Baked Peanut Butter Banana Oatmeal is a healthy, make-ahead breakfast recipe that kids and adults alike love. Delicious served warm from the oven, and just as yummy as a cold afternoon snack.
Soft and packed with peanutty flavor, this Baked Peanut Butter Banana Oatmeal contains no refined sugar. Which makes it pretty irresistible.
I love to serve this baked oatmeal early on Sunday mornings. It packs an energy-boosting protein punch to help jumpstart our day.
Make-Ahead Peanut Butter Banana Oatmeal
To make this easy recipe ahead, bake as directed. Then, refrigerate oatmeal in an airtight container for up to 1 week.
You can also freeze individual squares for longer storage. To freeze the baked oatmeal, cool completely and cut into squares (I would not garnish with fresh banana). Wrap each piece in plastic wrap and store in an air-tight freezer container.
HOW TO MAKE BANANA BAKED OATMEAL
This is a quick and easy recipe you can whip together in no time.
- Preheat the oven to 350 degrees F.
- Mash the bananas and stir in the peanut butter, vanilla, maple syrup, egg, and milk.
- Add the dry ingredients and stir to combine.
- Pour the batter into a greased 9″ x 9″ baking dish.
- Bake for 25 to 30 minutes. Drizzle melted peanut butter and sprinkle fresh bananas on top.
- Cut into squares and serve warm.
Substitutions for Peanut Butter Banana Baked Oatmeal
As always I get many questions about substitutions! So here are a few swaps you could make in order to ensure that this peanut butter banana baked oatmeal fits your dietary needs!
- Quick Cooking Oats: I’ve made this recipe multiple times with both old fashioned oats and quick-cooking oats. Both work, but I really prefer the texture when using quick-cooking oats. If all you have on hand is old fashioned oats, run it through a blender or food processor for a few seconds before proceeding with the recipe.
- Peanut Butter: Creamy peanut butter is best. But any nut butter can be substituted.
- Maple Syrup: Honey can be substituted if you prefer.
More Oatmeal Recipes to Check Out
- Easy Rice Cooker Oatmeal with Apples and Cinnamon
- Amish Baked Oatmeal with Apples
- Blueberry Amish Baked Oatmeal
- 1 1/2 cups quick cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 ripe bananas, mashed
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 1 large egg
- 3/4 cup milk (almond, coconut, cow)
- Preheat the oven to 350°F. Spray a 9x9 inch baking pan with cooking spray and set aside.
- In a bowl, whisk together the oats, baking powder, salt, and cinnamon. Set aside.
- Mash the bananas in a large bowl and mix in the peanut butter. Continue to stir until it comes together in a batter. Stir in the vanilla, maple syrup, and egg. Once it is fully incorporated, stir in the milk.
- Add the oat mixture into the mashed banana mixture and stir. The batter will be very wet. Transfer to the prepared pan and bake for 25 minutes, or until the top springs back and the edges are beginning to brown.
- OPTIONAL: To garnish the Peanut Butter Banana Baked Oatmeal, chop one banana into small pieces and melt 1/4 cup of creamy peanut butter. Scatter the banana pieces on top of the baked oatmeal, then drizzle the melted peanut butter over the top.
- Cut into 9 squares and serve.
Refrigerate the Peanut Butter Banana Baked Oatmeal in an airtight container for up to 1 week.
To freeze the baked oatmeal, cool completely and cut into squares (I would not garnish with fresh banana). Wrap each piece in plastic wrap and store it in an air-tight freezer container.
To reheat refrigerated baked oatmeal, let it cool completely before covering with foil and storing in the refrigerator. When you're ready to serve, warm in a 325°F oven for 10 to 15 minutes, or until it's warm to the touch.
Reheat the frozen, remove the wrapping and microwave on for 30 to 60 seconds.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 227mgCarbohydrates: 24gFiber: 3gSugar: 9gProtein: 5g