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 I 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 healthy, delivering a generous serving of fiber, protein, and healthy fats so it keeps you full all day long.
This banana baked oatmeal is also allergy friendly. It’s gluten-free, dairy-free, vegan-friendly and has no 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.
How to make Banana Baked Oatmeal
Not only is this healthy Baked Oatmeal healthy & delicious, but it’s also very easy to make. Here’s a quick overview of the process, and don’t forget to watch the video!
- Mash the bananas and stir in the wet ingredients.
- Add dry ingredient and stir to combine.
- Pour batter into a greased baking dish and bake for 25-30 minutes, or until the top is set and lightly browned around the edges!
- Let cool slightly and serve warm.
How to make this banana baked oatmeal ahead of time
I love this baked oatmeal recipe because it’s super easy to whip up a batch once and enjoy it all week long. Here’s how to make this peanut butter baked oatmeal the night before you plan to serve it.
- Make the entire recipe according to the instructions. Cool to room temperature, cover with foil and store in the refrigerator. In the morning place the covered baked oatmeal in the oven on warm and warm it for 10-15 minutes before serving.
I don’ recommend making the batter overnight, but I have mixed the dry ingredients together the night before, and then in the morning combined the wet ingredients, added the dry and bake.
FAQs about Peanut Butter Banana Baked Oatmeal
Is baked oatmeal healthy?
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!
How to store banana baked oatmeal:
Store this peanut butter banana baked oatmeal recipe in an airtight container in the refrigerator for up to 1 week.
Can you freeze baked oatmeal
Yes, you can freeze this peanut butter baked oatmeal. Here’s how:
- Let the oatmeal cool to room temperature.
- Cut into individual squares.
- Wrap each square in plastic wrap, then put it in an airtight container and store in the freezer.
- To reheat: remove a piece of baked oatmeal from the freezer, remove the plastic wrap and warm on a microwave-safe plate for 30-60 seconds.
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 with quick-cooking oats! 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 quick-cooking oats and then proceed to use them in this recipe.
- Peanut Butter: Any nut or seed butter can be used in place of peanut butter.
- Maple Syrup: Honey or any other liquid sweetener of choice can be used in place of maple syrup.
- Egg: 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
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 almond milk unsweetened
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!
Video
Notes
How to store banana baked oatmeal:
Store this peanut butter banana baked oatmeal recipe in an airtight container in the refrigerator for up to 1 week.Can you freeze baked oatmeal
Yes, you can freeze this peanut butter baked oatmeal. Here's how:- Let the oatmeal cool to room temperature.
- Cut into individual squares.
- Wrap each square in plastic wrap, then put it in an airtight container and store in the freezer.
- To reheat: remove a piece of baked oatmeal from the freezer, remove the plastic wrap and warm on a microwave-safe plate for 30-60 seconds.
How to make this banana baked oatmeal the night before
- Make the entire recipe according to the instructions. Cool to room temperature, cover with foil and store in the refrigerator. In the morning place the covered baked oatmeal in the oven on warm and warm it for 10-15 minutes before serving.
Ingredient Substitutions
- Quick Cooking Oats: 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 quick-cooking oats and then proceed to use them in this recipe.
- Peanut Butter: Any nut or seed butter can be used in place of peanut butter.
- Maple Syrup: Honey or any other liquid sweetener of choice can be used in place of maple syrup.
- Egg: 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.
Nutrition
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!
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Akky
This is my go to sunday breakfast. A great way to get my family to have oats. I use flax egg instead of egg and try to sneak in chia and dry fruits. Thanks for sharing the recipe.
Kelly
Made this recipe this morning and it was SOOOOO good! Plan on sharing the recipe with some friends/family. My 3.5 yr old toddler rarely likes a new recipe I make but he not only ate the portion I gave him but asked for more! I added mini chocolate chips to his side. Omitted the PB drizzle just for less calorie/simplicity sake. I served mine in a bowl with almond milk and it was SO good! Thank you so much for sharing. I’m excited to try some of your other breakfast oatmeal bakes.
Laura
Thank you Kelly!!
Stephanie
This is the best recipe ever. I’ve made 1 million times and shared it with a bunch of people who say the same. Thank you so much for sharing.
Laura
Thank you so much Stephanie!!!! That means so much to me!
Prerana Parihar
The recipe is awesome and yummy! However, I tried making double the amount and it remained wet from inside as if not cooked properly, whereas the upper crust turned brown. Also, there was a slightly bitter taste. Any idea why would that happen?
Jenna
I used to make this all the time , it was my go to! Then I got a new oven and I can’t get it right !! No matter how long I bake it the outside gets very dark and inside isn’t getting cooked enough 🙁 any tips? I have a gas stove
Laura
Ugh! I’m so sorry, it can often be so difficult to get to know your oven’s personality! Is your oven gas or electric? I recommend putting an oven thermometer into the oven to check and see if it’s heating to the correct temperature.
Rochelle
This is absolutely amazing….. I used chia seeds instead of egg. It tastes amazing and smells amazing. Thanks for sharing this.
Laura
I’m so glad you enjoyed it Rochelle!
Taylor
I made these yesterday in a mini muffin pan in hopes it would be easier for my toddler to hold. This morning, not only did my toddler devour 4 mini muffins cold… but my husband took a baggie of them to the office & I now have 2 of his coworkers asking for the recipe.
15 mins in mini muffin tin, 15 mins cooling before removing to make sure I didn’t break them. Safe to say we will be making these again!
Laura
YAY! I love hearing that so many people loved what you made for them!
Gwen
Liked it a lot. Took 35 min at 325. I added a third banana to use up the ones I had. Made it a second time and added two tablespoons of semisweet cocoa. Funny, we only got four servings, tho.
Shanon
I put all of the amount of peanut butter in the recipe instead of half on top because of the comments saying it was too little peanut butter. I also used bigger portion sizes so it ends up being around 302 calories per serving (6 servings) so it is more of a protein-rich and filling breakfast. It was really good but next time I might try 1/3 cup peanut butter total to just slightly bring down the calories. But it was really good! Thank you for the recipe!
Jenna Sayman
Simply out of this world.!!! Wow, what a treat. I only had rolled oats and the bars turned out super- yummy.
Laura
I LOVELOVELOVED this recipe! It is super macro-balanced and it’s the perfect little afternoon treat with my coffee. I will definitely be making more soon!
Laura
Thank you Laura! It’s one of our favorite breakfasts!
Meena Narayanan
I recently decided to cut out all kinds of sweeteners from my diet relying on dried fruits and esp dates. And guess what? I subbed the maple syrup with equal amount of dates. Gosh it was equally delicious, moist and now I was no longer guilty of having a second piece. Only I added at least 6T of hot water to the chia seeds, waited for it to fluff up & put all the wet ingredients , including the chopped dates and bananas into the processer, and they turned out real smooth and creamy. I increased baking time to 28 mins.
This recipe definitely needs a 10. 😋 A must try for everyone. Thanks So Much.
Laura
Thank you Meena! So glad you enjoyed it!
Alison Garcia
I made these and they’re really good! I used only 2 tablespoons of maple syrup because I’m trying to watch my sugar, and they had just the right amount of sweetness. I like that you can adapt it to the ingredients you have on hand.
Jenna Hall
Do you know how to modify this for a 9 x13 baking dish?
Laura
Hey Jenna! I would double the recipe and check at the suggested baking time. However I would imagine it could take 5-10 minutes longer to bake!
Shae
Your macros are off for this recipe as listed. Did you not include the peanut butter in your nutrition information?
Joyce
Hi, is there a way to replace the PB with PB2 powder?
Thanks!
Laura
Hey Joyce! If you wanted to use PB2 you would need to increase some of the wet ingredients!
Natasha
This was only my second time baking baked oatmeal but it turned out absolutely amazing! I love all things peanut butter banana and this was no exception. It came out a little on the mushy side which actually made it better because we don’t like our oatmeal too dry. I’m definitely making this again!!
Laura
I LOVE hearing that Natasha! I’m so glad you enjoyed it!
Erick
Recipe looks good. Not sure the nutrition facts calories add up though? I’m calculating calories at over 1700 with the ingredients listed.Cose to 200 cal per bar rather than 125. Does this seem more accurate? Thank you.
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!
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.
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!
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.
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!
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!