Banana Baked Oatmeal
Updated Oct 07, 2025
Banana baked oatmeal with ripe bananas, rolled oats, and peanut butter baked in a 9x13 dish in just 30 minutes.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
This PB banana baked oatmeal is so good!
When the bananas on my counter start to go soft, I make this banana baked oatmeal recipe. It’s easy to mix up, and my kids love it, especially when it’s still warm from the oven.
The oats bake up soft with mashed banana and peanut butter mixed in, and it somehow tastes even better the next day. This banana baked oatmeal has turned into one of those recipes I make on repeat because everyone actually eats it without complaint.
Happy Cooking!
– Yumna
Banana Baked Oatmeal Ingredients
- Oats: Use old fashioned oats for this recipe, if you can! Quick oats will change the texture of the dish.
- Bananas: Try to save your overripe bananas for this oatmeal if you can (they’re much sweeter than regular bananas).
- Dry Ingredients: You’ll need cinnamon, salt, ground flaxseed, and a little baking powder(aluminum free) to make this oatmeal dish come together.
- Wet Ingredients: I use vanilla extract, maple syrup, and almond milk in this recipe! Feel free to swap in a different dairy or non-dairy milk if you prefer.
- Peanut butter: Go for creamy peanut butter for the best texture! I like to make my own homemade peanut butter if I have time.
How to Make Banana Baked Oatmeal
Banana Baked Oatmeal Recipe
Banana baked oatmeal with ripe bananas, rolled oats, and peanut butter baked in a 9×13 dish in just 30 minutes.
Video
Ingredients
- 2 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 over ripe bananas
- 1 ½ cups almond milk
- ¼ cup creamy peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon ground flaxseed
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375° F. In an 8×11 inch baking dish, combine the oats, cinnamon, baking powder and salt.
- In a large mixing bowl, mash the bananas, then add the almond milk, peanut butter, maple syrup, flaxseed and vanilla extract. Allow the mixture to stand for 5 minutes for the flaxseed to set.
- Pour over the wet ingredients over the oat mixture and stir to combine.
- Bake uncovered in the preheated oven until the top of the oatmeal is golden and the mixture is set, about 30-35 minutes. Remove and allow it to cool for 5 minutes.
- Serve with drizzled peanut butter and banana slices, if desired.
Notes
- My Top Tip: Don’t mix your oats with milk ahead of time. If you want to prep the recipe halfway before baking, you can mix the wet ingredients in one bowl and the dry ingredients in another bowl. Just don’t combine them until you’re ready to bake. Otherwise the oats will soak up all the liquid and your oatmeal bake will be dry!
- Storage: The baked oatmeal can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week. When ready to eat, just reheat individual servings in the microwave for 30-45 seconds.
- Freezing: This banana baked oatmeal freezes really well! If you wrap your oatmeal in individual portions in foil and place them in a freezer bag, they’ll keep for up to 3 months. When you’re ready to eat, thaw your oats in the fridge overnight and reheat them with a tablespoon of milk or water in the microwave.
Nutrition
Calories: 240kcal, Carbohydrates: 35g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Sodium: 231mg, Potassium: 404mg, Fiber: 5g, Sugar: 10g, Vitamin A: 25IU, Vitamin C: 3mg, Calcium: 139mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Don’t mix your oats with milk ahead of time. If you want to prep the recipe halfway before baking, you can mix the wet ingredients in one bowl and the dry ingredients in another bowl. Just don’t combine them until you’re ready to bake. Otherwise the oats will soak up all the liquid and your oatmeal bake will be dry!
- Add more liquid for a softer consistency. The texture of this baked oatmeal is almost like a dense muffin, but if you want yours to be softer or more moist, feel free to add 1/4-½ cup more milk.
- Double the recipe for a bigger crowd. If you want to double this banana baked oatmeal, just use a larger baking dish and add 10 minutes to the baking time.
Serving Ideas
- Make a breakfast spread. As part of a simple breakfast spread, this baked oatmeal goes well with fruit and yogurt parfaits, breakfast smoothies, fruit salad, or a fresh cold brew.
Comments
I just made this! I used fairlife milk, swapped the flax for chia seeds, and added a few chocolate chips. Served with a heaping scoop of Greek yogurt on top with a drizzle of honey. Next time I will add a scoop of protein powder to try with more milk to balance. Such a great recipe!!
Yum! What a great way to start the day, thanks for sharing!
Hi, if I make the recipe with no flaxseeds/ chia seeds and with 1 egg instead, do I still need the milk?
You can include the almond milk still! Or if you want the consistency to be more dense like a muffin, you could omit it. Up to you!
See All Comments