Peanut Butter Banana Baked Oatmeal
Servings 8 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}
Video
Ingredients
- 4 medium very ripe bananas, plus extra for topping
- 3/4 cup preferred milk*
- 1/4 cup natural peanut butter, plus extra for topping
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups rolled oats use gluten-free, if necessary
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt (use less if your peanut butter contains salt)
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 7x11 inch rectangular baking dish.
- In a large bowl, mash the bananas. Next, add the milk, peanut butter, egg, vanilla, and maple syrup (if using). Whisk to combine.
- Next, add the rolled oats, baking powder, cinnamon and salt. Stir to combine.
- Transfer the oatmeal mixture to the prepared baking dish. Spread evenly with a spatula.
- 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 flavor.
- You can use either an 8x8 square or 7 x 11 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: 198kcalCarbohydrates: 31gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 22mgSodium: 218mgPotassium: 375mgFiber: 4gSugar: 9gVitamin A: 112IUVitamin C: 5mgCalcium: 82mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!