This peanut butter banana baked oatmeal is moist, fluffy, and incredibly delicious! It’s a vegan and gluten-free breakfast made with healthy ingredients like overripe bananas, rolled oats, and creamy peanut butter. Enjoy this oatmeal bake as a nutritious weekend brunch or for meal prep throughout the week!
You may have tried my chocolate banana baked oatmeal, but today I’m bringing you peanut butter banana baked oatmeal. It’s like the older, less rebellious sister. You know what I mean? No? Just me?
This recipe is my new favorite breakfast. Ok, I think I declare something as my “new favorite” every week. But, I can say with certainty that – at this very moment – it’s my favorite. I don’t foresee this opinion changing any time soon. I ate this breakfast for the last week straight, and that says a lot for someone who isn’t a creature of habit!
So, what’s this baked oatmeal all about? Well, for starters, it’s vegan and gluten-free. No refined sugar is used in the recipe. The flavor is lightly sweet with hints of vanilla while the texture is fluffy and moist. The banana flavor is not too over powering and each bite contains creamy peanut butter.
Oh, and let’s not forget – it’s a great option for meal prep because you can store leftovers in the refrigerator for up to four days. Simply reheat a slice by popping it into the microwave for 30 seconds!
How to make peanut butter banana oatmeal
For the full recipe, scroll down to view the recipe card below.
This recipe is very easy to create! All of the ingredients can be mixed together in just one bowl. Round of applause for the easy clean-up process, right? Let’s get started!
First, we’ll mash the ripe bananas. The recipe calls for 1.5 cups which is approximately 4 medium-sized bananas. I recommend measuring to get the exact amount.
Next, add creamy peanut butter, maple syrup, applesauce, melted coconut oil, vanilla, cinnamon, and salt. Mix the ingredients together. Add almond milk and mix together again until well combined. Finally, fold in the rolled oats and baking powder.
It’s now time to assemble the batter and toppings. Pour the batter into a lightly oiled baking dish. Then, add your desired toppings. Bake at 375 degrees F for 40 minutes or until a toothpick comes out clean.
We’ve reached the finish line! After allowing the peanut butter banana baked oatmeal to cool, slice it into 12 squares and serve. It pairs great with a cold glass of almond milk. Also, feel free to add additional sliced bananas and peanut butter on top. Mmmmmmm.
- Use ripe bananas! You may be wondering how to tell if your bananas are ripe enough. The answer is simple; a ripe banana will have a yellow peel with small brown specks all over it. Ripe bananas are sweet and perfect for baked oatmeal, banana bread, and banana oatmeal cookies.
- Got toppings? This peanut butter banana baked oatmeal is delicious all on its own, but I love tossing some additional banana slices, creamy peanut butter, and hemp seeds on top. Also try: berries, walnuts, pecans, chocolate chips, or this insanely delicious maple almond butter. Seriously – I ate a slice drizzled in maple almond butter for a week straight after making this recipe. Sooo good!
- Rolled oats work best. I recommend sticking to rolled oats instead of trying to substitute quick oats.
- Keep any leftovers stored in the refrigerator to maintain freshness. The leftovers should keep for 3-4 days. To reheat, warm in the microwave or oven at 350 degrees F.
More vegan oatmeal recipes
More healthy recipes with oats
- Banana Oatmeal Chocolate Chip Cookies
- Oatmeal Cookie Dough Balls
- Vegan Banana Chocolate Chip Muffins
- Peanut Butter Banana Oatmeal Cookies
- Vegan Gluten-Free Banana Bread
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This peanut butter banana baked oatmeal is moist, fluffy, and beyond delicious! Start your morning with a square of this nutritious, gluten-free breakfast.
- 1 + ½ cup mashed banana (~4 medium bananas)
- ⅓ cup creamy peanut butter
- 2 tablespoon maple syrup
- 2 tablespoon unsweetened applesauce
- 1 tablespoon melted coconut oil*
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 + ½ cup almond milk
- 3 cups rolled oats
- 2 teaspoon baking powder
- Preheat oven to 375 degrees F and lightly oil an 8×8-inch baking dish.
- Combine mashed banana, creamy peanut butter, maple syrup, applesauce, melted coconut oil, vanilla extract, cinnamon, and salt in a large bowl. Mix ingredients together. Add almond milk and mix again. Then, add rolled oats and baking powder. Combine ingredients thoroughly.
- Pour oatmeal batter into the baking dish. Spread batter evenly across the dish. Add sliced banana (or any desired toppings).
- Bake for 40 minutes or until a toothpick comes out clean. Allow baked oatmeal to cool before slicing and serving.
- *Heat a spoonful of coconut oil in the microwave for 30 seconds to melt. Then, measure 1 tablespoon and proceed with the recipe.
- Store leftovers in the refrigerator to maintain freshness. Oatmeal should keep for 3-4 days.
- Serving Size: 1 square
- Calories: 176
- Sugar: 7g
- Sodium: 153mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
Keywords: peanut butter banana baked oatmeal, banana baked oatmeal, oatmeal peanut butter cake
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