Peanut Butter Banana Baked Oatmeal made with 6 basic ingredients is a feel-good breakfast or snack! This rich and delicious oatmeal recipe is gluten-free, dairy-free, and can easily be made vegan. Add chocolate chips for those amazing pockets of chocolatey goo!
If you’re a fan of baked oatmeal, bananas, or peanut butter, this quick and easy Peanut Butter Banana Baked Oatmeal is a must-try!
Sweetened almost entirely with ripe bananas and studded, anointed with amazing peanut buttery bliss, with pockets of chocolate chips, this flavorful baked oatmeal is a peanut butter lover’s delight!
Just imagine your morning bowl of oatmeal throwing a party with moist, cinnamony banana bread and peanut butter cookies and you’ll be able to imagine the flavor fiesta here.
The peanut butter adds something magical to this easy baked oatmeal recipe.
Not only do you get the subtle delicious peanut butter flavor, but you’re also left with a palate-pleasing oatmeal bake that is rich in flavor with a satisfying, creamy texture in this peanut butter banana oatmeal.
It’s one of those mix, pour, and bake situations that makes life so easy!
The Inspiration For This Recipe:
This Peanut Butter Banana Baked Oatmeal recipe has a similar concept to the 4-Ingredient Banana Oatmeal Bars I posted recently, though they are much fluffier and more moist.
Gluten-free, dairy-free, and easy to make egg-free (or vegan), this yummy breakfast is a great source of complex carbohydrates and leaves you feeling nice and full.
This is a great way to get in some whole grains without any refined sugar will all your favorite flavors in one hearty breakfast.
Let’s discuss the simple ingredients needed for this healthy quick breakfast recipe the whole family will love!
Peanut Butter Banana Baked Oatmeal Ingredients:
Ripe Bananas: Any time you have ripe brown bananas on hand, you can whip up this delicious peanut butter banana baked oatmeal! Mashed banana serves as a natural sweetener, moisture content and volume for this easy healthy breakfast recipe without the need for added sugar.
I recommend using very ripe bananas that have plenty of brown spots or are even mushy for the best result, as they add a tremendous amount of flavor, more so than unripe bananas.
Peanut Butter or Almond Butter (or nut/seed butter of choice): One of the stars of the show here! Creamy peanut butter (or almond butter) not only adds flavor and healthy fats to the baked oatmeal, it also adds richness and helps keep it held together nicely.
Eggs: Helping to fluff up the baked oatmeal and keep the slices held together nicely, we use eggs. If you have an egg allergy or are vegan, you can replace the eggs with two flax eggs (1 tablespoon of ground flax seed plus 3 tablespoons of water is one flax egg, so you will need 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water).
Non-Dairy Milk: Oats are very absorbent, so we need liquid to help make them soft and tender. Use regular milk or a non-dairy milk from a carton such as oat milk, unsweetened almond milk or soy milk.
Rolled Oats: The reason we’re all here! Old fashioned or rolled oats make up the bulk of this recipe. They are a great source of fiber and complex carbohydrates – ideal for those who prioritize whole grains and complex carbs. Oats are also very satiating, so this easy baked oatmeal recipe is nice and filling.
Ground Cinnamon & Sea Salt: Cinnamon adds that incredible warmth to this healthy breakfast, making it even more enticing. Sea salt brings out all of the individual flavors so that the recipe tastes big and bold and flavorful. Don’t skip the sea salt!
Chocolate Chips: I just love the little pockets of gooey chocolate in this easy baked oatmeal recipe. If you are avoiding added sugars, or for a lower sugar option, omit the chocolate chips.
Optional Additions: 1 teaspoon of vanilla extract and ½ cup of chopped raw walnuts or pecans are great additions! They are certainly not mandatory, but they add warmth and nuttiness to the recipe.
I use unsweetened natural peanut butter, but all well-stirred seed or nut butters will work! I have made this recipe using sunflower seed butter and absolutely love it.
If you aren’t adding chocolate chips to the peanut butter banana baked oatmeal, you can add 2 tablespoons of pure maple syrup or up to ⅓ cup of your favorite sweetener to add some sweetness.
For some people, this healthy baked oatmeal recipe is perfectly sweet on its own due to the ripe bananas, but some may prefer a sweeter oatmeal. For a sweeter oatmeal, add 2 to 4 tablespoons of brown sugar or coconut sugar.
I prefer using whole oats because I prefer the texture over the texture of quick oats, but instant or quick oats will work. The oats I use are gluten free and sprouted, which unlocks the nutrients to make them more bioavailable.
Because steel cut oats require so much time to cook, I don’t recommend using them in this particular healthy baked oatmeal recipe, as you will likely need to make changes to the ingredients and bake time.
Let’s make it!
How to Make Peanut Butter Banana Baked Oatmeal:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan or baking dish with parchment paper. As an alternative, you can spray the pan with cooking oil.
Whisk together the wet ingredients in a large bowl until creamy. I find this is easiest when I first mash the banana until it’s creamy, then stir in the peanut butter until creamy, and then whisk in the milk and eggs. If you have a potato masher, feel free to use it to mash the bananas.
Once your wet ingredients are well-combined, add in the dry ingredients (oats, ground cinnamon, sea salt) and mix until well-combined, and if adding, stir in the chocolate chips.
Pour the oatmeal mixture into the prepared baking pan. If desired, sprinkle with additional chocolate chips.
Bake on the center rack of the preheated oven for 40 to 50 minutes, or until the baked oatmeal has set up and is golden-brown. Allow the baked oatmeal to cool for 20 minutes before slicing into individual portions and serving. Note: you can serve before 20 minutes, but the oatmeal won’t hold together in nice squares until it has cooled off).
Serve baked oatmeal with a drizzle of peanut butter, a simple powdered sugar glaze, or a dollop of yogurt and fresh fruit if desired. Additional banana slices, blueberries, and a drizzle of pure maple syrup are great!
Store any leftovers in an airtight container in the refrigerator for up to 7 days. This baked oatmeal recipe also saves well! You can store it in a zip lock bag and freeze it for up to 2 months.
As an alternative to a casserole style approach, you can make oatmeal cups out of this easy recipe by using a muffin tin. In addition, this delicious recipe saves well and can easily be made as a make ahead breakfast
And that’s it!
An easy meal prep recipe for busy mornings and a great recipe for sharing with friends and family for breakfast or brunch, or a healthy grab and go breakfast.
The best part? You get so much flavor out of only a handful of ingredients.
More Healthy Breakfast Recipes:
- Carrot Cake Overnight Oatmeal
- Low-Carb Carrot Cake Muffins
- Blueberry Almond Flour Scones
- Paleo Morning Glory Cookies
- 3-Ingredient Oatmeal Cookies
- Paleo Hummingbird Muffins
Because peanut butter, banana, and chocolate were made for each other…
Peanut Butter Banana Baked Oatmeal
- 3 ripe bananas mashed (1 cup)
- ½ cup creamy peanut butter or almond butter
- 2 eggs*
- 1 1/2 cups non-dairy milk of choice**
- 2 cups rolled oats
- 1 ½ tsp ground cinnamon
- ¼ tsp sea salt
- ⅔ cup chocolate chips optional
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan or baking dish with parchment paper. As an alternative, you can spray the pan with cooking oil.
- Whisk together the wet ingredients in a large bowl until creamy. I find this is easiest when I first mash the banana until it’s creamy, then stir in the peanut butter until creamy, and then whisk in the milk and eggs.
- Add in the dry ingredients (oats, ground cinnamon, sea salt) and mix until well-combined. If adding, stir in the chocolate chips.
- Pour the oatmeal mixture into the prepared baking pan. If desired, sprinkle with additional chocolate chips.
- Bake on the center rack of the preheated oven for 40 to 50 minutes, or until the baked oatmeal has set up and is golden-brown. Allow the baked oatmeal to cool for 20 minutes before slicing into individual portions and serving. Note: you can serve before 20 minutes, but the oatmeal won’t hold together in nice squares until it has cooled off).
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