Peanut Butter Banana Baked Oatmeal
Posted Aug 18, 2016, Updated Jul 15, 2024
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This Peanut Butter Banana Baked Oatmeal is a delicious make-ahead or meal prep breakfast recipe! It’s made with 10 nutritious ingredients in 30 minutes & it’s gluten-free.
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.
Peanut Butter Banana Baked Oatmeal: Substitutions
This recipe is very versatile, read below for possible substitutions. Note: make sure the ingredients are room temperature.
- Quick Cooking Oats: The texture is the best with quick cooking oats. If you only have old-fashioned (or rolled) oats, pulse them 2-3 times in a blender or food processor until they are the same texture as quick-cooking oats and then use them in this recipe.
- Creamy Peanut Butter: Any nut or seed butter works well in this recipe – examples include sunflower seed butter or almond butter. You can also use crunchy peanut butter .
- Maple Syrup: honey is a great substitute.
- Egg: A chia or flax egg (1 Tablespoons ground chia seeds or flaxseed mixed with 2 ½ Tablespoons hot water) can be used in place of a regular egg.
- Milk: I use whole milk, you can use almond milk, coconut milk, 2% milk, even half and half works well.
How to Make Peanut Butter Banana Baked Oatmeal
This recipe is easy to make, as always well walk through the process to ensure your success! Don’t forget to watch the video.
Begin by greasing a 9×9″ baking dish, then set it aside.
Then, mash the bananas and stir the peanut butter into the bananas.
Next, add the wet ingredients – maple syrup, egg, and vanilla, and stir to combine.
Then, stir in the milk.
Next, add the dry ingredients and stir until everything is well combined.
Then, pour the batter into the prepared baking dish and bake for 25 minutes, or until the top is set and lightly browned around the edges.
Let the peanut butter baked oatmeal cool slightly before serving.
Prepare in Advance
I love this baked oatmeal recipe because it’s easy to whip up a batch once and enjoy it all week long. I often double it and bake in a 9×13″ pan and then freeze it in individual portions.
Here’s how to make this peanut butter baked oatmeal 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.
Cut & Serve
Serve the peanut butter banana baked oatmeal slightly warm with a drizzle of peanut butter on top!
Store
Store leftovers in an airtight container in the refrigerator for up 5 to 7 days.
Freeze
I suggest freezing the peanut butter banana baked oatmeal in individual slices. This way, you can easily remove single serving portions from the freezer and reheat as needed.
Reheat in the microwave or oven set to warm.
Banana Baked Oatmeal Recipe FAQs
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.
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Peanut Butter Banana Baked Oatmeal
Ingredients
- 1 ½ cups quick cooking oats
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 overripe bananas mashed
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup
- 1 large egg lightly beaten
- ¾ cup whole milk
Topping
- ¼ cup creamy peanut butter
Instructions
- Preheat oven to 350 degrees F. Grease a 9×9” square baking pan and set aside.
- In a large bowl, combine mashed banana and peanut butter together.
- Stir in the vanilla extract, maple syrup and egg.
- Add the milk and stir to combine.
- Add the quick cooking oats baking powder, sea salt and ground cinnamon to the wet ingredients and stir until the batter is uniform throughout.
- Pour the mixture into the prepared baking dish.
- Bake at 350 degrees for 25 minutes. Or until the top slightly springs back when touched and the edges are just barely brown.
- If desired, drizzle the top with peanut butter.
- Let cool slightly. Then, cut into 9 or 16 squares and serve.
- Store in refrigerator, reheat in microwave or enjoy cold.
Video
Notes
- Quick Cooking Oats: The texture is the best with quick cooking oats. If you only have old-fashioned (or rolled) oats, pulse them 2-3 times in a blender or food processor until they are the same texture as quick-cooking oats and then use them in this recipe.
- Creamy Peanut Butter: Any nut or seed butter works well in this recipe – examples include sunflower seed butter or almond butter. You can also use crunchy peanut butter .
- Maple Syrup: honey is a great substitute.
- Egg: A chia or flax egg (1 Tablespoons ground chia seeds or flaxseed mixed with 2 ½ Tablespoons hot water) can be used in place of a regular egg.
- Milk: I use whole milk, you can use almond milk, coconut milk, 2% milk, even half and half works well.
- Let the oatmeal cool to room temperature.
- Cut into individual squares.
- Store in an airtight container in the freezer for up to 2 months.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Peanut butter and banana are the best combo! I need to add this to my meal prep for sure.
I couldn’t agree more…well except for maybe PB and chocolate! 😉
Oh Laura I saw this on Instagram and just had to check out the recipe!! It looks absolutely delicious! And I love I can just precook it – wrap it up – and GO! So perfect!
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! 🙂
This oatmeal is absolute PERFECTION!!! Pinned 🙂
Thank you Rachel!! 🙂 <3
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 😛
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)!
Ummmmmmm…. are we the same person? Peanut butter, banana, baked oatmeal – this is my kinda breakfast!
I am very much a morning person, however, I always have make ahead breakfasts as I’m super clumsy in the morning 😛
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)! 😉
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. 🙂
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!
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 🙂
Bummer that they changed your school hours! I’ve been waking up before 5 every day since high school…you can totally do it! (COFFEE)!
I love the ease and simplicity of these bars! Such a delicious, nutritious option for busy weekday mornings (or heck, even for dessert!). The cherry on top is that peanut butter topping!
Thank you Jamie! Can never go wrong with a little extra PB drizzle (or chocolate for that matter….) 😉
Do not see the recipe for,the drizzle. Please share
Hey Linda! The drizzle is just melted peanut butter! 🙂
Mmmm! I love baked oatmeal. This flavor combination sounds dynamite 🙂 Thanks for sharing! I may try to use PB2 in place of actual PB and see how it tastes.
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!
Love the idea of baked oatmeal. So grab-n-go convenient!! And PB is so great in oatmeal. 😉
Agreed! I’m all about easy healthy breakfasts! Peanut butter makes everything better (in my humble opinion)! 😉