Banana Peanut Butter Oatmeal Bake – a fun, easy and wholesome breakfast or snack that kids of all ages will love! Plus this Oat Bake is made with pantry staples, in one-bowl and with a prep-time of less than 10-minutes!
Banana Peanut Butter Oat Bake
This oatmeal bake rocked my daughter’s life!
Made with her favorite food – oats (yes, she’s 7 going on 70), and amped up with sweet 🍌 and 🥜 butter, this oatmeal bake is somehow decadent and wholesome at the same time.
I love this breakfast because it’s easy to prep, can be made one-bowl and is made with healthy and pantry friendly ingredients. Plus, the entire family loves this bake 😋.
I have no doubts that this oatmeal bake will rock your life as well!
Reasons to Love this Oat Bake
- loved by kids (and adults) of all ages
- gluten-free
- easy to make – less than 10-minutes of prep time
- one-bowl
- made with pantry staples
- freezer-friendly
- great for breakfast or snack
- great way to serve oats for baby-led weaning
Ingredients
I made this while quarantined for CoVID19, so some ingredients that I normally would make this oat bake with I was out of or were hard to find at the stores. I listed below the substitutions that I know will work. If you have any questions, comment below and I’ll try to help you out.
- Oats – I used old-fashioned oats but you can also use instant oats in this recipe, or a combo of 50/50 instant and old-fashioned oats. If gluten-free make sure to use oats specified as gluten-free.
- Bananas – you want very ripe bananas with lots of brown spots on them for this recipe. The riper they are the sweeter the oat bake will be.
- Peanut Butter – I used natural peanut butter in this recipe, but any peanut butter, almond or seed butter will work.
- Milk – I used almond milk as that is what I had on hand. You can use any milk you prefer – regular, oat, hemp, soy or almond.
- Agave Nectar – this was the only liquid sweetener I had on hand, but honey (for babies over 1 year of age) or maple syrup would also work. You can definitely leave the sweetener out if making for baby or younger toddlers.
- Egg – I used a regular egg but you can use a flax egg as well.
- Coconut Oil – I used melted coconut oil in this recipe. You could also use melted butter, olive oil or vegetable oil.
- Baking Powder
- Vanilla Extract
- Cinnamon
- Salt
How to Make this Banana Peanut Butter Oatmeal Bake
- In a large bowl, mix together the wet ingredients including the mashed banans, egg, peanut butter, sweetener, milk, vanilla extract, coconut oil and vanilla.
- Add in the oats, baking powder, salt and cinnamon and mix until just incorporated.
- Pour into a greased or lined 8×8 pan and bake for 30 minutes.
COOKING WITH KIDS
You can easily have your kids help you make these muffins.
TODDLERS
- Toddlers can help measure and put the ingredients into the bowl.
- They can help mix the ingredients together.
KIDS
- They can pick out and measure all of the ingredients.
- They can help mix the ingredients together.
- They can help to fill the tin with the mixture.
Fun Toppings to Try
- Chopped Pecans
- A drizzle of Peanut Butter
- A Drizzle or Nutella or Melted Chocolate
- Sprinkle of Coconut Sugar or Brown Sugar
- Slices of Banana
How to Serve this Oat Bake
Baby-Led Weaning and Younger Toddlers: Once cooled, crumble the oat bake up (I didn’t add the drizzle of peanut butter to baby’s side of the oat bake) and serve with chopped “pea” size pieces of kiwi and a couple of spoonfuls of plain whole fat yogurt. I love this spoon for feeding yogurt to baby while practicing baby-led weaning. This is also a great breakfast for a toddler as well. This recipe does contain peanut butter, so I would recommend having served baby a small serving of peanut butter to them before serving this recipe so you can make sure they don’t have a reaction to peanuts. Here are some of my favorite ways to introduce peanuts to baby.
Older Toddlers and Kids: serve slices of this oat bake along with chunks of kiwi and a side of plain yogurt with chia seeds and bee pollen sprinkles. You can add a little honey to sweeten up the yogurt.
Other Great Kid-Approved Breakfast Recipes
- 4 Baked Oatmeal Cups (baby, toddler + kid-approved)
- 4 Breakfast Egg Muffins (Baby, Toddler + Kid-Approved)
- 75 Toddler Meals (Healthy + Easy Recipes)
- 15 Smoothies for Toddlers + Kids (Healthy + Delicious)
- Freezer-Friendly Spinach Waffles for Baby + Toddler
Items Used for This Recipe
DID YOU MAKE THIS BANANA PEANUT BUTTER OATMEAL BAKE RECIPE?
I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A ⭐️ RATING BELOW 👇
Banana Peanut Butter Oatmeal Bake
Ingredients
- 2 ripe bananas, mashed
- 1 cup milk of choice, regular, almond, soy, hemp, oat, etc.
- 1/3 cup peanut butter
- 3 tbsp agave nectar, honey or maple syrup (see notes)
- 1 large egg
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 cups old-fashion oats (use gluten-free if gf)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat oven to 350° F. Grease or line an 8×8-inch baking dish.
- In a large bowl, stir together the mashed banana, milk, peanut butter, agave, egg, coconut oil, and vanilla extract until well combined.
- Add in the oats, baking powder, cinnamon and salt and stir until just combined.
- Pour the oat batter into the baking dish and bake for 30 minutes or until just browned.
- Let cool. Drizzle with extra peanut butter if you wish. Then cut into bars and serve.
Just made this, is delicious and loved by everyone! Like a fool I turned it out too early and the whole thing fell apart – next time, I’ll read the instructions properly and leave it in the tin to cool. I blame Baby/isolation brain!
So glad everyone loved it! hahaha – baby/isolation brain! I think it’s getting to all of us!
Happened upon this recipe as I was looking for some energy, low calorie snack for the family. I had all the ingredients in my store cupboard. Took less than 15 minutes to put together. I’m not sure if I haven’t cooked it long enough or whether the consistency is correct, but it is a soft consistency, which not all the family are in favour of, preferring a harder one. I, however, love it
This is softer than a granola bar since it is basically baked oatmeal. 30 minutes made ours soft but firm enough to not fall apart when cutting it into bars. You can bake it a little longer if you needed it to be firmer.
Would quick oats work? What do I need to do if I use quick oats?
I haven’t tried it with quick oats, but I don’t see why it won’t work.
Thanks for all your recipes, I have made a bunch and my family loves them. This tastes delicious! However, I was expecting it to be harder more like a granola bar, but it came out very soft and kind of mushy inside. Did I not cook it enough? What is the consistency supposed to be like?
Since it’s an oatmeal bake (not a granola bar) it should be softer and muffin-like. Think baked oatmeal.
These are amazing! They were loved my adults and my toddler. I stumbled upon the recipe when searching for something new to make with some overripe bananas and I’m glad I found this. I did read the reviews about it being too soft so I added 1/4 cup whole wheat flour and baked it for 40 minutes – they came out perfect like bars.
So glad you all loved it:)
Hi there,
I used baby oats and didn’t use any nut butters but added apple sauce…it is very mushy still after cooking for 50+ minutes. Should I not have used baby oats? Just afraid with the eggs in it that I want to make sure it’s fully cooked!
Thank you!
So sorry, I haven’t tried making this recipe without the peanut butter or with baby oats so I don’t know why it’s still mushy.
Sounds like a delicious recipe. I just want to advise parents to NOT USE HONEY in this recipe as babies immune system is still developing, putting them at greater risk of botulism if they are given honey any younger than 12 months. (per CDC, acadamy of pediatrics, etc)
Thank you for the reminder and catchig this! It was written in the post, but I updated the recipe card as well;).
Love this! Made dairy free, gluten free and with adjustments for ease of what’s in house. All good! So delicious I shared with mama groups and friends! Spread the word on this. Makes enough to store half for the week and freeze half for next week. Thank you for this deliciousness.
So glad all of the adjustments worked for you! And thank you for spreading the word:)