Almond Butter Baked Oatmeal

I made you some baked oatmeal!  I just love oats.  They are much more satisfying than a bowl of cold cereal.  Since they are very high in fiber, they will keep you full for a long time afterward.  Lately, I have been doing a few baked oatmeal dishes which have become my new favorite way to eat oats.  First, I did the Apple Cinnamon Baked Oatmeal.  Then the Strawberry Banana Baked Oatmeal.  Now this latest recipe.


This is my new favorite, because, let’s face it, almond butter makes everything better!  Throw in some chocolate chips and you have yourself a pretty heavenly little breakfast.  High protein too.  These would be especially decadent if you topped them with my Sweet Peanut Butter Spread.

Almond Butter Chocolate Chip Baked Oatmeal

Yields 6 muffins

Almond Butter Chocolate Chip Baked Oatmeal

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 2 cups gluten free rolled oats
  • 1/3 cup almond butter
  • 2 ripe bananas smashed (you can also use 1/2 cup applesauce or plain yogurt)
  • 3 T maple syrup
  • 1 tsp vanilla extract
  • 2-3 T almond milk
  • 1/4 cup vegan chocolate chips


  1. Preheat oven to 350F
  2. Mix all the dry ingredients in one bowl.
  3. Mix wet into another.
  4. Add wet to dry and mix well.
  5. Grease a muffin tin and spoon batter into each cup until it is about 3/4 full.
  6. Bake in the oven for 15-18 minutes.


I used a jumbo muffin pan and got three of them out of this batch. If you use regular size muffin cups, you will probably get about 6.

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156 thoughts on “Almond Butter Baked Oatmeal

  1. I just put these in the oven-looking yum! I used the 1/2 C apple sauce. Filling regular sized muffin tin 3/4 full (generously) they made 11 not 6 which seemed weird. Can’t wait to taste them!

  2. These look delicious! I want to make them tomorrow but only have regular oats-not gluten free oats. I’m assuming it’s okay to substitute with them, correct? Thanks!

    1. I haven’t tried to say for sure, but I am going to guess yes. Please report the results if you try.

  3. Another yummy one! Second batch in the oven right now and my 6yr old who wouldn’t touch oatmeal before – not even in cookie form, likes them. I’ve been scoring bags of ‘reduced’ bananas lately that are still good to eat when we bring them home – any that start to turn are frozen for smoothies and banana ice cream (especially good with a spoonful of cacao and peanut butter!) or baked. Now to make some flourless chocolate brownie bites – was very excited to see a bag of 12 avocados that were on the verge of turning for $1 – perfect for smoothies, more chocolate chip avocado cookies that all 5 of us love, the bites and maybe some pudding. Thank you for these wonderful, easy and healthy recipes!

  4. Such a solid, easy recipe! I’ve made these twice now with the yogurt option and the second time I added cinnamon and chia seeds. YUM. These go by quick but was wondering what’s your recommendation for optimal storage?

    1. Thanks Alicia! Glad you like them! I like to keep mine in the fridge so they last at least a week. You can also freeze them for longer storage. 🙂

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