Dessert

Peanut Butter Banana Baked Oatmeal Recipe

ByHarper Ellington October 15, 2025October 15, 2025

Introduction

This Peanut Butter Banana Baked Oatmeal is a warm and comforting breakfast that’s both hearty and naturally sweet. With creamy peanut butter and ripe bananas, it’s an easy and nutritious start to your day that the whole family will love.

A baked oat square cut into four equal pieces is shown on parchment paper. Each square has a rough, textured light brown oat base layer drizzled with a smooth light tan peanut butter sauce in diagonal lines. On top of the drizzle, there are fresh banana slices placed on three of the four pieces, each slice showing pale yellow and cream colors with soft, smooth textures. The oat squares have slightly crisp edges and a soft interior. The setting is on a white marbled surface with a corner of a yellow banana visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large spotty banana (mashed)
½ cup creamy all-natural peanut butter (one that is runny)
3 tbsp real maple syrup (or honey)
1 ¾ cups unsweetened almond milk or oat milk
1 large egg (or 1 tbsp ground flaxseed mixed with 3 tbsp warm water for vegan option)
2 tsp vanilla extract
2 cups old-fashioned rolled oats (200g)
1 tsp ground cinnamon
1 tsp baking powder
½ tsp salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish with cooking spray or avocado oil.
Step 2: In a large bowl, combine the mashed banana, peanut butter, maple syrup, almond or oat milk, egg (or flaxseed mixture), and vanilla extract. Whisk until smooth and fully blended.
Step 3: Stir in the rolled oats, cinnamon, baking powder, salt, and ground flaxseed (if using the vegan option). Mix until all ingredients are well incorporated. If your peanut butter is thick, add a little extra milk to loosen the batter.
Step 4: Pour the mixture evenly into the prepared baking dish.
Step 5: Bake for 35 to 45 minutes, until the top is golden brown and the center is set.
Step 6: Let the baked oatmeal cool for 5 minutes before serving. Optionally, drizzle with extra peanut butter and garnish with banana slices for extra flavor.

Tips & Variations

Use a ripe banana for natural sweetness and better texture.
Swap maple syrup with honey or agave nectar for a different sweetness profile.
Add chopped nuts or dark chocolate chips to the batter for extra texture and flavor.
If the batter feels too thick due to dense peanut butter, simply stir in an extra splash of milk to loosen it.
For a vegan version, substitute the egg with the flaxseed and water mixture and use maple syrup instead of honey.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 30–60 seconds or warm in the oven until heated through. It also freezes well; thaw in the fridge overnight before reheating.

How to Serve

The image shows a square tray of 16 oat bars arranged in a 4 by 4 grid on parchment paper. Each bar has a golden brown oat base with a slightly rough, crumbly texture. Light caramel-colored drizzle is spread diagonally across the top of every bar, adding a glossy, smooth layer. On top of the drizzle, each bar is decorated with one or two slices of fresh banana, placed mostly in the center of each piece. The entire tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant oats instead of rolled oats?

Instant oats are finer and absorb more liquid, which can make the texture mushy. Rolled oats work best to maintain a hearty, chewy texture in baked oatmeal.

Can I make this recipe nut-free?

To make it nut-free, substitute the peanut butter with sunflower seed butter or another seed butter, and use a safe milk alternative. This will still give you a creamy and flavorful baked oatmeal.