Baked Peanut Butter Apple Oatmeal

Baked oatmeal is a special treat for breakfast and perfectly acceptable to eat at any and all hours of the day including for dessert!

Cubes of apple laced with peanut butter dominate every bite of this thick and creamy oatmeal with crunchy walnuts and warm notes of brown sugar and cinnamon.

Apples love peanut butter. In case you didn’t know. Apples and peanut butter? They both love oats. Win-win.

A sudden craving for oatmeal cookies came over me as I was whipping these up! The craving subsided after eating one of these cute little crocks full of soft oatmeal slightly reminiscent of a cookie.

The recipe as written is not overly sweet, if you like your oatmeal on the sweeter side bump up the sugar a little and add more milk so they won’t be too dry.

A spoon of jelly dolloped over the top or a drizzle of maple syrup can only make them better.

Baked Peanut Butter Apple Oatmeal

Baked Peanut Butter Apple Oatmeal

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Baked Peanut Butter Apple Oatmeal

Cubes of apple laced with peanut butter dominate every bite of this thick and creamy oatmeal with crunchy walnuts and warm notes of brown sugar and cinnamon.


butter, for greasing pan or baking spray
2 cups rolled oats (long cooking) or steel-cut oats
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon sea or kosher salt
2 cups milk
1/2 cup creamy peanut butter
1 cup apple, peeled and diced small
2 tablespoons chopped walnuts


  1. Preheat oven to 375 degrees F. Grease with butter or baking spray: 6 small oven-proof ramekins and place so they are not touching on a large baking sheet. Or grease an 8×8 inch deep-sided baking pan.
  2. In a large bowl mix oats, sugar, cinnamon, baking powder and salt together. Stir in milk. Microwave peanut butter 10 seconds and stir into mixture until well combined. Stir in apple cubes.
  3. Measure a 1/2 cup of mix into each ramekin, if there’s anything left in the bowl distribute evenly amongst the ramekins. Bake ramekins 20 minutes, an 8×8 pan 30 minutes. Garnish with walnuts and/or a dollop of jam. Best eaten right away, leftovers can be stored in refrigerator tightly covered 3-4 days, you may need to add milk to them after reheating as the oats continue to suck up the liquid as they sit.


  1. says

    Ok Reeni, if you ask anyone who knows me they will tell you how much I really hate oatmeal. I don't care how you dress it up, it's still nasty oatmeal to me. As a cookie not a problem, but as a cereal cooked etc. not even an option. It goes way back to my childhood. lol But your recipe has me saying, hmmmm… I think I may try this! I am intrigued enough to give it a shot. I may attempt this weekend as I think I have all the ingredients. I will let you know how it goes! Keep your fingers crossed! My husband loves oatmeal so he has no problem with this! Thanks for a great post!

  2. Claudia says

    I learned to like oatmeal. It took me awhile to acquire the taste – but now I have it and love playing with it. Apples and peanut butter? Oh yes!

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