Peanut Butter Banana Baked Oatmeal

Healthy Peanut Butter Banana Baked Oatmeal Recipe! The perfect make-ahead breakfast! Gluten-free, dairy-free, & vegan-friendly with no refined sugar!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings squares

Calories 125kcal

Author Laura

1 ½ cups quick cooking oats
1 tsp baking powder
½ tsp sea salt
1 tsp ground cinnamon
2 overripe bananas mashed
¼ cup creamy peanut butter
1 tsp vanilla extract
¼ cup pure maple syrup
1 large egg lightly beaten (Vegan: 1 TBS ground chia seeds mixed with 2 ½ TBS hot water)
¾ cup almond milk unsweetened

Preheat oven to 350 degrees F. Grease a 9x9” square baking pan and set aside.
For Vegan Version: Mix 1 TBS ground chia seeds with 2 ½ TBS hot water. Set aside.
In a small bowl mix together the quick cooking oats, baking powder, sea salt and ground cinnamon. Set aside.
In a large bowl mix mashed banana and peanut butter together until combined.
Add in the vanilla extract, maple syrup and chia seed mixture or egg. Mix until combined.
Add the almond milk and stir until batter is homogenous.
Add dry ingredients to wet ingredients and mix thoroughly.
Pour the mixture into a lightly greased 9x9” baking pan.
Bake at 350 degrees for 25 minutes. Or until the top slightly springs back when touched and the edges are just barely brown!
Melt the extra peanut butter and drizzle on top!
Cut into squares and enjoy!
Store in refrigerator, reheat in microwave or enjoy cold!

Store this peanut butter banana baked oatmeal recipe in an airtight container in the refrigerator for up to 1 week.

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.

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.

Quick Cooking Oats: If you only keep old-fashioned oats on hand you can easily toss them in your blender or food processor and pulse to achieve the same texture as quick-cooking oats and then proceed to use them in this recipe.
Peanut Butter: Any nut or seed butter can be used in place of peanut butter.
Maple Syrup: Honey or any other liquid sweetener of choice can be used in place of maple syrup.
Egg: A chia egg (1 TBS ground chia seeds mixed with 2 ½ TBS hot water) can be used in place of a regular egg to keep this peanut butter banana baked oatmeal vegan!
Almond milk: Any non-dairy milk can be used in place of almond milk. If you do not need to avoid dairy you may also use regular milk.