I put together a Peanut Butter Oatmeal Bake that uses pantry staples, is naturally sweetened and 100% whole grain, and can be made ahead for busy mornings.

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I never expected breakfast could feel this exciting. Peanut Butter Banana Bake somehow tastes like a treat but still feels honest, loaded with creamy peanut butter and ripe bananas that give little bursts of natural sweetness.

It’s soft and perfectly sweet, and somehow you want to know why it’s better than the sum of its parts. Sometimes I catch myself thinking about it at 10 pm, yeah I know thats weird, but it makes mornings worth getting up for.

If you like whole grain spins on dessert for breakfast, this one will make you curious.

Why I Like this Recipe

– I love how warm and comforting it feels, like a tiny cozy meal that actually hits the spot.
– It comes together pretty quick so I can grab a piece when I’m late for school or work, no fuss.
– It stores great in the fridge so I can meal prep and not worry about mornings, saves me time.
– It’s filling and keeps me full till lunch so I dont snack all morning and feel better all day.

Ingredients

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Old fashioned oats, chewy whole grain, high in fiber, keeps you fuller longer.
Bananas, natural sweetness, potassium rich, add moistness and caramel notes when baked.
Creamy peanut butter, good protein and healthy fats makes it rich and cozy.
Eggs, bind the bake together, add protein and a tender, cakey texture.
Milk, adds moisture and calcium, pick dairy or plant milk, your call.
Maple syrup or honey, natural sweetener with depth not overly processed like sugar.
Ground cinnamon gives warm spice, low calories, gives cozy flavor without extra sugar.
Plain Greek yogurt optional, tangy creaminess, adds protein and moistness if used.

Ingredient Quantities

2 cups old fashioned rolled oats (gluten free if needed)

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon

3 large ripe bananas, mashed (about 1 1/2 cups)

1/2 cup creamy peanut butter, room temp

1/4 cup pure maple syrup or honey

2 large eggs

1 1/4 cups milk (dairy or unsweetened plant milk)

1 teaspoon vanilla extract

1/4 cup plain Greek yogurt (optional)

1/4 cup chopped peanuts or mini chocolate chips (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9 baking dish or line it with parchment paper.

2. In a large bowl stir together 2 cups old fashioned rolled oats, 1 1/2 tsp baking powder, 1/2 tsp fine sea salt and 1 tsp ground cinnamon.

3. In another bowl mash 3 ripe bananas (about 1 1/2 cups), then add 1/2 cup creamy peanut butter (room temp or warmed a few seconds so it mixes), 1/4 cup pure maple syrup or honey, 2 large eggs, 1 1/4 cups milk, 1 tsp vanilla and 1/4 cup plain Greek yogurt if using; whisk till mostly smooth.

4. Pour the wet mixture into the dry ingredients and stir until evenly combined, dont overmix or the texture can get gummy.

5. Fold in 1/4 cup chopped peanuts or mini chocolate chips if you want mix-ins, save a few to sprinkle on top.

6. Transfer batter to the prepared pan, smooth the top and scatter the reserved chips or peanuts over the surface.

7. Bake for 30 to 35 minutes until the edges are golden and the center is mostly set, a toothpick should come out with a few moist crumbs not wet batter.

8. Let the baked oatmeal cool 10 to 15 minutes in the pan so it firms up, then slice and serve warm with a splash of milk or an extra dollop of peanut butter.

9. Make-ahead + storage tips: store covered in the fridge up to 4 days, reheat slices 20 to 40 seconds in the microwave; freeze portions up to 3 months and thaw in fridge overnight.

10. Quick hacks: use very ripe bananas for max sweetness, warm the peanut butter slightly so it blends easier, swap dairy milk for unsweetened plant milk or use gluten free oats if needed, bake in a muffin tin for 20 to 25 minutes to make grab-and-go portions.

Equipment Needed

1. Oven (preheat to 350°F)

2. 8×8 or 9×9 baking dish or parchment paper to line it

3. Large mixing bowl

4. Medium mixing bowl (for the wet ingredients)

5. Measuring cups and spoons

6. Whisk plus a rubber spatula or wooden spoon

7. Fork or potato masher for the bananas

8. Small microwave-safe bowl or ramekin to warm the peanut butter (dont overheat)

9. Cooling rack and a sharp knife for slicing and serving

FAQ

Q: Can I make this gluten free? A: Yes, use certified gluten free old fashioned oats and double check your baking powder and any add ins, thats it. The texture and bake time stay the same.

Q: Can I swap the peanut butter or skip it? A: You can use almond, cashew or sunflower seed butter but flavor changes, and natural runny nut butters may make the batter looser so stir well or chill briefly; if you skip it add 2 to 4 tbsp extra mashed banana or 1/4 cup yogurt for moisture.

Q: My baked oatmeal was too wet or too dry, how do I fix it? A: Too wet try baking 5 to 10 minutes longer uncovered or scoop out a bit of excess milk next time; too dry add 2 to 4 tbsp milk or an extra mashed banana to the batter or fold in yogurt for creaminess.

Q: Can I make this vegan? A: Yes, replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water per egg), use plant milk and plant yogurt, but expect a slightly softer, less cake like texture.

Q: How should I store and reheat leftovers? A: Keep covered in the fridge up to 4 to 5 days, freeze slices up to 2 months; reheat in microwave 30 to 60 seconds or warm in a 325 F oven for 8 to 12 minutes until heated through.

Q: Can I make muffins or single servings instead of a pan? A: Yep, spoon into a greased or lined 12 cup muffin tin and bake 18 to 22 minutes at 350 F, start checking at 18 minutes, theyll be slightly denser than regular muffins but great for grab and go.

Peanut Butter Banana Baked Oatmeal Recipe Substitutions and Variations

Rolled oats: use quick oats 1 to 1 instead of old fashioned oats. Texture will be softer and more porridge like, bake time might be a little shorter so check after 25 minutes, its still great.
Peanut butter: swap for almond butter or sunflower seed butter 1 to 1. Almond keeps the flavor mellow, sunflower is great for nut allergies but taste is a bit different.
Eggs: use flax eggs or applesauce. For each egg mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes. Or use 1 4 cup unsweetened applesauce per egg for a moister, slightly sweeter bake.
Milk: replace with unsweetened almond milk or oat milk 1 to 1 for a dairy free version. For extra creaminess use 1 cup plain yogurt plus 1 4 cup water instead of 1 1 4 cups milk, reduce liquid a bit if batter seems thin.

Pro Tips

1. Use very ripe bananas for max sweetness, and if you want a smoother, more cake like texture pulse half the oats in a blender until coarse flour then mix with the rest. Warm the peanut butter for 5 to 8 seconds so it blends without clumps.

2. Dont overmix once the wet and dry are combined. Stir until just even, a few streaks are fine. Overmixing makes the bake gummy and dense.

3. Salt and topping trick: sprinkle a small pinch of flaky sea salt over the top before baking, it wakes up the flavors. Save a few chocolate chips or peanuts to scatter on top so the finished surface looks nicer and gives crunchy pockets.

4. Watch the bake time, ovens lie. Check at 30 minutes with a toothpick it should pull out with moist crumbs not wet batter. Let it cool in the pan for 10 to 15 minutes so it firms up, or bake in a muffin tin about 20 to 25 minutes for easy grab and go portions.