Baked Banana Peanut Butter Oatmeal

Ingredients

• 180 g (2 cups)old-fashioned rolled oats
• 5 ml (1 teaspoon)baking powder
• 2.5 ml (½ teaspoon)salt
• 5 ml (1 teaspoon)ground cinnamon
• 240 ml (1 cup)milk, dairy or non-dairy
• 1 largeegg
• 2 mediumbananas, one mashed well with a fork and one sliced
• 30 ml (2 tablespoons)natural peanut butter
• 30 ml (2 tablespoons)maple syrup
• 5 ml (1 teaspoon)pure vanilla extract

Instructions

1. 1

   Prepare the dish

   Heat the oven to 190°C (375°F). Grease a medium casserole dish, such as a 2-quart oval dish, and set it aside.

2. 2

   Mix the ingredients

   In a large bowl, stir together the oats, baking powder, salt and cinnamon. Add the milk, egg, mashed banana, peanut butter, maple syrup and vanilla, then mix well.

3. 3

   Fill the dish

   Pour the mixture into the greased dish. Add the sliced banana on top before baking if you like; it will brown but still taste good. Alternatively, wait and add the slices after baking.

4. 4

   Bake until set

   Bake for 20–30 minutes, stopping when it reaches your preferred consistency. Baking for the full 30 minutes gives a firmer, almost bar-like result; bake for less time for a creamier texture that holds together less.

What is baked oatmeal?

Baked oatmeal is a breakfast dish made by combining oats with a liquid binder and baking it until set. This American-style version gets sweetness and moisture from banana, with cinnamon and vanilla for warmth.

Mashed banana helps bind the mixture, while peanut butter and maple syrup add a rich, sweet finish. The sliced banana can be baked on top or added afterwards.

Nutrition and macros by portion

The nutrition label shows one serving as written: 167 calories, 5g protein, 25g carbs, 6g fat.

The oats and maple syrup provide most of the carbohydrates, while the peanut butter contributes much of the fat and the egg and milk add protein. Pair a portion with plain yoghurt or fresh fruit if you would like a more balanced breakfast plate.

Choosing the oats and banana

Rolled oats: Old-fashioned rolled oats give the bake its hearty texture. Quick oats may soften more, so the finished texture can differ.

Bananas: Mash one banana thoroughly so it mixes through the oats, and slice the other for the topping. Ripe bananas are easy to mash and bring their own sweetness.

Getting the texture right

The baking time controls how firmly the oatmeal sets: 30 minutes makes it nearly bar-like, while a shorter bake leaves it creamier and less cohesive. Check the texture towards the end of the 20–30 minute window and remove it when it suits you.

The sliced banana will brown if it goes into the oven. For fresher-looking slices, add them after baking instead.

Mixing without lumps

Dry ingredients: Stir the oats, baking powder, salt and cinnamon together first so the raising agent and seasoning are distributed.

Wet ingredients: Mix in the milk, egg, mashed banana, peanut butter, maple syrup and vanilla until combined. A thorough stir helps spread the banana and peanut butter through the oats.

The maple peanut butter finish

Maple syrup and natural peanut butter give the bake its sweet, nutty character. Stir them into the mixture as directed so those flavours carry through each portion.

For a stronger topping effect, keep the sliced banana for after baking. The recipe also works with the slices baked on top, where they soften and brown.

Serving ideas

Serve the oatmeal warm, cut or spooned from the casserole dish. It works on its own or alongside plain yoghurt and fresh fruit for a more varied breakfast.

If serving later, let it cool before storing so it is easy to portion and reheat.

Recipe notes & tips

• Grease the casserole dish well to make serving easier.
• Mash the banana thoroughly so it blends evenly into the mixture.
• Use the full 30-minute bake for a firmer, sliceable result.
• Check the bake before 20 minutes are up if you prefer a softer texture.
• Add the sliced banana after baking if you want it to keep its fresh appearance.

Variations

• Use non-dairy milk: Choose a dairy-free milk in the same amount.
• Add the banana later: Top the baked oatmeal with the slices for a fresher finish.
• Choose a softer bake: Reduce the baking time for a creamier texture.
• Bring out the cinnamon: Add a little more ground cinnamon for a warmer spice flavour.

Common mistakes to avoid

• Skipping the greasing: Grease the dish before adding the mixture so portions are easier to serve.
• Leaving the banana in chunks: Mash one banana well so it combines with the oats.
• Baking by time alone: Check the consistency and stop when it suits your preference.
• Expecting the topping to stay pale: Bake the sliced banana on top only if you are happy for it to brown.

How to store

Cool the oatmeal, cover it and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm them in the oven until heated through.

Frequently asked questions