Description
This peanut butter banana baked oatmeal is moist, fluffy, and beyond delicious! Start your morning with a square of this nutritious, gluten-free breakfast.
Ingredients
Units
Scale
- 1 + 1/2 cup mashed banana (~4 medium bananas)
- 1/3 cup creamy peanut butter
- 2 tbsp maple syrup
- 2 tbsp unsweetened applesauce
- 1 tbsp melted coconut oil*
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 + 1/2 cup almond milk
- 3 cups rolled oats
- 2 tsp baking powder
Instructions
- 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.
Notes
- *Heat a spoonful of coconut oil in the microwave for 30 seconds to melt. Then, measure 1 tbsp and proceed with the recipe.
- Store leftovers in the refrigerator to maintain freshness. Oatmeal should keep for 3-4 days.
Nutrition
- Serving Size: 1 square
- Calories: 176
- Sugar: 7g
- Sodium: 153mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
