Baked Peanut Butter Cookie Oatmeal is not your ordinary oatmeal, and if you are a peanut butter lover you will love this oatmeal.
This recipe is super easy to make and comes together in no time at all. It is great for breakfast or sometimes I like to eat it for a snack.
Baked oatmeal makes a great breakfast. I like to make it and then eat it during the weekday morning for a quick breakfast before I go to my day job. It is delicious, nutritional, and keeps you going through the morning.
- I like to use old fashion oats for this recipe. You can use quick oats, but the texture may be a little different.
- Make sure to stir the ingredients well. Make sure that the peanut butter is mixed in.
- The oatmeal can be served hot from the oven or it also tastes good eating it cold.
- The oatmeal should be stored in the refrigerator and can be stored for 3 to 4 days.
- To preheat use the microwave and heat to the desired temperature. I like to heat a little bit at a time, so it does not get too hot.
- Baked oatmeal can also be frozen for a later date. Freeze in an airtight container. It can be frozen for up to 3 months.
Steps for making Baked Peanut Butter Cookie Oatmeal
In a large bowl combine the oats, sugars, and baking powder.
In another bowl mix together the eggs, milk, peanut butter, and vanilla.
Add the dry ingredients to the wet ingredients and mix together.
Bake in the preheated oven until the center is set and the edges are brown.
You might enjoy these breakfast recipes too:
- English Muffin Breakfast Pizza
- Sausage Breakfast Pizza
- Baked Oatmeal with Brown Sugar and Raisins
- Blueberry Oatmeal Scones
If you make this baked peanut butter cookie oatmeal, I would love to hear about them! Please leave me a comment and a rating.
Baked Peanut Butter Cookie Oatmeal
- 3 cup old fashion oats
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- 2 cups milk
- 1 cup peanut butter
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F. Grease an 8 by 8-inch baking dish
- In a medium bowl combine the oats, brown sugar, sugar, salt, and baking powder, and mix until combined.
- In another bowl combine the peanut butter, milk, and vanilla, and mix until well blended.
- Pour the wet ingredients into the bowl with the dry ingredients, and mix until well blended.
- Pour into the prepared baking pan. Bake in a preheated oven for 35 to 40 minutes or until the center is set and the edges pull slightly away from the edge of the pan.
- Serve warm.
- Old fashion works well for this recipe. But quick oats can be used as well, the texture may be a little different.
- Make sure to mix all ingredients together well.
- This is great to bake at the beginning of the week and eat during the rest of the week.
- Store leftovers in the refrigerator for up to 3 to 4 days.
- Also, you can freeze this baked oatmeal for up to 3 months.
This recipe was originally published on March 11, 2015. It has been updated with new content and pictures on May 25, 2023.
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We love oatmeal dearly too. This is very much like a giant breakfast cookie. YUM!
I love how thick and peanut buttery this looks. The more, the better!
Karen (Back Road Journal)
My husband eats oatmeal each morning and just said he needs a change. I know the baked oatmeal would be something he would enjoy.
YUM! I have been craving a good oatmeal cookie dessert. This looks absolutely amazing!! And I love that your cookie sheets look “vintage” like mine. 🙂