Peanut Butter Banana Baked Oatmeal

5 from 6 votes

Peanut Butter Banana Baked Oatmeal

Healthy, whole grain oatmeal baked into peanut butter batter spiced with cinnamon and nutmeg! The most delicious breakfast, dessert or snack.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Baked Oatmeal Casserole, Baked oatmeal cups, Baked Oats, Banana baked oatmeal cups, Healthy Breakfast, Hot Cereal, Muffins, Peanut Butter Baked Oatmeal

Servings:

Calories: 202kcal

Author: Stacey Adams

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 ¼ 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 8x8 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.

Reheating:

Simply microwave in 30 second increments, on high, until warmed through!

Video

Nutrition