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Peanut Butter Banana Baked Oatmeal {Video}!

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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!

Front view of a square piece of healthy peanut butter banana baked oatmeal on a spatula being lifted out of the baking pan

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.

Overhead view of healthy peanut butter banana baked oatmeal in a square baking dish with a peanut butter drizzle right after it was removed from the oven

Not only is this  Peanut Butter Banana 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! 🙂

Side view of healthy peanut butter banana baked oatmeal in a square baking dish with a peanut butter drizzle cut into 9 pieces with two removed

I very {very} rarely change up my morning breakfast routine. Usually it includes drinking this green smoothie and eating one of these bars. There are times, however, when I want to spice things up just a little {tiny} bit.

Straight view of a square piece of healthy peanut butter banana baked oatmeal on a white plate with the baking pan in the background

If you’ve seen my usual breakfast bars, then you may be wondering how on earth this Peanut Butter Banana Baked Oatmeal is different? It has many of the same ingredients and looks practically identical, but is completely and totally it’s own breakfast.

The differences: 1) The addition of almond milk and and egg (or chia seeds + water) makes this Peanut Butter Banana Baked Oatmeal super light and fluffy, instead of dense and chewy like the aforementioned bars. 2) This recipe is made to be eaten at the table, with a fork and a giant cup of coffee, instead of on-the go. 3) This Peanut Butter Banana Baked Oatmeal is better eaten warm (in my opinion) while the other bars are made to be eaten cold.

You see?  It truly is it’s own recipe and would prefer not to constantly be compared with it’s big bother (thankyouverymuch).

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!

Straight view of a square piece of healthy peanut butter banana baked oatmeal on a white plate with the baking pan in the background

Watch how to make the recipe here!

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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!

Course Breakfast, Snack
Cuisine American
Keyword 30 minutes, baked oatmeal, dairy-free, easy, gluten-free, healthy, oatmeal, peanut butter, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9 squares
Calories 125 kcal
Author Laura

Ingredients

Topping:

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9x9” square baking pan and set aside.
  2. For Vegan Version: Mix 1 TBS ground chia seeds with 2 ½ TBS hot water. Set aside.
  3. In a small bowl mix together the quick cooking oats, baking powder, sea salt and ground cinnamon. Set aside.
  4. In a large bowl mix mashed banana and peanut butter together until combined.
  5. Add in the vanilla extract, maple syrup and chia seed mixture or egg. Mix until combined.
  6. Add the almond milk and stir until batter is homogenous.
  7. Add dry ingredients to wet ingredients and mix thoroughly.
  8. Pour the mixture into a lightly greased 9x9” baking pan.
  9. Bake at 350 degrees for 25 minutes. Or until the top slightly springs back when touched and the edges are just barely brown!
  10. Melt the extra peanut butter and drizzle on top!
  11. Cut into squares and enjoy!
  12. Store in refrigerator, reheat in microwave or enjoy cold!
Nutrition Facts
Peanut Butter Banana Baked Oatmeal
Amount Per Serving
Calories 125 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Cholesterol 20.7mg 7%
Sodium 118mg 5%
Potassium 116.2mg 3%
Total Carbohydrates 16.7g 6%
Dietary Fiber 3g 12%
Sugars 4g
Protein 5g 10%
Vitamin A 2%
Vitamin C 4%
Calcium 5.6%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Front view of a square piece of healthy peanut butter banana baked oatmeal on a spatula being lifted out of the baking pan

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}!

Blueberry Baked Oatmeal 

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? 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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! #peanutbutter #bakedoatmeal #banana #breakfast #recipe #glutenfree #dairyfree #veganfriendly #kidfriendly #healthyrecipe
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Reader Interactions

Comments

    • OoOOo powdered peanut butter is delicious! You might need to increase the other wet ingredients (like almond milk)! If you give it a shot let me know how it goes!

      Reply

  4. Ohhh I totally need to try this! I’m definitely a morning person, but our school ours changed this year so I’ll be getting up at 5:15 am every day (whomp whomp). Aka breakfasts like these are going to be my saving grace! Love it 🙂

    Reply

  5. My kind of breakfast! I actually make one very similar to this because we love us some banana + peanut butter goodness – and oatmeal is a serious staple around here 🙂 As for me, was always a night owl but both jobs I’ve had since graduating college have required me to start by 6:30 a.m. so morning person it is now! My kiddos are too – they go to bed at 7 p.m. 🙂

    Reply

    • It’s funny how we can adapt to be whatever life calls for us to be, right?! 7 PM bedtime sounds pretty awesome! Then you and your hubby have the whole evening to be together! Yay! Ours are usually in bed by 8 or 8:30! Especially in the summer if we want to go out and play or swim we need that extra time!

      Reply

    • I’m pretty convinced we’re food soul sisters! LOL amen to preparing for clumsiness! I just rather take a shower than cook in the morning (priorities)! 😉

      Reply

  7. Man I miss my mum’s cooking so much when I’m back at college and I actually love cooking. I really need to try baked oatmeal, I feel like I’m missing out. I can never be bothered switching the oven on that early in the morning though 😛

    Reply

    • Hey Megan! I know how you feel! College food is pretty rotten! Do you live on campus or in a place where you can cook freely? My sophomore year I transferred to a school that was only about 8 miles from my home! On Saturdays I would run home (I ran cross country) and my dad would cook me a huge brunch, then drive me back! It was awesome. I always make this the day before so I don’t have to bake in the morning (because hello there are more important things to do…like sleep)!

      Reply

    • Thank you Laurina! 🙂 Make-ahead breakfasts are the best! Every minute in the morning is precious, and being able to have breakfast ready is a must for me! 🙂

      Reply

  11. Baked oatmeal is one of my favorite breakfasts to put together the night before and stick in the oven in the morning. I would love to make this, because peanut butter is my favorite.

    Reply

  15. We will really love this special treat!! Your recipe looks awesome and thanks so much for sharing it with us at Full Plate Thursday. Have a great day and come back to see us real soon!
    Miz Helen

    Reply

  17. Stop it this looks sooooo good! I love oatmeal but have never done a baked oatmeal. It’s definitely on my list of recipes to make.
    Thanks for sharing at the Shine Blog Hop!

    Reply

  26. I am definitely making this tonight! I am a married college student and I have to wake up at 5:30 to make it to school on time. This would definitely be a time saver for me. Thanks for sharing!

    Reply

    • Hey Michaela! I totally understand (I got married the summer before my senior year of college)! It’s hard to find time to do everything you need to do as a wife and student! Make-ahead breakfasts were definitely a lifesaver for me! I hope you enjoy this oatmeal as much as we do!

      Reply

  29. Thank you for the recipe, I just made this afternoon and I also added raspberry and turned out amazing. they are best.

    Thank you again

    Reply

  33. This looks so yummy! I live in a place where we don’t have access to maple syrup and almonds/almond milk. Do you have any suggestions for possible substitutes for each of these? Could you use honey in place of maple syrup and regular cow’s milk in place of almond milk? Thanks

    Reply

    • Thank you so much Camille! It means so much to me when readers stop by and tell me how they enjoyed a recipe! I just ate some of this for breakfast today too…. 😉

      Reply

  37. I’m trying this as a dessert and adding chocolate chips and melted chocolate on top, should be ok since all three work well together

    Reply

  38. This is absolutely delicious, and so easy to make !! Hard to believe that it is a healthy breakfast! Definitely adding it to the rotation. Thanks!

    Reply

  40. Have you tried making a few batches and maybe freezing into bars? Does it work okay? I really need to find some gluten-free breakfasts that I can make ahead.

    Reply

  42. Such a great recipe. Thanks a bunch!

    I did a PB and J rendition of this and added melted jelly on top! Delicious!!!

    Reply

  44. Yummy!! Lol… These were delicious and very filling! I made them for myself and my picky, oatmeal loving 2 yr old. I used honey instead of maple syrup and crunchy peanut butter. Made exactly as recipe but I topped with apple butter. Mmmm… 🙂 Great combo. I also added in wheatgerm for extra nutrients. (Has no real taste- very mild). The calories are about 237 without my additions (wheatgerm/apple butter) and without the peanut butter drizzle. Hope this helps someone. I will be making this regularly!

    Reply

  45. LOVE this recipe! I had my husband and kids make it for Mother’s day this year and they have asked for it every morning since! Now they are requesting mini chocolate chips be added!

    Reply

    • YAY Cherie I’m so glad you all loved it! And major points to your hubby and kids for making you breakfast! 🙂 Mini chocolate chips is a genius idea!

      Reply

  46. Came back to make these again. I’ll have to check out some of your other recipes. It all looks so good! 🙂 BTW there is a typo at the bottom of the recipe where it says spinach muffins. It actually says “spinah banana muffins”. 😉

    Reply

  48. I made this and it was great!!! In addition to baking it in the suggested pan, I also tried baking it in a muffin tin and it was a success.

    Reply

    • 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!

      Reply

  56. 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!

    Reply

  60. 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!

    Reply

  61. 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! ♥

    Reply

  63. 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.

    Reply

  66. Oh goodness this was amazing! I made it with nuts and shredded coconut. Everybody loved it! Thank you 🙂

    Reply

  67. 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.

    Reply

    • 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.

      Reply

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