• Peanut Butter and Banana Baked Oatmeal

    by Rachel on April 15, 2014

      peanut butter baked oatmeal

    After discovering how life-changing (well, close) Brownie Baked Oatmeal can be, I knew I had to try other forms of this make ahead oatmeal breakfast. Peanut Butter and Banana Baked Oatmeal did not disappoint.

    The first time I made this, I prepared it the night before, popped it in the oven at 5:50 a.m. in the morning. And, by 1 p.m. it was gone. Yes, we had it for breakfast and lunch!  It’s like dessert, except healthier. It’s full of protein-rich, fiber-rich ingredients that will keep you full all morning long. Peanut Butter and Banana Baked Oatmeal has been in the regular breakfast line-up for years.peanut butter banana baked oatmeal

    Little people go crazy over this stuff. I mean it. Make a lot! I serve it with a little milk over the top.

    Peanut Butter and Banana Baked Oatmeal

    One of my favorite parts of a simple recipe like this is that you can make two at one time and freeze it for later. As you probably know, Freezer Meals are our passion and specialty around here. So, I included Freezer Meal directions at the bottom of the recipe.

    peanut butter banana baked oatmeal

    Peanut Butter and Banana Baked Oatmeal

    Yields: Makes: 6-8 servings


    • 3 cups quick cooking or regular rolled oats
    • 1/4 cup ground flaxseed
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1/3-1/2 cup honey (I prefer raw honey)
    • 1 cup milk
    • 2 tablespoons butter, melted
    • 1/2 cup peanut butter or almond butter, melted or softened
    • 2 eggs
    • 2 teaspoons vanilla
    • 3 ripe bananas, smashed
    • 1/2 cup dark chocolate chips


    1) Preheat oven to 350 degrees. Grease a 9x13 pan or two 8x8 pans.

    2) Mix together first four ingredients (oats through salt) in a large bowl. Next, mix together wet ingredients in a smaller bowl (from honey through bananas). Stir wet ingredients into the dry and combine. Add the chocolate chips and mix well.

    3) Spread into the pan(s). Bake at 350 for 20-25 minutes. If you like it a little crunchy on top cook for a few minutes longer.

    4) Serve with warm milk poured over top. Enjoy!

    Freezer Meal Instructions: If you want to freeze this and bake later, prepare according to directions but freeze it before baking. Wrap tightly in a few layers of plastic wrap and one of foil and place in the back of the freezer for up to 3 months. When ready to eat, thaw in the fridge for 24 hours and baked according to directions. Or defrost in the microwave and bake.


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    { 23 comments… read them below or add one }

    Anonymous December 15, 2010 at 1:41 am

    Are those chocolate chips or raisins? Both sound good! Thanks for this recipe, hopefully I can get my non-oatmeal eating husband to eat oatmeal, because cereal is imported and soooooooooo expensive in China. I love your blog! I found it randomly and was like oh my word I know her! -Julie Hamilton (Wishau)


    Anonymous January 3, 2011 at 3:13 pm

    Just made this for the first time this morning. Me and the kids LOVED it! I only had two bananas but that was plenty. I added a handful of mini choc chips too!
    Thanks for Sharing!
    Kelly Gilion


    Laura February 5, 2013 at 3:01 pm

    Hello, just found your blog and I just made this recipe (using only 1/4c of honey since 1/2 seemed like it would be too sweet) and I was skeptical when putting it in the oven as the recipe seemed very liquidy. After 40 min the edges were browning so I took it out, let it cool, and just now cut into it. The center is still somewhat mushy???? We just ate the edges which taste good so I popped it back in the oven. Just wondering if anyone else had this experience? Thanks!


    Rachel February 5, 2013 at 3:55 pm

    Hi Laura,

    Sorry it didn’t turn out right. Did you use a 9×13 pan or an 8×8? The 9×13 turns out fine for me when I bake it for 20-25 minutes. I usually use the Brownie Baked Oatmeal for our gang, though, so you might give that one a try. It has less liquid in it and may work better for you.


    Kristin February 18, 2013 at 8:24 am

    I see in direction section you wrote first 4 ingredients through brown sugar. I don’t see brown sugar as an ingredient? Am I missing something? Made this this am and it is super yummy!!!


    Rachel February 18, 2013 at 2:42 pm

    Thanks for the heads up, Kristin! I fixed the recipe. You’re right–the only sweetener is honey.


    Julie March 17, 2013 at 10:34 am

    Is this recipe freezer-friendly?


    Rachel March 18, 2013 at 10:11 pm

    Yes, absolutely, Julie. I mix it up in the casserole dish and freeze it before baking it. When you’re ready to bake it, thaw it in the fridge for a day and then bake. Or, if you bake from semi-frozen, just know that it will take longer to get done in the middle. Hope that helps!


    Lisa January 18, 2014 at 5:13 pm

    Have you ever baked this in muffin pans and then put them in the freezer? I was just wondering if that would work like some of the other freezer muffins. Thanks!

    P.s. I’ve made 7 of your freezer recipes and love them so far!!


    Rachel January 18, 2014 at 9:32 pm

    Sure have. They work fine like that. I need to do it again, in fact. I’m so glad to hear you’ve had success with other freezer recipes on our site!


    Lisa January 18, 2014 at 11:10 pm

    Thanks! I’m going to try them tomorrow!


    June January 22, 2014 at 7:11 am

    My kids, who “hate” oatmeal, LOVED this! I’m now going to try the Brownie version – sounds delish!


    Rachel January 22, 2014 at 9:36 pm

    Yah! We love hearing that kind of feedback.


    Sara April 12, 2014 at 1:10 pm

    Have you ever used regular rolled oats for this recipe? That’s what I have, wondering if it would work or not…Thanks!


    Rachel April 12, 2014 at 1:57 pm

    Yep, I sure have. Works great!


    Leah Cabotaje April 15, 2014 at 3:50 pm

    This recipe sounds really good, however, one of my kids is allergic to eggs. Have you or anyone you know tried the recipe subbing the eggs for something else, like applesauce?


    Rachel April 15, 2014 at 4:39 pm

    I haven’t made this without eggs. It is a leavening and binding agent, so you would need to replace it with something that does that. A quick Google search brought up this site: http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm


    Jill April 30, 2014 at 8:52 am

    Oh my goodness this was so good. My very picky 2 year old tore this up! I substituted 1/3 cup brown sugar for the honey so that I could feed this to my 8 month old. I also used unsweetened vanilla almond milk. This is way better than ole plain cooked oatmeal in my opinion. Thanks so much!


    Jill April 30, 2014 at 8:58 am

    Question-do you store leftovers of this in the fridge after you bake it or leave it out and cover it? Do you think it would freeze well after it has been cooked? Thanks again!


    Emily May 9, 2014 at 1:57 pm

    How long should I bake this if in a muffin tin? Same amount of time?


    Rachel May 9, 2014 at 2:18 pm

    Depending on your muffin tin size, I would begin checking it at 10 minutes.


    Brandy J. June 17, 2014 at 10:10 am

    This looks awesome! I was just wondering if I could use ground chia seeds in place of ground flaxseeds, since I already have chia seeds on hand?


    Rachel June 17, 2014 at 12:35 pm

    Definitely! That’s the beauty of this recipe…it’s easy to swap out ingredients for what you have on hand. I’ve also used wheat germ and almond meal in the place of the flaxseed.


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