Peanut Butter and Banana Baked Oatmeal
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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.
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.
More Baked Oatmeal Dishes You’ll Love
If you enjoy baked oatmeal as much as our families do, give a few of these others a try. They all work well to freeze before baking, as well.
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Peanut Butter and Banana Baked Oatmeal
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.
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
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Instructions
- Preheat oven to 350°F degrees. Grease a 9×13 inch baking dish.
- In a large bowl, stir together the oats, flax, baking powder, and salt.
- 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.)
- Stir wet ingredients into the dry ingredients until combined. Add the chocolate chips and mix well.
- 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.
- 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.
Is there a way to make this without eggs? We have an egg allergy.
Hi Tiffany! We haven’t tested this recipe without eggs, however, you can try this common method for replacing eggs in recipes like this one. Chia or Flax Egg Substitute: 1 T chia seeds or ground flaxseed + 2 1/2 T water. Stir and let rest for 5 minutes to thicken. If you give it a try, let us (and other readers) know how it turned out!
I’ve made this a few times including making ahead and freezing it before baking. This recipe is a winner. Use less honey if using very ripe bananas or for it to feel more like a breakfast, more honey and it is almost a dessert. I bake it for a few minutes longer so it has a tiny bit of a crisp edge and then it also stays together better. I don’t eat it with milk poured over as suggested, just as is (or microwaved if eaten in the days after baking). Really delicious and hearty!
★★★★★
Hi Alison. Thanks for taking the time to leave a review and letting others know the ways you tweak it.
Easy and yummy. All three kiddos loved it. Used the blender trick, very fast!
★★★★★
Hi Lindsey. So glad to hear this. Thank you for leaving a review!
Fan favorite at our house! We eat on it through out the week!
★★★★★
Anything that can be used for more than one meal is a big winner in my book! Thanks for the review Kristin.
Is there a way to do these in a muffin tin? Baked oatmeal muffins????
★★★★★
For sure, Taina. I haven’t tested the timing in a while, but try baking for about 15 minutes and checking the doneness. It’s a great way to prep and freeze in individual portions.