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Delicious Peanut Butter Banana Baked Oatmeal is like eating dessert for breakfast, yet it’s naturally sweetened with ripe banana and honey. It’s also a satisfying oatmeal recipe that is so easy to make and so delicious.
My peanut butter brownie baked oatmeal recipe is another one you will like.
Are you ready for a breakfast recipe that tastes like dessert? Let me tell you, this Peanut Butter Baked Oatmeal is a major winner! It comes out crisp along the edges and top, but soft and gooey on the inside with the best flavor. It’s almost like a giant peanut butter oatmeal cookie, but one that’s made with wholesome ingredients and is served at breakfast time!
I am so blessed that my kids love all these baked oatmeals I come up with! This one was a winner though 🥰. They love coming up with different flavor ideas that I could make next. So fun!
Ingredients you will need
This oatmeal bake is made with simple ingredients you likely already have. Below is a list of ingredients you will need. Full measurements are listed further down in the recipe card.
- Flax egg: I combined 2 tablespoons of ground flaxseed and 1/3 cup warm water to replace two eggs in this recipe.
- Quick oats: For the best texture, I recommend quick oats in this particular baked oatmeal recipe. Use gluten-free oats as needed. Rolled oats will also work and will be more on the chewier side.
- Baking powder and Salt
- Seasonings: Pumpkin spice mix and vanilla extract.
- Bananas: This ingredient makes this dish perfectly moist and sweet. Be sure to use very ripe bananas!
- Peanut butter: I used creamy. You can use almond butter too is you like.
- Honey: Maple syrup or agave would work great as a substitute.
- Milk: I like to use 2% milk, but you can use any milk you’d like.
- Peanuts: For topping option. But you can skip it.
How to make peanut butter baked oatmeal
This recipe is super easy to throw together! It’s really just a matter of stirring the ingredients together in one large bowl, pouring the mixture into a pan, and baking it up!
For full, printable instructions, reference the recipe card at the bottom of the post.
- First, you need to Prep: Preheat the oven to 350 degrees and grease an 8×6-inch baking dish with a tiny bit of coconut oil.
- Next, make the flax egg: In a small bowl, whisk the ground flaxseed and water and set aside.
- Combine dry ingredients: In a large bowl, combine the oats, baking powder, salt, and spice mix.
- Then, mash bananas: In a small bowl quickly mash the bananas and add them to the bowl with the oats.
- Mix wet and dry ingredients: Add in all the remaining ingredients, together with the flaxseed mixture, and stir well to incorporate.
- Then, bake: Transfer the batter to the prepared baking dish. Bake for 20-25 minutes, or until fully set and the top is golden.
- Finally, serve: Once the oatmeal is ready, allow it to cool before cutting it into squares. Enjoy topped with sliced bananas, chopped peanuts, and extra peanut butter.
Tips from my kitchen
- Feel free to substitute the flax eggs with 2 beaten eggs and add them at the same time as you would add the flax eggs to the other ingredients.
- You can make your own pumpkin pie spice! Simply combine ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon ground ginger, or just use 2 teaspoons of ground cinnamon to replace the spice mix.
- Make this vegan by replacing the honey with maple syrup.
Frequently asked questions
Even though they are cooked and you may be tempted to leave them out overnight, I highly recommend you store them in a container in the fridge since most are made with dairy and milk.
Yes. You can swap the peanut butter with any other nut butter of your choice. I love almond butter and it comes out just as delicious.
No problem. Replace the flax seeds with eggs if you do not care that this dish is vegan-friendly. You can use 2 eggs in this recipe.
Storage recommendations
- Storing leftovers: If you have leftovers, store them in an airtight container or plastic bag in the fridge for up to 4 days.
- Freeze: To freeze, place individual servings in an airtight, freezer-safe container or freezer-safe bag for up to 3 months.
- Reheat: Place individual slices in the microwave for about 1 to 4 minutes, depending on whether it’s at room temperature or frozen.
More oatmeal recipes
- Zucchini Blueberry Baked Oatmeal
- Lemon Blueberry Baked Oatmeal
- Chocolate Chip Pumpkin Pie Baked Oatmeal
- Healthy Oatmeal Bars
- Oatmeal Apple Crumble
- Overnight Oatmeal Recipe
- Homemade Oatmeal Granola Bars
- Healthy Oatmeal and Raisin Cookies
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Peanut Butter Banana Baked Oatmeal
Video
Ingredients
- 2 tablespoons ground flaxseed, or 2 eggs
- 1/3 cup warm water
- 1 1/2 cups quick oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of kosher salt
- 2 teaspoons pumpkin spice mix, or 1 teaspoon cinnamon
- 2 overripe bananas
- 1/4 cup creamy peanut butter, or almond butter
- 1 teaspoon vanilla extract
- 1/2 cup honey, or maple syrup
- 3/4 cup coconut milk, or any other milk of choice
- 1/3 roasted unsalted peanuts, coarsely chopped
Instructions
- Preheat the oven to 350ºF and grease an 8×6-inch baking dish with a tiny bit of coconut oil or cooking spray.
- In a small bowl, whisk well the 2 tablespoons ground flaxseed and 1/3 cup warm water and set aside.
- In a large bowl, combine the 1 1/2 cups quick oats, 1 teaspoon baking powder, 1/2 teaspoon baking soda, A pinch of kosher salt, and 2 teaspoons pumpkin spice mix.
- In a small bowl, quickly mash the 2 overripe bananas and add them to the bowl with the oat mixture.
- Add in all the remaining ingredients (1/4 cup creamy peanut butter – mashed, 1 teaspoon vanilla extract, 1/2 cup honey, and 3/4 cup coconut milk) together with the flaxseed mixture, and stir well to incorporate.
- Transfer the batter to the prepared baking dish. Bake for 20-25 minutes, or until fully set and the top is golden.
- Once the oatmeal is ready, allow it to cool before cutting it into squares. Serve topped with sliced bananas, chopped 1/3 roasted unsalted peanuts, and extra peanut butter drizzle.
Notes
- Storing leftovers: Place any leftover baked oatmeal in an airtight container or plastic, in the fridge for up to 4 days.
- Freeze: Store individual servings in an airtight, freezer-safe container or freezer-safe bag for up to 3 months.
- Reheat: Place individual slices in the microwave for about 1 to 4 minutes, depending on whether it’s at room temperature or frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was incredible! Loved how easy to make. Plenty left over for snacks.