Easy Peanut Butter Banana Baked Oatmeal Recipe

Name: Peanut Butter Banana Oatmeal
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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)

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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.

A Quick Look At The Recipe

Recipe Name: Peanut Butter Banana Baked Oatmeal
Cook Time: 40 to 50 minutes
Servings: 12
Main Ingredients: Rolled oats, peanut butter, bananas, brown sugar
Dietary Info: Vegetarian
Difficulty Level: Easy

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.

A slice of peanut butter banana baked oatmeal on a plate.

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.

A slice of baked oatmeal with a peanut butter and banana filling. The text overlay says Peanut Butter Banana Baked Oatmeal.

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

Step 1: Prep The Pan And Bananas

Preheat your oven to 350°F (177°C). 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.

Step 2: Mix The Dry Ingredients

Oats, brown sugar, salt, baking powder, and cinnamon in a mixing bowl.

The dry ingredients are all mixed in a large mixing bowl.

In a large mixing bowl, add the rolled oats, brown sugar, baking powder, cinnamon, and salt, and stir until well-mixed.

Step 3: Add The Wet Ingredients

Eggs, milk, vanilla extract, and melted butter are added to the dry ingredients.

Then add the milk, eggs, melted butter, and vanilla and mix well.

Step 4: Stir In The Peanut Butter

The dry and wet ingredients mixed together with the peanut butter.

Add the peanut butter and mix until it’s combined.

Step 5: Fold In The Bananas

Sliced bananas are added to the baked oatmeal batter.

Peanut butter banana baked oatmeal batter all mixed together.

Fold in two sliced bananas.

Step 6: Pour It Into The Pan

Peanut butter banana baked oatmeal batter in a baking dish and topped with slices of banana.

Pour the batter into a 9×13 baking pan. Top with the remaining sliced bananas.

Step 7: Bake

Warm homemade peanut butter banana baked oatmeal fresh from the oven.

Bake at 350°F (177°C) for 40-50 minutes until the middle is set and the top has browned.

Recipe Notes & Tips

Use rolled oats: Rolled oats give the best hearty texture. Quick oats work too, but the baked oatmeal will be more cake-like.
Check the middle: Bake until the middle is set and the top has browned. Every oven is a little different, so start checking at 40 minutes.
Mix up the liquid: You need 3 cups of liquid in all. It can be all milk, water, your favorite milk substitute, or a mix.
Adjust it to your taste: You can easily change the amount of sugar, fruit, and liquid to suit your family.
Serve it your way: Cut it into squares, or spoon it into a bowl with a splash of milk.

What To Serve With It

Fresh fruit
Easy baked apples
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.

How To Make It Ahead

I often make this baked oatmeal ahead of time. Just bake it, let it cool, and keep it covered in the fridge. When you’re ready, you can serve it cold or warm it up. It’s an easy breakfast to have ready for busy mornings.

How To Reheat Baked Oatmeal

Microwave: Heat a slice on high for 45 to 60 seconds, or until it’s warmed through.
Oven: Cover the baking dish with foil so the oatmeal doesn’t dry out. Reheat at 350°F (177°C) for 10 to 20 minutes, until it’s heated through.

FAQ’s

Yes, you can. Rolled oats work best, but quick oats are fine in a pinch. Since they’re smaller, your baked oatmeal will turn out a little more cake-like.

Yes. Bake it, let it cool, and keep it covered in the fridge. Serve it cold, or warm it up in the microwave or oven.

Covered in the fridge, it will last up to a week.

Yes, cut it into squares and freeze them. Then just pull out a few and warm them up on busy mornings.

It probably needs a little more time in the oven. Bake it until the middle is set and the top is browned.

Peanut Butter Banana Oatmeal

This peanut butter banana baked oatmeal is a soft, chewy breakfast bake made with rolled oats, creamy peanut butter, and sliced bananas. It mixes up in one bowl and is perfect to make ahead for busy mornings!

Prep Time 10

Cook Time 40

Total Time 50

Serving Size servings

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 (177°C).
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 (177°C) 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

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.