Peanut Butter Banana Baked Oatmeal
Peanut Butter Banana Baked Oatmeal is a delicious breakfast that brings two classic flavors together in a healthy dish that is nourishing and energizing for your family.
I’m all about feeding the kids a nourishing breakfast before they head off to school. It’s the only way I can control how they start the day. Oatmeal is naturally higher in fiber, whole grain carbs, and protein than all the cereals on the market. It’s incredibly nutrient-dense and keeps you full and provides energy to get through the day.
But, oatmeal day after day can be really boring, so that’s where baked oatmeal comes into play. It’s really more of a healthy breakfast “cake” texture-wise than oatmeal because it’s eaten with a fork rather than a spoon.
Naturally sweetened with just a touch of honey and ripe bananas, this baked oatmeal comes together in just 30 minutes and can be baked the night before and reheated in the microwave for an easy breakfast option the whole family will love. You can also eat it cold as it’s full of flavor from the peanut butter and super moist from the bananas.
I’ve also made this with dark chocolate chips for a decadent breakfast that is not too indulgent. If you want to increase the protein, feel free to add a scoop of your favorite vanilla protein powder to the mix.
Pick up bananas and peanut butter on sale at Safeway to make this scrumptious baked oatmeal for breakfast this week.
Ingredients in Baked Oatmeal
- Old fashioned oats – the star of the show, you’ll use 2 cups of the heart-healthy oats in this baked oatmeal. High in fiber, whole-grain carbs and protein, it’s important to use the old-fashioned oats rather than quick-cooking oats to get the full nutritional benefits.
- Ground cinnamon – perfect warm spice to tie together the oats, peanut butter and bananas.
- Baking powder – helps the overnight oats maintain its cake-like texture as the leavening agent in the dish.
- Salt – just a pinch helps to offset the sweetness of the bananas and honey and provide a balance to the flavors
- Ripe bananas, mashed – this oatmeal is naturally sweetened by ripe bananas, so if you have perfectly yellow bananas, wait a day or two until they are ripe as they are sweeter as they ripen.
- Creamy peanut butter – we use 1/2 cup of all-natural unsweetened peanut butter in this recipe. I’ve really enjoyed using the new Skippy Zero Sugar peanut butter as I like the texture. Any peanut butter you have on hand will work, but it’s important to avoid added sugars and oils
- Honey – this baked oatmeal is sweetened naturally with honey – and only 2 tablespoons of it. I like to use extra honey drizzled on top of the baked oatmeal to add just a touch of sweetness as the first flavor to my palette. Local honey is always best.
- Egg – the egg helps to bind everything together in this recipe and gives the baked oatmeal it’s cake-like texture. If you are looking to make this baked oatmeal vegan, you can substitute with a flax egg, by mixing one tablespoon of ground flaxseeds with 3 tablespoons of water.
- Vanilla extract – adds a subtle vanilla flavor without adding sugar.
- Milk – Liquid is needed to bind everything together and moisten the oats. I used unsweetened almond milk, but any milk will work here.
Optional – 1/2 cup of chocolate chips, extra peanut butter, and an extra banana for serving.
You can also add a scoop of your favorite protein powder to increase the protein in the baked oatmeal. No other adjustments are necessary when adding the protein powder.
How to Make Peanut Butter Banana Baked Oatmeal
Preheat the oven to 350° F. Line an 8×8 baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
In a large bowl, combine the oats, cinnamon, baking powder, and salt.
In a medium bowl, combine the mashed banana, peanut butter, honey, egg, and vanilla extract. Stir until smooth. Pour the peanut butter mixture into the large bowl with the oats then add the milk. Stir until well combined.
Pour the oatmeal mixture into the prepared baking pan. Bake for 25 minutes until the oatmeal is slightly golden brown and firm around the edges. You can use a knife inserted into the center to see if it’s done.
Remove from the oven and cut into squares. Serve warm with additional peanut butter, caramelized banana slices, and a drizzle of honey if desired.
To caramelize bananas, melt a tablespoon of butter or coconut oil in a hot non-stick skillet. Add sliced bananas to the skillet and cook for 4-5 minutes on each side, until golden and caramelized. Top with ground cinnamon if desired.
If you want to add chocolate chips, they are fantastic in this baked oatmeal.
Additional Breakfast Recipes Using Peanut Butter and Bananas
If you like this baked oatmeal – be sure to check out my apple & blueberry baked oatmeal recipe as well.
Peanut Butter Banana Baked Oatmeal
- 2 cups old fashioned oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 medium ripe bananas mashed (about 1 cup)
- 1/2 cup creamy peanut butter
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk I used almond milk
- Preheat the oven to 350° F. Line an 8x8 baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
- In a large bowl, combine the oats, cinnamon, baking powder and salt.
- In a medium bowl, combine the mashed banana, peanut butter, honey, egg and vanilla extract. Stir until smooth. Pour the peanut butter mixture into the large bowl with the oats then add the milk. Stir until well combined.
- Pour the oatmeal mixture into the prepared baking pan. Bake for 25 minutes until the oatmeal is slightly golden brown and firm around the edges. You can use a knife inserted into the center to see if its done.
- Remove from the oven and cut into squares. Serve warm with additional peanut butter, caramelized banana slices and a drizzle of honey if desired.
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* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*