Chocolate/Peanut Butter Pecan Baked Oatmeal

This one comes from procrasti-baking. I really wanted second breakfast more than I wanted to start writing my next book (which, deep down, wasn’t even true, but I thought food couldn’t hurt anyway). So I gave this one a whirl. First, I scrolled through The Oatmeal Artist‘s blog to find some inspiration. Thought this one sounded delicious, but I didn’t have any zucchini on hand, though her blog always makes me wish I did. So I gave something similar a go with what I did have on hand, and YUM! Pure yum.

A fudgy chocolate and peanut butter pecan baked oatmeal! #fruitsohard #vegan #glutenfree #peanutbutter #chocolate #oatmeal

You guys, I love pecans! I had no idea! Last year, I made a delicious pecan pie bar recipe from the fabulous Feasting on Fruit blog and absolutely loved it. I really do need to make it again so I can at least take a better photo (the things I do for the blog… LOL). But if you guys aren’t including pecans in any of your baked oatmeals, you really should! They’re a little sweet but certainly nutty, and I enjoy the slight crunch and texture. Hopefully you do too!

Check out all of my baked oatmeal recipes (like Blueberry Pie and French Toast!) by clicking right here! Or try other breakfast dishes like blueberry chia seed pudding, apple-walnut muffins, or breakfast cookies.

Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Chocolate/Peanut Butter Pecan Baked Oatmeal
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
A rich, satisfying, fudgy baked oatmeal with peanut butter, banana, and pecans! No refined sugar, gluten, animal products, or oil in this delicious breakfast.
Course: Breakfast, Dessert
Cuisine: Vegan | Gluten-Free
Servings: 1
What you'll need:
  • 1 ripe banana*
  • 3 tbsp water or nondairy milk
  • 1 tbsp ground flaxseed (or a flax/chia combo)
  • (optional) 1/8 tsp turmeric
  • 1 tbsp maple syrup (to taste)
  • 1 tbsp cacao powder
  • 1 tbsp powdered PB
  • 1/2 cup oats
  • 6 whole pecans (plus optional 1-2 tbsp crushed)
What you'll do:
  1. Preheat oven to 375 degrees F (190 C) and ready a ramekin for baking with parchment paper or non-stick spray. (I don't use either of those--I bake right within my ramekin, eat straight from it, and wash or soak immediately.)
  2. Mash banana in small/medium mixing bowl. Add water and stir well to combine.
  3. Add flax/chia through powdered PB and stir well to combine.
  4. Add oats and mix. Then add (optional) crushed pecans (or any other mix-ins--chocolate chips, raisins, PB chips, etc.) and combine.
  5. Put mixture in ramekin, place pecans on top, and bake for 20-22 minutes. Let cool slightly and enjoy!
Recipe Notes

*You can use fresh banana or frozen-thawed banana. I've done both and they both work well.
**Inspired by The Oatmeal Artist.