This baked peanut butter banana oatmeal is an easy vegan and gluten free baked oatmeal that serves a crowd with flavors of peanuts and bananas. Mashed fresh bananas and peanut butter add lots of flavor and structure to hold the oats together in easy serve slices that are still very moist but not sticky. It’s an easy oatmeal that bakes up in 30 minutes without needing to monitor the stove.
And, if you want more delicious oatmeal recipes, try this apple walnut oatmeal!
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What You’ll Need For This Baked Peanut Butter Banana Oatmeal
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How To Make This Baked Peanut Butter Banana Oatmeal
Preheat oven to 375°F/190C. Grease a medium (8 cup/2L capacity) baking dish. A narrower dish with higher sides is preferred for even moisture retention.
In a large bowl, combine banana, peanut butter, and maple syrup. Use a hand-held electric mixer or a whisk to beat everything together until smooth.
Beat in the oat milk and vanilla extract.
Fold in the oats, cinnamon, baking powder, and salt until everything is wet and evenly distributed.
Scrape into prepared baking dish.
Top with slices of banana and sprinkle on chopped peanuts.
Bake for 30-35 minutes until edges are just beginning to turn golden and the center is set.
Remove from oven an allow to cool for at least 10 minutes before serving.
Serve with additional fruit, a drizzle of maple syrup, in a bowl with more oat milk, or an extra dollop of peanut butter.
Best the same day. Store covered in the fridge for up to 3 days. Reheat, covered, in the microwave or a 350°F/175C oven with a splash of water in the pan to restore moisture.
Important Recipe Notes
Peanut butter: For more texture, use crunchy peanut butter or add ½ cup/60g chopped roasted peanuts. Can be switched for any other nut butter.
More Vegan And Gluten Free Breakfast Recipes
Raspberry Chocolate Chia Pudding
PrintBaked Peanut Butter Banana Oatmeal
Make easy baked peanut butter banana oatmeal for a warm, satisfying breakfast. It’s naturally sweet, simple to prepare, and perfect for meal prep.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Ingredients
- ¾ cup/225g mashed banana (about 2 medium)
- ¼ cup/60g peanut butter, unsalted (creamy or crunchy)
- ¼ cup/60ml maple syrup
- 1 ½ cups/355ml oat milk
- 2 tsp/10ml vanilla extract
- 1 1/2 tsp/3g ground cinnamon
- ½ tsp/3g salt
- 2 tsp/8g baking powder
- 3 cups/330g rolled oats
- Banana slices
- 1/3 cup/40g chopped peanuts, roasted and unsalted
Instructions
- Preheat oven to 375°F/190C. Grease a medium (8 cup/2L capacity) baking dish. A narrower dish with higher sides is preferred for even moisture retention.
- In a large bowl, combine banana, peanut butter, and maple syrup. Use a hand-held electric mixer or a whisk to beat everything together until smooth.
- Beat in the oat milk and vanilla extract.
- Fold in the oats, cinnamon, baking powder, and salt until everything is wet and evenly distributed.
- Scrape into prepared baking dish.
- Top with slices of banana and sprinkle on chopped peanuts.
- Bake for 30-35 minutes until edges are just beginning to turn golden and the center is set.
- Remove from oven an allow to cool for at least 10 minutes before serving.
- Serve with additional fruit, a drizzle of maple syrup, in a bowl with more oat milk, or an extra dollop of peanut butter.
- Best the same day. Store covered in the fridge for up to 3 days. Reheat, covered, in the microwave or a 350°F/175C oven with a splash of water in the pan to restore moisture.
