Peanut Butter Banana Baked Oatmeal
Published 4/24/2024
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This Peanut Butter Banana Baked Oatmeal recipe is one of our most popular breakfast recipes on Fit Foodie Finds! It’s perfectly sweetened with mashed banana and a little bit of maple syrup. It’s also gluten-free and made with ground oat flour and rolled oats!
Featured Comment
“JUST what I needed!!! I feel like I have the same breakfasts over and over and love finding new healthy recipes. THANK YOU! Can’t wait to try! Huge PB and banana lover!” – Christie
This peanut butter baked oatmeal is our family’s all-time favorite breakfast, and we aren’t just saying that🥜 We love making baked oatmeal at the cabin for a large group of people because it’s such an easy breakfast for the masses. People devour it for breakfast, and if there is any left, it’s a sweet treat throughout the day.
why we love this pb banana baked oatmeal recipe
This particular oatmeal bake recipe is wonderful for so many reasons:
- It’s 100% gluten-free! It’s made with rolled oats and ground oat flour. Great for those that can’t gluten or that are allergic.
- Oatmeal bakes are just an all-around winning breakfast. They taste like dessert, but are actually good for you!
- This peanut butter banana oatmeal baked recipe combines all of my favorite things…peanut butter, banana, and oats. LOLZ.
Ingredients Needed for Peanut Butter Banana Baked Oatmeal
- Banana: We used ripe bananas for this recipe as they’re sweeter than less ripe bananas. They add natural sweetness, moisture, and a wonderful banana flavor to the oatmeal. We mash them up to bind everything together and create a delicious base for the other ingredients.
- Eggs: They act as a binder, helping the oatmeal hold its shape and giving it a nice fluffiness once baked.
- All-natural peanut butter: This creamy goodness is what makes this recipe peanut butter banana! It adds protein, healthy fats, and, of course, that classic peanut butter taste we all love.
- Vanilla: A splash of vanilla extract is like a magic touch. It enhances all the other flavors in the recipe.
- Pure maple syrup: This natural sweetener adds a touch of sweetness without being overly processed.
- Unsweetened almond milk: This is the liquid base that helps cook the oats and keeps everything nice and moist. You can use regular milk too if you’re not avoiding dairy.
- Rolled oats: These are the foundation of the oatmeal! They provide a satisfyingly chewy texture and keep you feeling full for longer. We like to use rolled oats because they offer a nice bite compared to quick oats, which can get mushy.
- Oat flour: This is a fantastic option for a denser and more cake-like oatmeal texture.
You can’t go wrong with that ingredient list, people. Plus, if you’re sick of overnight oats, baked oatmeal is the PERFECT substitute!
Baked Oatmeal Customizations
- Almond Butter or Cashew Butter: If you’re not a fan of peanut butter or have nut allergies, this recipe is easily adaptable! Almond butter or cashew butter creates a delicious twist.
- Chocolate Drizzle: Take your oatmeal to the next level with a decadent chocolate drizzle! Melt some dark chocolate, semi-sweet chocolate, or even white chocolate and drizzle it over the top of the baked oatmeal for a decadent touch.
- Chocolate Chips: Who can resist chocolate chips? Fold in a cup of your favorite chocolate chips (dark, semi-sweet, milk chocolate, or even white chocolate chips) into the batter before baking. They’ll melt into gooey puddles of joy throughout the oatmeal.
- Drizzle of Peanut Butter: Double down on the peanut butter flavor with a drizzle after baking! Warm up some additional peanut butter (or your chosen nut butter) until it’s pourable, then drizzle it over the baked oatmeal for an extra peanut buttery punch.
- Non-dairy Milk: This recipe is naturally friendly for those who are lactose intolerant or vegan. Simply replace the almond milk with your favorite non-dairy milk! Coconut milk adds a subtle tropical flavor, while soy milk offers a more neutral taste.
here’s a tip!
Keep an eye on your oatmeal while it bakes. Once a toothpick inserted in the center comes out with a few moist crumbs, it’s done. Overbaking can dry it out.
How to Store Peanut Butter Banana Baked Oatmeal
Cover and store for up to 5 days in the fridge.
Freezer Instructions
Let your baked oatmeal cool completely and then wrap it tightly with a piece of tin foil. Store in the freeze for up to 3 months.
FAQ
To reheat, cut a slice of baked oatmeal and microwave it for 10-15 seconds or longer, depending on how hot you want it. If you want to reheat the whole thing, I recommend reheating in the oven at 350ºF for around 10 minutes.
Totally! This recipe is perfect for meal prep as it lasts a full 5 days in the fridge!
Absolutely! Let the baked oatmeal cool completely, then slice it into squares. Wrap the squares individually in plastic wrap or store them in an airtight container in the freezer for up to 3 months. Reheat from frozen in the microwave or oven until warmed through.
Yes! Fill your muffin tin around 3/4 of the way full. Bake for 18-20 minutes or until fully cooked.
How to Serve Your Baked Oatmeal
I love serving this breakfast on its own with freshly sliced banana and more peanut butter on top. I’ve even had it with a drizzle of honey.
If you’re looking to add more protein: serve it with Sunny Side Up Eggs, Cheesy Sous Vide Egg Bites, or Seriously Easy Microwave Bacon!
Peanut Butter Banana Oatmeal Bake
Ingredients
Wet
- 1 medium banana, ripe
- 2 large eggs
- 1/3 cup all-natural creamy peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1/2 cup unsweetened almond milk
Dry
- 1.5 cups rolled oats
- 1/4 cup oat flour, or any kind of flour
- 1 teaspoon baking powder
- pinch of salt
Instructions
- First, preheat oven to 375ºF and spray a medium-size baking dish or cake pan. I used a but a 9×9-inch cake pan will also work!
- In a large bowl, mash 1 very ripe banana until liquidy. Then, add in eggs, peanut butter, vanilla extract, maple syrup, and almond milk and mix until smooth. Add rolled oats, flour, baking powder, and salt, and mix until everything is thoroughly combined.
- Transfer batter into baking dish and slice a few bananas on top.
- Bake at 375º for about 30-40 minutes (it will depend on the size and depth of your baking dish) or until firm.
Tips & Notes
- Make ahead instructions: Feel free to make this the night before and let it sit in the fridge until ready to bake in the morning. If you’re planning to add banana slices on top, we recommend waiting to do that until right before baking.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks soo good! Sorry if you’ve already answered this. Have you ever used PB2 – the powdered peanut butter – to make this recipe or another recipe? I have a ton of it and am looking for ways to use it! Thanks!
Hello! We have used PB2, but don’t recommend it for this recipe!
We are loving this! Would you have any idea how many points this would be on weight watchers?
Hello! Unfortunately I have no idea!
Sounds yummy- have you ever subbed out the eggs? We have to be peanut free (will try sunbutter), egg free, dairy free and gluten free….
Hi! You can follow a similar vegan oatmeal bake recipe here: https://fitfoodiefinds.com/lemon-blueberry-vegan-baked-oatmeal-recipe/
Have you ever prepared the night before and baked in the morning?
I have not! I’m sure it would work!
Just made these this morning! I needed a break from eggs or protein shakes. Very filling, easy to make..this will certainly be a new “go to” breakfast for me! I may try adding a little cinnamon and/or nutmeg to spice it up a little next time. Thanks for sharing!!
Glad you loved it!
any ideas on how tut down on the carbs and sugars (for a diabetic) other than using sugar free syrup, that’s the only thing I can think of.
Hey Cheryl! Unfortunately this a carb-based recipe since it’s made with mostly oats and fruit!
Delicious and healthy!
“Here’s an ingredient list mentioning only one banana. Use it in the recipe. By the way, you need extra bananas.”
Why do you have a habit of adding extra ingredients in the instructions? Why not put them in the ingredients listing? Oh is it because you’re basing the calorie count on the ingredients list and then sneaking in stuff that’s not being counted? That’s what it seems like.
I just plugged in your ingredients into MFP and got 370 calories, but when I add those two extra bananas, I’m suddenly at 430 calories. You should stop lying to your readers.
This is seriously amazing. I make a batch of it and have it every day at work in the morning for 4 days. Such a delicious filling breakfast!
Tempted to try adding in some protein powder? Any recommendations for the proportions?
Yahoooo!!! I’m sure you totally can. Try adding no more than 1/4 cup!
Did you get a response to this? I’d love to know how many WW Freestyle points this is!