Peanut Butter Banana Baked Oatmeal
Updated Jun 11, 2026
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This peanut butter banana baked oatmeal is a healthy breakfast recipe for meal prep and busy mornings. Made in under 30 minutes with 10 simple ingredients like oats, bananas, peanut butter, and maple syrup, this peanut butter baked oatmeal is naturally sweetened and packed with protein and fiber.
This peanut butter banana baked oatmeal has been a go-to breakfast recipe for me for many years! It’s easy to make in 30 minutes with a handful of ingredients you probably always keep on hand in your pantry and fridge. It’s packed full of fiber, protein, and healthy fats to keep you full all day long.
I love keeping slices of this banana peanut butter baked oatmeal in the fridge or freezer for a quick and easy breakfast on busy mornings. If you love oatmeal, also learn how to make oatmeal with lots of flavor combinations or make stovetop peanut butter oatmeal.
Why You’ll Love This Peanut Butter Banana Baked Oatmeal
- Perfect for meal prep breakfasts
- Kids absolutely love it
- Made with healthy ingredients
- Naturally sweetened with banana and maple syrup
- Freezer-friendly
- Gluten-free
- Keeps you full for hours
I’ve been making this recipe for years and it is still a favourite with my kids (and me!)
– lisa
Peanut Butter Banana Baked Oatmeal: Substitutions
This recipe is easily customizable to be gluten or dairy free and it’s naturally sweetened. It can be made peanut-free by subbing your favorite nut or seed butter!
- 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. You can spray it with cooking spray or grease it with butter.
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.
Recipe Variations
If you want to try new flavor combinations – test these out!
- Chocolate chip peanut butter baked oatmeal: Stir in ½ cup chocolate chips before baking.
- Fruity Banana Baked Oatmeal: Fold 1 cup fresh blueberries, chopped strawberries (think PB&J vibes, etc.) into the batter.
- Protein Baked Oatmeal. Add one scoop vanilla protein powder or collagen protein powder and add an extra 2 Tablespoons milk if needed.
- Peanut Butter Banana Oatmeal Cups Bake the mixture in a muffin pan for 15 to 20 minutes.
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.
How to Make Peanut Butter Baked Oatmeal 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 for 27 minutes, and then freeze it in individual portions.
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 and/or pure maple syrup on top!
More Healthy Peanut Butter & Oatmeal Breakfast Recipes
- Stovetop peanut butter oatmeal
- Overnight oats – 6 ways
- Breakfast cookies made with peanut butter and bananas
- Peanut butter overnight oats
- Peanut Butter Banana Smoothie
- Baked Oatmeal Cups
Store
Store leftovers in an airtight container in the refrigerator for up 5 to 7 days.
Freeze
Freeze in individual slices or portions in an airtight container for up to 2 months. Reheat in the microwave or in a covered baking dish in the oven set to warm.
Peanut Butter 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.
Freeze in an airtight container for up to 2 months.
Yes, you can use old-fashioned oatmeal but the texture will be chewier instead of light and fluffy. You can also pulse old-fashioned oatmeal in the blender 1-2 times to make quick cooking oatmeal.
Easily, use almond milk or coconut milk in place of whole milk.
Yes. Almond butter, cashew butter, sunflower seed butter, or other nut and seed butters work well.
Yes, double the ingredients and bake the mixture in a 9×13″ pan for 27 minutes.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Peanut Butter Banana Baked Oatmeal
Video
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 Fahrenheit (177 degrees Celsius). Grease a 9×9” square baking pan and set aside.
- Mash the bananas in a large bowl.
- Then add the peanut butter, vanilla extract, maple syrup, milk and egg and stir until the mixture is homogenous (uniform throughout).
- Add the quick cooking oats, baking powder, sea salt and cinnamon to the wet ingredients and stir until evenly distributed throughout the batter.
- Pour the mixture into the prepared baking dish.
- Bake at 350 degrees Fahrenheit (177 degrees Celsius) 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.
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!