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Baked oatmeal is the perfect, easy, hot breakfast food to warm your family on a chilly morning. You can’t go wrong with creamy peanut butter, bananas, cinnamon, nutmeg and old fashioned oats. Plus, you can whip it up quickly – just 30 minutes!
This healthy bake is gluten free, dairy free, refined sugar free and can easily be made vegan (without eggs) with just one simple substitution. And, if you need this recipe to be nut free, you an use sun butter!
Oh and did I mention?! This treat is also perfect for dessert or as an afternoon snack. You can really eat it any time of the day and certainly don’t have to limit yourself to the morning hours.
Freeze or refrigerate leftovers for easy meal prep!
If you’re cooking for a crowd:
If you’re making this dish for a large group of people, you can simply double this recipe and bake in a 9×13 baking pan for 25-30 minutes or until a toothpick comes out clean!
Can’t get enough baked oatmeal?
I’ve got so many delicious flavors for you to try: Pumpkin Chip Baked Oatmeal Cups, Honey Apple Cinnamon Baked Oatmeal, Chocolate Chip Baked Oatmeal, Pineapple Upside Down Baked Oatmeal, Blueberry Baked Oatmeal Cups and PB&J Baked Oatmeal Cups!
Ingredients:
- Bananas: I always let my bananas sit for a couple of days before I use them in baked oatmeal. I like them to be nice and ripe so they’re extra sweet! You can also substitute applesauce for bananas (I recommend using one with no added sugar).
- Eggs: or substitute flax eggs for vegan.
- Natural peanut butter: I prefer to use natural peanut butter because it tends to have less preservatives, but any type will work.
- Agave: sweeten it up with just a touch of agave. You can also substitute maple syrup, sugar-free agave, monk fruit sweetener or even honey (if you’re not making your bake vegan)!
- Coconut oil: butter will also do the trick if you’re not making a dairy free or vegan baked oatmeal.
- Vanilla extract: pure vanilla extract is best but imitation will work fine.
- Baking powder: leavening agent to make your oatmeal rise.
- Cinnamon, nutmeg & salt: spice it up!
- Unsweetened almond milk: or milk of choice (dairy or non-dairy).
- Whole grain oats: quick oats can also be used, but will result in baked oatmeal that isn’t quite as moist.
How to make peanut butter baked oatmeal:
Step 1: preheat & mash
Preheat oven to 400°F. Peel bananas and place them in a large mixing bowl. Use a fork to mash them up until no large chunks remain and the they reach an almost pudding-like texture.
Step 2: add ingredients
Add everything except for milk and oats: eggs, peanut butter, agave, coconut oil, vanilla extract, baking powder, cinnamon, nutmeg and salt!
Step 3: add oats/milk
Stir in milk and whole grain oatmeal to complete batter.
Step 4: transfer batter
Spray an 8×8 baking dish with non-stick cooking spray and transfer batter into the dish. Decorate the top of your bake with a whole banana, sliced in half (or small, circular slices) if desired.
Step 5: bake!
Bake at 400° for 20-25 minutes, until a fork or toothpick comes out clean. Cut into squares or bars, add desired toppings and enjoy!
Handy tips for this recipe:
Get creative! Feel free to experiment with different add-ins and spices. This recipe is flexible and there are tons or delicious flavor combinations out there. Try almond butter or sun butter instead of peanut butter or mix in chocolate chips/chopped nuts.
Whole grain oatmeal will work best for this recipe. You can use quick oats but typically the dish will be a bit more dry if you go this route.
More delicious recipes made with oatmeal:
- No Bake Peanut Butter Oatmeal Balls
- No Bake Vegan Oatmeal Raisin Breakfast Cookies
- Blueberry Lemon Oatmeal Blender Pancakes
- Stuffed Baked Apples With Cinnamon
- Easy Gluten Free Apple Crisp
How to make baked oatmeal muffins:
Want to use this recipe to make baked oatmeal cups/muffins? It’s so easy! Lightly spray a 12 count muffin pan with non-stick cooking spray. Portion batter into each cavity and bake at 400°F for 15-20 minutes, until muffin tops are a nice golden brown color and a toothpick comes out clean.
You may want to consider using these amazing silicon muffin pan liners, they make clean up so much easier when making oatmeal cups!
How to know when baked oatmeal is done:
Baked oatmeal should be done once it’s a nice, golden color on top and a knife or toothpick come out clean from the center.
How to store baked oatmeal:
Store oatmeal in the refrigerator for 3-5 days. Allow it to cool completely and cover the baking pan tightly with plastic wrap or transfer oatmeal to an airtight food-storage container.
To freeze: cut oatmeal into squares and place them in an air-tight, freezer safe container or Ziploc bag. You can also cloak each square individually in plastic wrap. Freeze for up to 3 months.
Tasty toppings:
- Peanut butter drizzle
- Maple syrup, agave or honey drizzle
- Greek yogurt
- Whip topping
- Ice cream
- Banana slices
- Berries
Pin it for later!
Peanut Butter Banana Baked Oatmeal {Casserole Or Cups}!
Ingredients
- 2 medium ripe bananas *see note below
- 2 eggs *or flax eggs (for vegan) *see note below
- ⅓ cup natural peanut butter *see note below
- ⅛ cup agave *see note below
- 1.5 tablespoons coconut oil *melted & slightly cooled *see note below
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 & ¼ cups unsweetened almond milk *or milk of choice (dairy or non-dairy)
- 2 cups whole grain oats *see note below
Recipe notes:
Ripe bananas: the riper the sweeter! Eggs: substitute flax eggs for vegan. Simply mix 2 tablespoons of ground flax seed with a 1/4 cup cool water and allow the mixture to sit for 5-10 minutes until it gains a gel like texture. Peanut butter: I use natural peanut butter because it tends to have less preservatives, but any type will work. Agave: substitute sugar-free agave, monk fruit sweetener, maple syrup or even honey (if not making a vegan bake)! Coconut oil: butter will also do the trick if you’re not making a dairy free or vegan baked oatmeal. Whole grain oats: quick oats will also work in this recipe but your baked oatmeal may not turn out as moist.Instructions
- Preheat oven to 400°F
- Peel bananas and place them in a large mixing bowl. Use a fork to mash both bananas until they are fairly smooth.
- Add eggs, peanut butter, agave, melted/cooled coconut oil, vanilla extract, baking powder, cinnamon, nutmeg and salt. Whisk until well combined.
- Add milk and whole grain oats. Mix well.
- Stir in whole oats, blueberries and chopped pecans (reserve about a tablespoon of pecans to sprinkle on top of your oatmeal cups).
- Spray an 8×8 baking dish with non-stick cooking spray and transfer batter into the dish. Decorate the top of your bake with a whole banana, sliced in half (or small, circular slices) if desired.
- Bake for 20-25 minutes, until a fork or toothpick comes out clean. Cut into squares or bars, add desired toppings and enjoy!
Baked Oatmeal Cups:
- To make oatmeal cups: lightly spray a 12 count muffin pan with non-stick cooking spray. Portion batter into each cavity and bake at 400°F for 15-20 minutes, until muffin tops are a nice golden brown color and a toothpick comes out clean. You may want to consider using these amazing silicon muffin pan liners, they make clean up so much easier when making oatmeal cups!
Storage Instructions:
- Store oatmeal in the refrigerator for 3-5 days. Allow it to cool completely and cover the baking pan tightly with plastic wrap or transfer oatmeal to an airtight food-storage container.
Freezer Instructions:
- Cut oatmeal into squares and place them in an air-tight, freezer safe container or Ziploc bag. You can also cloak each square individually in plastic wrap. Freeze for up to 3 months.
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Did you make this recipe?!
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How do you make the drizzle shown in recipe picture? It looks like peanut butter
Hi, Janice! You’re right, it is peanut butter. I did microwave it for a few seconds to make it more drizzly. Thanks for the question!
Your desserts are so good! I can’t wait to give this a try!
Thank you, Karen!
This looks amazing and I know my family would love it! I will be trying it this weekend. Thanks for sharing another great recipe!
Thank you so much, Lynne! Enjoy!
Looking forward to trying this very soon.
Thank you, Paula!
This sounds really good. I have to try this withouut a doubt.
Thank you, Cindy!
Looks amazing as always, Stacey! I love anything with peanut butter!
Thank you! Me too, PB is so good!!
Looks like the perfect breakfast or dinner on these cold days.
Definitely! Thanks, Rosemary!
I’m convinced to try baked oatmeal! Regular oatmeal is getting a little old, time for something new.
Oh yeah! It’s a great way to liven up your morning oatmeal!
My kids will feel like I am making them a treat for breakfast tomorrow!
Oh yes, most definitely! Thank you, Jess.
Oh my goodness, was this yummy! Can’t wait to make again. Thanks! 🙂
So glad you liked it! Thanks for the comment and rating, Kristen!
Nothing quite like the combination of peanut butter and bananas! Turned out perfectly light, fluffy and delicious!
Thank you so much, Sara!
Love this recipe, I have been looking for a baked oatmeal recipe that my kids will love as well and can’t wait to try this one!
Thank you so much, Sara!