Peanut Butter Banana Baked Oatmeal

Peanut Butter Banana Baked Oatmeal

A delicious and healthy breakfast option that combines the nutty flavor of peanut butter with the sweetness of bananas, packed with whole grains and natural ingredients.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 9 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 large spotty banana, mashed Use very ripe bananas for maximum sweetness.
½ cup creamy all-natural peanut butter Feel free to swap for almond or cashew butter.
3 tbsp real maple syrup or honey
1 ¾ cups unsweetened almond milk or oat milk For a softer texture, you can add more almond milk.
1 large egg For vegan option, use 1 tbsp ground flaxseed mixed with 3 tbsp warm water.
2 tsp vanilla extract
2 cups old-fashioned rolled oats Using rolled oats gives a better texture.
1 tsp ground cinnamon
1 tsp baking powder
½ tsp salt

Method

Preparation

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square dish.
In a large bowl, combine the mashed banana, peanut butter, maple syrup, milk, egg (or omit for a vegan option), and vanilla extract. Whisk until fully combined.
Stir in the rolled oats, cinnamon, baking powder, salt, and ground flaxseed (if not using an egg). Mix until all ingredients are well incorporated.
Pour the mixture into the greased baking dish, spreading it evenly.
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 extra peanut butter and garnish with banana slices.

Notes

To store leftovers, let the baked oatmeal cool completely. Cover with plastic wrap or transfer it to an airtight container. Can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months. Reheat in microwave before serving. For a crunchier top, broil for a couple of minutes after baking, but watch closely to prevent burning.