Peanut Butter Banana Baked Oatmeal Recipe

This peanut butter banana baked oatmeal is an easy, healthy breakfast that’s ideal for meal prep and busy mornings. Ready in under 30 minutes with just 10 simple ingredients — oats, bananas, peanut butter, maple syrup and a few pantry staples — it’s naturally sweetened and full of protein, fiber and satisfying healthy fats.

a piece of Peanut Butter Banana Baked Oatmeal on a plate topped with a drizzle of peanut butter, bananas, and a sprinkle of cinnamon. There is a fork and a cinnamon stick on the plate too

I’ve made this peanut butter banana baked oatmeal for years. It uses ingredients many of us keep on hand and turns them into a wholesome breakfast that reheats beautifully. Slice and refrigerate or freeze portions so you can grab a ready-to-eat meal when mornings are rushed.

Peanut Butter Banana Baked Oatmeal in a red square baking dish drizzled with peanut butter, topped with sliced bananas and cinnamon

Why you’ll love this peanut butter banana baked oatmeal

Great for meal prep — makes several servings at once
Kid-friendly and popular with picky eaters
Made with wholesome, easy-to-find ingredients
Naturally sweetened with banana and maple syrup
Freezer- and reheating-friendly
Gluten-free when you use certified gluten-free oats
Filling thanks to fiber and protein

I’ve been making this recipe for years and it’s still a favourite with my kids (and me!).

– Lisa

Substitutions & Notes

This recipe is flexible. It can be made dairy-free, egg-free, or peanut-free with a few simple swaps.

overhead photo of the ingredients in this Peanut Butter Banana Baked Oatmeal recipe all in bowls and labeled like mashed banana, quick-cooking oatmeal, peanut butter, egg, and more

Oats: Quick-cooking oats give the best texture. If you only have old-fashioned rolled oats, pulse them a couple times in a blender or food processor to approximate quick oats.
Nut or seed butter: Use sunflower seed butter, almond butter, cashew butter, or any other nut/seed butter instead of peanut butter to make this peanut-free.
Sweetener: Maple syrup is used here; honey works well as an alternative if you’re not strictly vegan.
Egg: Replace the egg with a chia or flax “egg” (1 tablespoon ground chia or flax mixed with 2½ tablespoons hot water) for an egg-free version.
Milk: Whole milk gives a rich result, but almond, soy, oat, or coconut milk are fine substitutes.

a stack of 2 slices of Peanut Butter Banana Baked Oatmeal topped with peanut butter that is melty and dripping down the sides, sliced bananas and a sprinkle of cinnamon. There is banana, a fork and a cinnamon stick on the plate and more bowls of oatmeal in the backgorund

How to make peanut butter banana baked oatmeal

The method is straightforward and forgiving, which makes this a perfect recipe for beginners:

Preheat the oven to 350°F (177°C). Grease a 9×9-inch baking dish with butter, oil, or nonstick spray and set aside.
Mash ripe bananas in a large bowl. Stir the peanut butter into the mashed bananas until smooth.
Add the wet ingredients — maple syrup, lightly beaten egg (or chia/flax egg), and vanilla — and mix until blended.
Stir in the milk, then add the dry ingredients — quick oats, baking powder, salt, and cinnamon — and fold until just combined.
Pour the batter into the prepared pan and bake for about 25 minutes, or until the top springs back slightly and the edges are lightly browned.
Let the baked oatmeal cool for a few minutes before slicing. Drizzle additional peanut butter or maple syrup over the top if you like.

Recipe variations

Mix these ideas into the batter before baking to change up the flavor:

Chocolate chip: Fold in ½ cup chocolate chips for a sweeter treat.
Fruit-forward: Stir in 1 cup fresh blueberries or chopped strawberries for a fruity twist.
Extra protein: Add a scoop of vanilla protein powder or collagen, and add an extra 2 tablespoons of milk if the batter seems thick.
Muffin cups: Bake the batter in a greased muffin tin for 15–20 minutes to make individual oatmeal cups.

making peanut butter banana baked oatmeal, dry ingredients before mixing

making peanut butter banana baked oatmeal, dry ingredients after mixing

After baking, allow the dish to cool slightly so the squares set cleanly. Cut into 9 or 16 pieces depending on preferred portion size.

Make it in advance

This baked oatmeal keeps well in the fridge and freezes beautifully, which is why I often double the recipe and bake it in a 9×13-inch pan. Cool completely, slice into portions and freeze individually for quick breakfasts.

Peanut Butter Banana Baked Oatmeal in a red square baking dish drizzled with peanut butter, topped with 3 sliced bananas and cinnamon

Cut & serve

Serve slightly warm with an extra drizzle of peanut butter, a few banana slices, or a splash of maple syrup. It’s also delicious cold straight from the fridge.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5–7 days.

Freezing

Freeze individual slices or portions in an airtight container for up to 2 months. Reheat in the microwave or thaw and warm in a covered dish in the oven set to warm.

close up photo of Peanut Butter Banana Baked Oatmeal cut into 9 squares, drizzled with peanut butter, topped with sliced bananas and cinnamon

FAQs

Is baked oatmeal healthy?

Yes. This version provides fiber from oats and bananas plus protein and healthy fats from peanut butter. A typical serving has around 5 g protein, 3 g fiber, and a modest amount of sugar thanks to natural sweeteners.

How do you store this baked oatmeal?

Keep it in an airtight container in the refrigerator for up to a week.

Can you freeze baked oatmeal?

Yes. Cool to room temperature, cut into squares, and freeze in an airtight container for up to 2 months. Reheat from frozen or thaw overnight in the fridge.

Can I use old-fashioned oats instead of quick oats?

Yes. Old-fashioned oats will yield a chewier texture; pulsing them briefly in a blender helps mimic quick oats.

Can this be dairy-free?

Yes. Substitute plant-based milk such as almond, oat or coconut milk for whole milk.

Can I make this without peanut butter?

Absolutely. Use almond butter, cashew butter, or sunflower seed butter instead.

Can I double the recipe?

Yes. Double the ingredients and bake in a 9×13-inch pan for about 27 minutes.

Recipe

Peanut Butter Banana Baked Oatmeal

A simple, wholesome baked oatmeal that’s great for make-ahead breakfasts. Yields 9 servings.

Ingredients

1 ½ cups quick-cooking oats
1 teaspoon baking powder
½ teaspoon sea salt
1 teaspoon ground cinnamon
2 overripe bananas, mashed
¼ cup creamy peanut butter (plus extra for topping)
1 teaspoon vanilla extract
¼ cup pure maple syrup
1 large egg, lightly beaten (or chia/flax egg)
¾ cup milk (dairy or plant-based)

Instructions

Preheat oven to 350°F (177°C). Grease a 9×9-inch baking pan.
Mash the bananas in a large bowl.
Add peanut butter, vanilla, maple syrup, milk and the egg; stir until smooth.
Fold in the oats, baking powder, salt and cinnamon until evenly combined.
Pour the batter into the prepared pan and smooth the top.
Bake 25 minutes, or until the top springs back slightly and edges are just browning.
If desired, drizzle additional peanut butter over the top. Let cool slightly, then cut into 9 or 16 squares.
Store in the refrigerator and reheat in the microwave or oven as needed.