Peanut Butter Banana Baked Oatmeal
Posted Aug 18, 2016, Updated Feb 24, 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.
Really yummy recipe. I used almond butter bcs I don’t like peanut butter and turned out great! The only thing is that I baked for 45 min and still kind of mushy. But I blame my oven!
I never review but I had to! Five star all the way! Amazing, moist and came out exactly like the picture! I added double the cinnamon + baked in a slice tin and cut into 6 for breakfast on the go. Thanks for this perfect recipe xx
Substituted applesauce for egg, honey for maple syrup, and molasses for vanilla extract. Baked in an 8×8 pan for the same amount of time. It was so good!! Great recipe.
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.
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.
Thank you Kelly!!
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.
Thank you so much Stephanie!!!! That means so much to me!
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?
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
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.
This is absolutely amazing….. I used chia seeds instead of egg. It tastes amazing and smells amazing. Thanks for sharing this.
I’m so glad you enjoyed it Rochelle!
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!
YAY! I love hearing that so many people loved what you made for them!
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.
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!