This Banana Peanut Butter Baked Oatmeal is a delicious, healthy make-ahead breakfast . Naturally gluten-free, dairy-free, and low in sugar, this baked oatmeal is good for a crowd or simply cutting into squares and enjoying as an on-the-go breakfast throughout the week.
On a recent Instagram poll I conducted, many of you said that you’re looking for more healthy on-the-go breakfasts, and I heard you loud and clear!
Whether you’re a parent trying to get your child to school on time, or a student barely making it to your 9AM class, mornings are rushed. I get it.
This Banana Peanut Butter Baked Oatmeal is a big time saver in the morning and great for meal prep. I like to bake it on a Sunday and slice the oatmeal into pre-portioned squares and eat it throughout the week. You can warm it up or eat it at room temperature. I think it tastes best reheated in the oven at 300F degrees for about 10 minutes, but a quick zap in the microwave would be fine, too.
This recipe is gluten-free (just make sure your oats are certified GF), dairy-free, and low in sugar. Extra ripe bananas bring a lot of natural sweetness to the recipe, so not much additional sweetener is required. Each square contains a healthy dose of whole grains, good fats, and protein to keep you going in the morning.
I’m on a bit of an oat milk kick lately, and I think it’s perfect in this recipe because oat milk also has a natural sweetness, similar to cow’s milk. If you don’t have oat milk (I hear ya, there is a shortage!), then unsweetened almond milk or soy milk will also work. You may want to add a touch more maple syrup to the recipe, though.
I hope you love this Banana Peanut Butter Baked Oatmeal as much as I do! I’ve been eating it nonstop the last few weeks, and I couldn’t wait to share the recipe with you. If you make it, let me know how it turns out by commenting below or tagging your recreations with #littlechefbigappetite on Instagram. (Note: I will only see your posts if your profile is public.)
This Banana Peanut Butter Baked Oatmeal is a delicious, healthy make-ahead breakfast . It’s perfect for serving to a crowd or simply cutting into squares and enjoying as an on-the-go breakfast throughout the week.
- 2 very ripe large bananas, broken into 2 inch chunks
- 2/3 cup oat milk
- 2 large eggs (or 3 medium)
- 1/8 cup + 1 Tablespoon maple syrup
- 1/4 cup peanut butter*
- 1 teaspoon vanilla extract
- 1.5 cups rolled oats, divided
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Preheat oven to 350 degrees F. Lightly grease a 9×11 or 8×8 baking dish and set aside.
Attach the whisk attachment to a stand mixer. To the stand mixer bowl, add the bananas, oat milk, and eggs and whisk on low for 1 minute. Add the maple syrup, peanut butter and vanilla and whisk for another minute, until well combined.
In a mini blender, pulse 3/4 cup of the oats for 4-5 seconds, until they resemble coarse sand. Add the pulsed oats, remaining 3/4 cup rolled oats, baking powder, cinnamon and salt to the wet ingredients in the stand mixture. Whisk for 1 minute, until well combined.
Add the batter to the greased baking dish and bake for 35-40 minutes, until lightly golden on the edges, and a toothpick inserted into the center comes out clean. Allow to cool in the baking dish on a wire rack for 30 minutes. Then slice into squares and store in an airtight container.
*If your peanut butter doesn’t contain salt, add 1/8 teaspoon salt with the dry ingredients.