This peanut butter and banana baked oatmeal is the perfect healthy make ahead breakfast. This recipe uses the sweetness of bananas and a little maple syrup instead of adding any refined sugar. By not adding any refined sugar, this recipe is a much healthier alternative to many other breakfast options. Add this to your weekend meal prep to have a quick and easy breakfast all week long.
It’s back to school time which is very busy for many, especially working families. What you need to your advantage are some healthy go-to options that you can prepare ahead of time to have a satisfying breakfast had by all. While cereal and breakfast bars are quick and convenient breakfast options, they are not always the healthiest. And while it doesn’t seem it would take that long to prepare a bowl of oatmeal or hot cereal in the morning, it is often one or two extra steps that sway your decision.
When we only have a few minutes to prepare and eat breakfast, the best thing is to have pre-made breakfast options. This peanut butter and banana baked oatmeal is not only delicious but healthy. You have the fiber from the oats, protein from the peanut butter and nutrients from the bananas. You really can’t go wrong with all the nutritional value this baked oatmeal packs in each square.
Peanut Butter & Banana Baked Oatmeal
This delicious oatmeal bake can be made ahead and enjoyed all week long for a quick breakfast.
Ingredients
- 1 1/2 cups quick cooking oats
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 overripe bananas, mashed
- 1/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/4 cup pure maple syrup
- 1 large egg, lightly beaten
- 3/4 cup milk
Topping:
- 1/4 cup creamy peanut butter, melted
Instructions
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Preheat oven to 350 degrees. Grease a 9x9 square baking pan, set it aside.
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In a small bowl mix together the quick cooking oats, baking powder, sea salt and ground cinnamon. Set aside.
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In a large bowl mix mashed banana and peanut butter together until combined.
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Add vanilla, maple syrup and egg. Mix until combined. Then add milk, and stir until well combined.
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Add dry ingredients to wet ingredients and mix thoroughly.
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Pour the mixture into a lightly greased 9 x 9" baking pan.
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Bake at 350 degree for 25 minutes or until the top springs back when touched and the edges are just barely brown.
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Melt the extra peanut butter and drizzle or spread on top.
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Cut in squares and enjoy.
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Store in refrigerator, reheat in microwave or enjoy cold.
Recipe Notes
We enjoyed ours slightly warmed up with some honey drizzled on top!
If you’ve been looking for another make ahead breakfast option, look no further. After all bananas and peanut butter are two things that go together quite well. Added into oatmeal they are delicious but into baked oatmeal, this combination is just divine. Make sure to try this recipe today. You probably have everything on hand already. This is also a great way to use up an over ripe bananas you may have in your home or freezer. These oatmeal squares will stay good for about 6 days in the refrigerator.
We’d love to hear what you think about this recipe and what you are making for quick go-to breakfast options. Let us know in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.
