This kid-friendly baked oatmeal takes just 10 minutes to prep and 35 minutes to bake—perfect for busy mornings or meal prepping a wholesome breakfast! It’s sweetened naturally with ripe bananas, packed with peanut butter flavor, and super kid-friendly too.
Peanut Butter Banana Baked Oatmeal
I make this one all the time for snack or breakfast when I want something easy but still made from scratch. It’s one of those recipes that always turns out great, even if you’re brand new to cooking.
And if you love make-ahead breakfasts like I do, try my baked blueberry oatmeal or these oat muffins.
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Ingredients
- Rolled oats – Use old-fashioned oats for best texture. Not quick oats.
- Cinnamon – Adds warmth and pairs so well with banana.
- Baking powder – Helps the oatmeal rise a little and set up nicely.
- Bananas – Use very ripe bananas for the best natural sweetness.
- Oat milk – You can swap with almond or your favorite non-dairy milk.
- Peanut butter – I like Trader Joe’s creamy natural PB for smooth mixing and drizzling.
- Blue agave syrup – You can also use maple syrup, or honey.
- Ground flaxseed – Adds fiber and omega-3s, plus helps bind the oats. If you're out of it, use 1 egg instead.
- Vanilla extract – A splash adds depth of flavor.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Banana Baked Oatmeal
- Preheat oven: Set your oven to 375°F (190°C).
- Mix dry ingredients: In an 8-inch square baking dish, stir together rolled oats, cinnamon, baking powder, and a pinch of salt.
- Mash bananas and mix wet ingredients: In a bowl, mash bananas. Stir in oat milk, flaxseed, peanut butter, agave, and vanilla extract.
- Combine: Pour the wet mixture into the dry oats in the baking dish. Stir everything to combine well.
- Add chips (optional): Stir in peanut butter chips or leave it for later to sprinkle on top.
- Bake: Bake for 30–35 minutes, or until the top is golden and the oatmeal is set.
- Garnish and serve: Let cool slightly. Drizzle with more peanut butter and top with banana slices if you like.
Adjust Salt and Sweetener for Kids
You can leave out the salt completely or use a tiny pinch. If your bananas are super ripe, 1 tablespoon of agave (or none at all) is usually enough too.
Tips
- Use very ripe bananas – The riper, the sweeter and better.
- Don’t overbake – Check around 25 minutes. It should be just set in the center.
- Skip the agave – If your bananas are super sweet, you can leave it out or reduce it.
- Add chia seeds – Swap or combine with flaxseed for more fiber.
- Make it nut-free – Use sunflower seed butter instead of peanut butter.
- Add chocolate chips – A fun twist if you want to make it more like a treat.
- Use a different milk – Any plant milk works. I like oat milk from Trader Joe's without no additives (just oats and water).
- Prep ahead – Mix the night before and bake in the morning.
- Add berries – Blueberries or raspberries pair beautifully with banana.
Freezing And Storing Instructions
- 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.
More Oat Recipes
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Recipe Card
Peanut Butter Banana Baked Oatmeal
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INGREDIENTS
- 1 ½ cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt, or just a small pinch
- 2 ripe bananas, about ¾cup -1 cup
- 1 cup pure oat milk, or almond milk
- ¼ cup creamy peanut butter
- 2 tablespoon blue agave syrup
- 1 tablespoon ground flaxseed
- 2 teaspoon pure vanilla extract
- ½ cup peanut chip, optional
INSTRUCTIONS
- Preheat oven: Set your oven to 375°F (190°C).
- Mix dry ingredients: In an 8-inch square baking dish, stir together rolled oats, cinnamon, baking powder, and a pinch of salt.1 ½ cup rolled oats, 1 teaspoon cinnamon, 1 teaspoon baking powder, ¼ teaspoon salt
- Mash bananas and mix wet ingredients: In a bowl, mash bananas. Stir in 1 cup oat milk, flaxseed, peanut butter, agave, and vanilla extract.2 ripe bananas, ¼ cup creamy peanut butter, 2 tablespoon blue agave syrup, 1 tablespoon ground flaxseed, 2 teaspoon pure vanilla extract, 1 cup pure oat milk
- Combine: Pour the wet mixture into the dry oats in the baking dish. Stir everything to combine well.
- Add chips (optional): Stir in peanut butter chips or sprinkle on top.½ cup peanut chip
- Bake: Bake for 30–35 minutes, or until the top is golden and the oatmeal is set.
- Garnish and serve: Let cool slightly. Drizzle with more peanut butter and top with banana slices if you like.
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.
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What if I don’t have flaxseed?
You can skip it or use 1 egg instead if not vegan.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQS: Baked Oatmea
Sure! Use a 9x13 inch pan and add 5-10 minutes to the bake time.
YES, as long as your oats are certified gluten-free.
YES! It freezes great. Slice it first and freeze individually.
You can skip it or use 1 egg instead if not vegan.
Not for this recipe. Steel-cut oats need a longer cooking time and different liquid ratio.
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