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.
Thanks for this great simple recipe! Been looking for ways to get my son to eat oatmeal without extra sugar and fat. He doesn’t like regular hot oatmeal cereal. I enjoy this very much as well!
I’m so glad you both enjoyed this Vanessa!
Just made this and it tastes delicious! Can’t wait for breakast tomorrow 🙂 My texture is a bit mushy, can’t really cut it into bars.
Hey Genna! If your baked oatmeal turned out mushy then you definitely should bake it longer! It should not be mushy at all! Remember, all ovens are different. I use a convection oven that’s fairly new.
Oh goodness this was amazing! I made it with nuts and shredded coconut. Everybody loved it! Thank you 🙂
If using PB fit powder how much should milk be increased? Has anyone given you feedback using the PB fit?
Made these today-very yummy,,,thank you!!
Made this for my breakfast this morning. It was delicious! So simple and a really good texture. I left off the topping to cut calories. I might pb 2 for even fewer calories.
Could you tell me the nutrition facts for the Peanut Butter Banana Baked Oatmeal bars are?
Hey Susan! I went ahead and added the nutritional information for the oatmeal when it is cut into 9 bars!
This is great!
I used liquid stevia drops (about 6) in place of the maple syrup and used the “chia egg”.
It didn’t rise quiet like yours but it is fabulous. Not too sweet, perfect cinnamon flavor.
Thanks! ♥
I did not add the peanut butter on top and it was still good. Next time I might add blueberries to up the “completeness” of it as a breakfast (fat, fruit, protein!) and put more cinnamon in. But thanks, this is a keeper!
Adding blueberries sounds delicious!
Just made these and they are one of my favorite versions of baked oatmeal hands down. Thank you
Thank you Frances!! I’m SO glad you enjoyed this recipe!