Peanut Butter Banana Baked Oatmeal
A warm and inviting breakfast dish that combines creamy peanut butter and sweet banana, perfect for a cozy start to the day.
Ingredients
Wet Ingredients
- 1 large large spotty banana (mashed) Make sure to mash well for a smoother texture.
- ½ cup creamy all-natural peanut butter Use a runny peanut butter.
- 3 tbsp real maple syrup (or honey) For sweetness.
- 1¾ cups unsweetened almond milk or oat milk Adjust if using thick peanut butter.
- 1 large large egg Or substitute with 1 tbsp ground flaxseed mixed with 3 tbsp warm water for vegan option.
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups old-fashioned rolled oats Approximately 200g.
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square dish with cooking spray or avocado oil.
- In a large bowl, combine the mashed banana, peanut butter, maple syrup, milk, egg (or omit for a vegan option), and vanilla extract. Whisk until fully combined.
- Stir in the rolled oats, cinnamon, baking powder, salt, and ground flaxseed (if not using an egg). Mix until all ingredients are well incorporated.
- Pour the mixture into the greased baking dish, spreading it evenly.
Baking
- Bake for 35 to 45 minutes, until the top is golden brown and the center is set.
Serving
- Allow the baked oatmeal to cool for 5 minutes before serving. Optionally, drizzle with extra peanut butter and garnish with banana slices.
Notes
Store leftovers in airtight containers in the fridge for up to a week. For longer storage, freeze in individual portions. Reheat in the microwave or oven.