Peanut Butter Banana Baked Oatmeal
User Reviews
5
Peanut Butter Banana Baked Oatmeal
Description
This baked oatmeal uses rolled oats mixed with cinnamon and baking powder to give a mildly spiced and risen texture. Overripe bananas are mashed and combined with almond milk, peanut butter, maple syrup, ground flaxseed, and vanilla extract. Allowing the mixture to rest before combining helps the flaxseed absorb moisture and thicken the batter.
The wet ingredients are poured over the oat mixture and stirred to coat evenly. Baking uncovered until golden and set allows the top to crisp slightly while the inside remains tender. Cooling briefly before serving enhances the texture.
This dish serves as a filling breakfast or snack and can be individualized with additional drizzled peanut butter or sliced bananas. It keeps well refrigerated for several days, making it suitable for meal prep. The recipe accommodates substitutions such as different milk types or gluten-free oats.
Omitting maple syrup reduces sweetness if desired, and storage instructions suggest reheating portions in the microwave for convenience.
Ingredients
- 2 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 banana over ripe
- 1 ½ cups almond milk
- ¼ cup peanut butter creamy
- 2 tablespoons maple syrup
- 1 tablespoon Flaxseed ground
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375° F. In an 8x11 inch baking dish, combine the oats, cinnamon, baking powder and salt.
- In a large mixing bowl, mash the bananas, then add the almond milk, peanut butter, maple syrup, flaxseed and vanilla extract. Allow the mixture to stand for 5 minutes for the flaxseed to set.
- Pour over the wet ingredients over the oat mixture and stir to combine.
- Bake uncovered in the preheated oven until the top of the oatmeal is golden and the mixture is set, about 30-35 minutes. Remove and allow it to cool for 5 minutes.
- Serve with drizzled peanut butter and banana slices, if desired.
Notes
- Store leftover baked oatmeal in the refrigerator for up to five days, reheating individual servings as needed.
- Substitute ingredients carefully: use certified gluten-free oats for gluten-free preparation, or alternative milk based on preference.
- Omitting maple syrup reduces added sugars for a less sweet version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 231mg | 10% |
| Potassium | 404mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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