, and that is the whole point of blended baked oats.

Once the cereal milk is strained, every remaining ingredient goes into the blender pitcher at once — the cereal milk, 1 cup of rolled oats, 1 1/2 tbsp pure maple syrup, 1 large egg, 1 ripe banana, 2 tsp vanilla extract, 1 tsp baking powder and 1/4 tsp cinnamon — and blends until smooth. Blending the oats into the batter instead of folding them in whole is what gives you the best texture here, and it is why there is no mixing bowl to wash. You do not need a food processor either; the blender is the only machine involved. The only time you stir anything is when you fold half the chocolate chips into the batter after it is already in the dish. Simple ingredients, one pitcher, one bowl to bake in — and I grease that bowl with a little olive oil, though cooking spray does the same job.

One note on the oats: if you need these gluten-free, buy certified gluten-free oats. Oats are naturally gluten-free but are routinely milled and packed alongside wheat, which is exactly why the dietary list above says to check.

Getting the Chocolate and the Nut Butter Right

The topping is 1 tbsp of chocolate chips, 2 tbsp of cereal and a swirl of chocolate peanut butter, and there is more room to play here than the one-line swap list suggests.

On the chocolate: I use semi-sweet chips, half folded into the batter and half added with about 10 minutes of baking left, which is what leaves you a gooey center rather than chips that have dissolved into the batter completely. Dark chocolate chips behave in exactly the same way and suit the 65% dark chocolate peanut butter I finish with. For a double chocolate version, the variations above already point at cocoa powder in the blender — cacao powder does the same job with a sharper, less sweet edge. And if you are keeping this dairy-free, dairy-free chocolate chips melt just like regular ones here.

On the nut butter: nothing about this recipe is fussy about which one you use. Any smooth nut butter pipes well — almond butter is the mildest and lets the cereal come through, cashew butter is the creamiest and sweetest of the three, and plain PB is what the cereal milk already tastes of. Just keep it smooth if it is going into a piping bag. Chunky peanut butter with whole peanuts in it will block the tip, which is the same warning the ingredient notes give.

Storing Leftovers, Meal Prep and Single Servings

I said above that making these in advance is an exercise in futility, and I stand by it — the moist middle and the gooey center of half-melted chocolate chips are best straight out of the oven. Leftovers are a different question, though, and they do happen when one dish serves two portions.

Let them cool, then either cover the dish with plastic wrap or move the baked oats into airtight containers, and keep them in the fridge. Reheat gently rather than aggressively; they went in moist and a hard blast in the microwave will take that straight back out. The freezer is where I would draw the line — freezing and thawing a custard-set oat batter costs you exactly the texture you baked it for.

If meal prep is genuinely the goal, the better move is to bake single servings from the start. The recipe already tells you to scale the batter across smaller ramekins and divide the toppings evenly. A muffin tin turns the same batter into oatmeal cups, which is a change from the recipe as written rather than part of it — muffins sit much shallower than a ramekin, so start checking them well before the 25-30 minutes the recipe gives. Whichever shape you bake them in, finish them the same way: a swirl of chocolate peanut butter, a sprinkle of cereal, and banana slices or fresh berries if you want something bright against all that chocolate.