Peanut Butter Banana Baked Oatmeal

Having meal-prepped breakfasts on hand for the week is such a relief! It’s easy to just heat it up in the morning and enjoy it without as much of a fuss or mess in the kitchen. This Peanut Butter Banana Baked Oatmeal is super easy to make, it’s absolutely delicious, and it’s satiating – making it the ideal breakfast for busy mornings. Peanut butter + banana is such a great combination and I know you’ll love it in this baked oatmeal recipe!

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Nutritional benefits of this recipe

• Oats are a prebiotic fiber, which helps feed the beneficial bacteria in our gut. They also have vitamins and minerals such as zinc, magnesium, and B6. I like using sprouted oats because they are higher in protein, lower in starch, and easier to digest.
• Bananas are rich in potassium, magnesium, and vitamin B6.
• Eggs are a complete source of protein and are one of the richest sources of choline. They also have vitamin D3, folate, etc. Keep in mind, the egg whites are full of protein, while the egg yolks are where all the nutrients are.
• Maple Syrup – A natural sweetener that’s lower on the glycemic index than refined sugar and packed with minerals like manganese, zinc, and potassium, along with antioxidants.
• Collagen accounts for about 30% off your body’s protein. It provides structure, support, and strength to your skin, hair, nails, muscles, joints, connective tissues, bones, and more. It’s super easy to implement in your diet from adding it to coffee, smoothies, oatmeal, and more. I used Further Food collagen for this!

Ingredients for Peanut Butter Banana Baked Oatmeal

Rolled oats – I used sprouted rolled oats by One Degree Organics – they are lower in starch and easier to digest!

Bananas – use ripe, spotty bananas because they are sweeter.

Peanut butter – use an organic, natural creamy peanut butter with just peanuts and salt.

Eggs – this adds some more protein, vitamins, minerals, and healthy fats and make the oatmeal more rich and moist.

Baking powder

Salt

Vanilla extract

Optional for extra protein: Collagen peptides – I love Further Food.

How to make Peanut Butter Banana Baked Oatmeal

1. In a large bowl, mix together the dry ingredients. Pour in the milk and stir together.
2. Add the remaining wet ingredients and mix throughly to combine everything.
3. Oil an 8×8 baking dish – I used a light stainless steel pan for reference.
4. Pour the oatmeal mixture into the baking dish.
5. Drizzle the additional 3 Tbsp of peanut butter on top, then take a knife to subtly swirl it through the oatmeal.
6. Let the mixture rest while you preheat the oven to 350°F. This gives some time for the oats to soften a little, which is important for sprouted oats specifically.
7. Bake for 40-50 minutes until a toothpick comes out clean. Mine was perfect at 45 minutes in a stainless steel pan. This time may vary based on your oven as well as the type of dish you use. If you are using a dark aluminum pan then maybe check it at 35-38 minutes because they cook so much quicker!
8. Remove baked oatmeal from the oven and let sit for 10 minutes before slicing. Enjoy!
9. Please leave a comment and rating below! It helps my website so much!

Modifications and variations

• Sub almond butter in place of the peanut butter – or follow my Almond Butter Banana Baked Oatmeal recipe that is very similar.
• Add ground cinnamon for a touch of warmth.
• Incorporate cacao powder for a chocolate flavor.
• Add chocolate chips for a little sweetness.

Other recipes you’ll love

Almond Butter Banana Baked Oatmeal

Strawberry Coconut Baked Oatmeal

Blueberry Honey Baked Oatmeal

Peach Baked Oatmeal

I hope you love this Peanut Butter Banana Baked Oatmeal! Please be sure to let me know if you gave this recipe a try, I would love to know how it turned out for you and your engagement on my website helps me more than you know!

Verse of the Day: “Many are the sorrows of the wicked, but steadfast love surrounds the one who trusts in the Lord. Be glad in the Lord, and rejoice, O righteous, and shout for joy, all you upright in heart!” – Psalm 32:10-11

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