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Chocolate Peanut Butter Protein Oatmeal Bake

If you’re in need of a simple, healthy breakfast in bulk or something to feed the family over the weekend, this oatmeal bake has you covered. It’s high volume (filling), high protein, and has real peanut butter inside so you know it’s tasty. 

And before you dive in, I’ll add that even if you just need one serving, the recipe is super easy to cut down to fit your needs. 

Perfect for a protein-packed, filling breakfast or sweet tooth fix later in the day, this chocolate peanut butter oatmeal bake is a must try. You'll only need a handful of ingredients and about 20 minutes to make it!

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Protein Oatmeal Bake Ingredient and Substitutions 

This oatmeal bake is as easy as throwing everything in a bowl, mixing, and baking. So, I’ll just briefly touch on a few ingredients you might have questions about modifying. 

Protein Powder

The recipe calls for vanilla with added cocoa powder. But feel free to use a chocolate protein powder if that’s what you have on hand. You might add an extra 1/3 scoop to account for the loss of cocoa. 

Like I mentioned in my white chocolate raspberry protein cheesecake, one of the most important things to keep in mind when using other protein powders is scoop size.

dry ingredients before and after mixing

The recipe calls for PEScience Select which is a blend of whey and casein. If you’re using a whey-only protein powder, you may need to add a bit more protein powder or reduce the milk slightly.

This protein oatmeal bake is hard to mess up since you’re kinda under baking it, though. So don’t sweat it too much!

Rolled Oats vs Quick Oats

A lot of my protein oatmeal recipes (like the infamous Butterfinger Proats from my Protein Oatmeal Guide) use quick oats for fast cooking. If you wanted to use quick oats instead of rolled oats, that should work fine but the oatmeal bake might cook a bit faster. 

Peanut Butter and Canned Pumpkin

Ah, the real MVP—peanut butter. You can use any nut butter you’d like for this oatmeal bake, but I wouldn’t recommend using something like a powdered peanut butter. You’ll need some fat to balance the protein powder and avoid a dry and tough finished product.

The canned pumpkin is there to add some fat-like properties without the actual fat and calories of something like peanut butter. You’ll never know it’s there but if you wanted to use something else, try unsweetened apple sauce, another fat source, or just more peanut butter.

To see apple sauce in action, check out my protein carrot cake recipe.

canned pumpkin, peanut butter, and milk added to the dry ingredients

I’ll also add that if you wanted to reduce the fat even further and deal with a slightly less delicious oatmeal bake, you could use the powdered peanut butter and use more pumpkin. You can also use a full fat milk to accommodate for some lost fat from other ingredients. 

All right, let’s get to cooking. If you make this oatmeal bake, I’d love to see it! Snap a pic and tag me on Instagram @mason_woodruff or you can join my free Facebook group and share it with the crew.

Chocolate Peanut Butter Protein Oatmeal Bake

Chocolate Peanut Butter Protein Oatmeal Bake

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Oatmeal and protein powder mixed with peanut butter and dark cocoa—all baked for one gooey breakfast treat. 

Ingredients

  • 1/2 C (40g) Rolled Oats
  • 1 1/2 scoop (47g) Vanilla Protein Powder*
  • 2 Tbsp (10g) Unsweetened Dark Cocoa Powder
  • 1/4 tsp Baking Powder
  • 3 Tbsp (50g) Peanut Butter
  • 1/4 C (60g) Canned Pumpkin
  • 1/3 C (80mL) Unsweetened Cashew Milk (or your choice of milk)

Instructions

  1. Preheat an oven to 350F.
  2. Mix the dry ingredients in a large bowl. 
  3. Add the pumpkin, peanut butter, and milk. Stir well.
  4. Transfer the ingredients to a 6.5" cast iron skillet or similar sized baking dish. (Different dishes will affect cook time.)
  5. Smooth the top of the mixture and bake for 12-15 minutes, depending on the dish and desired center. I purposely left out any food safety concerns so you can have this like gooey oatmeal or more done like a breakfast cookie.

Notes

1/2 the oatmeal bake has 8 Smart Points. Nutrition facts do not include any additional drizzle. For the drizzle, I melted a tablespoon of peanut butter and chocolate chips. 

*I used PEScience Select protein powder. You can use my affiliate discount code mason to save 15% on PEScience products.

Nutrition Information:
Yield: 2 servings Serving Size: 1/2 the oatmeal bake
Amount Per Serving: Calories: 350Total Fat: 15gCarbohydrates: 27gProtein: 27g

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Madison

Wednesday 14th of April 2021

I really like this recipe, but I found it was just a little 1 note sweet (a hazard of protein powder cooking). I'm messing around with adding a little salt and sprinkling some kosher salt on top for a more salted chocolate peanut angle! Still obviously very good, otherwise I wouldn't bother tinkering

Ashley Naatz

Tuesday 13th of April 2021

Skipped the PB (cause ew) and it turned out sooo good!!

Marisa

Sunday 21st of March 2021

Super easy and tasty!! Whipped it up for my weekend breakfast. I only subbed applesauce for pumpkin. This is definitely a keeper.

Krys

Friday 29th of January 2021

I don't have a 5" skillet. Mine is 10". Will the consistency work out if I double the recipe?

Mason Woodruff

Saturday 30th of January 2021

I've not tested a double batch, but I would think so. The center might be a bit more ooey-gooey.

Johnny

Wednesday 16th of September 2020

For those who are increasing the portions, I would highly reccomend watching it closely when baking. This recipe definitely wants to be fudgey and not cooked until dry.