Peanut Butter Banana Baked Oatmeal

A warm, comforting aroma wafts from the oven as the rich notes of peanut butter and banana mingle together. You can’t help but feel a wave of nostalgia for breakfasts filled with hearty flavors and wholesome ingredients. This Peanut Butter Banana Baked Oatmeal takes just about an hour to prepare and bake, making it the perfect hassle-free morning delight that satisfies cravings while nourishing your body.

Perfect for busy mornings or a cozy brunch, this recipe is a go-to choice for anyone looking to enjoy a delicious, nutritious start to the day. It’s great for meal prep, too—simply store leftovers in the fridge for an easy breakfast throughout the week.

Why You’ll Love This Recipe

• The combination of peanut butter and banana creates a creamy, satisfying texture.
• It’s a one-bowl recipe, making cleanup a breeze.
• Baking enhances the natural sweetness of the ingredients without added sugars.
• It can easily be adapted for vegan diets with just a simple swap.

What You’ll Need

Gather these simple ingredients to whip up this delicious dish.

For the Wet Ingredients

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

For the Dry Ingredients

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

Use runny peanut butter for best consistency.

Substitutions & Swaps

• Maple syrup can be replaced with honey.
• Almond milk can be exchanged for any nut or oat milk.
• Ground flaxseed is a great vegan egg substitute.
• Old-fashioned oats can be swapped for quick oats.

How to Make It

Follow these easy steps to create your baked oatmeal masterpiece.

Preheat

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square dish with cooking spray or avocado oil.

Mix Wet Ingredients

In a large bowl, combine the mashed banana, peanut butter, maple syrup, milk, egg (or flaxseed mixture for a vegan option), and vanilla extract. Whisk until fully combined.

Add Dry Ingredients

Stir in the rolled oats, cinnamon, baking powder, salt, and ground flaxseed (if using). Mix until all ingredients are well incorporated. Ensure your batter isn’t too stiff; add a bit more milk if necessary.

Pour

Pour the mixture into the greased baking dish, spreading it evenly.

Bake

Bake for 35 to 45 minutes, until the top is golden brown and the center is set.

Serve

Allow the baked oatmeal to cool for 5 minutes before serving. Optionally, drizzle with extra peanut butter and garnish with banana slices.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, freeze for longer shelf life.
Reheat: Microwave for 30-45 seconds or until warm.

Tips for Best Results

• Ensure the banana is very ripe for the best sweetness.
• Use a whisk to thoroughly mix wet ingredients for a smooth batter.
• Check the baking progress at the 35-minute mark to prevent overbaking.
• Serve warm for a comforting breakfast experience.

Serving Suggestions

• Pair with a dollop of yogurt and berries for added freshness.
• Enjoy alongside a cup of coffee or tea for a perfect start to your day.
• Perfect for a weekend brunch with friends or family.