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.