Peanut Butter Banana Baked Oatmeal
Posted Aug 18, 2016, Updated Nov 04, 2023
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This Healthy Peanut Butter Banana Baked Oatmeal is the perfect make-ahead or meal prep breakfast recipe! It’s made with 10 ingredients in 30 minutes and it’s gluten-free, dairy-free, & vegan-friendly with no refined sugar!
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.
How to make Peanut Butter Banana Baked Oatmeal
Not only is this healthy Baked Oatmeal healthy & delicious, but it’s also very easy to make. Here’s a quick overview of the process, and don’t forget to watch the video!
- Mash the bananas and stir in the wet ingredients.
- Add dry ingredient and stir to combine.
- Pour batter into a greased baking dish and bake for 25-30 minutes, or until the top is set and lightly browned around the edges!
- Let cool slightly and serve warm.
To make in advance:
I love this baked oatmeal recipe because it’s super easy to whip up a batch once and enjoy it all week long. Here’s how to make this peanut butter baked oatmeal the night before you plan to serve it.
- 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.
I don’ recommend making the batter overnight, but I have mixed the dry ingredients together the night before, and then in the morning combined the wet ingredients, added the dry and bake.
FAQs about Peanut Butter Banana Baked Oatmeal
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.
Peanut Butter Banana Baked Oatmeal: Substitutions
As always I get many questions about substitutions! So here are a few swaps you could make in order to ensure that this peanut butter banana baked oatmeal fits your dietary needs!
- Quick Cooking Oats: I find this recipe tastes the best with 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.
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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 (Vegan: 1 TBS ground chia seeds mixed with 2 ½ TBS hot water)
- ¾ cup whole milk (whole milk, 2% almond milk, etc).
Instructions
- Preheat oven to 350 degrees F. Grease a 9×9” square baking pan and set aside.
- In a large bowl mix mashed banana and peanut butter together until combined.
- Stir in the vanilla extract, maple syrup and egg.
- Add the milk and stir until combined.
- 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.
- 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: 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 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, egg replacer.
- milk: use any milk you prefer including non dairy milks: whole milk, 2%, almond milk, coconut milk, etc.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I use applesauce instead of chia seed for eggs? My son is allergic to eggs and don’t have chia seed on hand.