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Home Recipe Index Freezer Meals Freezer Breakfast

Peanut Butter and Banana Baked Oatmeal {Freezer Meal}

Updated: 5/19/21
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Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too. #freezermeal #realfood
 

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.

Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too. #freezermeal #realfood
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.

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

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.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too. #freezermeal #realfood

Peanut Butter and Banana Baked Oatmeal {Freezer Meal}

Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too.

Yield: 6-8 1x
Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
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Ingredients

  • 3 cups old fashioned rolled oats
  • 1/4 cup ground flaxseed (Why eat flaxseed?)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 – 1/2 cup honey (I prefer raw honey)
  • 1 cup milk (any kind will do)
  • 1/2 cup peanut butter or almond butter, melted or softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 ripe bananas, smashed
  • 1/3 – 1/2 cup dark chocolate chips

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

  1. Preheat oven to 350°F degrees. Grease a 9×13 inch baking dish.
  2. In a large bowl, stir together the oats, flax, baking powder, and salt.
  3. In a medium bowl, whisk together the honey, milk, peanut butter, eggs, vanilla and bananas. (Tip: I find it’s much easier to throw all of the wet ingredients into the blender instead.)
  4. Stir wet ingredients into the dry ingredients until combined. Add the chocolate chips and mix well.
  5. Spread into the dish. Bake at 350°F until firm around the corners and still a little soft in the middle, about 20-25 minutes. If you like it a little crunchy on top, cook for a few minutes longer.
  6. Serve warm in bowls with milk poured over the top. We also like fresh berries on top. Enjoy!

Notes/Tips

Freezer Meal Instructions:

To Freeze: Prepare according to directions but freeze the baked oatmeal before baking. Wrap tightly in a few layers of plastic wrap and one layer of foil. Place in the back of the freezer for up to 3 months.

To Prepare: When ready to eat, thaw in the fridge for 24 hours and bake according to directions. You can also defrost in the microwave and bake.

© Author: Thriving Home
Cuisine: American Method: Baked

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If you liked this recipe, you might like these 10 other recipes that use up ripe bananas. You’ll never throw away brown bananas again!

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarLovella says

    Posted on 11/30/19 at 8:47 am

    I made this for my daughter after she had her daughter. I put it in a cake pan so it was thinner. Baked it the same amount of time. and it was more like a granola “cake”. She liked it this way because it was easy to eat like a granola bar while nursing the baby. Two days later, she had me make 2 more, and a month later she is making it too.

    Reply
    • RachelRachel says

      Posted on 11/30/19 at 3:17 pm

      That’s great and thanks for the idea!

      Reply
  2. AvatarSarah says

    Posted on 8/14/19 at 12:46 pm

    I love this recipe so much that I tried out a blueberry version yesterday. I used frozen blueberries instead of chocolate chips, and almond butter instead of peanut butter. And it turned out great! It just needed a little extra baking time to soak up to blueberry juices.

    Thank you for sharing such a delicious and versatile recipe 🙂

    Reply
    • RachelRachel says

      Posted on 8/15/19 at 1:57 pm

      Oh my goodness, that sounds amazing! I am totally trying this. Thanks, Sarah!

      Reply
  3. AvatarChristy says

    Posted on 8/10/18 at 7:15 am

    Looks like a great recipe. Just wondering…the recipe calls for 8×8 pan, but the pictures show 9×12 pan. Which is correct? Thank you.

    Reply
    • RachelRachel says

      Posted on 8/16/18 at 9:08 am

      Sorry for the confusion, but definitely make it in an 8×8 pan. If you double it, you can use the 9×13. We will update these images soon. Thank you for pointing out the discrepancy!

      Reply
      • AvatarAllison says

        Posted on 4/14/21 at 1:34 pm

        Hi Rachel – is the pan size correct now? It says 9×13. Thank you! Love your recipe and meal plan ideas!

        Reply
        • Rachel TiemeyerRachel Tiemeyer says

          Posted on 4/16/21 at 9:07 am

          Yes, it is. But if you want to bake it in an 8×8 or double it in the 9×13, you certainly can. It will just take longer. If you do that, follow this bigger batch recipe (that I make all the time and can highly recommend): https://thrivinghomeblog.com/pumpkin-chocolate-chip-baked-oatmeal-for-a-crowd

          Reply
  4. AvatarDidi says

    Posted on 6/24/17 at 12:29 pm

    Just wondering if I could replace butter with coconut oil

    Reply
    • RachelRachel says

      Posted on 6/28/17 at 10:33 am

      Yes, absolutely. That would be delicious.

      Reply
      • AvatarSCD says

        Posted on 8/23/18 at 1:20 pm

        can you leave out the egg? My little one has an egg allergy and I think you just add more of other stuff but not quite sure what…

        Reply
        • RachelRachel says

          Posted on 9/5/18 at 11:43 am

          It would definitely be worth trying. The egg adds some lift and a little more moisture, so be sure to replace the moisture with more milk. Or, perhaps try the flax egg substitute method (just google it).

          Reply
  5. AvatarJen says

    Posted on 3/6/16 at 8:49 pm

    I was wondering if anyone has tried replacing the chocolate (crazy idea, I know) with dried cranberries or even fresh blueberries or other fruits.

    Reply
    • RachelRachel says

      Posted on 3/6/16 at 8:51 pm

      Hi Jen, we have another very similar Baked Oatmeal recipe that is full of fruit that you might like. http://thrivinghomeblog.com/2012/03/baked-oatmeal-a-staple-in-our-home/

      And Apple Cinnamon Baked Oatmeal has to be my favorite: http://thrivinghomeblog.com/2015/07/apple-cinnamon-baked-oatmeal-recipe/

      Reply
  6. AvatarMaria says

    Posted on 8/30/14 at 9:36 pm

    This came out great! My family (and my son’s friends) loved it and it lasted all of a day before it was gone. I added some brown sugar and unsweetened coca powder to make it sweeter and I had five bananas that I needed to use so I made a large batch and it tasted great. I think I should have cooked it longer because I tried to eat it with milk and it turned into mush but I just cut it into bars. Next time I’m going to try it with blueberries and bananas. Thanks for the recipe!

    Reply
    • RachelRachel says

      Posted on 8/30/14 at 9:43 pm

      You use the cocoa powder trick in your house too! My son will eat anything if it looks and smells like chocolate. I’ll have to try your suggestion. Thanks for leaving a comment!

      Reply
      • AvatarMaria says

        Posted on 9/1/14 at 12:44 pm

        I made another 2 batches today and I was wondering do these have to be refrigerated after I cook them? Thanks

        Reply
        • RachelRachel says

          Posted on 9/6/14 at 7:52 am

          No, you don’t. It will last longer if you do, though. (Mine is usually gone in a day anyway!)

          Reply
  7. AvatarBrandy J. says

    Posted on 6/17/14 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?

    Reply
    • RachelRachel says

      Posted on 6/17/14 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.

      Reply
  8. AvatarEmily says

    Posted on 5/9/14 at 1:57 pm

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

    Reply
    • RachelRachel says

      Posted on 5/9/14 at 2:18 pm

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

      Reply
  9. AvatarJill says

    Posted on 4/30/14 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!

    Reply
  10. AvatarJill says

    Posted on 4/30/14 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!

    Reply
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