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I love regular, creamy oatmeal, but this baked oatmeal is great for a few reasons. First, it’s an interesting cross between a bowl of oatmeal and an oatmeal cookie. You can’t go wrong with (healthy!) dessert for breakfast.
Second, it creates leftovers that can be easily reheated for quick breakfasts the next couple of days after baking it. It even makes a great little snack when you cut off a piece and eat it cold, like a granola bar.
Fork optional. Not that I would know anything about that.
If you like chocolate for breakfast (my kids sure do!) try this recipe for Chocolate Baked Oats! I think you’ll love it.
Let me know what you think in the comments below and don’t forget to leave a star rating. Share your photo on Instagram and tag me and I’ll feature you. I can’t wait to which recipes you try!
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Baked Banana Peanut Butter Oatmeal
- Total Time: 30 minutes
- Yield: 6 - 8 servings 1x
Description
This is a healthy baked oatmeal recipe that is a snap to make! Mix maple syrup with peanut butter for the topping–it’s heaven!
Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 medium bananas, one mashed well with a fork and one sliced
- 2 tablespoons natural peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375 degrees. Grease a medium sized casserole dish (I used a 2 qt. oval shaped dish) and set aside.
- In a large bowl, combine the oats, baking powder, salt, and cinnamon. Add the milk, egg, 1 mashed banana, peanut butter, maple syrup, and vanilla. Mix well.
- Pour the mixture into the greased dish. If you want to add the sliced banana before baking, it browns some but tastes delicious. Alternatively, add the sliced banana to the top after baking.
- Bake for 20-30 minutes, until your desired consistency is reached. I cook mine the entire 30 minutes and it is almost bar-like. If you want a creamier, less-held-together texture, reduce the baking time
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 167
- Sugar: 5.6g
- Sodium: 242mg
- Fat: 5.9g
- Carbohydrates: 25.1g
- Protein: 4.8g
I know I skipped my pregnancy update last week. In case you were worried, no, it’s not because I went into early labor. Baby is still cooking and I’m feeling well. 🙂 I’ll give you a double update this week. I was just enjoying the time with my family too much to blog. I hope you’ll understand.
Have a great week and I hope you get the chance to try this baked oatmeal. It doesn’t disappoint.
I have meal prepped this baked oatmeal nearly every week for the past 3 years, and realized it was definitely time to tell you how amazing your recipe is! It is so tasty and has made breakfast on busy mornings so easy. Thanks for creating this awesome recipe!
You made my day, Mary! Thank you! 🙂
This recipe is a disaster – it’s too yummy and I can’t stop eating ! Cor !
haha I’m glad you enjoyed it!
Absolutely loved it! I topped mine with almond butter and a little blue agave! My husband approved and asked me to make it a weekly dish!
Thanks so much!!!
Do you have a suggestion for egg replacement?!
So happy to hear this! I would go with flax eggs for the egg replacer! 1 tablespoon ground flaxseed meal + 3 tablespoons water per egg. 🙂
The recipe was to dry and the cinnamon was overpowering. Not my favorite.
I’m sorry to hear this wasn’t your favorite. It’s definitely been a family favorite and reader favorite for years.
LOVE IT! I”ve made it three times and everyone i’ve shared them with say they are amazing 🙂
So happy to hear that!
For starters, I never post reviews on anything but oh my goodness! This recipe was amazing! Not only was it insanely easy to make but my whole family loved it. Even my picky two year old. This recipe is going to be a staple breakfast in our house!!!
Thanks so much for the feedback, Shelby! I appreciate it more than you know! 🙂
Any idea the calories in the PB Oatmeal? I’m doing WW but wanted to give the recipe a try.
It sounds delicious!
If you make it 8 servings, the nutritional calculations are:
Calories: 155
Fat: 3 grams
Total Carbs: 25 grams
Sugar: 7 grams
Protein: 4.7 grams
I hope this helps! I’m hoping to get all of my recipes calculated for WW points soon! <3
I found this recipe and made it tonight in order to have my breakfast ready for tomorrow. I sampled it and had to stop myself!! Its like heaven in a bowl!!!
This is a definite winner!!
Thanks for letting me know, Mimi! I love this one, too, and wish I had a bowl waiting for me for breakfast tomorrow. 🙂
OMG, you are a genius 🙂 This was a delicious recipe! My hubby isn’t even a fan of anything with oats for the most part but he enjoyed this!!! I used a 3 qt glass rectangle baking dish and applied coconut oil to grease the dish. I baked mine for 20 min then took the dish out to apply a sliced banana & then placed the dish back in the oven for 7 more min. YUM! My peanut butter maple drizzle recipe used 2 tbsp creamy peanut butter with 3 tbsp maple syrup combined together in a bowl (stirred) and warmed up in the microwave at 10 second intervals (I did it about two times) & it reached a nice creamy consistency which I then used a spoonful at a time to drizzled over the top of the dish. Not sure if that recipe matches yours or is correct? But it worked! Thanks again 🙂
P.S. oops, I forgot to mention that I also used a flax egg 🙂
So glad to hear you and your husband liked this! 🙂 Thanks for the feedback!
Hi!
Looks delish! Can I prep the night before and bake in the morning? Mornings are a little crazed in our house.
Yes you can! I’ve done this multiple times with no issues.
Hi
This recipe looks great. Have you ever put it together the night before, refrigerate it, and bake it the next morning? If so, how did it turn out, okay?
Let me know and thank you,
Maureen
Yes, I have done that, and it works well!
Hi! I just made it and my house smells amazing! I forgot to add the egg! Do you think it would be okay?
Yes, it should still be fine! It will probably be more runny or like regular stovetop oatmeal, but shouldn’t be an issue.
Made these into muffins today (made 10). They were delicious! I had to sub sugar for the syrup since we were out…but still delicious! Thanks for the recipe
You’re welcome! Thanks for letting me know. 🙂
I love this. I made it 2 times so far.
And I will keep making it!!
Thanks ❤❤
Thanks for letting me know, Sara!
So for the folks that say it was super gummy and/or to use instant (quick cook) oats I’d like to chime in with a few thoughts on that. I make this EVERY week. I half the recipe since it’s only for me and I have breakfast for the week. I tried it with rolled oats first and wasn’t a huge fan of the texture because it was kinda chewy/hard. Then I tried it where I ran the oats through my blender/food processor for a few pulses and LOVED it. Then I thought, maybe I should try it with instant oats? BAD IDEA. IT was super gummy and I did NOT like it AT ALL. So, every week for the last month I’ve used rolled oats that have been pulsed a few times in the blender. Also, even though I half the recipe, I use a whole egg because really, what do you do with HALF an egg? I also top it with a teaspoon of PB after I’ve reheated my portion for the day and frost it like cake. 😀 It’s fantastic with raspberries too! I also eat a hard boiled egg with this and it keeps me full for 4 hours. I’ve shared this recipe with SO MANY people I love it so much!
Emmy–thanks so much for chiming in and letting everyone know what has worked for you!
Just an update….I’ve still been eating this almost every week. It might just be me but once I find something I like that’s easy it’s an easy fall back recipe. Even when I’ve taken a little hiatus I fall in love with it all over again. I wanted to update my comment that if you use Quaker Rolled Oats there’s no need to pulse in a food processor. Trader Joe’s Rolled Oats are a slightly thicker cut so they definitely had more chew but Quaker Rolled don’t need to be messed with at all. Since my last post, I’ve shared the recipe with at least half a dozen more people (mostly in my office because they always ask me what I’m eating and I let them sample it) who have all really enjoyed it. Out of curiosity do you have a calorie count on this? Curious if you had thoughts on calorie count when you 1/2 the recipe but use the whole egg. Can I just calculate approx. calories for each ingredient and use that?
Thanks for the update Emmy! 🙂 I will run this through my nutritional calculator and get back to you.
Could you use a flax egg substitute?
Yes!
What about using steel cut oats? Any ideas on how that would impact the recipe? Lastly, what about making these into a muffin pan? Any thoughts on how that would impact the cooking time? Thanks for the recipe!!
I make baked oatmeal in a muffin pan a lot, so this could work that way. They’ll cook a little faster. Here’s an example of one of my baked oatmeal in a muffin cup recipes: https://happyhealthymama.com/2012/10/apple-cinnamon-baked-oatmeal-cups-gluten-free-dairy-free-nut-free-soy-free.html
I have not tried this with steel cut oats. I think it’d take a lot longer to cook and I’m not sure how the texture would be. I’d love to hear how it turns out if you try it!
Dhow many calories per serving?
I loved how easy this was to make and how tasty it was! I baked for the full 30 minutes, but I think I might opt for slightly less next time– that’s the only change I’d make, though.
Thank you for sharing such a great recipe, Maryea! I will definitely be making this again.
You’re welcome, Heather! Thanks for letting me know you liked this. 🙂