This Peanut Butter Banana Baked Oatmeal is a beloved breakfast option that blends ripe banana, creamy peanut butter, and hearty oats for a comforting, gluten-free morning meal. Naturally sweetened with mashed banana and a touch of pure maple syrup, this baked oatmeal is made with rolled oats and oat flour for a satisfying texture. It’s ideal for family breakfasts, meal prep, or a quick, nourishing snack.
Featured Comment
“Just what I needed! I was getting tired of the same breakfasts and love discovering healthy new recipes. Can’t wait to try this — huge peanut butter and banana fan!” – Christie
This peanut butter banana baked oatmeal is a family favorite. It’s easy to scale up for a crowd, which makes it perfect for cabin weekends, holiday mornings, or any time you need a simple, crowd-pleasing breakfast. Serve it warm for breakfast and enjoy leftovers as a quick snack or sweet bite during the day.
Why we love this PB Banana Baked Oatmeal recipe
This baked oatmeal stands out for several reasons:
- Gluten-free base: Made with rolled oats and oat flour, it’s naturally gluten-free when using certified gluten-free oats.
- Breakfast that feels like a treat: The texture and flavor are dessert-like, but it’s still a wholesome, nutrient-rich choice.
- Classic flavor trio: Peanut butter, banana, and oats combine for a familiar, crowd-pleasing taste everyone enjoys.
Ingredients Needed for Peanut Butter Banana Baked Oatmeal
- Banana: Use very ripe bananas for natural sweetness, moisture, and a rich banana flavor. Mash them well to bind the batter.
- Eggs: Eggs act as the binder and help the bake set and rise slightly while adding structure.
- All-natural peanut butter: Creamy peanut butter adds protein, healthy fats, and that unmistakable peanut flavor.
- Vanilla extract: A splash of vanilla enhances and rounds out the other flavors.
- Pure maple syrup: A small amount of maple syrup adds gentle sweetness without being overpowering.
- Unsweetened almond milk: The liquid keeps the oats moist while they bake. Dairy milk works fine if you prefer it.
- Rolled oats: Rolled oats give a chewy, satisfying texture and longer-lasting fullness compared with quick oats.
- Oat flour: Oat flour creates a denser, slightly cake-like crumb—use oat flour or another flour you prefer.
Baked oatmeal makes a great alternative to overnight oats when you want something warm and sturdy that slices easily for meal prep.
Baked Oatmeal Customizations
- Swap nut butter: Almond or cashew butter work well in place of peanut butter for a different nutty profile.
- Chocolate drizzle: Melt dark or semi-sweet chocolate and drizzle it over the top for a decadent finish.
- Chocolate chips: Fold in a handful of chips (dark, semi-sweet, or milk) for pockets of melted chocolate throughout.
- Extra peanut butter: Warm a spoonful of peanut butter and drizzle it on top after baking for extra richness.
- Non-dairy milks: Substitute soy, oat, or coconut milk to suit dietary preferences—coconut adds a subtle tropical note.
Here’s a tip!
Watch the bake near the end of cooking. When a toothpick inserted in the center comes out with a few moist crumbs, it’s done. Overbaking will dry it out.
How to Store Peanut Butter Banana Baked Oatmeal
Cover and refrigerate for up to 5 days. Reheat individual slices in the microwave for 10–30 seconds or warm a whole pan in a 350°F oven until heated through.
Freezer Instructions
Allow the baked oatmeal to cool completely, slice into portions, wrap tightly, and freeze for up to 3 months. Reheat from frozen in the microwave or in a 350°F oven until warmed.
FAQ
Reheat a slice in the microwave for 10–30 seconds depending on desired warmth. For a whole pan, heat in a 350°F oven for about 10 minutes or until warmed through.
Yes—prepare the batter the night before and refrigerate. If adding sliced bananas on top, add them right before baking to prevent discoloration.
Absolutely. Slice and wrap portions individually or store in an airtight container for up to 3 months. Reheat from frozen.
Yes. Spoon batter into a muffin tin about three-quarters full and bake 18–20 minutes, until set.
How to Serve Your Baked Oatmeal
Serve warm with freshly sliced banana and an extra smear of peanut butter or a drizzle of honey or maple syrup. To boost protein, pair it with eggs (fried or scrambled) or a side of yogurt.
Peanut Butter Banana Oatmeal Bake
Whip up this easy peanut butter banana baked oatmeal in under an hour. Packed with creamy peanut butter, mashed bananas, and rolled oats, it makes a healthy, comforting breakfast or snack.
By: Lee Funke
Prep: 10 mins • Cook: 40 mins • Total: 50 mins • Servings: 4
Ingredients
Wet
- 1 medium ripe banana, mashed
- 2 large eggs
- 1/3 cup all-natural creamy peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1/2 cup unsweetened almond milk (or milk of choice)
Dry
- 1.5 cups rolled oats
- 1/4 cup oat flour (or other flour)
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the oven to 375°F and lightly grease a medium baking dish (a 9×9-inch pan works well).
- In a large bowl, mash 1 very ripe banana until mostly smooth. Add the eggs, peanut butter, vanilla, maple syrup, and almond milk; whisk until well combined.
- Stir in the rolled oats, oat flour, baking powder, and salt until the mixture is evenly mixed and moistened.
- Transfer the batter to the prepared dish and arrange a few banana slices on top, if desired.
- Bake at 375°F for about 30–40 minutes, depending on the depth of your dish, until set and a toothpick comes out with a few moist crumbs.
- Let cool slightly, slice, and serve warm.
Tips & Notes
- Make ahead: Mix the batter the night before and refrigerate. Add fresh banana slices on top just before baking for best color and texture.
Nutrition
Calories: 364 kcal • Carbohydrates: 44 g • Protein: 14 g • Fat: 15 g • Fiber: 6 g • Sugar: 11 g
Nutrition is an estimate and should be used as a guide only.
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