Banana Baked Oatmeal

4.98 from 872 votes

Banana baked oatmeal with ripe bananas, rolled oats, and peanut butter baked in a 9x13 dish in just 30 minutes.

Jump to Recipe โ–ผPin
Prep Time 10 minutes
Servings 6 servings
Comments
429

This post may contain affiliate links. Please read our disclosure policy.

Peanut Butter Banana Baked Oatmeal.
Save this recipe!
Type your email & I’ll send it to you!

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

Mashed bananas in a bowl.
Step 1: Start by mashing two ripe bananas in a bowl.
Other ingredients added on the top.
Step 2: Then add the wet ingredients on top, including the peanut butter, maple syrup, and ground flaxseed (which combined with liquid replaces the egg) along with almond milk.
Mixed.
Step 3: Mix it all together until well combined.
Dry ingredients in a baking dish.
Step 1: Put the oats, cinnamon, baking powder, and salt, into a baking dish like this one and whisk them together with a fork.
Wet ingredients on top of the dry ingredients.
Step 2: Pour the wet ingredients on top of the oat mixture and stir to combine. Bake in a pre heated oven until the mixture is set.
Peanut butter drizzle added.
Step 3: When it comes out of the oven, you’ll notice the sides of the baking dish are browned and the banana baked oatmeal pulls away from the sides. That’s when you know it’s done!
Bananas added on top.
Step 4: I love to add a drizzle of peanut butter and some banana slices to serve the oatmeal…delicious!
Peanut Butter Banana Baked Oatmeal.

Banana Baked Oatmeal Recipe

Author: Yumna Jawad
4.98 from 872 votes
Banana baked oatmeal with ripe bananas, rolled oats, and peanut butter baked in a 9×13 dish in just 30 minutes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings6 servings

Video

Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

Ingredients
  

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

  1. 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!
  2. 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.
  3. 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

A square of Peanut Butter Banana Baked Oatmeal served on a white plate

More Oatmeal Recipes

4.98 from 872 votes (739 ratings without comment)

Rate and comment

Recipe Rating




Comments

  1. Jennifer says:

    I cannot have any type of seeds (flax or chia). Are there any other substitutions that would work, or would it be okay to just omit them?

    1. Yumna J. says:

      You can use 1 egg instead.

  2. Faye D says:

    This is absolutely the easiest and most delicious oatmeal dish. We love this!

    1. Yumna J. says:

      Yay!! So happy you love it! Thanks!

  3. Dania says:

    I don’t keep flaxseed on hand. Would a tablespoon of whole chia seeds make a good substitution? Those I always have.

    1. Yumna J. says:

      Yes, it would! I think grinding the chia seeds might help the mixture bind even better but it should still work if they are whole.

  4. Christa Shannon says:

    This sounds delicious! I am wondering if you can make it with almond butter instead of peanut butter? Thank you kindly for letting me know.

    1. Yumna J. says:

      Yes, you can!

  5. Fabijan says:

    Love these, would definitely recommend. I added some carob nibs and walnuts which complemented it nicely

    1. Yumna J. says:

      Yum, love that! So happy you enjoyed the recipe, Fabijan!! Thanks!

  6. Emma says:

    Wow what a delicious recipe! Quick and simple to prepare and clean plates all round!

    1. Yumna J. says:

      Yay, so happy you liked it!! Thanks, Emma!

  7. Amanda says:

    This baked oatmeal is fantastic! Made it exactly as written and turned out wonderful. Baby and husband approved!

    1. Yumna J. says:

      Aww, that’s great! So happy it was a hit in your home. Thank you, Amanda!!

  8. Lisa S. says:

    Iโ€™m not a huge fan of flaxseed. Would subbing chia seeds instead work?

    1. Yumna J. says:

      Yes, absolutely!

  9. Jennifer says:

    Falling apart and lacks flavor.

    1. Yumna J. says:

      Thanks for the feedback, Jennifer. So sorry you didn’t like how it turned out.

  10. Elena says:

    This was absolutely delicious. My kids devoured it! How do you propose to add protein powder?

    1. Yumna J. says:

      Yay, so happy your kids loved it! You can add protein powder right in with the other dry ingredients before adding wet ingredients. If the batter seems a little dry, you can add more almond milk. Enjoy!

See All Comments