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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.
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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.
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.
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!
Watch this video to learn how to make banana baked oatmeal.
Tips for making banana baked oatmeal
- 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.
- 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.
- 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.
- 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.
- Did you know it’s really easy to make your own peanut butter?!
Frequently asked questions
Sure, but the exact measurements and time will differ, so check out my baked steel cut oatmeal recipe instead.
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.
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.
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.
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
- Overnight Oats Recipe
- Oatmeal Breakfast Bars
- Baked Blueberry Oatmeal
- Apple Cinnamon Oatmeal Cups
- Chewy Oatmeal Raisin Cookies
- Baked Steel Cut Oatmeal
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!
Peanut Butter Banana Baked Oatmeal
- 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.
- 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 information provided is an estimate. It will vary based on cooking method and specific ingredients used.