Soft and chewy vegan oatmeal bake made with creamy peanut butter and gluten-free oats, sweetened only with maple syrup and ripe bananas, this oatmeal bake is refined sugar-free and full of healthy nutrients to keep you full all morning.
This peanut butter banana baked oatmeal is the perfect healthy breakfast on the go.
It’s easy to make, full of healthy protein, fats, complex carbs, fiber, vitamins, and minerals that’ll give you long lasting energy.
They are also great for meal prep because you can store it in the freezer and have a healthy breakfast on hand for busy mornings when you don’t have time to make it fresh.
Is Peanut Butter Banana Baked Oatmeal Healthy?
Oatmeal is a common breakfast staple and there’s a good reason why.
Oats contain multiple health benefits including:
High fiber- fiber helps lower cholesterol, aids in weight loss and helps keep you feeling fuller longer.
Complex carbs- complex carbs digest slower, providing a longer source of energy to keep your hunger at bay until your next meal or snack.
High vegan protein source- yes, you read that right. PROTEIN. Dry oats actually contain roughly 17g of protein per 3.5 ounces. Oats contain a higher protein content than most other grains.
Vitamins & minerals- oats are high in a variety of vitamins and minerals that support metabolism, bone health, immune function and heart health, among others.
Read more about the benefits of oatmeal here.
Ingredients Needed to Make Peanut Butter Banana Oatmeal bake
You don’t need any fancy ingredients to make this healthy baked oatmeal recipe. These babies are gluten free, dairy free and vegan too!
All you need are:
- Gluten-free oats
- Oat flour
- Baking powder
- Sea salt
- Ripe bananas (~3 medium/large)
- Peanut butter
- Flax eggs
- Maple syrup
- Dairy Free milk
How to Make Peanut Butter banana oatmeal bars
In roughly half an hour you can have a warm, delicious and healthy breakfast ready to go.
This Vegan Oatmeal Bake recipe makes several servings so it’s great to make for a family brunch. Also you can have breakfast ready for the the rest of the week.
All you need is a bowl and spatula. No fancy equipment required!
Preheat the oven to 375 F.
First, in a mixing bowl, whisk together ripe banana, peanut butter, flax eggs, maple syrup, and dairy-free milk (I used oat milk)
Next, add gluten-free oats, oat flour, baking powder, sea salt, and cinnamon into wet ingredients and combine thoroughly.
Gently fold in any optional add-ins, if using (chocolate chips, nuts, raisins, etc.)
Pour mixture into a lined 8×8 baking dish and add any additional toppings.
Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center, while the top will still be soft to the touch.
Allow the oatmeal bake to cool for at least 10 minutes before transferring to a wire rack to finish cooling.
Cut into squares and enjoy!
Variations for Vegan oatmeal bake
This vegan oatmeal bake recipe can easily be adapted to please any taste buds.
You can either switch up the toppings or add various spices/ingredients to the batter before baking.
Optional Add-ins and Toppings:
- Chocolate chips
- Peanut butter drizzle (or any nut butter you prefer)
- Chopped nuts such as pecans, walnuts, pistachios etc.
- Shredded coconut flakes
- Raisins/dried fruit
If you are nut-free, you can swap out the peanut butter with sun butter instead.
How to Serve Peanut Butter Banana Baked Oatmeal
You can eat your baked oatmeal bars as is, or you can dress them up for more variety!
Some of my favorite options include:
- Maple syrup
- Fresh fruits
- Nuts & seeds
This would also be a great carb option instead of pancakes or waffles to serve with some bacon and eggs if you’re doing a large breakfast or brunch style meal.
My vegan cashew cream cheese frosting would go great on top as well if you’re looking for a healthy way to satisfy your sweet tooth.
How to Store Peanut Butter Banana Baked Oatmeal
Keep leftover baked oatmeal in the fridge for up to 5 days in an airtight container.
You can also freeze it!
Just cut them into individual portions and wrap them individually before serving. This makes for the perfect single-size serving ready to go!
To thaw, allow baked oatmeal to sit on the counter overnight or microwave until it is heated through, but still soft and dense.
If reheating in the microwave, start with 20 seconds and add more time if needed, heating in small increments. Be careful not to heat for too long in the microwave or your baked oatmeal will dry out.
What’s your favorite oatmeal recipe? Leave a comment below!
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More healthy breakfast recipes you may like:
- 2 cups Gluten Free Rolled Oats
- 1/2 cup oat flour *
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup ripe bananas (mashed)
- 1/4 cup peanut butter (unsweetened)
- 1 1/4 cup milk of choice (I used oat milk)
- 2 flax eggs (or regular eggs) **
- 1/3 cup maple syrup
- 2 - 3 tbsp coconut sugar ***
- 1/3 cup chopped pecans
- 1/4 cup mini chocolate chips
- Bananas and peanut butter for toppings
- Preheat the oven to 375 F. Grease or line an 8x8 baking dish with parchment paper.
- In a mixing bowl, whisk together all the wet ingredients (mashed bananas, peanut butter, maple syrup, flax eggs, and milk).
- Then add in the dry ingredients (gluten-free rolled oats, cinnamon, baking powder, sea salt, and coconut sugar). Whisk together.
- Combine the dry and wet ingredients gently with a spatula.
- Fold in pecans and chocolate chips if using any.
- Pour the mixture into the baking dish and sprinkle extra pecans and chocolate chips on top (optional). Bake 28 - 33 min or until toothpick comes out clean, but the top is still soft to touch.
- Let it cool in the pan for 10 minutes then take it out on a cooling rack. Cut into squares and enjoy!
- *If you don't have oat flour in hand, you can make your own by blending rolled oats in a high-speed blender.
- ** To make flax "eggs", mix 2 tablespoons of ground flax seeds and 4 tablespoons of filtered water or dairy-free milk. Let it sit for 5- 7 minutes to "gel" up.
- *** If you prefer sweeter, use up to 3 - 4 tbsp coconut sugar to your taste.
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Amount Per Serving: Calories: 225Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 191mgCarbohydrates: 28gFiber: 6gSugar: 14gProtein: 7g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.