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Peanut Butter Banana Baked Oatmeal Recipe
Ash Tyrrell

Peanut Butter Banana Baked Oatmeal Recipe

I started making this peanut butter banana baked oatmeal recipe on a random Sunday when I had three overripe bananas sitting on my counter, and it's been in my breakfast rotation ever since. I love that I can throw everything into one bowl, pour it into a dish, and walk away while it bakes into something that tastes like dessert but works just as well as a weekday breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups quick cooking oats – these give the softest most tender bite; old-fashioned oats work too but turn out chewier
  • 1 teaspoon baking powder – helps the oatmeal rise slightly so it doesn't bake up dense
  • ½ teaspoon sea salt – balances the sweetness and makes the banana and peanut butter flavors pop
  • 1 teaspoon ground cinnamon – adds warmth without needing extra sugar
  • 2 very ripe bananas mashed – the riper and spottier they are, the sweeter and more flavorful your oatmeal will be
  • ¼ cup creamy peanut butter – stir it into the banana while it's still a bit warm from mashing for the smoothest mix
  • 1 teaspoon vanilla extract – rounds out the flavor and makes it taste a little more like a treat
  • ¼ cup pure maple syrup – this is the main sweetener so don't skip it even if your bananas are super ripe
  • 1 large egg lightly beaten – gives the oatmeal structure so it slices into clean squares
  • ¾ cup whole milk – any milk works but whole milk gives the richest texture
  • ¼ cup creamy peanut butter for the topping – warm it slightly so it drizzles instead of clumping on top

Method
 

  1. Start by preheating your oven to 350 degrees Fahrenheit. While it heats, grease your 9×9 inch baking dish with butter or a light coating of cooking spray. Getting this step done first means you can pour your batter in the moment it's ready.
  2. In your large mixing bowl, mash the two ripe bananas until they're mostly smooth with just a few small lumps left. I use a fork for this, though a potato masher works well too if your bananas are extra firm.
  3. Add the peanut butter directly into the mashed banana and stir until it's fully blended in. The warmth from freshly mashed banana actually helps loosen the peanut butter, so this step goes faster than you'd expect.
  4. Pour in the vanilla extract, maple syrup, and lightly beaten egg. Stir everything together until the mixture looks smooth and uniform. This is the base that holds your baked oatmeal together once it's in the oven.
  5. Stir the milk into your wet mixture until it's fully incorporated. The batter will look thin at this point, which is exactly what you want before the oats go in.
  6. Add the quick cooking oats, baking powder, sea salt, and cinnamon straight into the bowl. Stir until every oat is coated and there are no dry pockets left at the bottom of the bowl.
  7. Pour the batter into your prepared baking dish and spread it into an even layer. If you'd like, drizzle the extra peanut butter across the top now so it bakes into a slightly caramelized swirl.
  8. Bake for 25 minutes, or until the top springs back lightly when touched and the edges turn a light golden brown. Let it cool for a few minutes before slicing into squares and serving.

Notes

  • I always use bananas that are heavily spotted or even a little black, since they blend in smoother and add more natural sweetness
  • I let my peanut butter come to room temperature before stirring it into the banana, which keeps the batter from getting clumpy
  • I bake mine in a glass dish because I find the edges brown more evenly than in a metal pan
  • I double the recipe and use a 9×13 dish whenever I know I'll want leftovers for the week
  • I let it cool for a full 10 minutes before cutting, since it firms up and holds its shape much better once it's rested