Peanut Butter Baked Oatmeal transforms ordinary oatmeal into something special! I have also heard this called Amish breakfast casserole… which makes me love it more. If you love a good, hearty breakfast, don’t miss my Breakfast Casserole or Homemade Cake Donuts!

Baked Oatmeal
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Peanut Butter Baked Oatmeal

On top of being fabulous comfort food, this is beyond easy to assemble. This recipe is a kicked up version because I add peanut butter to it. But most variations are the oatmeal, basic spices, and fresh or frozen fruit. We love all versions of baked oatmeal and love how satisfying it is!

Peanut Butter Baked Oatmeal

How to Make Peanut Butter Baked Oatmeal

The ingredients are simple and this is a one-bowl breakfast, which I couldn’t love more.

Add all the ingredients to a bowl and mix to combine. It should be on the runnier side. Pour into a baking dish (I prefer to use glass for this recipe!) and bake for about 25 minutes, or until the edges turn golden brown. I like to sprinkle a few extra oats on top just for presentation. If you are doing that, be sure they are quick cook oats.

If you want, you can OMIT the peanut butter (no need to substitute it with another ingredient) or substitute it with almond butter if you have an allergy. If you are leaving out the peanut butter, feel free to add some dried cranberries or raisins. This would be more like a traditional Maple Brown Sugar Baked Oatmeal.

How to Bake Oatmeal

How to Perfectly Bake Oatmeal

I vividly remember the first time I made this 8 years ago and how it would crack on top. I freaked out a bit as I was told that cracking means it’s overbaked. While that is true for cakes, it’s not the case for baked oatmeal. You are looking at the edges to make sure they are not burnt. Even with that sweet little crack on top, the interior of this baked oatmeal is so moist, delicate, and sweet. Perfectly done.

Baked Oatmeal Recipe

How to Serve Baked Oatmeal

As you can see by the first picture in the blog post, we like a little organic maple syrup drizzled on top. Other fun variations are:

  • fresh fruit such as banana or strawberry
  • adding homemade whipped topping with raisins (my boys favorite)
  • fresh vanilla yogurt

And, of course, we love it warm. Quite honestly, this dish has never made it to the “leftover” stage in our house, so I don’t even know if it reheats well! My gut says that yes, it would. Just pop it in the microwave and enjoy. 🙂

Baked Oatmeal
5 from 9 votes

Baked Oatmeal

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Baked Oatmeal transforms ordinary oatmeal into something special!


  • 1 ½ cups quick cooking oats
  • ¼ cup packed brown sugar
  • ¼ cup granulated sugar
  • ¾ cup milk
  • ¼ cup melted butter
  • ½ cup peanut butter (creamy or chunky works)
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt (if using table salt use ½ teaspoon)


  • Preheat oven to 350°F. Put all the ingredients in a bowl and mix until combined. It will appear very wet.
  • Pour mixture into baking dish. I used an 8×8 glass baking dish because I wanted a soft and gooey texture. (If you use a 9×13 pan they will be a little thinner and less gooey, but also more familiar and delicious.)
  • Bake for 20-25 minutes or until the edges are golden brown. If it cracks on top don't worry, it's not overdone. An inserted toothpick should be removed with crumbs clinging to it.
  • Serve warm.

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Images updated. Originally published in 2011.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I think I know what I’m making on this Snowmagedon morning……….you are too too sweet Amanda! …….and Happy Birthday!

  2. I *heart* baked oatmeal! Sucanat is excellent in it, and I’m sure turbinado would work just fine too. I also replace some of the rolled oats with steel cut (about 1/2 cup). It’s a very forgiving recipe, and there are tons of variations. And, like someone else mentioned earlier, soaking the oatmeal in some sort of “buttermilk” or kefir overnight helps the grain release the phytic acid so it’s even more easily digestible and increases mineral absorption.

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