This healthy peanut butter banana baked oatmeal is soft, fluffy, and honestly tastes like peanut butter cake for breakfast. It’s made with wholesome, everyday ingredients, sweetened naturally (no refined sugar!), and perfect for meal prep. Bake once and you’ve got a cozy, protein-packed breakfast ready to heat up all week long.
A Quick Look At The Recipe
- ✅ Recipe Name: Healthy Peanut Butter Banana Baked Oatmeal
- 🕒 Ready In: 40 minutes
- 👪 Serves: 9 bars
- 🍽 Calories: 230 calories per square
- 💪 Protein: 9g per square (with options to boost)
- 🥣 Main Ingredients: Rolled oats, peanut butter, ripe banana, maple syrup, eggs, milk, cinnamon, baking powder
- 📖 Dietary Info: Gluten-free, refined sugar–free, meal-prep friendly, vegetarian, dairy-free option, vegan option
- ⭐ Why You’ll Love It: Soft and fluffy like peanut butter cake, naturally sweetened with banana and maple syrup, easy one-bowl recipe, protein-packed, perfect for meal prep, freezer-friendly, and customizable with your favorite toppings.
SUMMARIZE & SAVE THIS CONTENT ON
Baked oatmeal is a staple in my kitchen—I’ve tested dozens of versions over the years, and it never gets old. It’s cozy, satisfying, and the flavor possibilities are endless. You all have loved my vegan baked oatmeal, these single-serve high-protein baked oats, and even my fun twist with the air fryer baked oats.
But this one? It’s easily one of my favorites. I mean, I love peanut butter to begin with (just ask my peanut butter banana muffins and healthy peanut butter bread fans!), but this baked oatmeal takes it to another level. It truly tastes like a warm peanut butter cake—soft, moist, and fluffy. And the best part? You only need a handful of simple ingredients, no added sugar, and one bowl, making it just as easy as it is delicious.
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Why You’ll Love This Recipe
- Healthy breakfast you can trust – refined sugar–free, made with whole food ingredients you’ll actually feel good about eating.
- Protein-packed – about 9g per serving, with easy options to boost even more.
- One-bowl recipe – minimal cleanup and no complicated steps.
- Meal prep–friendly – bake once, reheat all week, and even freezer-friendly.
- Tastes like cake for breakfast – soft, moist, and fluffy with rich peanut butter flavor.
- Customizable – add chocolate chips, fresh fruit, or extra toppings to make it your own.
This recipe is perfect! I recommend topping with slivered almonds and fresh berries, but honestly, the recipe is delicious as is.
⭐️⭐️⭐️⭐️⭐️
– Candace
Ingredients You’ll Need
- Rolled oats – the base of baked oatmeal! I recommend old-fashioned rolled oats for the best chewy-but-soft texture. Quick oats can make it mushy, and steel-cut oats won’t cook through without extra adjustments.
- Peanut butter – creamy, natural peanut butter (no added sugar or oils) gives this oatmeal its rich, cake-like flavor. Stir well before measuring so you don’t scoop just oil or clumps. (Crunchy works too if you like extra texture!)
- Ripe banana – naturally sweetens the oatmeal and keeps it moist without needing extra sugar or oil. The spottier the banana, the sweeter your bake will be.
- Maple syrup – adds a warm, subtle sweetness and pairs perfectly with peanut butter. Honey also works, but maple keeps it refined sugar–free and vegan.
- Eggs – help bind the oatmeal and make it fluffy. For a vegan option, swap with flax eggs.
- Milk – any milk works here! I usually use oat or almond milk, but dairy milk makes it extra creamy.
- Cinnamon – a cozy spice that enhances the peanut butter and banana flavors.
- Baking powder – helps lift the oatmeal so it bakes up soft and cake-like instead of dense.
- Salt – just a pinch balances the sweetness and makes all the flavors pop.
Scroll to recipe card for quantities!
Easy Substitutions & Variations
- Make it dairy-free – use almond, oat, or coconut milk instead of cow’s milk. I usually bake with unsweetened almond milk.
- Make it vegan & egg-free – swap the egg for one flax egg (1 tablespoon ground flax + 3 tablespoon water) and use your favorite dairy-free milk. The texture will be a little softer and denser, but still delicious.
- Banana swap – If you don’t have ripe bananas, unsweetened applesauce or pumpkin puree can replace them for moisture and sweetness. Try my healthy pumpkin baked oatmeal or baked oat without banana!
- Boost the protein – stir in a scoop of vanilla protein powder and add 2–3 extra tablespoons of milk so the oatmeal stays moist.
- Change the sweetener – honey works in place of maple syrup (if not vegan), or try agave for a milder flavor.
- Switch up the nut butter – almond, cashew, or sunflower seed butter all bake well if you need a peanut-free option.
- Add chocolate chips – fold in ½ cup chocolate chips for a peanut butter cup twist.
- Double the recipe – bake in a 9×13 dish for 40–45 minutes. Perfect for meal prep!
Need to substitute an ingredient?
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How to Make Peanut Butter Banana Baked Oatmeal
- Step 1: In a large bowl, whisk together the wet ingredients until smooth. Then add the dry ingredients and stir until just combined.
- Step 2: Pour the mixture into a greased baking dish and spread it out evenly.
- Step 3: Bake at 350°F for 35–45 minutes, until the top is golden brown and the center is set.
- Step 4: Let the baked oatmeal cool for 5 minutes before slicing. Drizzle with extra peanut butter and top with banana slices if desired.
1 Minute Video Tutorial
Expert Tips for the Best Baked Oatmeal
- The batter will look loose – this recipe uses more liquid than most baked oatmeals, which is why it bakes up extra moist, fluffy, and soft. Don’t worry if it seems wetter than expected!
- Use ripe bananas – the spottier the banana, the sweeter and softer your oatmeal will be without needing extra sugar.
- Peanut butter consistency matters – choose an all-natural, creamy, runny peanut butter for the best texture. If yours is thick, gently warm it so it mixes in smoothly.
- Cool before slicing – let the oatmeal rest for 5–10 minutes before cutting. This helps the squares hold their shape and makes serving easier.
Flavor Variations
- Chocolate Peanut Butter Banana Baked Oatmeal – stir ½ cup of chocolate chips into the batter or sprinkle them on top before baking for a peanut butter cup vibe. very similar to my single-serve chocolate baked oats, but with peanut butter!
- PB&J Baked Oatmeal – swirl in 2–3 tablespoon of your favorite jam before baking for a nostalgic flavor twist.
- Apple Cinnamon Peanut Butter Baked Oatmeal – fold in diced apples and a sprinkle of cinnamon for a cozy fall version.
- Berry Peanut Butter Baked Oatmeal – add 1 cup fresh or frozen raspberries, strawberries, or blueberries for a fruity spin.
- Oatmeal Cups or Bars – bake in a muffin tin (20–22 minutes) for portable oatmeal cups, or slice into bars once cooled for a grab-and-go breakfast.
Serving Suggestions
- Fresh fruit on top – bananas, berries, or sliced apples pair perfectly with the peanut butter flavor.
- Extra drizzle – warm peanut butter, almond butter, or a little honey/maple syrup makes it taste even more indulgent.
- Yogurt + crunch – serve with a scoop of Greek yogurt and a sprinkle of my healthy granola recipe.
- On-the-go breakfast – slice into bars or bake into cups for a portable option. You can also prep it with my protein overnight oats or a full week of easy meals.
- Weekend brunch spread – serve warm with cottage cheese scrambled eggs, this oat milk snickerdoodle smoothie, or some savory air fryer frozen sausage patties.
Frequently Asked Questions
This recipe is naturally sweetened with ripe banana and maple syrup (no refined sugar!), packed with fiber from whole grain oats, and fueled by peanut butter for protein and healthy fats that keep you full longer. Each serving has about 9g of protein, and after testing dozens of baked oatmeal variations, I designed this one to hit the perfect balance of flavor, texture, and nutrition. It’s also gluten-free, easy to make dairy-free, and vegan-friendly.
This usually happens if the oats soak too long before baking or if the oatmeal is underbaked. Be sure to use rolled oats (not quick or steel-cut), bake until the center is fully set and golden, and let it rest for 5–10 minutes before slicing.
Yes! Swap the egg for a flax egg (1 tablespoon ground flax + 3 tablespoon water) and use your favorite dairy-free milk. I’ve tested it this way — the texture turns out a little softer and denser, but still moist, flavorful, and delicious.
Quick oats do work, but the baked oatmeal will be softer and less chewy. I always recommend rolled oats for the best structure and texture. I don’t suggest steel-cut oats here since they need more liquid and a much longer bake time.
Pour the batter into a greased muffin tin and bake at 350°F for 20–22 minutes, until the tops are golden and set. I love making them this way for grab-and-go breakfasts or snacks — they freeze and reheat beautifully, too.
Not exactly. If you mix the batter and let it sit overnight, the oats will soak up the liquid and turn into overnight oats, leaving the baked oatmeal mushy once baked. For the best texture, it’s best to bake right after mixing. To get ahead, measure the dry ingredients in one bowl and the wet ingredients in another, then mix quickly and bake in the morning.
Storage & Meal Prepping
- Fridge: Once cooled, slice into 9 squares and store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Wrap each square individually or layer with parchment in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Microwave a square for 30–60 seconds or warm in the oven at 300°F for about 10 minutes. Add a splash of milk before reheating if you like it extra soft and moist.
- Meal Prep Tip: Bake once on Sunday, portion into containers, and you’ll have a grab-and-go breakfast ready all week. It also packs nicely for lunches or works as a healthy afternoon snack.
More Baked Oatmeal Recipes You’ll Love
Looking for other recipes like this? Try these:
- Protein Baked Oats
- Vegan Baked Oatmeal (15 Flavors!)
- Healthy Pumpkin Baked Oatmeal
- Baked Oats without Banana
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Peanut Butter Banana Baked Oatmeal
Pin Recipe
Ingredients
- 1 large spotty banana, mashed
- ½ cup creamy all-natural peanut butter, one that is runny
- 3 tablespoon real maple syrup, or honey
- 1 ¾ cups of unsweetened almond milk or oat milk
- 1 large egg, or 1 tablespoon ground flaxseed with 3 tablespoon of warm water (for vegan option)
- 2 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats, (200g)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
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Preheat: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square dish with cooking spray or avocado oil.
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Mix Wet Ingredients: 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.
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Add Dry Ingredients: Stir in the rolled oats, cinnamon, baking powder, salt, and ground flaxseed (if not using an egg). Mix until all ingredients are well incorporated. All peanut butter brands are different, so make sure your batter is not too stiff. If you use a thicker peanut butter, you may need to add a dash more milk. Look at the reference picture below to compare.
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Pour: Pour the mixture into the greased baking dish, spreading it evenly.
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Bake: Bake for 35 to 45 minutes, until the top is golden brown and the center is set.
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Serve: Allow the baked oatmeal to cool for 5 minutes before serving. Optionally, drizzle with extra peanut butter and garnish with banana slices. Enjoy your delicious peanut butter baked oatmeal!
Video
Notes
Banana Ripeness: Ensure your banana is spotty and ripe for maximum sweetness and flavor in the baked oatmeal.
Peanut Butter Consistency: Opt for an all-natural creamy, runny peanut butter for a smooth texture. If your peanut butter is thick, consider gently heating it to make it easier to mix.
Peanut Butter Sub: Any other nut or seed butter, such as almond butter, cashew butter, or sunflower seed butter, can be used as a substitute for peanut butter. Make sure it is creamy and well-stirred.
Rolled Oats: Quick oats can be used instead of rolled oats in this recipe. However, they may have a slightly different texture compared to rolled oats.
Freezing: You can freeze baked oatmeal. Allow it to cool completely, then cut it into individual servings and wrap them tightly in plastic wrap or aluminum foil. Place the wrapped portions in a freezer-safe bag or container and freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator or microwave from frozen until heated through.
Reheating: To reheat peanut butter baked oatmeal, simply place individual portions in the microwave on high for 1-2 minutes until heated through. Alternatively, reheat larger portions in the oven at 350°F (175°C) for 10-15 minutes, covered with foil to prevent drying out.
Nutrition