Peanut Butter Banana Baked Oatmeal
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This is the kind of breakfast I make when I want something cozy, healthy-ish, and super easy. It’s a favorite at our house—especially when I’ve got a few extra ripe bananas hanging around and need a breakfast that feels like a treat but still fuels the day.
Banana Baked Oatmeal
This peanut butter banana baked oatmeal takes just 10 minutes to prep and bakes up in about 35. It’s soft, lightly sweet, and freezes beautifully. Bake it once and enjoy slices all week!
Ingredients
- Rolled oats. I use old-fashioned oats for that perfect chewy texture. Quick oats don’t hold up the same.
- Cinnamon. Adds warmth and coziness.
- Baking powder. Gives it a little lift as it bakes.
- Bananas. The riper, the better. They sweeten and add moisture.
- Oat milk. Or any milk you like! I love unsweetened oat milk for extra creaminess.
- Peanut butter. Creamy, natural peanut butter works best for smooth mixing.
- Blue agave syrup. Or swap with maple syrup or honey, depending on your vibe.
- Ground flaxseed. Helps bind and adds nutrients. You can sub 1 egg if needed.
- Vanilla extract. Just a splash makes a big difference in flavor.
How To Make Baked Oatmeal
- Preheat the oven: Set to 375°F (190°C) and grease or line an 8-inch baking dish.
- Mix dry ingredients: In the baking dish, stir together oats, cinnamon, baking powder, and a pinch of salt.
- Mash bananas and mix wet ingredients: In a separate bowl, mash the bananas. Stir in oat milk, flaxseed, peanut butter, agave syrup, and vanilla.
- Combine: Pour the wet mix over the dry oats in the baking dish. Stir everything together right in the dish.
- Add chips (optional): Stir in peanut butter chips or chocolate chips now—or save them to sprinkle on top.
- Bake: Bake for 30–35 minutes, until the top is golden and the center is set.
- Serve: Let it cool for a few minutes, then slice and serve warm. I love drizzling extra peanut butter on top with banana slices!
Top it off – A drizzle of maple syrup or creamy peanut butter is chef’s kiss.
Tips
- Use very ripe bananas. More brown spots = more sweetness.
- Don’t overbake. Start checking at 25 minutes. It should be just set.
- Skip sweetener if needed. Super ripe bananas might be sweet enough on their own.
- Nut-free version. Try sunflower seed butter for an allergy-friendly swap.
- Add chocolate chips. Makes it feel like dessert!
- Mix in berries. Blueberries and raspberries are so good in this.
- Change up the milk. Any plant-based milk will work.
- Make ahead. Mix everything the night before and bake fresh in the morning.
- Turn it into muffins. Pour into a muffin tin and bake for 18–22 minutes.
Storing & Freezing
- To Store. Keep covered in the fridge for up to 5 days.
- To Freeze. Slice, wrap in parchment, and freeze in a bag or container for up to 2 months.
- To Make Ahead. Mix everything the night before, cover, and store in the fridge. Bake fresh in the morning.
- To Reheat. Warm in the microwave for 30–45 seconds or in the oven at 350°F until heated through.
More Vegan Recipes
Peanut Butter Banana Baked Oatmeal
This Peanut Butter Banana Baked Oatmeal is sweet, soft, and naturally gluten-free—perfect for meal prep or busy mornings with the kids.
Ingredients
- 1 ½ cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt, or just a small pinch
- 2 ripe bananas, about ¾ cup to 1 cup mashed
- 1 cup pure oat milk, or almond milk
- ¼ cup creamy peanut butter
- 2 tablespoons blue agave syrup
- 1 tablespoon ground flaxseed
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven: Set to 375°F (190°C) and grease or line an 8-inch baking dish.
- Mix dry ingredients: In the baking dish, stir together oats, cinnamon, baking powder, and a pinch of salt.1 ½ cups rolled oats, 1 teaspoon cinnamon, 1 teaspoon baking powder, ¼ teaspoon salt
- Mash bananas and mix wet ingredients: In a separate bowl, mash the bananas. Stir in oat milk, flaxseed, peanut butter, agave syrup, and vanilla. Leave for 5 min.2 ripe bananas, 1 cup pure oat milk, ¼ cup creamy peanut butter, 2 tablespoons blue agave syrup, 2 teaspoons pure vanilla extract, 1 tablespoon ground flaxseed
- Combine: Pour the wet mix over the dry oats in the baking dish. Stir everything together right in the dish.
- Add chips (optional): Stir in peanut butter chips or chocolate chips now—or save them to sprinkle on top.
- Bake: Bake for 30–35 minutes, until the top is golden and the center is set.
- Serve: Let it cool for a few minutes, then slice and serve warm. I love drizzling extra peanut butter on top with banana slices!
Notes
- Makes about 9 larger bars or 12 smaller ones.
- To Store. Keep in an airtight container in the fridge for up to 5 days.
- To Freeze. Freeze in slices wrapped in parchment and stored in a bag or container for up to 2 months.
- To Make Ahead. Assemble and refrigerate the unbaked mixture overnight. Bake fresh in the morning.
- To Reheat. Warm in the microwave for 30–45 seconds or in the oven at 350°F until heated through.
