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+ servings
banana peanut butter oatmeal bake with slices cut out.

Get the recipe: Banana Peanut Butter Oatmeal Bake

5 stars (46 ratings)
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!


  • 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


  • Preheat oven to 350° F. Grease or line an 8x8-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.


Age: 7 months and up. You can omit the sweetener if serving to your baby under the year of one. 
Yield: 16 small bars
Storage: store in an airtight container in the fridge for up to 5 days. 
Freezer-Friendly: once cooled, cut into bars and place in a freezer bag or container and place in freezer for up to 1 month. To reheat, simply take out the number of bars you want and microwave in 30-second increments until warm. 
Notes on Sweetener: you can use agave nectar, maple syrup or honey in this recipe. Do not use honey if serving to babies under the age of one, as honey can cause botulism.
Serving: 1bar, Calories: 123kcal, Carbohydrates: 15.5g, Protein: 3.8g, Fat: 5.8g, Saturated Fat: 2.5g, Cholesterol: 13mg, Sodium: 111mg, Potassium: 170mg, Fiber: 2g, Sugar: 5.9g, Calcium: 41mg, Iron: 1mg

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