Peanut Butter Banana Baked Oatmeal

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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!

front view of a piece of peanut butter banana baked oatmeal on a plate with bananas on top and drizzled with peanut butter


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.

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

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!

  1. Mash the bananas and stir in the wet ingredients.
  2. Add dry ingredient and stir to combine.
  3. 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!
  4. Let cool slightly and serve warm. 
overhead view of six step-by-step photos showing how to make peanut butter banana baked oatmeal

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. 

front view of a piece of peanut butter banana baked oatmeal on a plate with bananas on top

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. 

front view of a piece of peanut butter banana baked oatmeal on a plate with bananas on top and drizzled with peanut butter

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.
front view of a piece of peanut butter banana baked oatmeal on a plate with bananas on top and drizzled with peanut butter

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Peanut Butter Banana Baked Oatmeal

Laura
Healthy Peanut Butter Banana Baked Oatmeal Recipe! The perfect make-ahead breakfast! Gluten-free, dairy-free, & vegan-friendly with no refined sugar!
4.99 from 84 votes
Course Breakfast, Snack
Cuisine American
Servings 9 squares
Calories 125
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes

Ingredients 
 

Topping:

Instructions 

  • Preheat oven to 350 degrees F. Grease a 9×9” 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 9×9” 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

  1. Let the oatmeal cool to room temperature.
  2. Cut into individual squares.
  3. Wrap each square in plastic wrap, then put it in an airtight container and store in the freezer.
  4. 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

Serving: 1piece | Calories: 125kcal | Carbohydrates: 16.7g | Protein: 5g | Fat: 5g | Cholesterol: 20.7mg | Sodium: 118mg | Potassium: 116.2mg | Fiber: 3g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 3.3mg | Calcium: 56mg | Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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195 Comments

  1. 5 stars
    This recipe has literally a godsend. My 77 year old husband is undergoing therapy for stage 3 prostate cancer. He eats this every morning. This is a nutritious delicious breakfast. The only modification I made was to add protein oats.

    1. I’m so sorry to hear about your husband’s health. I’m so glad you found something he loves and is nutritious to help his fight.

  2. 5 stars
    My SIL makes this when we have brunch and its amazing! If i want to double it can i do so and use a 9×13? And how long should it bake if i can? TIA

    1. Lately I have been doubling this recipe once every other week. I find it needs to bake for 30 minutes in a 9×13″ glass baking dish. Only a few of us eat it for breakfast so I freeze some and keep some in the fridge for the week!

  3. 5 stars
    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.

  4. 5 stars
    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!

  5. 5 stars
    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 !!

    1. 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! 🙂

      1. 5 stars
        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!

  6. 5 stars
    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!!

    1. 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! 🙂