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Peanut Butter Baked Oatmeal

Servings 6 hungry runners


  • 2 1/2 cups old fashioned oats
  • 3 eggs
  • 3 1/2 cups milk or milk alternative check for at least 8 gm of protein per cup
  • 1/4 cup peanut butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 3/4 cup peanut butter powder
  • 1 Tbsp chia seeds
  • 1/2 tsp baking powder
  • Optional toppings: more peanut butter chocolate, and peanuts


  • Preheat oven to 350 degrees. Grease 8x8 inch baking pan.
  • In a large bowl, whisk eggs together. Add milk, peanut butter, maple syrup, vanilla, and salt. Whisk well.
  • Add peanut butter powder, chia seeds, and baking powder. Whisk again.
  • Stir in oats.
  • Pour into baking pan.
  • Bake for 55-60 minutes or until center is firm.
  • Refrigerate any extra to enjoy all week. It also freezes great!


Athletes: This recipe was designed to be the perfect post workout breakfast. The perfect amount of protein and complex carbohydrates to refuel and rebuild muscles to get the maximum gains from your sweat session.
Healthy Eating: Get ready for a super balanced breakfast ready to fuel your morning and keep you full for hours.
Kids: My son calls this peanut butter cake and I am positively okay with this. Let them drizzle some extra peanut butter on top and score extra points with a few chocolate chips. Have a busy, older kid? Cut a hunk, slap in on a napkin, and shove in their hand as they run out the door. Done and Done.
Other Thoughts:
  • This would also taste delightful with dried tart cherries added!
  • The toppings are optional. But let me tell you, it takes this from good to absolutely mind blowing. Next time, I will definitely bake it with chocolate chips IN it.
  • If you like sweet oatmeal, you may want to increase the maple syrup to 1/2 cup. Or, add a little on top before eating.
  • Use gluten free oats, if needed.