Go Back
–+ servings
Peanut Butter Banana Baked Oatmeal with banana slices and peanut butter drizzle.

Peanut Butter Banana Baked Oatmeal

Julia
This Peanut Butter Banana Baked Oatmeal is a healthy, one-pan breakfast that’s easy to make, naturally sweetened, and perfect for busy families.
No ratings yet
Print Pin
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Servings 9 servings
Calories 154 kcal

VIDEO

Want to Save This Recipe?

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Yummy Bowl.

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.
  • What if I don’t have flaxseed?
    You can skip it or use 1 egg instead if not vegan.

ADD YOUR OWN PRIVATE NOTES

Click here to add your own private notes.

NUTRITION

Calories: 154kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 157mgPotassium: 205mgFiber: 3gSugar: 9gVitamin A: 72IUVitamin C: 3mgCalcium: 81mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!