This Healthy Peanut Butter Banana Baked Oatmeal is the perfect make-ahead or meal prep breakfast recipe! It's made with 10 ingredients in 30 minutes and it's gluten-free, dairy-free, & vegan-friendly with no refined sugar!
This Peanut Butter Banana Baked Oatmeal is a delicious make-ahead breakfast perfect for busy mornings. It's easy to make in 30 minutes with a handful of nutritious ingredients, delivering a generous serving of fiber, protein, and healthy fats to keep you full all day long.
This peanut butter 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 recipe can be all things to all people.
How to make Peanut Butter 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.
To make in advance:
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
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!
Store this peanut butter banana baked oatmeal recipe in an airtight container in the refrigerator for up to 1 week.
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 milk (whole milk, 2% almond milk, etc).
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.How to freeze baked oatmeal
- 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 prepare in advance
- 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)!
- Try this healthy banana bread or these healthy banana muffins!
- These healthy banana oatmeal cookies are nutritious and delicious, also try these peanut butter banana cookies.
- Try this healthy banana bread! It's delicious and no one can tell it's good for you!
- Spinach 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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Kate
My picky 3-year-old loved it! Thanks so much!
Liz
We have come to love this recipe. My husband isn’t normally a fan of baked oatmeal, but this is the exception to that. I stumbled onto this recipe when I had tons of overripe bananas gifted to me. Such a yummy, filling, and easy recipe. Today I added some walnuts I had laying around and sprinkled some chocolate chips on top instead of melting the peanut butter for the topping.
Renee
Just made this recipe yesterday and enjoyed slightly warmed along with some vanilla Greek yogurt for breakfast this morning. I recently came across your site and am loving the different recipes to try!
Nancy
Thank you so much for this recipe! I made it early in the week and enjoyed every morning. Just a quick heat up in the microwave and added a generous dollop of yogurt and some berries and I felt like I was eating dessert for breakfast....decadent indeed !! and I felt so full for hours ! About to go grocery shopping for more bananas and hope they have some ripe ones on the sale cart !!
Laura
I have been eating this recipe every day for breakfast for a couple months now! It always makes me so happy when other people love my favorite recipes! 🙂
Jenn
I stumbled across this recipe when I was looking for a use for my ripe bananas that wasn’t banana bread and my goodness, what a gem! They are SO tasty and versatile - delicious both warm and cold 🙂 I added a little toasted coconut on top before I baked and served with some fresh whipped cream. Yum! These will become a staple!
Laura
Thank you Jenn! I actually just ate a piece of this for breakfast today! 🙂
Catherine T
Oh my gosh, this is sooo amazing. Literally tastes like dessert. I used old fashioned oats and honey instead of maple syrup, but kept everything else the same. Thank you so much, this is my new favorite banana recipe; I highly recommend!!
Laura
Thank you Catherine! I'm so glad you love it as much as we do! I literally had it for breakfast every day this week! 🙂