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Overhead photo of a white baking dish filled with a peanut butter banana baked oatmeal.
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30+ Healthy Recipes With Oats, Including Chocolate Peanut Butter Banana Baked Oatmeal

This easy peanut butter banana baked oatmeal is made with chocolate chips and walnuts. It basically tastes like you're eating a healthier banana bread for breakfast - so delicious! Recipe is both vegan and gluten-free.
Course Breakfast
Cuisine American
Keyword banana, chocolate chips, oatmeal, peanut butter, walnuts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

Instructions

  • Preheat oven to 375F.
  • In a large mixing bowl, peel and mash two of the bananas.
  • Then, add in almond milk, vanilla extract, and peanut butter to the mashed bananas. Whisk ingredients together.
  • Next, add the rolled oats, baking powder, ground cinnamon, salt, and chocolate chips to the banana mixture. Whisk again, until all ingredients are well-combined.
  • Pour the mixture evenly into a baking dish (I used a 9″x 6″ one) and add remaining banana (cut into rounds) on top. Then, sprinkle walnuts on top before placing the baking dish in oven for 30 minutes.
  • Remove oatmeal from oven and allow to cool for a few minutes before serving. Enjoy hot!

Notes

*STORAGE + REHEATING:
  • While it tastes best straight from the oven, baked oatmeal can be an excellent addition to your weekly breakfast meal prep routine!
  • Baked oatmeal can be stored in an airtight container in the fridge for 4 days. If you’d like to further extend the shelf-life of baked oatmeal, it can be stored in the freezer for up to 6 months.
  • The easiest way to reheat baked oatmeal is in the microwave.
  • You may find that the leftover oats have absorbed more of the liquid over time, making them a bit dry. Simply add a splash of milk of choice and give it a stir before reheating!
 
*RECIPE MODIFICATIONS:
  • Instead of peanut butter, try this with another nut butter like almond or cashew butter. I made it with almond butter too, and I LOVED it!
  • I used almond milk for this recipe, but feel free to swap that with your milk of choice (cow’s milk, soy milk, cashew milk, etc.) My only advice is to choose one that’s unsweetened.
  • If you don’t have walnuts, you can easily replace them with pecans – they’ll taste just as good. A sprinkle of coconut chips on top would also taste divine!
  • For a nut-free version, you could try swapping the peanut butter with sunflower seed butter instead. As well, omit the walnuts on top.
  • If you follow a strict gluten-free diet, be sure to use certified gluten-free rolled oats.
  • If you're a strict vegan, make sure to use vegan (dairy-free) chocolate chips. I like these ones!