Jacqui Scoggin

Baked Peanut Butter Banana Oatmeal

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A morning bowl of oatmeal is routine in my kitchen and more often than not it includes peanut butter and banana — a classic and delicious combination. For those mornings when I want something extra special or I have company in town, I serve baked oatmeal. Warm and comforting, you’ll enjoy the tender oatmeal, crunchy nuts and soft baked fruit on the bottom. Peanut butter is mixed right in and the result, if you can imagine, is like a warm piece of banana bread smeared with a generous helping of peanut butter. It’s truly a breakfast worth waking up for and helps start my day right!Prep time:20 minutes
Cook Time:30-35 minutes
Total time:55 minutes
Yield: 4-6 servings

Baked Peanut Butter Banana Oatmeal

Ingredients

Baked Peanut Butter Banana Oatmeal Ingredients - Peanut Butter & Co. Cinnamon Raisin Swirl Peanut Butter

2 cups rolled oats, not quick cooking
1/2 cup chopped toasted walnuts
1 teaspoon baking powder
1 teaspoon cinnamon
Big pinch sea salt
2 cups almond milk (dairy or soy milk will also work)
3-4 tablespoons maple syrup
1/2 cup Cinnamon Raisin Swirl peanut butter*
1 teaspoon vanilla
2 ripe bananas

Procedure

1. Preheat oven to 375°F. Grease a 9” x 13” baking dish and set aside.

2. Place the rolled oats, toasted walnuts, baking powder, cinnamon and salt in a large mixing bowl. Stir to combine.

Baked Peanut Butter Banana Oatmeal - Place the rolled oats, toasted walnuts, baking powder, cinnamon and salt in a large mixing bowl

3. In a small sauce pan, over medium low heat, pour in the almond milk, maple syrup, peanut butter and vanilla. Stir until just warmed and the peanut butter is thoroughly incorporated, about 5-7 minutes. Remove from the heat and let cool slightly.

Baked Peanut Butter Banana Oatmeal - In a small sauce pan, over medium low heat, pour in the almond milk, maple syrup, peanut butter and vanilla

4. Chop the bananas into 1/4-inch thick rounds and place close together in the bottom of your prepared baking dish. It’s okay if some overlap.

Baked Peanut Butter Banana Oatmeal - Chop the bananas into 1/4-inch thick rounds

Baked Peanut Butter Banana Oatmeal - place close together in the bottom of your prepared baking dish

5. Sprinkle the top of the bananas with the oat mixture, making sure to completely cover all the bananas.

Baked Peanut Butter Banana Oatmeal - Sprinkle the top of the bananas with the oat mixture

6. Slowly pour the peanut butter mixture over the top of the oats making sure to get everything soaked. It may seem like too much liquid, but after baking it will come out just right.

Baked Peanut Butter Banana Oatmeal - Slowly pour the peanut butter mixture over the top of the oats making sure to get everything soaked

7. Place in the oven for 30-35 minutes until the oats are set and lightly browned on top. Let cool for about 5 minutes before serving. Store covered in the fridge for a couple days. You can re-warm it, but I also don’t mind it cold too.

Baked Peanut Butter Banana Oatmeal - Place in the oven for 30-35 minutes until the oats are set and lightly browned on top

* I’ve tried this recipe with Old Fashioned Smooth, The Bee’s Knees and Mighty Maple peanut butters with equally successful results. If using Mighty Maple and The Bee’s Knees you may want to opt for the lesser amount of maple syrup.

Baked Peanut Butter Banana Oatmeal

Total Time: 55 minutes

Number of servings: 6

Per Serving 243 calories

Fat 4 g

Carbs 49 g

Protein 5 g

6

Baked Peanut Butter Banana Oatmeal

Ingredients

  • 2 cups rolled oats, not quick cooking
  • 1/2 cup chopped toasted walnuts
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Big pinch sea salt
  • 2 cups almond milk (dairy or soy milk will also work)
  • 3 tablespoons maple syrup
  • 1/2 cup Cinnamon Raisin Swirl peanut butter*
  • 1 teaspoon vanilla
  • 2 ripe bananas

Instructions

1. Preheat oven to 375?F. Grease a 9” x 13” baking dish and set aside.
2. Place the rolled oats, toasted walnuts, baking powder, cinnamon and salt in a large mixing bowl. Stir to combine.
3. In a small sauce pan, over medium low heat, pour in the almond milk, maple syrup, peanut butter and vanilla. Stir until just warmed and the peanut butter is thoroughly incorporated, about 5-7 minutes. Remove from the heat and let cool slightly.
4. Chop the bananas into 1/4-inch thick rounds and place close together in the bottom of your prepared baking dish. It’s okay if some overlap.
5. Sprinkle the top of the bananas with the oat mixture, making sure to completely cover all the bananas.
6. Slowly pour the peanut butter mixture over the top of the oats making sure to get everything soaked. It may seem like too much liquid, but after baking it will come out just right.
7. Place in the oven for 30-35 minutes until the oats are set and lightly browned on top. Let cool for about 5 minutes before serving. Store covered in the fridge for a couple days. You can re-warm it, but I also don’t mind it cold too.
* I’ve tried this recipe with Old Fashioned Smooth, The Bee’s Knees and Mighty Maple peanut butters with equally successful results. If using Mighty Maple and The Bee’s Knees you may want to opt for the lesser amount of maple syrup.

Baked Peanut Butter Banana Oatmeal, 8.5 out of 10 based on 2 ratings

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4 Responses to Baked Peanut Butter Banana Oatmeal

  1. Nathan Miller says:

    Nom! Great idea and great post

  2. jill says:

    so frustrated with my 3 and 5 year old that refuse to eat dinner lately… i am making this tonite and calling it oatmeal cake! i KNOW they will love it. thank you for posting !! 🙂

  3. Janet says:

    I made this over the weekend &, although the flavor is good, it came out a little dry. I think I’ll make it in an 8×8 pan instead of a 9×13 next time so it’s a little thicker (& less dry, I hope!). Thanks for sharing!

  4. Jiko Sugumai says:

    My family just love this oatmeal recipe…they want me to bake it three times a week….just love it.

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Baked Peanut Butter Banana Oatmeal