top of page
  • Writer's pictureKelly Cefalu

Peanut Butter Banana Baked Oatmeal

Gluten-free and dairy-free PEANUT BUTTER BANANA BAKED OATMEAL! Two of the best flavors of all time, combined to make this perfect make-ahead breakfast or Sunday brunch idea!

What you'll need:

  • Overripe bananas

  • An egg

  • Creamy peanut butter: I used Thrive Market's creamy peanut butter - the only ingredient is peanuts! Can substitute for any other nut/seed butter

  • Maple syrup: Trader Joe's Organic Amber Color Maple Syrup is my favorite! Can substitute for honey or agave

  • Vanilla extract

  • Oats: I use Bob's Red Mill Extra Thick Rolled Oats

  • Collagen peptides (optional): I add for extra protein

  • Cinnamon

  • Baking powder

  • Salt

  • Almond milk - can use less milk for a thicker oatmeal and more for a thinner oatmeal, can substitute for any other milk substitute

Materials you'll need:

  • 8x8 baking dish

  • Nonstick cooking spray

  • Large mixing bowl

  • Fork

  • Whisk

How to do it:

First, preheat oven to 350 degrees and grease an 8x8 baking dish with nonstick cooking spray.

In a large mixing bowl, mash up 1 1/2 bananas with a fork and place the remaining 1/2 banana to the side for topping later.

Add in eggs with mashed banana and whisk until fully combined.

Next, add in 6 tb of peanut butter, maple syrup, and vanilla - mix well.

Add in dry ingredients: oats, collagen peptides, cinnamon, baking powder, and salt - mix until fully combined.

Finally, add almond milk to mixture and mix until fully combined.

Spread mixture across prepared baking dish.

Bake for 30 minutes.

While the oatmeal is baking, slice up the other half of the banana.

Once time is up, drizzle with remaining 2 tb of peanut butter on top and place fresh sliced banana on top. Enjoy! 

64 views0 comments

Recent Posts

See All
bottom of page