Peanut Butter Banana Baked Oatmeal Recipe

Introduction

This Peanut Butter Banana Baked Oatmeal is a warm, comforting breakfast that combines creamy peanut butter and ripe bananas with hearty oats. It’s easy to prepare, nutritious, and perfect for busy mornings or meal prep.

Ingredients

• 1 large spotty banana, mashed
• ½ cup creamy all-natural peanut butter (runny)
• 3 tbsp real maple syrup or honey
• 1 ¾ cups unsweetened almond milk or oat milk
• 1 large egg (or 1 tbsp ground flaxseed mixed with 3 tbsp warm water for vegan option)
• 2 tsp vanilla extract
• 2 cups old-fashioned rolled oats (200g)
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish with cooking spray or avocado oil.
2. Step 2: In a large bowl, whisk together the mashed banana, peanut butter, maple syrup, almond or oat milk, egg (or flaxseed mixture), and vanilla extract until smooth and fully combined.
3. Step 3: Add the rolled oats, ground cinnamon, baking powder, salt, and ground flaxseed (if using instead of egg). Stir until all ingredients are well mixed. If the batter feels too stiff, add a little more milk to reach a spreadable consistency.
4. Step 4: Pour the mixture into the prepared baking dish and spread it out evenly.
5. Step 5: Bake for 35 to 45 minutes, or until the top is golden brown and the center is set.
6. Step 6: Let the baked oatmeal cool for 5 minutes before serving. Optionally, drizzle with more peanut butter and garnish with banana slices.

Tips & Variations

• Use slightly overripe bananas for the best natural sweetness and flavor.
• For a nut-free version, swap peanut butter with sunflower seed butter.
• Add a handful of chocolate chips or chopped nuts before baking for extra texture.
• To make this recipe vegan, use the flaxseed “egg” and a plant-based milk like oat or almond milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30-45 seconds or warm in a 350°F oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, ensure you use certified gluten-free rolled oats to keep the recipe gluten-free.

Can I prepare this oatmeal the night before?

Absolutely! Prepare the mixture the night before, cover it, and bake in the morning. Alternatively, bake ahead and reheat portions as needed.

Peanut Butter Banana Baked Oatmeal Recipe

Print Recipe

★★★★★

4.5 from 89 reviews

This Peanut Butter Banana Baked Oatmeal is a warm, comforting breakfast option packed with wholesome ingredients like ripe bananas, creamy peanut butter, and hearty rolled oats. Naturally sweetened with maple syrup and flavored with cinnamon, it’s a nutritious and delicious way to start your day. Perfect for a quick make-ahead meal, it can be enjoyed by both regular and vegan diets.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1 large spotty banana (mashed)
• ½ cup creamy all-natural peanut butter (preferably runny)
• 3 tbsp real maple syrup (or honey)
• 1 ¾ cups unsweetened almond milk or oat milk
• 1 large egg (or 1 tbsp ground flaxseed mixed with 3 tbsp warm water for vegan option)
• 2 tsp vanilla extract

Dry Ingredients

• 2 cups old-fashioned rolled oats (200g)
• 1 tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp salt

Instructions

1. Preheat: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish using cooking spray or avocado oil to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed banana, creamy peanut butter, maple syrup, almond or oat milk, egg (or flaxseed mixture for vegan), and vanilla extract. Whisk thoroughly to create a smooth, homogenous mixture.
3. Add Dry Ingredients: Incorporate the rolled oats, cinnamon, baking powder, salt, and ground flaxseed (if not using an egg) into the wet mixture. Stir until all ingredients are fully combined. Adjust milk quantity slightly if batter seems too thick due to peanut butter consistency.
4. Pour: Transfer the batter into the prepared baking dish and spread it evenly to ensure uniform cooking.
5. Bake: Bake in the preheated oven for 35 to 45 minutes, or until the top turns a warm golden brown and the center is set without being jiggly.
6. Serve: Allow the baked oatmeal to cool for about 5 minutes before serving. For an extra touch, drizzle with additional peanut butter and garnish with fresh banana slices. Enjoy your hearty and nourishing peanut butter baked oatmeal!

Notes

• For a vegan version, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water and let it sit for a few minutes to thicken.
• If your peanut butter is thick, consider adding an extra splash of milk to reach desired batter consistency.
• Leftovers can be stored covered in the refrigerator for up to 4 days and reheated before serving.
• Feel free to add toppings like chopped nuts, chocolate chips, or fresh berries for added flavor and texture.
• Ensure to use old-fashioned rolled oats rather than quick oats for best texture and structure.

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