Peanut Butter Banana Baked Oatmeal

Yumna Jawad
Updated

4.98 from 714 votes

Full of flavor, this easy banana oatmeal is great for a healthy make ahead breakfast.

Jump to Recipe
333 Comments
Pin

This post may contain affiliate links. Please read our disclosure policy.

This vegan Peanut Butter Banana Baked Oatmeal is made with pantry staples and is a great healthy breakfast that the whole family will enjoy. Easy to make with minimal prep, it’s a delicious make ahead breakfast that can be enjoyed on busy mornings or brunching with friends.

This post may contain affiliate links. Please read our Disclosure Policy. 

Peanut Butter Banana Baked Oatmeal in a white baking dish

Baked oatmeal is such a great way to start the day! High in fiber and protein, this breakfast will keep you feeling full until lunchtime. Not only is it good for you, but it tastes so delicious – peanut butter and banana is such a classic combination! My kids thought it was dessert when it was baking in the oven!

Ingredients to make baked oatmeal

  • Oats: Use old fashioned oats for this recipe. Oats are a great source of fiber and vitamins. Use gluten-free certified oats if you have an intolerance.
  • Cinnamon: To add a little sweetness and flavor.
  • Baking powder: This helps t add a nice light texture to the oatmeal.
  • Bananas: Use overripe bananas. They are naturally sweeter and richer in antioxidants.
  • Almond Milk: I used almond milk to keep this breakfast vegan. You can use another non dairy milk or dairy ilk if you prefer.
  • Peanut butter: Use creamy peanut butter for the best texture.
  • Maple syrup: To naturally sweeten the oatmeal.
  • Ground flaxseed: Helps to bind the ingredinets together without the use of eggs.
  • Vanilla extract: For flavor and sweetness.

How do you make banana baked oatmeal

Start by mashing two ripe bananas in a bowl. Then add the wet ingredients on top, including the peanut butter, maple syrup, ground flaxseed (which combined with liquid replaces the egg) along with almond milk. Mix it all together until well combined.

The wet ingredients mixed together in a glass bowl

Put the dry ingredients including the oats, cinnamon baking powder and salt, into a baking dish like this one and whisk them together with a fork. Pour the wet on top of the oats mixture and stir to combine.

Bake in a pre heated oven until the mixture is set.

The dry oatmeal in a baking dish and the wet ingredients added to it.

When it comes out of the oven, you’ll notice the sides of the baking dish are browned and the banana baked oatmeal pulls away from the sides. That’s when you know it’s done! I love to add a drizzle of peanut butter and some banana slices to serve the oatmeal…delicious!

Peanut butter drizzled over the baked oatmeal

Watch this video to learn how to make banana baked oatmeal.

Tips for making banana baked oatmeal

  1. Use old fashioned oats for this recipe. Quick oats are chopped into finer pieces, which makes them faster to cook. Although they taste the same as rolled oats, the texture of quick oats is much finer, so they soak up more moisture and can dry out the baked oatmeal.
  2. Do not mix the oats with milk ahead of time. If you want to prep the recipe halfway before baking, you can mix the wet ingredients in one bowl and the dry ingredients in another bowl. Just don’t combine them until you’re ready to bake. Otherwise the oats will soak up all the liquid and yield a dry texture.
  3. Add more liquid for a softer consistency. The consistency of this is almost like a dense muffin but I like that it stays compact that way. If you feel the consistency is too dry, feel free to add 1/4-½ cup more milk.
  4. Double the recipe for a bigger crowd. If you double this banana baked oatmeal, use a large baking dish and just add 10 minutes to the baking time.
  5. Did you know it’s really easy to make your own peanut butter?!

Frequently asked questions

Can I make this with steel cut oats.

Sure, but the exact measurements and time will differ, so check out my baked steel cut oatmeal recipe instead.

Can you use any milk for baked oatmeal?

I use almond milk for this vegan breakfast, but it will work well with any dairy or non dairy milk. The flavor of coconut milk would work really well with the peanut butter and banana, and oat, soy or hemp would all be good substitutes. To keep this recipe vegan, I used maple syrup for the sweetener, but if you are not vegan, you can use honey instead if that’s what you have.

How long can you store it?


Baked oatmeal is perfect for breakfast meal prep. I often make a double batch on a Sunday to enjoy throughout the week. Store the cooled oatmeal bake in the fridge in an airtight container and it will keep well for up to 5 days. I like to then reheat individual portions in the microwave for about 30 seconds before serving.

Can you freeze it?

This banana baked oatmeal freezes really well, and will keep in this way for up to 3 months without affecting the texture. Wrap the oatmeal in individual portions in a foil and place in a freezer bag. Thaw it in the fridge overnight and reheat with a tablespoon of milk or water in the microwave.

A square of Peanut Butter Banana Baked Oatmeal served on a white plate

Baked oatmeal is a firm family favorite here, whether it’s with bananas, blueberries, or apples. The kids love eating it and I love being able to bake it ahead of time! Packed full of nutrients, it’s a breakfast you can feel good about serving!

More oatmeal recipes

If you’ve tried this healthy-ish feel good Peanut Butter Banana Baked Oatmeal recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Banana baked oatmeal drizzled with peanut butter and top with banana slices
Print
Pin
Review

Peanut Butter Banana Baked Oatmeal

Full of flavor, this easy banana oatmeal is great for a healthy make ahead breakfast.
5 from 714 votes
Author Yumna Jawad
Servings 6 servings
Course Breakfast
Calories 240
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Video

Ingredients
  

Instructions

  • Preheat the oven to 375° F. In an 8×11 inch baking dish, combine the oats, cinnamon, baking powder and salt.
  • In a large mixing bowl, mash the bananas, then add the almond milk, peanut butter, maple syrup, flaxseed and vanilla extract. Allow the mixture to stand for 5 minutes for the flaxseed to set.
  • Pour over the wet ingredients over the oat mixture and stir to combine.
  • Bake uncovered in the preheated oven until the top of the oatmeal is golden and the mixture is set, about 30-35 minutes. Remove and allow it to cool for 5 minutes.
  • Serve with drizzled peanut butter and banana slices, if desired.

Equipment

Pyrex 3-Piece Mixing Bowl Set
Mixing Bowl Set
Staub Ceramics Rectangular Baking Dish
Rectangular Ceramic 8×11 Baking Dish

Notes

Storage: The baked oatmeal can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week. When ready to eat, just reheat individual servings in the microwave for 30-45 seconds.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Make it your own: You can change up the milk to what you have on hand or your taste preferences.
  • Make it gluten-free: Use certified gluten-free rolled oats.
  • Make it sugar-free: Omit the maple syrup.

Nutrition

Calories: 240kcal, Carbohydrates: 35g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Sodium: 231mg, Potassium: 404mg, Fiber: 5g, Sugar: 10g, Vitamin A: 25IU, Vitamin C: 3mg, Calcium: 139mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegan
Cuisine American
Course: Breakfast

Rate and comment

Recipe Rating




Comments

  1. I love this recipe! I tried it also with protein powder and it works great! Pretty easy to make your own but is a great standalone! I have been whopping them in the air fryer while I make my coffee and they come out perfect!

    Reply

  3. I just made a batch, mmmm, I also added a couple handfuls of leftover granola, (oats and dark chocolate). I will definitely be making this again! And again. Thanks a mil.

    Reply

    1. The 1 tablespoon of flaxseed helps to bind the oatmeal since it’s vegan and doesn’t contain any eggs. You can swap it for 1 egg or just leave it out and just know that the result may be just a little more crumbly. Enjoy!

      Reply

  5. I made this 3 times in one week for our family and for some friends! It’s so yummy. We ate it warmed up with some milk or with yogurt and some fresh fruit or just as a snack. Easy and tasty, what’s not to love?

    Reply

  6. Such a great recipe, I’ve been making it as a mid-morning snack. Sometimes I add chocolate chips or desiccated coconut. It’s so versatile!

    Reply

  7. So easy and very versatile! I typically use quick oats because it’s what I have on hand, bake for 25 min and then turn off the oven and wait 5 more min before removing. I’ve made this with almond milk & 2% dairy milk, PB & almond butter, sometimes I add dates, walnuts or pecans. So easy to switch up weekly. I top with maple syrup, sliced banana and nuts.

    Reply

  9. This was delicious, thank you! I used oat milk instead of almond and agave instead of maple syrup (only because that’s what I had in the cupboard!) and it was so yummy. And much more filling than I expected. Thank you 😋

    Reply

  11. I thought the consistency was excellent–moist, chewy, tender– but the oatmeal itself didn’t have much flavor. I followed the recipe exactly. Pending how this is received tomorrow morning, I might try it again and dial up the flavor to better match what my family enjoys.

    Reply

    1. Feel free to adjust the amount of PB, cinnamon, and maple syrup you use to better fit your taste. Thanks for the feedback!

      Reply

    1. Hi Chloe, great question! You can use a 9 x 13. There really shouldn’t be too much of a difference in cooking time. Maybe 5 minutes more or less, depending on if you are doubling the recipe or making it as is. Hope you enjoy!

      Reply

  13. Although I modified it slightly, I thoroughly enjoyed this oatmeal bake. I would recommend giving it a try, and I will definitely be making it again in future. Cheers!

    Reply

  15. I’ve made it and it turned out so good ✌🏻but I used almond butter instead of pb & date paste instead of maple syrup as I’m giving up added sugar of any source , I also was out of vanilla but as I said it turned out lovely and not too sweet so it’s a good option for breakfast ! I encourage everyone to try it out !

    Reply

    1. Hi Zahra, great question. You wouldn’t want to freeze it raw. You can make it and bake it and then freeze and reheat it when you’re ready to eat it.

      Reply

    1. Hi Kaitlyn, great question! Absolutely, you can use an egg in place of the flaxseed or even in addition to it if you want the benefits of the flaxseed.

      Reply

        1. I’ve never made this recipe with both egg and flaxseed, so I am really not sure. But my gut is telling me it won’t do much. If it did, it would be to the texture, making it a little dense. If you try it, you’ll have to let me know how it turns out!

          Reply

        1. I’d start out trying it with one egg. I really don’t have good insight here because I’ve never made it with both, so it’s going to be an experimental process.

          Reply

  18. This sounds so good. If I were to make ahead of time and freeze, can they be reheated in an air fryer? Thanks for the healthy and easy recipe!

    Reply

  19. Would love to do this as a meal prep if possible – can this be cut into servings and then frozen? How would you freeze/thaw/heat up individually if doing this way? Thanks!

    Reply

    1. Yes! This banana baked oatmeal freezes really well, and will keep in this way for up to 3 months without affecting the texture. Wrap the oatmeal in individual portions in a foil and place in a freezer bag. Thaw it in the fridge overnight and reheat with a tablespoon of milk or water in the microwave.

      Reply

  20. I always seem to have overripe bananas in the freezer and I’m trying to eat healthier, so don’t want to make my chocolate chip banana bread with them. I like oatmeal but don’t make very often because I hate cleaning the gluey, gummy sauce pan afterwards! Both problems solved with this recipe! I topped with greek yogurt to add a bit more protein – filling and delicious!

    Reply

  21. Thank you so much for this recipe ! I used heavy cream and topped it with some blueberries. I will make this again and again !!

    Reply

  22. Gorgeous recipe! I just whipped up a batch – left out the flax and topped with a sort-of streusel topping of oats, brown sugar and cinnamon – and it turned out beautifully – definitely adding this to the rota, thank you!

    Reply

  25. Huge hit with my family. This recipe has made it’s way into my Sunday prep routine so we can enjoy it throughout the week. I didn’t have flaxseed on hand and it was still great. This is a great cheat if you’re looking for something sweet and don’t want to eat something unhealthy. Thanks again for a great recipe Yumna!!

    Reply

  27. This was so yummy! Made it gluten free with certified gluten free oats and we had almond butter on hand instead of peanut butter- it was still spectacular even with the substitutes. My husband almost ate the entire tray in one sitting.

    Reply

  28. Made this for a brunch and it was a total hit! I added chocolate chips to basically make it a dessert. Wondering if canned coconut milk could be used for the milk portion?

    Reply

    1. That is so great to hear! Sounds delicious. I have yet to try that, but I think it could work! You may have to adjust some quantities, so it doesn’t turn out dry.

      Reply

  29. Best baked oatmeal I’ve ever had (I’ve been experimenting with many different recipes of baked oatmeal). Used what I had on hand- regular milk, two eggs, and crunchy peanut butter. The oatmeal came out so creamy, but firm enough to eat as an oatmeal bar. Definitely making this in bulk and freezing it.

    Reply

  30. This recipe is very good! My husband loved it! He said to make two batches every week. Thank you!

    Do you microwave peanut butter so you can drizzle it over the baked oatmeal?

    Reply

    1. Thank you so much! That’s incredible!! I don’t microwave my peanut butter, and you don’t usually have to if it’s the all natural variety.

      Reply

  31. Looks delicious. I was wondering if an egg could be substituted for the ground flax seed? If so, would only one egg do the trick?

    Reply

  32. Loved how it turned out, so yum! Probably the best baked oatmeal I have ever made. To give it a finer texture I semi-powdered the oats.

    Reply

      1. My flaxseed was expired so I read that Almond Flour could be used as a substitute. The baked oatmeal was very good

        Reply

  35. This recipe is easy to make and it is delicious and it is made with healthy ingredients. I love it since it does not have any sugar.

    Reply

  36. Halfway through mixing ingredients realized we ran out of peanut butter but went ahead and made with what I had. I used 2% fairlife, no maple syrup (it’s just too sweet for me), no cinnamon (I didn’t have any) and 1 egg instead of flaxseed. Without peanut butter this tasted like a delicious light banana bread/ muffin. Even my son who doesn’t like oatmeal loved it. Thanks! I’ll be making this again with peanut butter 😊

    Reply

  37. This is one of those perfect meals where you you make it once, and you have a ready made healthy breakfast/snack for days. So tasty and easy to keep healthy!

    Reply

  38. I would like to make it with almond butter and I think I can and also I just want to know if I can change the bananas with something else. Can I do do it and with what ?

    Reply

    1. It should work with almond butter! As bananas make up a good amount of the recipe, it will be hard to substitute in this recipe. I recommend trying one of my other baked oats recipes like the Baked Blueberry Oatmeal or One Pan Oven Baked Oatmeal (you can leave the bananas out of this recipe, and the recipe will just be a little less sweet without them).

      Reply

  39. Thanks for this amazing recipe.
    I really don’t like oats but this recipe wins my heart and taste buds.
    It is really filling and best to eat in sehri during Rmadan.

    Reply

    2. I used almond butter but it didn’t have the flavour that PB has. I found it was lost. I will like it again.. now lol with natural PB.

      Reply

  40. I am making this for myself. I have a question: What can I use in place of bananas? I love the idea of a baked oatmeal, but my son is allergic to bananas. Any thoughts on substitutions so he can have this as well? Would applesauce work?

    Reply

    1. As bananas make up a good amount of the recipe, it will be hard to substitute in this recipe. I recommend trying one of my other baked oats recipes like the Baked Blueberry Oatmeal or One Pan Oven Baked Oatmeal (you can leave the bananas out of this recipe, and the recipe will just be a little less sweet without them).

      Reply

  41. Hello I don’t have a ceramic baking dish, what other baking dish can I use? Can I buy a foil disponible one?

    Thank you

    Reply

    1. Any other baking dish of similar size should work! If it’s not a non-stick dish though, make sure to grease it properly first.

      Reply

  42. Hello. I’m from IG and have wanted to try this. Your photo shows a 9×13 pan correct ? The servings shown are 6 squared. In the 8×8 pan as suggested, it’s really 4? That’s 1/2 c oats per serving I believe. Just clarifying as I eat well, but portion control is a way for me not to be the fluffy overeater I am.

    Thanks abs cheers! 🙌

    Tempe Hembree

    Reply

    1. I used an 8×11 inch baking dish for this recipe. You can always cut them into smaller squares or rectangles to fit your desired portion size.

      Reply

  43. So satisfyingly delicious! I replaced flax seed with chia seed. So good and moist! I’m so happy to have found your IG! Thank you for sharing your recipes, Yumna! You are so good!!!!

    Reply

  44. This was an outstandingly delicious recipe. I made this on a very cold late spring morning and it was perfect for that day and weather. I do not drink almond milk because I think it is too heavily processed and so I substituted organic cows milk instead. I also substituted honey because the pure maple syrup in the store was well out of my reach being around $15 for a small bottle while honey was the more affordable option. This came together very quickly was very easy to make, and tasted delicious. I will absolutely make this again. It’s a wonderful breakfast for the cold week I have ahead.

    Reply

  46. Loved this recipe! Added almonds and shredded coconut. Thoughts on blending the oats instead of using whole?

    Reply

    1. Thank you! That sounds delicious. You can do that, and it’ll turn out like my Baked Oats recipe, which has somewhat of a cake-like texture.

      Reply

  47. Hi, I did it yesterday and just recently finished to eat it. I love it, was really soft, the texture and the flavor was great. I heated alone in the microwave and it was not dry. Thanks a lot my husband and I really enjoy it.

    Reply

  49. I loved this cozy, filling + healthy breakfast recipe—peanut butter and banana is such a great combo! I halved the recipe and used a smaller baking dish for two servings. Oat milk worked well, and reheating the leftovers in the oven was perfect! Don’t skimp on the peanut butter and banana slice toppings. 🙂

    Reply

    1. Yes! This banana baked oatmeal freezes really well, and will keep in this way for up to 3 months without affecting the texture. Wrap the oatmeal in individual portions in a foil and place in a freezer bag. Thaw it in the fridge overnight and reheat with a tablespoon of milk or water in the microwave.

      Reply

      1. The consistency of this is almost like a dense muffin but I like that it stays compact that way. If you feel the consistency is too dry, feel free to add 1/4-½ cup more milk.

        Reply

  52. Hi, would I be able to substitute powdered peanut butter for the 1/4 cup of peanut butter? If so, how do I go about doing it? Thanks 🙂

    Reply

    1. You could, but it’ll make the baked oatmeal more dry. I would just mix the powdered peanut butter with water until it forms a 1/4 cup of peanut butter to use in the recipe.

      Reply

  55. Love this recipe! Tried it for the first time and was so happy with the results. I used almond butter instead of peanut butter. Thank you for sharing this recipe!

    Reply

  57. Hi Yumna,
    Thank you for the recipe. Very yummy. My question is, do the calories that you posted include the drizzled peanut butter & banana topping?
    Thank you, Sonia

    Reply

    1. You’re so welcome! Yay!! The nutritional data does not take into consideration the toppings.

      Reply

    1. Yes! This banana baked oatmeal freezes really well, and will keep in this way for up to 3 months without affecting the texture. Wrap the oatmeal in individual portions in a foil and place in a freezer bag. Thaw it in the fridge overnight and reheat with a tablespoon of milk or water in the microwave.

      Reply

    2. This is such an easy, healthy, and, if you premake, a grab-and-go breakfast recipe! It makes my morning rush easier when this is in the fridge. Thank you!

      Reply

  60. Do you think you could add chia seeds to this too? Would it need extra liquid? Obsessed with this recipe and a huge bonus that it’s toddler approved- thank you!!!!

    Reply

    1. It’ll depend on how many chia seeds you’ll use. If you add 1-2 tablespoons, I don’t think you’ll need extra liquid! So happy it’s toddler approved too!

      Reply

  61. Excellent breakfast! I made this for myself for breakfast this morning, and it’s DELICIOUS! I used unsweetened coconut milk and Erythritol for the sweetener. also I used a chai spice blend instead of cinnamon…oh man it’s so good and the smell of it baking…heaven! Great recipe, thanks for sharing! I drizzled some Torani dark chocolate sauce over it and ate it warm… so good!

    Reply

  62. Made this twice now and love it! Such a great on-the-go breakfast or snack. The topping makes all the difference–you can stick with plain PB, or my favorite is to mix some PB, honey, and a bit of almond milk to make a sweeter drizzle. Dark chocolate chips work great too!

    Reply

  63. Do you think I could blend this before baking to make it more cake like? Would I need to adjust the baking time at all?

    Reply

    1. Yes, I think you could! I haven’t tried it that way, so I would check it at the 20 minute mark and continue to do so ever 5 minute until it’s fully cooked.

      Reply

  64. Simple recipes are often the best, and this is one of those, it even got my granddaughter seal of approval!

    Reply

  66. Yum! Made this today. I added espresso chocolate chips because I had those on hand. Topped it with a bit of whipped cream. Can’t wait for my kids to try it!

    Reply

  67. Made this for the 4th time this morning and it is so delicious every time. The best way to use up ripe bananas!

    Reply

  68. I don’t have flax seed, how many eggs do I use for this recipe? This looks great. I can’t wait to try it.

    Reply

  69. Super easy & delicious recipe! i used a mix of coconut and oat milk instead of almond milk (that’s what i had on hand) and almond butter instead of peanut butter. i served it warm with blueberries and raspberries on top 🙂 so good! i will definitely make this recipe again.

    Reply

  71. This recipe is delicious! I’ve made it 4 times now. This time it is for a healthy “cake” for my daughter to eat on her first birthday.

    Reply

  72. Taste raw, but sides are burnt, despite using recommended pan. Flavor is really weird and doesn’t taste good, gave me a stomach ache.

    Reply

    1. I’m so sorry to hear that. Could you talk me through the steps of how you baked it to see if I can help pinpoint what happened?

      Reply

    2. Super easy recipe that tasted great! Instead of plain almond milk I used vanilla almond milk and it added some extra sweetness.

      Reply

  74. I just made this and oh my stars it is delicious! It is a lovely snack for me! Thank you so much for sharing. I hope to share with my friends here in Peru soon!

    Reply

  76. This was absolutely delicious and an easy brunch idea! I had all the ingredients so whipping it up was quick and easy. It did take longer than the suggest cooking time of 30-35 minutes, however. Mine didn’t set until about 45-50 minutes of cooking, but was an easy adjustment. Will be making it again!

    Reply

  77. I loved it and I think it would be good with sliced almonds or pecans. I will try it that way next time. My daughters didn’t love it but they just wanted more sugar I think. Thanks for another great recipe. I will definitely make it again.

    Reply

  78. YUM!! I used crunchy peanut butter instead since that was what I had and it gave it a great texture, loved it! Next time I’m going to top it with a Nutella drizzle. . .

    Reply

  79. This was so soo good! I think my husband told me about 4x how delicious it was and not to forget how to I made it so I can do it again

    Reply

  81. Made this today for breakfast…was delicious. The smell while baking was amazing. The only substitutions I made was an egg instead of flaxseed and honey instead of maple syrup. Also topped with pecan nuts before baking for an extra crunch. Thanks for the recipe…

    Reply

  83. Ha! It’s way better than I expected. I used crunchy peanut butter – amazing. Thank you for sharing. Anyone reading comments – go ahead and make it! 🙂

    Reply

  85. So easy and absolutely delicious! I left the maple syrup out, added some vanilla protein powder (I find the powder usually sweet enough), and added 1/4-1/2 cup more of almond milk and it was PERFECT! This will not be a regular in the house!! Thank you!

    Reply

  86. Made this yesterday, I used an egg instead of the flax, came out delicious! All the kiddos asked for seconds, will definitely make again!

    Reply

  87. Made it this morning for me and my kiddos. I added chopped pecans on top for some texture and it was great! Will definitely make again! Thank you 🙂

    Reply

    1. This banana baked oatmeal freezes really well, and will keep in this way for up to 3 months without affecting the texture. Wrap the oatmeal in individual portions in a foil and place in a freezer bag. Thaw it in the fridge overnight and reheat with a tablespoon of milk or water in the microwave.

      Reply

  89. Is this meant to be hard and crunchy? Mine came out soft and chewy ( not that I’m complaining, I just want to make sure I baked it for long enough!)

    Reply

    1. No, it’s not meant to come out hard and crunchy, so I think you baked it perfectly! It should have a slight crisp on the outside, but the inside should be softer and chewy.

      Reply

    1. I would recommend omitting the flaxseeds and replacing it with one egg. You may have to reduce the amount of milk, so it doesn’t turn out too liquidy because the flaxseeds absorb liquid.

      Reply

      1. Awesome thanks! One other question, I have a flaxseed, chia and hemp mix by Badia. Could I use that as well or will the chia/hemp part mess it up?

        Reply

        1. I think it could work! It depends on the ratio of the flaxseed, chia, and hemp though. If it is mostly flaxseed and chia, it will work because those two are typically used to replace an egg (if combined with liquid). If there is too much hemp, however, it may not work. If you give it a try, let me know how it turns out!

          Reply

  91. Could I replace the almond milk with coconut milk? My daughter has an allergy to almonds. Thank you! The recipe looks delicious.

    Reply

    1. I put straight flaxseed because the flaxseed will set once put in the almond milk, peanut butter, maple syrup, and vanilla extract.

      Reply

  93. I made this yesterday and it is DELICIOUS! This was my first time making baked oatmeal, and this recipe was super quick and simple to assemble, the baking time was absolutely spot on, and the taste and texture was just what I had hoped. I can’t believe how nice and sweet it is just from 2 tbsp maple syrup and the bananas, and the peanut butter and pinch of salt make it such a good sweet/salty combo. I highly recommend drizzling more peanut butter on top, as the recipe has in the picture.

    Reply

  98. This is so delicious! I saw the recipe shared on your Instagram Stories this week and had two ripe bananas just sitting around so it was perfect timing. Came together very quickly and smelled delicious while baking.

    Reply

  99. So easy to make- one bowl to mix, one tray to bake! Delicious cake for breakfast- what’s not to love ❤️

    Reply

  100. Outstanding recipe!! I love that it’s whole food and plant based, fits my personal diet, and huge bonus that my family (not vegan or whole food) absolutely loved it! Great healthy way to start the year off for the family. I used a little more peanut butter 2 TBSP extra so 6 TBSP total (we love PB!), added some blueberries and topped it with pecans pieces. So good!! This ones a keeper! Thanks so much!

    Reply

    1. I’m glad it was a crowd pleaser! Extra peanut butter is always a good idea!! Sounds like a delicious combo 🙂

      Reply

  102. Love the look of this recipe but am having trouble finding bananas at the grocery store lately. What can I use instead of bananas?

    Reply

  103. Amazing. I added dehydrated goji berries, Muhl berry crumbles(end of the bag) raw sunflower seeds and raw slivered almonds. Delicious!!

    Reply

  104. Finally tried this after wanting to for a while! Its yummy! Although i was expecting a more flapjack oaty consistency. Mine is more cake like. Is that right?

    Reply

    1. So glad you tried it! The consistency is pretty soft with lots of texture from the oats. I’m not sure about the cake-like consistency though since there’s no flour. Did you use rolled oats?

      Reply

  106. I have made a few baked oatmeal recipes in the past…organized them and misplaced all..so tried yours. I mixed all together, including mashed up bananas and peanut butter, use flax seed meal and whole milk.. Didn’t bother soaking. Used glass baking pan, watched until it was at consistency we like, mushy. I added nutmeg, sprinkles of cardamom and ginger. Put some more bananas and milk on top and this was very good.

    Reply

  107. Hi! This looks amazing! Can I substitute the flaxseed for egg like you suggest in the steel cut oats similar recipe? Thanks!

    Reply

  109. Just made this and…amazing! I added some blueberries too for a little extra tart. My nephew has a milk allergy and we’ve been having this for breakfast together Every morning. Thank you! You’re always my go to when I’m looking for food ideas♥️

    Reply

    1. Aww, I’m so happy to hear that! Love the idea of adding blueberries to it and so glad you all enjoyed it! Thank you!

      Reply

  111. I loveee thisss its amazing so nutritious and delicious I sometimes have this for breakfast when am cravingg sweettt thank youuuu😍😘😘😘

    Reply

  114. Absolutely amazing!! I used chia seeds instead of flax and they turned out perfectly.
    I also used powdered peanut butter instead of regular to reduce the fat

    Reply

    1. The flaxseed mixed with the liquid helps to bind it together the way an egg would. You can skip the flaxseed all together or try replacing it with one egg if you’d like.

      Reply

  116. My version didn’t come out as pretty but my family LOVED them. It was a nice change to traditional oatmeal. My mother in law thought it was dessert and asked for it again the same evening!

    Reply

  117. I replicated this recipe and it turned out to be absolutely delicious. I made two changes though – added blueberry as my topping and skipped the nut butter to keep some calories off. It turned out to be perfect. Thanks Yumna!

    Reply

  118. Absolutely amazing!!! It was my 1st time making this recipe and probably one of the easiest. It has the perfect amount of sweetness.

    Reply

  119. My 5 year old made breakfast today i just gave him the measured ingredients and told him to mix away lol he used chia seed instead of flax and microwaved instead of oven, he just learned how to operate microwave so he had fun! ❤️

    Reply

  124. This recipe is great. Super versatile and easy to adjust based on preference or diet! I’m excited to try this again with chopped apples and walnuts! Thank you, Yumna!

    Reply

  126. I’m wondering if I’ll find a FeelGoodFoodie recipe that doesn’t get 5 stars from our family! Seriously, every recipe I try is delicious! My husband and I love them! But more than that, our 2.5 year old daughter loves all of them too! And this Baked Oatmeal definitely didn’t disappoint! My daughter was so excited to eat it and even helped me make it. One bite in and she goes “mmmm tasty… delicious!” Haha. Keep the recipes coming!!!! ??

    Reply

  127. Going to make this tonight, so it’s ready for breakfast tomorrow morning!
    Quick question though..I only have vanilla sweetened almond milk—will the flavor ruin the recipe? Or will it just be a bit sweeter? Thanks!

    Reply

  129. I love all her recipes. And this one the banana baked oatmeal is sooooo delicious and very easy and fast to make.
    I love it and recommend it as a healthy recipe

    Reply

  131. Smells good.
    Tastes good.
    OMG OMG is so good!!!
    My picky eater loved it ??

    I tried it yesterday and made only half of portion to see if they like it. It was a century oral hit! ❤️
    We’ll do it every Monday! ❤️ ?
    ThankS Yumma!!!

    Reply

  132. Such an easy way to use the bananas that would’ve ended up in the freezer. Turned out so good I had some for dessert!

    Reply

  133. I made this today for the first time! It’s so delicious! It feels like you’re eating dessert for breakfast – without the guilt. Will definitely be making again ☺️

    Reply

  137. Hi! Can’t wait to try these. Any recommendations of healthy ingredients I can add to make them more filling to be able to last until lunch? Thank you!

    Reply

    1. Yes, you can add chia seeds, chopped nuts, raisins or protein powder. Just make sure to adjust for the liquid if necessary if you add items like chia seeds or protein powder.

      Reply

  138. Loved it! It was super delicious. However, it was a bit dry. What do you think I may have done wrong? Or is it supposed to be dry?

    Reply

    1. It should be a little more on the dry side and you can certainly add another 1/4-1/2 cup of milk. I’m glad you loved it though!

      Reply

  140. Super easy to make and very tasty. I topped it with Ghirardelli chocolate chips before putting it in the oven and it was amazing. My 4 year old daughter is not a fan of oatmeal but she asked for seconds ? Will probably be making this once a week. Thanks for the recipe Yumna ?

    Reply

  143. Such a great alternative breakfast that keeps you full to lunch and also makes a great afternoon snack.

    Reply

    1. That’s a great idea. I recommend however much you add, just add the same amount of milk. Hope that helps!

      Reply

  145. Tried this banana baked oatmeal yesterday and it was AMAZING!!! I recently cut out sugar so this was the perfect alternative to a healthy bite/ dessert- thank you!

    Reply

  150. Simple ingredients and extremely tasty! Next time i’ll bake it a little longer for a firmer consistency. The peanut butter drizzle is a MUST .. so delicious!!

    Reply