This Healthy Peanut Butter Banana Baked Oatmeal is the perfect make-ahead breakfast recipe! It’s gluten-free, dairy-free, & vegan-friendly with no refined sugar!
It’s back to school time…and us mommas have to figure out how to feed our tiny armies before their days full of learning and fun. Or, there are my college students out there who need to feed yourselves after a summer of mom’s home cooking…{way harder than it sounds, I know}!
I {personally} am very excited to get back into our homeschooling routine! However, having healthy breakfasts on hand is a crucial part of starting every day the best we possibly can!
This Peanut Butter Banana Baked Oatmeal is the perfect make-ahead breakfast! It is ultra healthy, delivering a generous serving of fiber, protein, and healthy fats! Plus, it’s gluten-free, dairy-free, vegan-friendly and has zero refined sugar!
It can even be made peanut-free by subbing your favorite nut or seed butter! Really, this oatmeal can be all things to all people.
EASY Baked Oatmeal!
Not only is this healthy Baked Oatmeal healthy & delicious, but it’s also incredibly easy to make! Mash and mix everything together, pop it in the oven, bake and you’re done! Taking 35 minutes to make a delicious breakfast that lasts most of the week is a no-brainer to me! 🙂
Healthy Baked Oatmeal
This peanut butter baked oatmeal is an amazing way to start any day! One serving has 5 g protein, 3 g fiber and is very low in sugar! Plus it keeps you full until lunchtime, so you won’t have to worry about a mid-morning slump!
Healthy baked oatmeal recipe notes:
Overnight baked oatmeal
I love this baked oatmeal recipe because it’s super easy to whip up a batch once and enjoy it all week long. I recommend baking it and letting it chill overnight before serving for the best texture and flavor. Plus, then you will save yourself time making it in the morning!
How long can you keep baked oatmeal in the fridge?
This peanut butter banana baked oatmeal recipe keeps for about 6 days in the fridge, however it rarely ever lasts that long in our house!
Can you freeze baked oatmeal
I have had readers report freezing and reheating this baked oatmeal recipe with great success! I recommend wrapping the peanut butter baked oatmeal into individual servings and freezing it. That way, when you want to grab a slice to go you can simply take out one portion, heat it up and head out the door!
Peanut Butter Banana Baked Oatmeal: Substitutions
As always I get many questions about substitutions! So here are a few swaps you could make in order to ensure that this peanut butter banana baked oatmeal fits your dietary needs!
- Quick Cooking Oats: I find this recipe tastes the best when quick-cooking oats are used! If you only keep old-fashioned oats on hand you can easily toss them in your blender or food processor and pulse to achieve the same texture as their quick-cooking counterparts and then proceed to use them in this recipe!
- Peanut Butter: Any nut or seed butter can be used in place of peanut butter with fantastic results!
- Maple Syrup: Honey or any other liquid sweetener of choice can be used in place of maple syrup! Please {I beg you} to only use pure maple syrup if that is your sweetener of choice!
- Egg: As mentioned earlier a chia egg {1 TBS ground chia seeds mixed with 2 ½ TBS hot water} can be used in place of a regular egg to keep this peanut butter banana baked oatmeal vegan!
- Almond milk: Any non-dairy milk can be used in place of almond milk! If you do not need to avoid dairy you may also use regular milk!
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Peanut Butter Banana Baked Oatmeal
Healthy Peanut Butter Banana Baked Oatmeal Recipe! The perfect make-ahead breakfast! Gluten-free, dairy-free, & vegan-friendly with no refined sugar!
Ingredients
- 1 ½ cups quick cooking oats
- 1 tsp baking powder
- ½ tsp sea salt
- 1 tsp ground cinnamon
- 2 overripe bananas mashed
- ¼ cup creamy peanut butter
- 1 tsp vanilla extract
- ¼ cup pure maple syrup
- 1 large egg lightly beaten (Vegan: 1 TBS ground chia seeds mixed with 2 ½ TBS hot water)
- ¾ cup unsweetened vanilla almond milk
Topping:
- ¼ cup creamy peanut butter melted
Instructions
- Preheat oven to 350 degrees F. Grease a 9x9” square baking pan and set aside.
- For Vegan Version: Mix 1 TBS ground chia seeds with 2 ½ TBS hot water. Set aside.
- In a small bowl mix together the quick cooking oats, baking powder, sea salt and ground cinnamon. Set aside.
- In a large bowl mix mashed banana and peanut butter together until combined.
- Add in the vanilla extract, maple syrup and chia seed mixture or egg. Mix until combined.
- Add the almond milk and stir until batter is homogenous.
- Add dry ingredients to wet ingredients and mix thoroughly.
- Pour the mixture into a lightly greased 9x9” baking pan.
- Bake at 350 degrees for 25 minutes. Or until the top slightly springs back when touched and the edges are just barely brown!
- Melt the extra peanut butter and drizzle on top!
- Cut into squares and enjoy!
- Store in refrigerator, reheat in microwave or enjoy cold!
Recipe Video
Are you a morning person? Are your kids morning people? As far back as I can remember I’ve always loved the early morning hours (probably because I adored school). I would usually spring out of bed like a pop tart and be excited for a fresh new day. Mornings were my favorite because I would always eat breakfast (the best meal of the day, of course) while watching TV before school…usually something awesome like Saved By The Bell {oh yes}! If I was extra tired, all my dad had to do to get me out of bed was threaten to “go get the ice.” Then he would proceed to jiggle the ice around in the freezer loud enough for me to hear it, causing me to LEAP out of bed and run into the shower. I hated being cold even more than being tired (still do).
My little sister on the other hand…has never been a morning person. I’m convinced she would skip mornings all together and just wake up at lunch time if it were socially acceptable for an adult woman to do so. My dad would threaten (and follow through) with many tactics to try to get her out of bed, and nothing worked. Finally, when there were 7 minutes left before she had to be at school, she’d roll out of bed, take a shower and get there on time. It was miraculous. I’m still amazed when I think about it.
I have high hopes that my kids will be morning people. They never {and I mean never} sleep past 7:30. We set a clock that turns yellow when they are allowed to come out of bed, and I can count on one hand the number of mornings they have slept past their wake-up time!
Looking for more make-ahead breakfasts? Try these:
Paleo Zucchini Banana Muffins ({freezer-friendly}!
Spinah Banana Muffins {freezer-friendly}!
Paleo Zucchini Breakfast Cookies {freezer-friendly}!
Zucchini Banana Oatmeal Pancakes {freezer-friendly}!
And many more in the “Breakfast” category in the recipe index!
Are you a morning person? Have you had seasons where it has changed? Are your kids morning people?
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Susan
Do you think I could use old fashioned oats in this recipe?
Laura
Hey Susan! You absolutely can use old fashioned oats! I have done it in the past. Your bake time will be a little longer and the texture will be chewier…but it still tastes awesome!
Maria
Could steel cut oats be used??
Laura
Hey Maria! I do not recommend using steel cut oats. But old-fashioned or quick-cooking oats work great!
Crystal McLane
I used steel cut quick oats because that’s all I had on hand and also made them into muffins and they came out great! I’m sure they have a little bit more of a chewy/crunchy consistency to them but my toddler loves them!
Laura
Thank you Crystal I’m so glad to know that they work!
Helene
Does anyone know how many servings this dish has so I can put it in my fitness pal?
Marina
Ahhh Laura this looks Delish!!! I want it all!
Erin gatrell
Can the chia seeds be omitted? My daughter just does not digest them well.
Amanda
How long could I keep these frozen after baking?
Maria
These look bloody amazing
..wish I had some bananas in
Victoria
I made this for my toddler this weekend with almond butter in place of the peanut butter and brown sugar in place of the maple syrup since I didn’t have any on hand. It is delicious and my son loves it!
Lora
Can these be put in the freezer?
Celine
Mine came out with a bit of a moist spongy texture (perhaps from the banana?). Not sure if it was suppose to do this, or if something went wrong,
Frances
Just made these and they are one of my favorite versions of baked oatmeal hands down. Thank you
Laura
Thank you Frances!! I’m SO glad you enjoyed this recipe!
LISA
I did not add the peanut butter on top and it was still good. Next time I might add blueberries to up the “completeness” of it as a breakfast (fat, fruit, protein!) and put more cinnamon in. But thanks, this is a keeper!
Laura
Adding blueberries sounds delicious!
Danielle
This is great!
I used liquid stevia drops (about 6) in place of the maple syrup and used the “chia egg”.
It didn’t rise quiet like yours but it is fabulous. Not too sweet, perfect cinnamon flavor.
Thanks! ♥
Susan
Could you tell me the nutrition facts for the Peanut Butter Banana Baked Oatmeal bars are?
Laura
Hey Susan! I went ahead and added the nutritional information for the oatmeal when it is cut into 9 bars!
Alisa D Simonson
Made this for my breakfast this morning. It was delicious! So simple and a really good texture. I left off the topping to cut calories. I might pb 2 for even fewer calories.
Meg Trainor
Made these today-very yummy,,,thank you!!
Kim
If using PB fit powder how much should milk be increased? Has anyone given you feedback using the PB fit?
Samrah
Oh goodness this was amazing! I made it with nuts and shredded coconut. Everybody loved it! Thank you 🙂
Genna Haddad
Just made this and it tastes delicious! Can’t wait for breakast tomorrow 🙂 My texture is a bit mushy, can’t really cut it into bars.
Laura
Hey Genna! If your baked oatmeal turned out mushy then you definitely should bake it longer! It should not be mushy at all! Remember, all ovens are different. I use a convection oven that’s fairly new.
Vanessa
Thanks for this great simple recipe! Been looking for ways to get my son to eat oatmeal without extra sugar and fat. He doesn’t like regular hot oatmeal cereal. I enjoy this very much as well!
Laura
I’m so glad you both enjoyed this Vanessa!
Shannon
Just made this – Delicious! Was wondering for next time if this recipe could be assembled and refrigerated overnight and then baked in the morning?
Laura
I’m so glad you enjoyed it Shannon! I am unsure, but I don’t see why that wouldn’t work! I usually bake it the night before and then reheat it in the AM!
Heather
i love the idea of baking it the night before but wonder if it will taste as good as fresh baked. Any tips on how to reheat it in the morning without using a microwave? Can I put it back in the oven in the morning or will it dry it out too much?
LAMom
My 2nd time making this recipe. It’s so great and so easily modified to anyone’s preferences…thank you! I wanted to “up” the protein so i added 2 scoops of protein powder. I also added 1/4 cup of walnuts and replaced syrup with liquid stevia.
I pack them individually, refrigerate and warm either in the microwave or the broiler. My favorite meal prep breakfast to date!
Lucy
Theses are delicious! I made them for my daughter who is a 17yr old high school athlete, she loved them ❤️
Laura
I’m so glad your daughter loved this recipe Lucy!
Jen
This is one of my favorite recipes ever. I also gifted some to my sister and sister-in-law after they had babies, as these are a powerhouse for nursing moms. My son loves these too!
Laura
What a great idea to bring it to a new mom!
Becky Blad
This is a great quick breakfast since it can keep in the fridge. I like to serve it in a bowl and add milk. Thanks for a great recipe!
Laura
I love the idea of adding milk! My oldest likes her oatmeal on the moist-side!
Meena
Simply out of this world.!!! Wow, what a treat. I only had rolled oats and the bars turned out super- yummy. I used chia seeds, and it needed more hot water. Final presentation, I sprinkled some raisins, chopped pecans and raw sunflower seeds. Ridiculously simple recipe with amazing results. Thank you!
Megan
I’ve tried a lot of recipes for baked oatmeal and it seems like they often come out gummy or flavorless, so I keep coming back to this one! It’s delicious and the texture is fluffy and perfect. I love that I can keep it in the fridge and just pop a slice in the microwave for a quick and healthy breakfast. I do find that if I use very ripe bananas they make the oatmeal plenty sweet for my taste so I omit the maple syrup in order to cut the sugar content.
Kristyn
I made this last week for my 3 boys for breakfast. I used 2% cow’s milk, and stirred in some hemp seeds for add protein. I warmed it up in the morning and poured a small amount of cream on top, and sprinkled it with cinnamon. They loved it. I have more in the oven tonight using coconut milk instead of cow’s milk. Very easy recipe, and very easy breakfast for 3 boys on a school day! Thanks!
Breck
This recipe was delicious. I usually have to tweak every recipe I find online, but this one was perfect from the get go. Even my picky husband loved it, and he hates oatmeal.
Tracy
I made these this morning and they are DELIC! I felt like I was eating dessert for breakfast. I opted not to put the peanut butter on top, but the flavor still came through beautifully. I also cut 6 squares, ate one for breakfast, and used the rest to meal prep. I will definitely be making these again!