Description
Packed with oats, creamy peanut butter, and sweet bananas, this Peanut Butter Banana Baked Oatmeal is a hearty, high-protein breakfast that’s dairy-free and gluten-free. Perfect for meal prep or a warm, comforting start to your day.
Ingredients
- Wet Ingredients:
- 2 medium ripe bananas
- 1 medium egg
- 1 cup unsweetened almond milk
- 1/2 cup crunchy peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 2 cups rolled oats
- 4 tablespoons peanut butter powder
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Toppings:
- Banana slices
- Peanut butter (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease or line an 8×8” baking dish.
- Add the ripe bananas directly into the baking dish and mash them with a fork.
- Add the egg, almond milk, peanut butter, maple syrup, and vanilla extract. Mix well to combine all wet ingredients.
- Add the rolled oats, peanut butter powder, baking powder, cinnamon, and salt. Mix until fully incorporated.
- Spread the mixture evenly in the dish and bake for 20 minutes, or until set and golden on top.
- Once baked, top with banana slices and drizzle with peanut butter before serving.
- Optional: If peanut butter is thick, mix with a bit of coconut oil and microwave briefly to thin it before drizzling.
Notes
- To thin thick peanut butter for drizzling, microwave it with a little coconut oil.
- Use certified gluten-free oats if gluten is a concern.
- Can be made ahead and stored in the fridge for up to 4 days. Reheat before serving.
- Delicious served warm, cold, or topped with extra yogurt, berries, or nuts.
Nutrition
- Serving Size: 1 plate (8 oz)
- Calories: 475
- Sugar: 17g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8.6g
- Protein: 19g
- Cholesterol: 42mg
