Peanut Butter Banana Baked Oatmeal
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Looking for an easy breakfast idea? You’ll love this peanut butter banana baked oatmeal recipe. Made with simple pantry staples, this easy recipe is packed with flavor and a true family favorite.
As a mom of six, I know that mornings can be a crazy busy time, right? That’s why I love easy, simple recipes like this baked oatmeal.
The peanut butter banana is definitely one of our favorites, but the strawberry baked oatmeal, peach baked oatmeal, and mixed berry oatmeal are also amazing.
Why You’ll Love This Peanut Butter Banana Baked Oatmeal
- Just one bowl: Everything is mixed in one bowl. This simple recipe comes together fast and without much clean-up, perfect for busy mornings.
- Easily made ahead: This delicious peanut butter and banana dish is perfect for your meal prep.
- Loaded with the perfect peanut butter and banana flavor: It’s the perfect breakfast flavor everyone will love.
- It is not overly sweet: Just enough sweetness without overpowering the peanut butter flavor.
- Soft and chewy: It has the perfect texture and can be eaten as a square or in a bowl with milk.
- Easily adaptable: You can easily adjust the sugar, fruit, and liquid to your taste.
Ingredient Notes
6 cups rolled oats – I love the more hearty texture of the rolled oats, also called large flake oats or old-fashioned oats.
1 1/2 cups brown sugar – This adds the perfect sweetness to the oatmeal and helps the topping crisp up.
4 teaspoons baking powder – Helps it to rise and gives it a lighter texture.
4 teaspoons ground cinnamon – Adds warmth to the dish, and the flavor complements the oats perfectly.
2 teaspoons salt – Helps to enhance all the other flavors.
1 cup of peanut butter – Adds a wonderful flavor and helps the dish to hold together. I use creamy peanut butter, but you could substitute crunchy peanut butter.
4 eggs – The eggs add protein to the dish and help to bind all of the ingredients together. If you have an egg allergy, you could substitute mashed bananas or applesauce.
3 cups milk – I love using milk, but you can also use water or an alternative milk like almond milk or oat milk.
2/3 cup melted butter – Melted butter is my favorite to use for the richness it gives the oatmeal. You can substitute vegetable oil or coconut oil if you prefer.
4 teaspoons vanilla – Helps to balance the other flavors and adds to the sweetness.
3 ripe bananas, sliced, divided
How To Make Peanut Butter And Banana Baked Oatmeal
Preheat your oven to 350°F. Grease a 9×13 baking dish and set it aside.
Slice 2 bananas for the filling, slice the remaining banana for the topping, and set aside.
In a large mixing bowl, add the rolled oats, brown sugar, baking powder, cinnamon, and salt, and stir until well-mixed.
Then add the milk, eggs, melted butter, and vanilla and mix well.
Add the peanut butter and mix until it’s combined.
Fold in two sliced bananas.
Pour the batter into a 9×13 baking pan. Top with the remaining sliced bananas.
Bake at 350°F for 40-50 minutes until the middle is set and the top has browned.
What To Serve With It
- Fresh fruit
- Greek yogurt
- Breakfast sausage
- Scrambled eggs
- Drizzled with maple syrup
How To Store
This baked oatmeal is so easy to store. Simply let it fully cool and then cover with plastic wrap and place it into your fridge. Refrigerated, it will last up to a week.
You can also cut it into squares and freeze it. This makes it easy to pull out a few squares and warm them up for breakfast on busy days.
Peanut Butter Banana Oatmeal
Ingredients
- 6 cups rolled oats
- 1 1/2 cups brown sugar
- 4 teaspoons baking powder
- 4 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 cup peanut butter
- 4 eggs
- 3 cups milk
- 2/3 cup butter melted
- 4 teaspoons vanilla
- 3 ripe bananas sliced, divided
Instructions
- Preheat your oven to 350°F.
- Grease a 9×13 baking dish and set it aside.
- Slice 2 of the bananas for the filling, and then slice the remaining banana for the topping, and set aside.
- In a large mixing bowl, add the rolled oats, brown sugar, baking powder, cinnamon, and salt, and stir until well-mixed.
- Then add the milk, eggs, melted butter, and vanilla and mix well.
- Add the peanut butter and mix until it’s combined.
- Fold in two sliced bananas, then pour the mixture into a 9×13 baking dish.
- Top with the remaining sliced bananas.
- Bake at 350°F for 40-50 minutes until the middle is set and the top has browned.
Notes
- Use 3 cups of liquid, which can be all milk, water, your favorite milk substitute, or a mix.
- Makes 12 large servings.
- To store, let it fully cool, cover with plastic wrap, and place it in your fridge. Refrigerated, it will last up to a week.
- You can also cut it into squares and freeze it. On busy days, it’s easy to pull out a few squares and warm them up for breakfast.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
