This Peanut Butter Banana Baked Oatmeal is soft, sliceable, and lightly cakey, sweetened mainly by ripe bananas with chocolate chips mixed throughout. It’s made directly in the baking dish, so no cleanup!It takes only 10 minutes to prepare and holds up well for meal prep.
Ingredients You’ll Need
- Ripe bananas: Use very ripe bananas with brown spots. They provide most of the sweetness and moisture, and less-ripe bananas will make the baked oats taste flat and dry.
- Peanut butter: Runny, natural peanut butter works best. Very thick or dry peanut butter can make the texture dense, so if yours is stiff, warm it slightly before mixing. Can be substituted with Pumpkin Seed Butter or my Homemade Sunflower Seed Butter to make it nut-free.
- Chocolate chips: Regular chocolate chips work well here and hold their shape during baking. Mini chips spread more evenly if you want chocolate in every bite.
- Milk: I use soy milk as I eat plant-based, but any milk works. If using a plant-milk, make sure it is unsweetened.
Instructions
This recipe requires no cleanup! Everything gets mixed right in the baking dish. See just how easy it is here or jump to the recipe card for the full instructions.
Step One: Mash the bananas in the greased baking dish until mostly smooth.
Step Two: Whisk in the milk, maple syrup, vanilla, and peanut butter until combined.
Step Three: Stir in the oats, baking powder, cinnamon, salt, and flaxseed.
Step Four: Fold through the chocolate chips.
Step Five: Bake until set and lightly golden, then let cool slightly before slicing.
Storage
- Once cooled, store leftovers in an airtight container in the fridge. They stay soft and hold together well for up to 5 days.
- These reheat easily in the microwave without drying out. Warm just until heated through.
- You can freeze individual slices for up to 1 month. Wrap each slice and put them in a freezer bag.
Peanut Butter Banana Baked Oatmeal
Equipment
- 8 x 8-inch baking dish
Ingredients
- 2 overripe bananas mashed
- 1½ cups milk I use soy milk, but any milk works; 360 ml
- ¼ cup maple syrup about 80 g
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons peanut butter
- 2 cups old-fashioned rolled oats
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon table salt
- â…“ cup chocolate chips about 60 g; I use dairy-free chocolate chips.
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8 x 8-inch baking dish, which is also the mixing bowl.
- In the prepared baking dish, mash the bananas until smooth, then whisk in the milk, maple syrup, vanilla, and peanut butter until well combined.
- Add the oats, flaxseed, baking powder, cinnamon, and salt.
- Fold in the chocolate chips.
- Pour into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, until the top is golden and the edges start to pull away from the sides.
- Let cool for 5–10 minutes before slicing.
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