PEANUT BUTTER BANANA BAKED OATMEAL

Eating peanut butter banana baked oatmeal for breakfast is a lot like eating banana bread for breakfast. It’s pretty much a healthified dessert if you ask me! and I have no qualms with that. If you’re looking for some other oat based recipes, snag my SEEDY OATMEAL MUFFINS or this WHOLE WHEAT BANANA OAT BREAD.

Baked oatmeal does have a lot less added sugar- I will say that! So if you’re looking for a way to use up those super ripe bananas, this peanut butter banana baked oatmeal may be it.

I like to keep these oatmeal squares in my freezer and toss them in the toaster oven for an easy breakfast when I’m multi-tasking in the morning. I always thank my past self for freezing a good breakfast option for future self in moments like this.

Growing up, my sister used to make me Elvis sandwiches after school. It was a fried sandwich, kind of like grilled cheese, filled with peanut butter, banana slices, and honey. Anytime I make a recipe with bananas and peanut butter it reminds me of this nostalgic favorite!

Although I used date syrup in this exact recipe, you could always substitute 1:1 with honey or agave. Same goes for the oat milk- where you could substitute with cow’s milk, almond, coconut, anything you’d like. You can also use frozen bananas instead of fresh, just be sure to keep an eye on the moisture they may add from the tiny layer of ice. As always, I’m all for substitutes, so feel free to drop any questions you may have regarding them below!

Yield: 1

PEANUT BUTTER BANANA BAKED OATMEAL

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Peanut butter and bananas are a classic, toss them together for a sweet breakfast treat in this baked oatmeal recipe!

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Ingredients

• 4 bananas
• 3 c oat milk (any milk will do!)
• 2/3 c peanut butter
• 1/4 c date syrup
• 2 eggs
• 3 tsp vanilla extract
• 4 c rolled oats
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 c chocolate chips

Instructions

1. Pre-heat oven to 350°F.
2. In a large mixing bowl, mash three ripe bananas. Pour in oat milk, add peanut butter, date syrup, and eggs. Stir to combine.
3. Mix in vanilla extract, oats, baking powder, salt, and chocolate chips.
4. Transfer oat mixture to a deep rectangular baking dish (8X12), greased as necessary.
5. Slice the remaining banana and scatter atop the oat mixture with additional chocolate chips.
6. Bake for 50-60 minutes, until done. Use a toothpick to assure oatmeal is baked throughout.

Notes

Oatmilk can be substituted with any dairy or non-dairy milk 1:1

Date syrup can be substituted with honey, maple syrup, or agave 1:1

After being cut into squares, oatmeal freezes great for up to 6 months

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 243Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 198mgCarbohydrates: 36gFiber: 4gSugar: 15gProtein: 7g

Nutrition facts are an estimate and not guaranteed to be accurate.