Peanut Butter Banana Baked Oatmeal

A warm and hearty baked oatmeal combining creamy peanut butter and ripe bananas, perfect for a family-friendly breakfast.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Wet Ingredients

1 large large spotty banana, mashed Use ripe bananas for natural sweetness.
½ cup creamy all-natural peanut butter Choose natural peanut butter without added sugar.
3 tbsp real maple syrup or honey Use maple syrup for a vegan option.
1 ¾ cups unsweetened almond milk or oat milk For a vegan option, use oat milk.
1 large egg Or use 1 tbsp ground flaxseed mixed with 3 tbsp warm water as a vegan substitute.
2 tsp vanilla extract

Dry Ingredients

2 cups old-fashioned rolled oats Ensure to use rolled oats for the best texture.
1 tsp ground cinnamon
1 tsp baking powder
½ tsp salt

Method

Preparation

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square dish with cooking spray or avocado oil.
In a large bowl, combine the mashed banana, peanut butter, maple syrup, almond milk, egg (or flaxseed mixture), and vanilla extract. Whisk until fully combined.
Stir in the rolled oats, cinnamon, baking powder, and salt. If you’re skipping the egg, mix in the ground flaxseed. If the batter feels too stiff, add a bit more milk.
Pour the mixture into the greased baking dish, spreading it evenly.

Baking

Bake for 35 to 45 minutes, until the top is golden brown and the center is set.
Allow the baked oatmeal to cool for 5 minutes before serving. Optionally, drizzle with more peanut butter and garnish with banana slices.

Notes

Store leftovers in an airtight container in the fridge for about 5 days. You can even freeze it for up to 3 months. To reheat, microwave for about a minute, or pop it in the oven until hot and ready.