Peanut Butter Banana Baked Oatmeal
Servings 9 servings
Breakfast doesn't get much easier than this Peanut Butter Banana Baked Oatmeal! Whip up a batch and store it in the fridge or freezer for a quick and easy breakfast throughout the week! Great option for the whole family! {Gluten-free, vegetarian & no-sugar added}
Ingredients
- 2 cups rolled oats use gluten-free, if necessary
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cups preferred milk*
- 1 egg beaten
- 1 tsp vanilla extract
- 1/4 cup natural peanut butter
- 4 very ripe bananas
Optional Add-ins:
- 1/4 cup maple syrup** if you prefer a sweeter baked oatmeal
Instructions
- Preheat oven to 350 degrees F. Grease an 8x8 inch square or 7x5 inch rectangular baking dish.
- Combine the rolled oats, baking powder, cinnamon and salt in a large bowl.
- Next, add milk, egg, vanilla, peanut butter, and maple syrup (if using). Stir to combine.
- Mash two of the bananas and fold them into the oatmeal mixture. Slice the remaining two bananas into quarter inch slices.
- Place half of the sliced bananas across the bottom of the prepared dish. Spread half of the oatmeal mixture over the banana slices. Evenly distribute the remaining banana slices over the oatmeal layer. Pour the remaining oatmeal mixture over the second layer of sliced bananas and spread it around with a spoon or spatula until evenly distributed.
- Place in oven and bake for 35-40 minutes or until inserted toothpick comes out clean.
- To serve, top with a drizzle of peanut butter and additional banana slices, if desired.
Notes
- This baked oatmeal is naturally sweetened with banana and is not overly sweet on its own. If you prefer a sweeter oatmeal, I recommend adding the maple syrup to the recipe. If you do choose to use the maple syrup, you may need to increase the baking time slightly.
- To further enhance the sweetness, I suggest using overripe bananas (the brown spotty kind) to maximize the flavour.
- You can use either an 8x8 square or 7 x 5 inch rectangular baking dish for the purpose of this recipe. I've made this recipe in each of these types of baking dishes and it turned out equally good each time.
- Allow the oatmeal bake to cool for at least 20 minutes before cutting it and removing it from the baking dish to allow it to firm up a bit. If it's too warm when you cut it, it will have a mushier consistency.
- Store in the fridge for up to a week or in the freezer for up to 3 months.
Nutrition
Calories: 196kcalCarbohydrates: 32gProtein: 6gFat: 6gSaturated Fat: 1gCholesterol: 18mgSodium: 273mgPotassium: 326mgFiber: 4gSugar: 13gVitamin A: 60IUVitamin C: 5mgCalcium: 107mgIron: 1mg
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