Peanut Butter Banana Baked Oatmeal
Rolled oats baked with mashed banana, peanut butter, maple and plant milk until golden and sliceable. A make-ahead vegan breakfast that reheats in a minute.
Chef's note Bake it on Sunday, cut it into squares, and breakfast is handled all week. Reheat a square with a splash of milk.
Chef's note Bake it on Sunday, cut it into squares, and breakfast is handled all week. Reheat a square with a splash of milk. Swap in almond or sunflower seed butter for a peanut-free version.
Ingredients
- 1 tsp neutral oil for the dish
- 3 very ripe bananas divided
- ⅓ cup creamy peanut butter
- ⅓ cup maple syrup
- 2 cups unsweetened plant milk
- 1 tsp vanilla extract
- 2½ cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp fine salt
- ⅓ cup dairy-free chocolate chips optional
Steps
Heat the oven to 375°F and grease an 8x8-inch baking dish with 1 tsp neutral oil.
In a large bowl, mash 2 very ripe bananas until smooth. Whisk in ⅓ cup creamy peanut butter, ⅓ cup maple syrup, 2 cups unsweetened plant milk and 1 tsp vanilla extract until combined.
Stir in 2½ cups old-fashioned rolled oats, 1 tsp baking powder, 1 tsp ground cinnamon and ½ tsp fine salt, then fold in ⅓ cup dairy-free chocolate chips. Pour into the dish and smooth the top.
Slice the remaining banana (1 very ripe banana) and lay the slices over the top.
Bake 35 to 40 minutes, until golden at the edges and set in the center. Cool 10 minutes before cutting; it firms up as it cools.
Variations
Cooks branch a recipe to save their own take. The original never changes.
No variations yet. Be the first.
Ratings and comments
No comments yet.
For search engines and AI assistants
This recipe is also available as JSON and plain text, carries schema.org Recipe data, and can be scaled or added to a shopping list by any assistant connected to the Befana MCP server.