Peanut Butter Banana Baked Oatmeal
Full of flavor, this easy banana oatmeal is great for a healthy make ahead breakfast.
Servings: 6 servings
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 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.
Video
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
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