Peanut Butter Banana Baked Oatmeal

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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.

a piece of Peanut Butter Banana Baked Oatmeal on a plate with a drizzle of peanut butter, bananas and a fork

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 in a baking dish drizzled with peanut butter, topped with sliced bananas and cinnamon

Peanut Butter Banana Baked Oatmeal: Substitutions 

This recipe is very versatile, read below for possible substitutions. Note: make sure the ingredients are room temperature.

overhead photo of the labeled ingredients in this Peanut Butter Banana Baked Oatmeal recipe
  • 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.
a stack of 2 piece of Peanut Butter Banana Baked Oatmeal with peanut butter and bananas

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.

a greased 9x9" baking dish

Then, mash the bananas and stir the peanut butter into the bananas.

making Peanut Butter Banana Baked Oatmeal, banana and peanut butter before mixing
making Peanut Butter Banana Baked Oatmeal, banana and peanut butter after mixing

Next, add the wet ingredients – maple syrup, egg, and vanilla, and stir to combine.

making Peanut Butter Banana Baked Oatmeal,  wet ingredients before mixing
making Peanut Butter Banana Baked Oatmeal,  wet ingredients after mixing

Then, stir in the milk.

making peanut butter banana baked oatmeal, pouring milk into the batter before mixing
making peanut butter banana baked oatmeal, after mixing in milk

Next, add the dry ingredients and stir until everything is well combined.

making peanut butter banana baked oatmeal, dry ingredients before mixing
making peanut butter banana baked oatmeal, dry ingredients after mixing

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.

Peanut Butter Banana Baked Oatmeal in a baking dish before baking
Peanut Butter Banana Baked Oatmeal in a baking dish after baking

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. 

Peanut Butter Banana Baked Oatmeal in a baking dish drizzled with peanut butter, topped with sliced bananas and cinnamon

Cut & Serve

Serve the peanut butter banana baked oatmeal slightly warm with a drizzle of peanut butter on top!

Peanut Butter Banana Baked Oatmeal in a baking dish cut into 9 pieces

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.

a slice of Peanut Butter Banana Baked Oatmeal on a plate with a drizzle of peanut butter and sliced bananas

Banana Baked Oatmeal Recipe FAQs

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. 

a fork taking a bite of a piece of Peanut Butter Banana Baked Oatmeal on a plate

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Peanut Butter Banana Baked Oatmeal

Laura
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.
4.99 from 98 votes
Course Breakfast, Snack
Cuisine American
Servings 9 Servings
Calories 125
Prep Time5 minutes
Cook Time25 minutes
Cooling5 minutes
Total Time35 minutes

Ingredients 
 

Topping

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

For an egg-free version: Mix 1 Tablespoon ground chia seeds or ground flaxseed with 2 ½ Tablespoons hot water. Set aside.
Ingredient Substitutions 
  • 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.
Store
Store leftovers in an airtight container in the refrigerator for 5 to 7 days. 
Freeze
  1. Let the oatmeal cool to room temperature.
  2. Cut into individual squares.
  3. Store in an airtight container in the freezer for up to 2 months.
To reheat: remove a piece of baked oatmeal from the fridge or freezer and reheat in the microwave or in the oven set to warm. 
To Prepare a Day in Advance
  1. Make the entire recipe according to the instructions.
  2. Cool to room temperature, cover with foil and store in the refrigerator.
  3. In the morning place the covered baked oatmeal in the oven on warm and warm it for 10-15 minutes before serving. 

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.

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4.99 from 98 votes (43 ratings without comment)

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205 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! 🙂