This Peanut Butter and Banana Oatmeal Bake is probably as close as I am going to get to making a back to school recipe. I’ve been out of school for quite some time and have no intention of going back and I don’t have any kids yet. Well, I do have Cheeto but he is already so smart he doesn’t need to go to school š
And honestly, I kinda hate school. I was that kid who always cried on the first day of school. I’m pretty sure I cried everyday for the first month of 1st grade and 2nd grade probably wasn’t much better. Back to school meant that the freedom of summer was over and that it was going to be a very long time before it was back. It almost meant mean teachers, lots of homework and only getting to play outside for a limited time each day.
I know that there are kids out there that love school and might even look forward to the first day of school, but I certainly was not one of them! Even now when I see the school buses picking up kids my stomach tenses up and I get a little bit nervous. But mostly I’m thankful that I don’t have to get on that school bus!
But, if you do have to go to school you might as well get to eat a delicious breakfast that is fast and filling! I made my first oatmeal bake last year with this Ginger Peach version and I was amazed at how easy it was to make and how nice it was to just grab a slice and go every morning. Peanut butter and bananas are one of my favorite flavor combos so I knew this one would be a winner too! It is kind of like a mixture between an oatmeal bake and banana bread with some peanut butter thrown in and makes my mornings much brighter!
Print
Peanut Butter and Banana Oatmeal Bake
- Total Time: 40 minutes
- Yield: 10-12 1x
Ingredients
- 4 cups old fashioned oats, gluten free certified if necessary
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/3 cup unsweetened almond milk
- 1/4 cup coconut sugar or brown sugar
- 2 teaspoons vanilla extract
- 1/3 cup pure maple syrup
- 1 teaspoon fresh lemon juice
- 3 mashed bananas
- 1/2 cup peanut butter, creamy or crunchy
- Optional toppings: sliced banana, coconut whipped cream, ground cinnamon
Instructions
- Pre-heat the oven to 375 degrees Fahrenheit. Add all of the dry ingredients to a medium sized bowl and mix.
- In a large bowl, add the almond milk, sugar, vanilla, maple syrup and lemon juice and mix together. Next add the mashed bananas and peanut butter and carefully beat with an electric mixer until bananas and peanut butter are evenly incorporated.
- Add the dry mixture to the wet mixture and stir until combined. Pour mixture into a greased 9″x13″ baking dish and shake dish or use a spoon to make sure everything is evenly spread out. Bake oatmeal for 20-25 minutes, until set. Can be served immediately or re-heated each morning. Oatmeal bake will last for about 5-7 days in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast, Gluten Free, Vegan
Tried this for the first time this morning and….WOW!! So good, so easy, so filling! The 4 kids send their thanks as well. I will admit that I altered the recipe slightly by adding chocolate chips. Shhhhhh, don’t tell anyone!
haha, I love that alteration! I’m so glad you enjoyed it š
I should leave a little note, seeing as how I’ve made this probably about 8 times! I just throw it in 4 oz disposable metal tins and bake them off for the freezer. They are my favorite!
Haha! Thank you! I’m so glad you are loving them! š
Love this recipe and have adapted it in many ways for fun/variety. I would be embarrassed to tell you how often I make it. Almond butter works great and adding your favorite protein powder works too! I often freeze portions too.
I’m so glad you are loving it, Carol! Haha, I do the same thing with adapting it and making other fun combos! I love the idea of adding almond butter in, I will have to try that soon! š
a batch is cooking right now (with a bag of frozen blueberries mixed in) – one of our favorite combos!
That’s such a good idea! I love blueberries š
This is my favorite baked oatmeal recipe. I’ve made it several times. I always make it in muffin tins so it’s portioned out for breakfasts, and then I throw them in the freezer š
That’s so nice to hear, Gina! I’ve been baking it in a muffin tin lately too, I love the individual portions!
Love this, I would eliminate the coconut sugar and add 1 cup semisweet chocolate chips.
Great for breakfast, thanks for sharing!!
So glad you like it!
This was so delicious!!!…but suuuuuper wet. I even added a few minutes to bake time but it didn’t help. Any idea why or how to get a drier consistency next time? Also, do you have the nutrition information?
Hi Meredith, unfortunately I dont have the nutritional info nut there are few websites you can go to to calculate it. Hmmm, not sure why it was so wet, Ive never ran into that issue. Were all ingredient measurements and oven temp correct? You could try using less milk and see if that helps. Sorry about that!
Can you use overripe bananas like you would in banana bread? That’s all I got and I want to make it tonight!
Hi Lisa, yes! You can definitely use overripe bananas for this! š