This Peanut Butter Banana baked oatmeal has been my weekday lifesaver and weekend treat all rolled into one. I first developed this version on a bleary Monday morning when the bananas in my fruit bowl were past their prime and I needed something that would feed the whole family with minimal fuss. The result was an 8x8 pan of golden, set oatmeal that slices like a soft cake, carries the nutty warmth of peanut butter, and highlights the mellow sweetness of ripe bananas. It quickly became the breakfast people asked for when they visited and a staple in my rotation for busy mornings.

What makes this dish special is the texture contrast: a tender, just-set interior framed by slightly golden edges that give a subtle chew and browning aroma. The combination of creamy peanut butter and mashed bananas creates an almost custardy base when baked with oats and egg, while a touch of honey and vanilla round out the flavors. I like to serve it warm with extra banana slices and a drizzle of peanut butter warmed to pourability. It is simple enough for a weekday yet comforting enough for weekend breakfasts shared with family.

Ingredients

• Old fashioned oats, 2 cups: Rolled oats give structure and a tender chew when baked. Look for a trusted brand such as Bob's Red Mill or Quaker. If you are using certified gluten-free oats, label accordingly for gluten sensitivity.
• Baking powder, 1 teaspoon: A small amount lifts the mixture slightly so the center is not overly dense. Make sure it is fresh for best rise and texture.
• Ground cinnamon, 1/2 teaspoon: Adds warm background spice; use Ceylon cinnamon if you prefer a milder, sweeter cinnamon note.
• Salt, 1/4 teaspoon: Enhances the peanut butter and banana flavors. Use fine sea salt or table salt measured accurately.
• Ripe bananas, 2 medium (about 3/4 cup mashed): The riper the bananas, the sweeter and more flavorful the result. Spotty bananas with brown flecks are ideal.
• Creamy peanut butter, 1/4 cup: Smooth peanut butter blends evenly into the batter. Natural varieties will separate so stir them first; commercial brands like Skippy or Jif give consistent texture.
• Honey, 2 tablespoons: Adds gentle sweetness and helps with browning. For vegan option swap 1:1 with maple syrup.
• Large egg, 1: Binds the oats and contributes to a custardy interior. For an egg-free version, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water as a binder but expect a slightly denser texture.
• Vanilla unsweetened almond milk, 1 cup: Keeps the dish dairy-free while contributing vanilla flavor. Any milk works here; full-fat cow milk yields richer creaminess.
• Vanilla extract, 1 teaspoon: Brightens flavors and complements the banana and peanut butter notes.
• For serving: Banana slices, additional peanut butter warmed to drizzle, and a little honey for finishing if desired.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees F. Grease an 8x8-inch baking pan thoroughly with nonstick cooking spray or line it with parchment paper leaving an overhang to make lifting the baked oatmeal easier. Ensuring the pan is well greased prevents sticking and helps the edges brown evenly. Mix dry ingredients: In a medium bowl, whisk together 2 cups old fashioned oats, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Breaking up any oat clumps helps the dry mixture incorporate evenly into the wet ingredients. Combine wet ingredients: In a large bowl, mash the two ripe bananas until mostly smooth then stir in 1/4 cup creamy peanut butter. Add 2 tablespoons honey, 1 large egg, 1 cup vanilla unsweetened almond milk, and 1 teaspoon vanilla extract. Whisk or stir until the peanut butter is evenly distributed and the mixture is homogenous, about 30 to 45 seconds. Assemble the batter: Add the dry ingredients to the wet ingredients and fold gently until everything is combined and no dry pockets remain. The batter should be pourable but thick. If it seems excessively thick, add up to 1 tablespoon more milk to loosen slightly. Bake: Pour the mixture into the prepared 8x8-inch pan and smooth the top with a spatula. Bake on the center oven rack for 23 to 25 minutes or until the center is set and the top is slightly golden. A light press should cause the oatmeal to spring back; an inserted toothpick should come out with moist crumbs but not wet batter. Cool and serve: Remove from the oven and allow to cool for 10 minutes in the pan. Use the parchment overhang to lift the slab out and cut into squares. Serve warm with banana slices, a drizzle of warmed peanut butter, and a little honey if you like added gloss and sweetness.

Storage Tips

To maintain the best texture, cool completely before covering and refrigerating. Store slices in a single layer separated with parchment paper in an airtight container to avoid condensation making them soggy. For freezing, wrap individual slices in plastic wrap and place in a freezer bag with the air pressed out. Thaw overnight in the refrigerator or heat directly from frozen at 350 degrees F for 12 to 15 minutes. When reheating in the microwave, heat in 15-second bursts to avoid drying out the edges.

Ingredient Substitutions

If you need to swap ingredients, here are reliable alternatives. Replace creamy peanut butter with almond or cashew butter for a different nutty profile. For a seed-based option, use sunflower seed butter but omit additional salt if the butter is salted. Swap honey for pure maple syrup in a 1:1 ratio for a vegan-friendly sweetener. To make it egg-free, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water as a binder, though the texture will be slightly denser and chewier.

Serving Suggestions

Serve warm squares with a smear of extra peanut butter and thin banana slices for contrast. A dollop of Greek yogurt or a drizzle of tahini can add creaminess and richness. For a brunch spread, plate alongside fried eggs and fruit salad to balance sweetness with savory elements. Garnish with toasted chopped peanuts for crunch or a sprinkle of toasted oats for visual interest.

Cultural Background

While baked oats do not trace to a specific traditional cuisine, they are a modern interpretation of porridge evolved into a portable, sliceable form. This style borrows the simplicity of classic oatmeal and the baked custard technique used in many European grain puddings. Peanut butter and banana is an American flavor pairing popularized in sandwiches and desserts, and here it merges with whole grains to create a nourishing breakfast bar that feels both nostalgic and contemporary.

Seasonal Adaptations

In cooler months, add 1/4 teaspoon ground nutmeg or a pinch of cloves for warming spice and top with a smear of warmed maple butter. During summer, fold in 1/2 cup chopped strawberries or blueberries before baking for a bright fruit contrast. For autumn, stir in 1/3 cup pureed pumpkin and reduce the almond milk by 2 tablespoons to maintain the proper batter thickness, then increase cinnamon to 1 teaspoon.

Meal Prep Tips

Make a double batch and freeze individual slices for easy weekday breakfasts. Portion into reusable containers with a small container of nut butter for spreading after reheating. Label containers with the baking date and suggested reheating times. When assembling ahead, hold off on the fresh banana slices and peanut butter drizzle until serving to maintain texture integrity.

There is something genuinely satisfying about pulling a warm pan from the oven and slicing it into portions that will sustain busy mornings. This peanut butter banana baked oatmeal is forgiving, adaptable, and reliably delicious. I hope it becomes a small ritual in your home as it has in mine.