Peanut Butter Baked Oatmeal
Start your morning off right with this easy and delicious peanut butter baked oatmeal. With just 9 healthy ingredients, this pb oatmeal bake comes together in 30 minutes and can be made ahead of time for busy mornings. It’s filling, satisfying, and can be made vegan with one simple swap!
Servings: 9 squares
Calories: 167kcal
Ingredients
- 1 ½ cup almond milk
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 2 ripe bananas mashed
- ¼ cup peanut butter
- 1 egg or flax egg
- 2 cups rolled oats
- ½ tsp baking powder
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees F / 180 C. Spray a 8x8 baking dish with spray oil.
- Whisk the almond milk, vanilla extract, maple syrup, mashed bananas, peanut butter.
- Add the egg and whisk until smooth.
- Add remaining ingredients and stir until combined.
- Pour the mixture into the prepared baking dish and spread in an even layer.
- Bake in the oven for 30-35 minutes or until an inserted skewer comes out clean.
- Remove and allow the baked oatmeal to cool and set for at least 20 minutes before slicing and serving.
- Serve topped with whipped coconut cream, drizzle of maple syrup or toasted almonds.
Notes
- Use ripe bananas as they add a delicious sweet flavor.
- To make this vegan friendly substitute the egg for 1 flax egg (1 tbsp ground flax seeds and 3 tbsp water mixed together to form a paste.)
- Serve the baked oatmeal either warm or cold topped with your favorite toppings.
- Leftover baked oatmeal can be stored in the fridge for up to 5 days covered.
- Omit maple syrup for a sugar free option. Then your baked oats will have only 4 grams of natural sugar (from the bananas) per serving.
Nutrition
Serving: 1square | Calories: 167kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 94mg | Potassium: 245mg | Fiber: 3g | Sugar: 8g