Almond Butter Chocolate Chip Baked Oatmeal

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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.

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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

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 milk (I used almond milk)
1/4 cup chocolate chips

Preheat oven to 350

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

oatmeal

119 thoughts on “Almond Butter Chocolate Chip Baked Oatmeal

  1. Yum- thank you! I just linked up to you for great recipes for chocolate cravings & whole food….& I ordered a vitamix today! QVC had a deal I could not walk away from. Keep the recipes coming!

  2. This recipe sounds amazing- I can’t wait to try it.

    Just a silly question- but on the ingredient list you said “1/4 chocolate chips”, is that a 1/4 cup?

  3. Oh my! These are amazing, but I will confess that I threw in more than 1/4 cup of chocolate chips! They are great warmed. Even my daughter who despises nuts and nut butters liked them. I will try the other recipes, too. Thanks.

  4. I made these this morning, butI subsituted 2 TBSP. of raw cocoa powder for the chocolate ships.They turned out really well. Thanks for sharing the recipe!

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    • Thanks! I saw the link and checked out your blog. You are right, it looks similar because we use the same theme. lol. I am going to change mine a soon as I find a perfect layout. This is a great recipe. Hope you get to try it. :)

  6. Thank you for these recipes! I have been looking for something for my sweet tooth, which never seems to go away. I can’t wait to try them!

  7. Do you know the difference between rolled oats & steel cut oats? Can I use either? Can I use almond milk? Not sure what hemp milk is or where I can buy it.

    • Steel cut oats are thicker, but I think they would work in this. You can really use any kind of milk you like. I get my hemp milk at Sprouts or Whole Foods, but any health store would sell it.

  8. Hi there,
    I recently joined your facebook page and really enjoying your recipes and tips. I made the Almond Butter Chocolate Chip Oatmeal muffins this morning and they were amazing. I love knowing that I am eating unprocessed food and get to grab one every day for a healthy pick me up during the day or before my workouts. I followed the recipe exactly, would you be able to tell me the nutritional information on this?
    Thank you,
    Lisa

  9. Made these a couple weeks ago and loved them. I now have the ground vanilla bean, should I use that in this recipe instead of vanilla extract? If so, would it be the same amount? Thanks so much…love your recipes!

  10. Hi Melissa!
    I’m going to make this for my daughter for breakfast — anything with chocolate chips is sure to be a winner! Wondering if the bananas need to be over ripe? I have a couple that are ripe and just beginning to get some brown spots but not yet over ripe. Can I use those or wait another day or so?

    Thanks!

  11. I love this recipe. It is so yummy and easy to make, which is good for me because I am lazy. Ha ha! I sometimes add coconut or pecans to this and it tastes delightful.

  12. These look so wonderful. I am just now starting to work sweet tasting( still no refined sugar though) foods back into my diet. I cut out all sugar even fruits for two months. I was so addicted to sugar! I am looking forward to trying these.

    • Good for you! Cutting out processed sugar was the best thing I ever did! I have a huge sweet tooth and now it doesn’t take much to satisfy it.

  13. Hi,
    Just found your website whilst on a hunt for ideas and inspiration for a healthier lifestyle. Very impressed with all you’ve written. Such great ideas and easy to follow. Just out now with my shopping list in hand.
    Now begins the journey for myself and my family. Feeling completely inspired for the first time in a long time.
    Thank you so much.

  14. Just came across your blog and love the recipes I’ve seen so far. Could you tell me what kind of chocolate chips you use? Thanks!

    • Thank you! I sometimes use Enjoy Life chips. I like using dark chocolate as well. I just make sure it’s at least 70% cacao.

  15. I am allergic to banana. Is there something I could replace that with or do you think the recipe will work without it?

  16. Hi, silly question here…is the Almond butter (or in my case PB) considered a dry ingredient? Also, what is the texture like, is it more “mushy” like oatmeal or are they muffin like?

    Thanks!!

  17. I had the brilliant idea of trying of your recipies again as they are easy, quick and healthy, in other words exactly my type of sustenance :-)
    A look at the recipe and then my cupboard made scream….. Almost….
    Maple syrup….. 1Tbsp left.
    Almond butter…. Nowhere to be found…..
    So I had to make slight adjustments…. More milk (used almond milk) and crunchy peanut butter for almond butter….. Worked super and gave it an extra crunch…..
    Kids are eating them now… In front of TV…. But they are eating them :-)
    Love to make your recipies. Where do you get the ideas from if I may ask?

  18. OMG!!! I made these tonight and am in love!! I used a dark chocolate coconut almond butter (new product at my local whole foods) and made them in my mini-muffin tin (which made 24 muffins) and they are ridiculously yummy!! The fact that they are bite size is a little dangerous since I’ve already popped about 5 in my mouth in the last couple minutes! Thanks for the great recipe :)

  19. These were so easy to make and store very well in the refrigerator (if they last that long!). Thanks for all you do on your site!

  20. Made these for a second time….eliminated the choc chips and replaced with chopped dates. If you’re looking for something not as sweet, the dates actually work fabulously. Thanks for offering us such a great website!

  21. I just made a copy of the Almond Butter Chocolate Chip Baked Oatmeal. I am allergic to most nuts with the exception of almonds, so I keep almond butter on hand all the time. I am also allergic to chocolate, but I use carob chips and carob powder as a good substitute. I look forward to making this recipe with carob chips. It looks delicious!

  22. I made some only semi-successful almond butter the other day (it never got creamy) but it still tasted very good. I found your recipe on Pinterest and I thought that mixed with the rest of the ingredients it might be okay. It was better than okay… it was great! My husband even loved it as a take-away breakfast and wants me to buy bananas to go brown just to make it again! Thanks!

  23. This is such a good recipe. I made it once with almond butter but I ran out of it after making it. I love it with peanut butter! Such a yummy and quick breakfast!

  24. My 13-month old absolutely loves these! She’s in the throes of teething so has turned into a very finicky eater, but she clamors for these every time. Thanks for such a great recipe!!!

  25. Great option for my little princess. One question…can I substitute maple syrup with molasses? If so any recommendation with regard to amount?

  26. Really good! Made them as a quick grab and go breakfast for my toddler. My husband loved them too! I only added chia seeds and a bit of coconut oil to add some goodness. But they are just plain good!

  27. These are so amazing and its all real whole ingredients. I used peanut butter instead of almond butter. I also added in coconut. ***Taste STELLAR***

  28. I have the almond butter and choc chip granola in the oven now and cannot wait to make the tempeh veggie stir fry tomorrow! Was just introduced to your site and I love love your recipes! Definitely makes me want to continue to make healthy choices for my family!

  29. Just made these and we (Hubby, son, and I) loved them. Didn’t have maple syrup so used unsulphured molasses, just decreased the amount. And added cinnamon and walnuts…yum! One question, is it the banana that holds it together? I like how simple the recipe is. All the others I have looked at have many more ingredients. I would love to use this as a base and just add whatever we like but need to know what I can and can’t remove :)
    Thanks!

    • Glad you liked it! Yes it’s the banana that holds it together. You can also try subbing plain yogurt or applesauce. I think they would both work as well.

  30. I made these tonight–DELISH!!! As someone with a poor relationship with food, I find that I need to count calories in order to maintain boundaries and a healthy weight (even with healthy, whole foods). So I calculated the calories using recipe builder in My Fitness Pal app, and I came up with 257 per serving when I made 1.5 times the above recipe and made 12 muffins.

  31. Made these for breakfast this morning with applesauce and peanut butter. My kids loved them, and I did too! They were very filling, and I actually think I could cut down on the sweetener (either fewer choc chips or less syrup) because they were bursting with flavor and almost too sweet for me when warm – which is saying something, ha. These will be perfect to make a bunch in advance and have on hand for quick breakfasts and snacks. Thank you!!

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