Peanut Butter Banana Baked Oatmeal

Banana chocolate chip baked oats slice topped with banana rounds and drizzled nut butter.

Peanut Butter Banana Baked Oatmeal

Soft peanut butter banana baked oats with melty chocolate chips. Easy to make, great for meal prep, and perfect for cozy mornings.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 258kcal

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
⅓ 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.

Notes

These baked oats are meant to be soft and lightly cakey, not firm like bars or muffins. Let cool before slicing so they set properly and hold together. Use rolled oats only; steel-cut oats will not cook through.

Recipe very closely based on Feel Good Foodie's Banana Baked Oatmeal. I added chocolate chips, made it plant-based, and adjusted the peanut butter down and the maple syrup up to suit.

Storage. Store in an airtight container in the fridge for up to 5 days. These reheat well in the microwave. To freeze, wrap slices individually and put them in a freezer bag for up to 1 month.

Nutrition