There’s something magical about waking up to the aroma of peanut butter and warm oats wafting through your home. My Peanut Butter Baked Oatmeal recipe has become my go-to breakfast for busy mornings because it’s not only delicious but also keeps me satisfied until lunch. Think of it as a cozy hug in breakfast form – creamy, nutty, and perfectly sweet without being overwhelming.
Why You’ll Love This Recipe
I discovered that traditional stovetop oatmeal wasn’t working for my hectic schedule, which is why I fell in love with this baked version. You can make it ahead, it’s packed with protein from the peanut butter, and it reheats beautifully. Plus, my kids actually ask for seconds – and any parent knows that’s basically a breakfast miracle!
Ingredients
-
• 2½ cups old-fashioned rolled oats
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ cup natural peanut butter
• ¼ cup maple syrup (or honey)
• 2 large eggs
• 2 cups milk (any kind works)
• 1 teaspoon vanilla extract
• 1 ripe banana, mashed
• Optional toppings: chocolate chips, banana slices, extra peanut butter drizzle
Instructions
- Start by preheating your oven to 375°F (190°C). While it’s heating, grab an 8×8 inch baking dish and give it a light coating of cooking spray.
- In a large bowl, mix your dry ingredients – the oats, baking powder, salt, and cinnamon. I like to use a whisk here to make sure everything’s evenly distributed.
- In another bowl, warm your peanut butter slightly (about 20 seconds in the microwave) – this makes it easier to mix. Add the maple syrup, eggs, milk, and vanilla. Whisk until smooth, then stir in the mashed banana.
- Pour the wet ingredients into the dry and stir until well combined. The mixture will look quite loose – that’s exactly what we want!
- Transfer to your prepared baking dish and smooth the top. If you’re feeling fancy, add some banana slices or a sprinkle of chocolate chips on top.
- Bake for 35-40 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
Cook Time and Serving Size
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Servings: 6 generous portions
Why This Recipe Works
The magic of this Peanut Butter Baked Oatmeal lies in its perfect balance of flavors and textures. The natural sweetness from the banana complements the peanut butter without making it too sweet, while the eggs help create a cake-like texture that’s much more exciting than regular oatmeal. I’ve found that using old-fashioned rolled oats (rather than quick oats) gives the best texture – they hold their shape while baking and create a delightfully chewy final product.
Pro tip: This recipe is incredibly forgiving and adaptable. Don’t have bananas? Applesauce works great too. Want to make it vegan? Use plant-based milk and flax eggs instead. I often make a double batch on Sunday and enjoy it throughout the week – it reheats beautifully with just a splash of milk and a fresh drizzle of peanut butter on top.
Peanut Butter Baked Oatmeal
Ingredients
- 2½ cups old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ cup natural peanut butter
- ¼ cup maple syrup or honey
- 2 large eggs
- 2 cups milk any kind works
- 1 teaspoon vanilla extract
- 1 ripe banana mashed
- Optional toppings: chocolate chips banana slices, extra peanut butter drizzle
Instructions
- Preheat oven to 375°F (190°C). Lightly coat an 8x8 inch baking dish with cooking spray.
- In a large bowl, mix oats, baking powder, salt, and cinnamon.
- In another bowl, warm peanut butter slightly. Add maple syrup, eggs, milk, and vanilla. Whisk until smooth, then stir in mashed banana.
- Pour wet ingredients into dry and stir until combined.
- Transfer to baking dish and smooth the top. Add optional toppings.
- Bake for 35-40 minutes, or until golden brown and the center is set but slightly jiggly.
