Peanut Butter Banana Baked Oatmeal
This peanut butter banana baked oatmeal is almost like a fluffy, moist banana bread casserole! Chewy, hearty, and irresistibly salty-sweet—it’s a unique make ahead breakfast that’s both healthy AND crave-ably tasty. Learn how to make a simple banana oatmeal bake with peanut butter, including a vegan option with no eggs.
Peanut Butter Banana Oatmeal Bake Benefits
- Nutritional Balance. Between the whole grains, fruit, nuts, and egg, this peanut butter banana baked oatmeal packs a variety of nutrients into one convenient healthy breakfast. Digestion-supporting fiber, energizing complex carbs, plenty of protein and healthy fats—plus loads of essential vitamins, minerals, and antioxidants!
- Filling & Satiating. This rich balance of nutrients makes this healthy banana oatmeal bake a more satisfying meal. The fiber and complex carbs in oatmeal can help us feel full and energized through the morning, while the protein and fat in peanuts can help to satiate our hunger—meaning we actually feel satisfied after breakfast.
- Easy & Low-Stress. Not only is this breakfast casserole easy to make, but it can also make our lives easier. You can have a healthy, satisfying breakfast ready to just reheat and eat in the morning! Stress can have a range of impacts on well-being, so relieving some of our stress around food is so important.
- Flavorful & Enjoyable to Eat. Perhaps most importantly, this baked peanut butter banana oatmeal is SO tasty and I love eating it! Our relationship with food also impacts our health. When we’re eating meals we enjoy, we feel less restricted, so we’re freer to make conscious choices around food.
What does baked banana oatmeal taste like?
Unlike the creamy porridge texture of stovetop oatmeal, this peanut butter banana oatmeal bake is uniquely chewy, fluffy, and satisfying. To me, baked banana oatmeal tastes more like a warm, scrumptious breakfast muffin that’s been baked into a bread pudding. Although baking oats takes longer than cooking on the stove, you end up with a tastier, heartier breakfast casserole—plus leftovers you can reheat throughout the week!
Peanut Butter Banana Baked Oatmeal Ingredients
- Old-Fashioned Rolled Oats. Unfortunately, you can’t substitute for rolled oats with quick oats or steel cut oats in this recipe. Quick-cooking oats won’t hold up in the oven and become too mushy, whereas steel cut oats will require longer to cook.
- Baking Powder. A key ingredient to give this breakfast casserole it’s unique fluffiness!
- Spices. I love the simple pairing of cinnamon and salt with this peanut butter banana oatmeal bake—but feel free to add additional seasonings as desired.
- Bananas. You need plenty of bananas in this recipe for flavor and natural sweetness, and they also serve as a fat substitute. Your banana bread baked oatmeal will taste best made with truly ripe bananas—and I certainly recommend layering an additional sliced banana on top before baking!
- Honey. The sweet, decadent flavor of honey pairs beautifully with bananas and peanut butter. For a substitute or a vegan alternative, use maple syrup, coconut sugar, or brown sugar.
- Peanut Butter. Creamy salted peanut butter will taste best in this recipe! Of course, if you don’t like peanuts or are allergic, you can easily substitute with almond butter or cashew butter.
- Vanilla Extract. To enhance the comforting flavors in the recipe.
- Peanuts. Add some additional crave-able saltiness & crunch by mixing chopped peanuts into your PB banana baked oats! For a peanut-free option, add slivered almonds, chopped cashews, walnuts, pecans, etc.
- Chocolate Chips. To make this oatmeal casserole even more satisfying and comforting, consider adding some chocolate chips! This is totally optional but guaranteed delicious. Because what’s better than peanut butter, banana, and chocolate?
Substitutions to Make Baked Banana Oatmeal Vegan
To make a vegan oatmeal bake, use a non-dairy milk, replace honey with maple syrup, and substitute for the egg. You can make this baked banana oatmeal with no eggs by using 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water) instead, or ½ cup applesauce, pumpkin puree, or additional mashed banana. For other easy vegan flavor options, try my berry oatmeal bake or apple cinnamon baked oatmeal!
How to Make Baked Oatmeal with Banana & Peanut Butter
- What size baking dish do I need? I made my banana peanut butter oatmeal bake in an 8-inch round dish, or you can use a 9×9-inch dish. You can also bake this recipe in a 9×13-inch dish for a casserole that yields 10-12 servings—just double the ingredient amounts and bake for 10-15 minutes more.
- How long do I bake oatmeal? Bake for 40-50 minutes at 350°F (180°C), until the top begins to brown and crisp up around the edges.
- How do I know when my banana oatmeal bake is done? You’ll know your casserole is done when a knife comes out mostly clean. A bit of moisture inside is fine, but it shouldn’t be soggy—if it is, it needs to bake longer.
- How long can baked oats last? Stored in the fridge, this baked banana oatmeal can last 4-6 days. Or store in the freezer for up to 3 months. You can either cover and store the whole casserole or cut it into individual portions and store those separately. Be sure to use airtight containers—or freezer-safe containers when needed.
- Is baked oatmeal good reheated? This banana bread oatmeal bake is so tasty even when reheated! Re-bake the entire refrigerated casserole at 350°F (180°C) for 10-15 minutes, and it’s just as tasty as when freshly made. For individual portions, reheat 5-10 minutes in the oven or 60-90 seconds in the microwave.
Watch how to make this peanut butter banana oatmeal bake in my 7 Oatmeal Bake Recipes video!
Can I prep baked oatmeal ahead of time?
To meal prep baked banana oatmeal, bake the casserole as directed, let it cool completely, then store in the fridge or freezer. Although some recipes recommend prepping the casserole the day before and waiting to bake it until the next day, this can make the final texture thicker and mushier. For best results, wait to combine the dry and wet ingredients until you’re ready to bake!
Peanut Butter Banana Baked Oatmeal
- 2½ cups old-fashioned rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
- 2 bananas, mashed, (~1 cup mash)
- 1 egg
- 1½ cups milk of choice
- ⅓ cup honey
- 3 Tbsp peanut butter
- 1 tsp vanilla extract
Mix-Ins & Toppings
- ½ cup chopped peanuts, or other nuts
- ½-1 banana, sliced for topping
- ⅓ cup mini chocolate chips, (optional)
- 8-inch (1.5-qt) round baking dish (or 9×9-inch baking dish)
- Preheat oven to 350°F (180°C).
- In a bowl, whisk together dry ingredients. Separately, add wet ingredients to a bowl and whisk to combine. Add dry mixture into wet and mix well to integrate.
- Fold in chopped peanuts (and optional chocolate chips), reserving some for topping.
- Spray an 8-inch (1.5-qt) round baking dish with cooking spray (or a 9×9-inch pan). Transfer oatmeal mixture into prepared baking dish, then add sliced banana and peanuts on top.
- Bake 40-50 minutes, until lightly browned and crisped on edges. (A knife should come out mostly clean—it can be a bit moist, but it shouldn’t be soggy. If it is, it needs to bake longer.)
- Cool 10 minutes before serving.
- Serve warm in a bowl on its own, or with toppings like yogurt, whipped cream, nut butter—whatever you like!
Storage & Reheating
- Allow dish to cool completely, then cover and refrigerate. Or cut cooled oatmeal bake into portions and store in airtight containers in the fridge.
- Baked oatmeal will last in the fridge for 4-7 days.
- Reheat individual portions in the microwave for 60-90 seconds, until warmed through. Or reheat in the oven at 350°F (180°C): 15-20 minutes for the full casserole, 5-10 minutes for individual portions.
- To freeze, store the entire casserole in a freezer-safe container, or store individual portions in freezer-safe containers or wrapped in plastic.
- Method 1: Prep and bake the entire casserole, then store as desired.
- Method 2: Mix and store the dry ingredients the night before, and mix and store the wet ingredients in the fridge so they’re ready. Then, the next day, combine the dry & wet ingredients at the time of baking.
- Don’t mix the dry and wet ingredients together and let the batter sit for too long! The oats will soak up too much of the liquid, which can result in mushy baked oats. Wait to combine the dry and wet mixtures until you’re ready to bake.
- For a larger oatmeal casserole that yields 10-12 servings, double the recipe ingredient amounts and bake in a 9×13-inch dish for 10-15 minutes longer.