Peanut Butter Banana Baked Oatmeal

4.99 from 853 votes

Full of flavor, this easy banana oatmeal is great for a healthy make ahead breakfast.

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This vegan Peanut Butter Banana Baked Oatmeal is made with pantry staples and is a great healthy breakfast that the whole family will enjoy. Easy to make with minimal prep, it’s a delicious make ahead breakfast that can be enjoyed on busy mornings or brunching with friends.

Peanut Butter Banana Baked Oatmeal in a white baking dish
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Baked oatmeal is such a great way to start the day! High in fiber and protein, this breakfast will keep you feeling full until lunchtime. Not only is it good for you, but it tastes so delicious – peanut butter and banana is such a classic combination! My kids thought it was dessert when it was baking in the oven!

Ingredients to make baked oatmeal

  • Oats: Use old fashioned oats for this recipe. Oats are a great source of fiber and vitamins. Use gluten-free certified oats if you have an intolerance.
  • Cinnamon: To add a little sweetness and flavor.
  • Baking powder: This helps t add a nice light texture to the oatmeal.
  • Bananas: Use overripe bananas. They are naturally sweeter and richer in antioxidants.
  • Almond Milk: I used almond milk to keep this breakfast vegan. You can use another non dairy milk or dairy ilk if you prefer.
  • Peanut butter: Use creamy peanut butter for the best texture.
  • Maple syrup: To naturally sweeten the oatmeal.
  • Ground flaxseed: Helps to bind the ingredinets together without the use of eggs.
  • Vanilla extract: For flavor and sweetness.

How do you make banana baked oatmeal

Start by mashing two ripe bananas in a bowl. Then add the wet ingredients on top, including the peanut butter, maple syrup, ground flaxseed (which combined with liquid replaces the egg) along with almond milk. Mix it all together until well combined.

The wet ingredients mixed together in a glass bowl

Put the dry ingredients including the oats, cinnamon baking powder and salt, into a baking dish like this one and whisk them together with a fork. Pour the wet on top of the oats mixture and stir to combine.

Bake in a pre heated oven until the mixture is set.

The dry oatmeal in a baking dish and the wet ingredients added to it.

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! I love to add a drizzle of peanut butter and some banana slices to serve the oatmeal…delicious!

Peanut butter drizzled over the baked oatmeal

Watch this video to learn how to make banana baked oatmeal.

Tips for making banana baked oatmeal

  1. Use old fashioned oats for this recipe. Quick oats are chopped into finer pieces, which makes them faster to cook. Although they taste the same as rolled oats, the texture of quick oats is much finer, so they soak up more moisture and can dry out the baked oatmeal.
  2. Do not mix the 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 yield a dry texture.
  3. Add more liquid for a softer consistency. The consistency of this is almost like a dense muffin but I like that it stays compact that way. If you feel the consistency is too dry, feel free to add 1/4-½ cup more milk.
  4. Double the recipe for a bigger crowd. If you double this banana baked oatmeal, use a large baking dish and just add 10 minutes to the baking time.
  5. Did you know it’s really easy to make your own peanut butter?!

Frequently asked questions

Can I make this with steel cut oats.

Sure, but the exact measurements and time will differ, so check out my baked steel cut oatmeal recipe instead.

Can you use any milk for baked oatmeal?

I use almond milk for this vegan breakfast, but it will work well with any dairy or non dairy milk. The flavor of coconut milk would work really well with the peanut butter and banana, and oat, soy or hemp would all be good substitutes. To keep this recipe vegan, I used maple syrup for the sweetener, but if you are not vegan, you can use honey instead if that’s what you have.

How long can you store it?


Baked oatmeal is perfect for breakfast meal prep. I often make a double batch on a Sunday to enjoy throughout the week. Store the cooled oatmeal bake in the fridge in an airtight container and it will keep well for up to 5 days. I like to then reheat individual portions in the microwave for about 30 seconds before serving.

Can you freeze it?

This banana baked oatmeal freezes really well, and will keep in this way for up to 3 months without affecting the texture. Wrap the oatmeal in individual portions in a foil and place in a freezer bag. Thaw it in the fridge overnight and reheat with a tablespoon of milk or water in the microwave.

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

Baked oatmeal is a firm family favorite here, whether it’s with bananas, blueberries, or apples. The kids love eating it and I love being able to bake it ahead of time! Packed full of nutrients, it’s a breakfast you can feel good about serving!

More oatmeal recipes

If you’ve tried this healthy-ish feel good Peanut Butter Banana Baked Oatmeal recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Peanut Butter Banana Baked Oatmeal

Full of flavor, this easy banana oatmeal is great for a healthy make ahead breakfast.
5 from 853 votes
Servings 6 servings
Course Breakfast
Calories 240
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Video

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

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.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Make it your own: You can change up the milk to what you have on hand or your taste preferences.
  • Make it gluten-free: Use certified gluten-free rolled oats.
  • Make it sugar-free: Omit the maple syrup.

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.

Diet: Vegan
Cuisine American
Course: Breakfast

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Comments

  1. Jouhaina says:

    Love this recipe Yumna! We make it at least once a month at our house. I follow your exact directions but top it with chocolate chips before putting it in the oven. So good 😉

  2. Dominique says:

    This is such a good recipe! Everyone loved it!!

  3. Yadira says:

    Can I use a 9 by 13 baking dish? If I don’t have a 8 by 11.

    1. Yumna says:

      Yes, just maybe bake a few minutes less.

  4. Ann says:

    Hello, wondering if I could add egg whites to the recipe?

    1. Yumna says:

      Hi Ann, I haven’t tried that myself, but I think it sounds like a great idea for added protein. The texture might wind up a little more firm, but I’d be interested in hearing how it works out if you give it a try!

  5. Ashley says:

    The amount of pop ups and advertisements made the website so slow and trying to find the recipe was very cumbersome. I likely won’t come back to try and find a recipe as the user experience was so poor. 🙁

    1. Yumna says:

      Hi there, thanks for your feedback, sorry you found the experience frustrating, but there is an easy way to navigate directly to the recipe, you can click “jump to recipe” at the top of the page and it will bring you directly to the full recipe card.

  6. Carolyn Coleman says:

    These surprised me! I said to myself try it just because. Okay I made the recipe at 1/2 of every ingredient because I was thinking “don’t waste to much”. I made it with coconut milk and used date syrup instead of maple and mixed peanut and almond butter. It came out to be so good. I am Vegan and love oats, bananas mostly all the ingredients. This will be my new breakfast prep Thanks for the recipe.

    1. Yumna says:

      So glad you enjoyed these!

  7. Zahra says:

    I don’t usually leave comments. But I left the list of ingredients to my 8 and 5 year old with the recipe open on the phone.
    I gave them all the ingredients and bowls spoons and cups and they made it almost all themselves. We added broken m&ms and substituted almond for coconut milk. We had no maple syrup and used golden syrup. It’s amazing and delicious

    1. Yumna says:

      I love this! So happy they had fun making and eating them!

  8. Deidra says:

    Wonderful recipe! It’s quick, easy to make and most importantly delicious. Thanks!

    1. Yumna says:

      So happy you enjoyed it!

  9. Angela T says:

    I love this recipe! I tried it also with protein powder and it works great! Pretty easy to make your own but is a great standalone! I have been whopping them in the air fryer while I make my coffee and they come out perfect!

    1. Yumna says:

      Sounds so good, love the use of the air fryer!

  10. Lesley says:

    I love this recipe. It’s become a staple in my house.

    1. Yumna says:

      So happy to hear, thank you!

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