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

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 actually a one-bowl breakfast, which I couldn’t love more.

  • Oats – Quick Cook or Old Fashioned both work here
  • Brown Sugar
  • Granulated Sugar
  • Milk
  • Butter
  • Peanut Butter
  • Vanilla
  • Egg
  • Baking Powder
  • Salt

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 with another ingredient) or substitute 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 and 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. 🙂

Love Oatmeal? Try These Recipes:

Oatmeal Raisin Cookies

Oatmeal Chocolate Chip Bars

Apple Crisp

Rhubarb Crisp

Blueberry Crisp

Baked Oatmeal
5 from 7 votes

Baked Oatmeal

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


  • 1-1/2 cups quick cooking oats
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup milk
  • 1/4 cup melted butter
  • 1/2 cup peanut butter
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp baking powder
  • 3/4 tsp salt


  • 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 8x8 glass baking dish because I wanted a soft and gooey texture. If you use a 9x13 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 made this yesterday and it tastes great, but it came out a little more crumbly (is that a word?) than I expected. I live at a somewhat higher elevation than most (about 4000 feet) and am a novice baker. Can someone help me adjust this recipe? My thoughts are to reduce the baking powder a little or add an egg, but my preference is to have someone with more experience with such things give me some guidance before I start experimenting.
    Thanks in advance!
    Dave in Montana

  2. This recipe is fantastic!!!!
    It is easy to make up on Sunday evening and then eat it throughout the week. Actually, I would MUCH rather have this now instead of “regular oatmeal”. My 14 and 16 year old boys have been eating this when I am out of cereal! I use either Truvia or splenda instead of regular sugar. Thanks for this awesome recipe! It is a huge hit at my house!

  3. I made this just now, and while my bestie and my kids LOVE it, it’s a bit too peanut buttery for me, personally. I think next time, I will add Nutella, or some other non peanut spread. I mean, I ATE it, of course, and it was yumma licious. An I will put it in the 8×8 pan. I think I will like the gooeyer version. Can’t wait to try it again.

  4. I made this last night for dinner because I was in the mood for breakfast. Everyone loved it… even the 2 year old who never eats anything. I couldn’t wait to make it for Breakfast again this morning. 🙂

  5. I make Baked Oatmeal all the time in 20 oz. Corelle baking mugs. I put some in the fridge and some in the freezer (after baking). I usually just take them out of the fridge and microwave them for 30 seconds to a minute and then into a 375° oven for a few minutes till slightly more browned. let cool for a few minutes on a cooling rack till I can pick the mugs up by hand without a potholder. Then enjoy.

  6. This is my second time making it and I absolutely love it!!! It’s for two people plus a bit of leftovers…

  7. I found that this recipe just falls apart every time I made it. So I contacted a chef-friend of mine and he said to add 1 Tbsp of oil. That helped !

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