Peanut Butter Banana Baked Oatmeal
Banana Baked Oatmeal

Peanut Butter Banana Baked Oatmeal

Peanut Butter Banana Baked Oatmeal

This vegan Peanut Butter Banana Baked Oatmeal is made with pantry staples and is a great healthy breakfast that the whole family will enjoy. Easy to make with minimal prep, it’s a delicious make ahead breakfast that can be enjoyed on busy mornings or brunching with friends.

Baked oatmeal is such a great way to start the day! High in fiber and protein, this breakfast will keep you feeling full until lunchtime. Not only is it good for you, but it tastes so delicious – peanut butter and banana is such a classic combination! My kids thought it was dessert when it was baking in the oven!

Oats: Use old fashioned oats for this recipe. Oats are a great source of fiber and vitamins. Use gluten-free certified oats if you have an intolerance.
Cinnamon: To add a little sweetness and flavor.
Baking powder: This helps t add a nice light texture to the oatmeal.
Bananas: Use overripe bananas. They are naturally sweeter and richer in antioxidants.
Almond Milk: I used almond milk to keep this breakfast vegan. You can use another non dairy milk or dairy ilk if you prefer.
Peanut butter: Use creamy peanut butter for the best texture.
Maple syrup: To naturally sweeten the oatmeal.
Ground flaxseed: Helps to bind the ingredinets together without the use of eggs.
Vanilla extract: For flavor and sweetness.
Start by mashing two ripe bananas in a bowl. Then add the wet ingredients on top, including the peanut butter, maple syrup, ground flaxseed (which combined with liquid replaces the egg) along with almond milk. Mix it all together until well combined.

The wet ingredients mixed together in a glass bowl
Put the dry ingredients including the oats, cinnamon baking powder and salt, into a baking dish like this one and whisk them together with a fork. Pour the wet on top of the oats mixture and stir to combine.

Bake in a pre heated oven until the mixture is set.

The dry oatmeal in a baking dish and the wet ingredients added to it.
When it comes out of the oven, you’ll notice the sides of the baking dish are browned and the banana baked oatmeal pulls away from the sides. That’s when you know it’s done! I love to add a drizzle of peanut butter and some banana slices to serve the oatmeal…delicious!

Peanut butter drizzled over the baked oatmeal
Use old fashioned oats for this recipe. Quick oats are chopped into finer pieces, which makes them faster to cook. Although they taste the same as rolled oats, the texture of quick oats is much finer, so they soak up more moisture and can dry out the baked oatmeal.
Do not mix the oats with milk ahead of time. If you want to prep the recipe halfway before baking, you can mix the wet ingredients in one bowl and the dry ingredients in another bowl. Just don’t combine them until you’re ready to bake. Otherwise the oats will soak up all the liquid and yield a dry texture.
Add more liquid for a softer consistency. The consistency of this is almost like a dense muffin but I like that it stays compact that way. If you feel the consistency is too dry, feel free to add 1/4-½ cup more milk.
Double the recipe for a bigger crowd. If you double this banana baked oatmeal, use a large baking dish and just add 10 minutes to the baking time.
Did you know it’s really easy to make your own peanut butter?!
Can I make this with steel cut oats.
Sure, but the exact measurements and time will differ, so check out my baked steel cut oatmeal recipe instead.

Can you use any milk for baked oatmeal?
I use almond milk for this vegan breakfast, but it will work well with any dairy or non dairy milk. The flavor of coconut milk would work really well with the peanut butter and banana, and oat, soy or hemp would all be good substitutes. To keep this recipe vegan, I used maple syrup for the sweetener, but if you are not vegan, you can use honey instead if that’s what you have.

How long can you store it?

Baked oatmeal is perfect for breakfast meal prep. I often make a double batch on a Sunday to enjoy throughout the week. Store the cooled oatmeal bake in the fridge in an airtight container and it will keep well for up to 5 days. I like to then reheat individual portions in the microwave for about 30 seconds before serving.

Can you freeze it?
This banana baked oatmeal freezes really well, and will keep in this way for up to 3 months without affecting the texture. Wrap the oatmeal in individual portions in a foil and place in a freezer bag. Thaw it in the fridge overnight and reheat with a tablespoon of milk or water in the microwave.

Peanut Butter Banana Baked Oatmeal
Full of flavor, this easy banana oatmeal is great for a healthy make ahead breakfast.


▢2 cups old-fashioned oats
▢1 teaspoon cinnamon
▢1 teaspoon baking powder
▢¼ teaspoon salt
▢2 over ripe bananas
▢1 ½ cups almond milk
▢¼ cup creamy peanut butter
▢2 tablespoons maple syrup
▢1 tablespoon ground flaxseed
▢1 teaspoon vanilla extract
Preheat the oven to 375° F. In an 8×11 inch baking dish, combine the oats, cinnamon, baking powder and salt.
In a large mixing bowl, mash the bananas, then add the almond milk, peanut butter, maple syrup, flaxseed and vanilla extract. Allow the mixture to stand for 5 minutes for the flaxseed to set.
Pour over the wet ingredients over the oat mixture and stir to combine.
Bake uncovered in the preheated oven until the top of the oatmeal is golden and the mixture is set, about 30-35 minutes. Remove and allow it to cool for 5 minutes.
Serve with drizzled peanut butter and banana slices, if desired.
Storage: The baked oatmeal can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week. When ready to eat, just reheat individual servings in the microwave for 30-45 seconds.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Calories: 240kcal, Carbohydrates: 35g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Sodium: 231mg, Potassium: 404mg, Fiber: 5g, Sugar: 10g, Vitamin A: 25IU, Vitamin C: 3mg, Calcium: 139mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

This is my Website with a ocer 10000+recipes of Healthy Foods, Nutrition, Vegan Salad,Vegan Pizza, Keto Food, Diabetes Recipes.