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An overhead view of two mini plates with peanut butter banana baked oatmeal

Peanut Butter & Banana Oatmeal Bake

  • Author:
  • Total Time: 45 mins
  • Yield: 9 squares 1x
  • Diet: Vegan


Peanut Butter and Banana Baked Oatmeal, make-ahead and quickly warm up in the morning for a deliciously satisfying breakfast.



  • 1 cup unsweetened almond milk
  • 1 medium ripe banana
  • 2 tbsp all-natural peanut butter
  • 1 tbsp maple syrup
  • 1 1/4 cups old fashioned oats
  • 1 banana, sliced
  • 2 tsp coconut oil
  • Topping
  • 1/4 cup oats
  • 1 tbsp peanut butter
  • 2 tsp maple syrup
  • 1/4 tsp cinnamon


  1. Preheat oven to 350F.  Line an 8x8  baking dish with parchment paper.
  2. Combine almond milk, banana, peanut butter, and maple syrup in a blender. Blend until smooth. You can also mash the banana by hand and whisk milk and peanut butter together until smooth.
  3. Place the oats in a large bowl add almond milk mixture, mix well and pour oat mixture into the prepared 8x8 baking dish
  4. In a skillet melt coconut oil, add banana slices and cook 2 minutes per side or until golden
  5. To prepare the topping, combine oats, coconut peanut butter, maple syrup, and cinnamon in a small bowl. Mix well using a fork or your fingers
  6. Arrange banana slices over the oatmeal. Sprinkle topping and bake for 35 minutes.
  7. Serve warm or re-heated


  1. You can make this baked oatmeal in individual ramekins for a grab-and-go breakfast. Reheat before eating.
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Breakfast
  • Method: oven
  • Cuisine: American


  • Serving Size: 1 square
  • Calories: 128
  • Sugar: 6
  • Sodium: 29
  • Fat: 4.1
  • Saturated Fat: 1.6
  • Unsaturated Fat: 2.6
  • Trans Fat: 0
  • Carbohydrates: 18.9
  • Fiber: 2.3
  • Protein: 3.3
  • Cholesterol: 0

Keywords: kosher, gluten-free, healthy, make ahead breakfast, grab and go breakfast

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