Peanut butter banana baked oatmeal… oh I see you there, ya beauty.
Did ya know peanut butter and banana are probably my favorite flavor combination ever? Seriously I don’t know what could be better duo than that. I have a habit of eating the same things for weeks at a time. Therefore, it should come as absolutely no surprise that I ate a peanut butter and banana sandwich for lunch for a solid year as a kid.
What can I say? The heart wants what it wants.
So, it is the first day of school today. You best believe I am looking for all kinds of recipes to take with me to class. I am starting my second year of my Ph.D. program (read about my first year here) and basically have all my classes on Tuesdays and Thursdays. While this means I get to have a four day weekend, it also means I have to get my booty up by 9 AM for class!
So that means we’re going to be thinking of ALLL the ways I can prep a breakfast to go, ya feel? Because we don’t have time that early in the morning to mess around.
So we’ve got on the site so many kinds of oats. Overnight oats (and more overnight oats). We’ve got steel cut oats and breakfast bowls and we’ve even got quinoa pretending to be oats. BUT we have yet to explore baked oatmeal in all it’s glory.
Essentially, baked oats are a glorified breakfast cake and oatmeal cookie hybrid. Which, as you very well know, I am ALLL here for. Peanut butter and banana baked oatmeal is basically dessert for breakfast. Dessert for breakfast??? You better count me in!
So let’s get into the details, shall we?
We start with a slurry (that word always sends a chill down my spine) of banana, non-dairy milk, chia seeds, vanilla, and peanut butter. I love this brand but, if you don’t eat peanuts, feel free to substitute any nut butter of your choosing.
Then just toss in oats and goods, throw in the oven, and let bake. I bake this in a loaf pan but, if you want to double to recipe, feel free to use a 8×8 square baking pan. Don’t let the oats sit in the liquid because then you’ll just end up with a ton of overnight oats, ya feel?
Once the oats cool a little, feel free to top ’em with all the goods. I love topping mine with fresh strawberries, fresh figs, nut butter, and, my latest seed obsession, pepitas. I store leftovers in the fridge and reheat with a touch of nondairy milk in the morning. Ya know… gotta keep her hydrated.
If I make a double batch, I will also freeze cooked squares of the baked oatmeal in reusable silicone bags. Then, I can defrost individual portions in the fridge the night before, and reheat in the morning with a touch of nondairy milk. As my girl Ina says, how easy was that?
Yields 3 servings
10 minPrep Time
40 minCook Time
50 minTotal Time
- 1 cup oats
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking powder
- sprinkle salt
- 1 very ripe banana, mashed
- 2/3 cup nondairy milk
- 2 1/2 tablespoons natural peanut butter (creamy or chunky)
- 1 teaspoon maple syrup (more or less depending on ripeness of banana)
- 1/2 teaspoon vanilla
- 1/2 tablespoon chia seeds
Preheat oven to 375 degrees fahrenheit. Spray a bread pan with avocado or coconut oil spray. You can also rub down the sides with coconut oil
In a small bowl, mix together oats, cinnamon, nutmeg, baking powder, and salt until combined. In a separate medium bowl, whisk together mashed banana, nondairy milk, peanut butter, maple syrup, vanilla, and chia seeds until well blended and incorporated. Add the dry ingredients into the wet and stir until well combined. Add to loaf pan and bake for 30-35 minutes or until the top is slightly browned. Remove from oven and allow to cool.
To serve, top with fruit, yogurt, and a drizzle of nut butter or seeds. Can be stored in the fridge up to a week and reheated with a bit of nondairy milk to soften. Can also be frozen in separate blocks in sillicone bags with the air pressed out. EAT