Peanut Butter Banana Oatmeal
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.
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 9x13 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 9x13 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
Serving: 1serving | Calories: 862kcal | Carbohydrates: 123g | Protein: 25g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 762mg | Potassium: 812mg | Fiber: 14g | Sugar: 37g | Vitamin A: 514IU | Vitamin C: 3mg | Calcium: 268mg | Iron: 6mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.