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This peanut butter banana baked oatmeal is a healthy make ahead breakfast packed with fiber and protein. It can easily be made dairy free, gluten free and vegan.

Peanut Butter Banana Baked Oatmeal topped with peanut butter drizzle and sliced bananas.

What is baked oatmeal?

Baked oatmeal is a healthy breakfast casserole made of oats, milk, spices and other ingredients. The consistency is firmer than traditional oatmeal, more similar to a muffin or quick bread, although a bit more crumbly. This version is made with bananas and peanut butter and naturally sweetened with maple syrup, for a healthy, high protein, make ahead breakfast.

Why we love peanut butter banana baked oatmeal

  • Make Ahead – I love that this can be made ahead of time and reheated for a quick breakfast
  • High in fiber and protein – with oats, peanut butter, eggs, and milk, this is a healthy breakfast packed with nutrients even my picky kids love.
  • No refined sugar – this peanut butter banana oatmeal is sweetened only with bananas and a touch of maple syrup, so we aren’t starting our day with a sugar rush.
  • Great for picky eaters – my kids won’t eat eggs, so this is a great way to get them all the nutrients that eggs have in a different way. One of my kids also doesn’t like the consistency of regular oatmeal, so the firmer texture of baked oatmeal is the only way he will eat it.
Ingredients for peanut butter banana baked oatmeal :
Milk, maple syrup, rolled oats, ripe bananas, vanilla extract, 2 eggs, salt, baking powder, peanut butter, cinnamon.

Ingredients for Peanut Butter Banana Baked Oatmeal

  • Oats – I use regular rolled oats in the recipe. Extra thick rolled oats don’t work as well here. Be sure to use certified gluten free oats for gluten free.
  • Bananas – Very ripe, spotty bananas work best here, as they will add more sweetness and moisture than less ripe bananas.
  • Milk – Any kind of milk will work here. I have used regular whole milk, almond milk, pea protein milk and coconut milk. Use whatever you have on hand.
  • Eggs – These are used to bind the recipe that helps make the firmer texture I also like the nutrition that they add. If you don’t want to use eggs, you can replace them with a flax egg.
  • Peanut butter – I used natural, unsweetened peanut butter here.
  • Maple syrup – Be sure to use pure maple syrup, not pancake syrup.
  • Cinnamon and vanilla extract – for flavor.
  • Salt – a small amount of salt really improves the flavor here. I used fine sea salt.
  • Baking Powder – this helps the puff up and keeps it from being too dense.

How to make peanut butter banana baked oatmeal dairy free

Use your favorite dairy free milk to make this dairy free! I have used regular whole milk, unsweetened almond milk, coconut milk and pea protein milk. Use what you have on hand.

How to make baked oatmeal egg free

Make this baked oatmeal vegan or egg free by replacing the eggs with a flax egg.

Baked peanut butter banana oatmeal in a baking dish topped with peanut butter drizzle and sliced bananas.

How to store baked oatmeal

After baking allow to cool completely. Slice and store in an airtight container for up to three days. THESE are my favorite food storage containers (affiliate link). Baked oatmeal can be reheated in the microwave for 30-60 seconds.

Peanut butter banana baked oatmeal square topped with more peanut butter and sliced bananas

Mix Ins for baked oatmeal

We usually eat this as is, but you can change it up by adding fun mix ins to your baked oatmeal. Some things to try are:

  • Chocolate chips
  • Dried fruit
  • Chopped nuts
  • Blueberries

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Peanut Butter Banana Baked Oatmeal

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Prep 10 minutes
Cook 42 minutes
Servings 6 Servings


  • 2 ripe bananas mashed
  • 1 and 1/4 cups milk
  • 2 large eggs
  • cup peanut butter
  • 2 teaspoons vanilla extract
  • ¼ cup maple syrup
  • 2 cups rolled oats not extra thick
  • 1 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • Preheat oven to 350 degrees F. Spray a 2.5 quart baking dish with cooking spray, set aside.
  • In a large bowl, mix together the mashed bananas, milk, eggs, peanut butter, vanilla and maple syrup.
  • Add the oats, cinnamon, baking powder, and salt. Mix until combined.
  • Pour into prepared baking dish.
  • Bake for 40-45 minutes – or until edges are browning and center is set.
  • Allow to cool, then slice and serve. Top with more sliced bananas and drizzle with more peanut butter if desired. Store leftovers in the refrigerator in an airtight container for up to three days.


To make dairy free – Use your favorite dairy free milk
To make egg free – replace eggs with flax eggs.
To make ahead of time – cook, allow to cool completely.  Slice and store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30-60 seconds.


Serving: 1serving | Calories: 318kcal | Carbohydrates: 45.6g | Protein: 11.7g | Fat: 12g | Saturated Fat: 3g | Sodium: 298mg | Fiber: 5.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission at no extra cost to you. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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