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Peanut Butter Banana Baked Oatmeal

This deliciously creamy baked oatmeal combines ripe bananas and nutty peanut butter for a warm, cozy breakfast that’s easy to make and clean up.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 large spotty banana (mashed) Use overripe bananas for better sweetness.
  • ½ cup creamy all-natural peanut butter
  • 3 tbsp real maple syrup (or honey) Adjust sweetness to taste.
  • 1 ¾ cups unsweetened almond milk or oat milk Add more if batter is too stiff.
  • 1 large egg Substitute with 1 tbsp ground flaxseed mixed with 3 tbsp warm water for vegan option.
  • 2 tsp vanilla extract
Dry Ingredients
  • 2 cups old-fashioned rolled oats Make sure they are not instant oats.
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square dish.
  2. In a large bowl, combine the mashed banana, peanut butter, maple syrup, milk, egg (or flaxseed mixture), and vanilla extract. Whisk until fully combined.
  3. Stir in the rolled oats, cinnamon, baking powder, salt, and ground flaxseed (if not using an egg). Mix until all ingredients are well incorporated.
  4. Pour the mixture into the greased baking dish, spreading it evenly.
Baking
  1. Bake for 35 to 45 minutes, until the top is golden brown and the center is set.
  2. Allow the baked oatmeal to cool for 5 minutes before serving. Drizzle with extra peanut butter and garnish with banana slices if desired.

Notes

This baked oatmeal keeps well in the fridge for 4-5 days and can be frozen for up to 3 months. Reheat in the microwave or oven.