Treat yourself to this Peanut Butter Banana Oatmeal Bake for a delicious and hearty start to your day. Top it with some chocolate chips, a few more banana slices and you’re going to really enjoy indulging in this. Even more when you know you’re going to have a busy day at work.
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I’m currently having quite an oatmeal phase, so be ready for a ton of oat-based recipes.
*Gluten-free eyes everywhere light up*
I love my large bowl of stove-top oats, but after seeing quite a few baked oatmeal posts on Instagram over the last couple of weeks, I decided to give one of those a shot this weekend.
Baked oatmeal is an easy-to-execute version of the classic breakfast bowl. There’s no need to worry about watching that pot to avoid making something extra mushy, or having them stick to the bottom. Just mix everything together, pop it in the oven, and watch a quick episode of a 20-minute Netflix series while you wait.
Its also a great meal-prep breakfast option. Just size up the portions and use a large baking sheet. This way you can have some of this goodness for days on end; Assuming you’re not one of those who refuses to eat something even 2 days in a row that is.
If you do get tired of it, organize a brunch party and serve some to your guests. I’m sure they’ll be pleased!
And to please them even more, top it with some Lily’s Dark Chocolate Chips. Totally worth the tiny bit of extra calories.
Peanut Butter Banana Oatmeal Bake
Ingredients
- 1 tsp Flaxseed Meal, 3.5g
- 1 Tbsp Water
- ⅔ cup Rolled Oats, 60g
- ½ tsp Baking Powder
- ⅓ tsp Cinnamon, Ground
- Stevia Sweetener, 4 tsp sugar worth (Use your brand's Conversion Chart)
- ⅛ tsp Salt
- ½ small Banana, Mashed, 45g
- 2 Tbsp Peanut Butter, 32g
- ½ cup Almond Milk, or other
- ½ tsp Vanilla Extract
Instructions
- Preheat oven to 350°F.
- Grease and line an 8″ x 4″ oven-safe glass dish with parchment paper.
- Make flax egg: Combine flaxseed meal and water in a small bowl and set aside for 15 min.
- Pulse half the oats in a food processor for 30 seconds to make oat flour.
- In a medium bowl, add oats, baking powder, cinnamon, sweetener and salt, and mix well.
- In a large bowl, combine mashed banana and peanut butter.
- Add in flax egg, vanilla and milk and stir until uniform.
- Add dry ingredients to wet, and whisk lightly to combine.
- Pour mixture into prepared dish and flatten with back of a spoon.
- Bake for about 25 minutes or until lightly browned about ¼ way from the long edges.
- Let cool for about 10-15 minutes before removing from pan.
- Enjoy slightly warm or let cool completely, slice, and enjoy!
Notes
- Cool oatmeal completely before storing.
- Fridge: 5 days in an airtight glass container. Reheat in a 350°F oven for about 10-15 minutes until warmed through.
- Freezer: 3-4 weeks in an airtight glass container.
- Servings: 1½ cups | Serving size: 1½ cups
- Calories: 502kcal
- Fat: 23.2g | Saturated fat: 3.7g
- Carbohydrates: 62.6g | Fiber: 10.8g | Sugar: 7.4g
- Protein: 16.7g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!