Banana Baked Oatmeal Recipe

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.

Prep Time10

Cook Time30

Total Time40

Cuisine: American

Diet: Vegan

Servings: servings

Preheat the oven to 375° F. In an 8x11 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.

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.

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