I can’t get over how this peanut butter banana oatmeal bake turns simple, wholesome staples into a high protein breakfast that feels like a treat. It’s make ahead, fiber rich, vegetarian, and exactly the kind of morning win I always want waiting for me.

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I’m obsessed with this Peanut Butter Banana Oatmeal Bake because it tastes like breakfast actually showed up with a plan. The bananas make it naturally sweet, and the peanut butter gives every bite that rich, nutty thing I can never get enough of.

And yes, I love that it’s meatless, high-protein, fiber-packed, and ready when my morning brain is useless. But mostly?

It’s just ridiculously good. Tender in the middle, lightly crisp at the edges, filling without feeling heavy, and somehow dessert-adjacent without pretending to be cake.

Monday can have this one, because I’m fully in.

Ingredients

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Rolled oats make it hearty, chewy, and actually filling for a Monday morning.
Ripe bananas bring natural sweetness, so it doesn’t taste like sad health food.
Peanut butter adds richness, protein, and that cozy, nutty flavor everyone loves.
Eggs help the bake hold together and give it a soft, custardy bite.
Milk keeps everything tender, whether you use dairy or your favorite plant kind.
Maple syrup adds gentle sweetness without making breakfast feel like dessert overload.
Baking powder gives it a little lift, so it’s not dense or brick-like.
Cinnamon makes the whole kitchen smell warm, sweet, and very snackable.
Vanilla rounds things out and makes the banana-peanut butter combo taste better.
Salt sounds boring, but it makes the sweet stuff pop.
Chia or flax adds fiber, texture, and a tiny health-food flex.
Greek yogurt makes it creamier and packs in extra protein if you’re into that.
Plus, peanuts or chocolate chips on top bring crunch, melty bits, or both.
Basically, it’s meatless, cozy, and still feels like real comfort food.

Ingredient Quantities

2 cups old fashioned rolled oats

2 large ripe bananas, mashed

1/2 cup natural peanut butter

2 large eggs

1 3/4 cups milk (dairy or unsweetened plant milk)

1/4 cup pure maple syrup

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons chia seeds or ground flaxseed

1/2 cup plain Greek yogurt (optional for extra protein)

1/2 cup chopped peanuts or chocolate chips (optional for topping)

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly grease an 8×8 inch or similar baking dish.

2. Mash the ripe bananas in a large bowl until mostly smooth.

3. Add the peanut butter, eggs, milk, maple syrup and vanilla extract to the mashed bananas and whisk until well combined; warm the peanut butter slightly first if it is very stiff so it mixes smoothly.

4. Stir in the plain Greek yogurt if using and the chia seeds or ground flaxseed.

5. In a separate bowl combine the oats, baking powder, ground cinnamon and salt.

6. Pour the wet mixture into the dry oats and stir until everything is evenly combined.

7. Transfer the batter to the prepared baking dish and smooth the top. Sprinkle the chopped peanuts or chocolate chips on top if using.

8. Bake for 30 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.

9. Let the bake cool for at least 10 minutes in the dish, then cut into squares.

10. Serve warm or chilled. Store leftovers covered in the refrigerator for up to 4 days and reheat as desired.

Equipment Needed

1. 8×8 inch baking dish, lightly greased
2. Large mixing bowl
3. Medium mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Fork or potato masher for bananas
8. Cutting board and knife for topping
9. Oven mitts
10. Toothpick or cake tester

FAQ

How long and at what temperature should I bake this? Bake in a 9×9 or similar baking dish at 350°F (175°C) for 25 to 30 minutes, until the top is set and a toothpick comes out mostly clean.

Can I make this ahead of time and reheat it? Yes. Bake, cool, then refrigerate up to 4 days. Reheat individual slices in the microwave for 30 to 60 seconds or warm in a 325°F (160°C) oven for 10 to 15 minutes.

How can I make this gluten free? Use certified gluten free rolled oats to ensure the dish is gluten free.

Can I make a vegan version? Replace the eggs with 1/2 cup applesauce or two flax egg equivalents (2 tablespoons ground flaxseed plus 6 tablespoons water, mixed and rested 5 minutes) and use plant milk and dairy free yogurt. Note texture will be slightly different.

What are good mix ins or toppings? Fold in or top with chopped peanuts, chocolate chips, sliced banana, or a drizzle of extra peanut butter. Nuts and chocolate add texture and flavor.

How should I store leftovers and how long do they last? Cool completely, cover and refrigerate up to 4 days. For longer storage, portion and freeze up to 2 months. Thaw in the fridge overnight before reheating.

Peanut Butter Banana Oatmeal Bake Meatless Monday Recipe Substitutions and Variations

Old fashioned rolled oats: use certified gluten free rolled oats for GF option, or quick oats for a softer texture (reduce soak time slightly).
Natural peanut butter: swap with almond butter, sunflower seed butter for a nut free option, or tahini for a more savory note.
Eggs: replace each egg with 1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water (let sit 5 minutes) for a vegan binder.
Maple syrup: substitute honey if not vegan, or use brown rice syrup or a 1:1 swap of brown sugar dissolved in the milk for similar sweetness.

Pro Tips

1. Warm the peanut butter slightly and mash the bananas really well first. That makes the batter much smoother so you get a uniform, creamy crumb instead of pockets of sticky peanut butter or banana chunks.

2. If you like a softer, more pudding like texture, let the mixed batter sit for 10 to 15 minutes before baking so the oats absorb the liquid. For a firmer, chewier bar, bake a bit longer and cool completely before cutting.

3. Use ripe-to-overripe bananas for the best sweetness and banana flavor. If your bananas are just barely ripe, add a tablespoon of extra maple syrup or a pinch more cinnamon to boost flavor.

4. Add crunchy toppings after about 20 minutes of baking so they toast but do not burn. For easy meal prep, freeze single portions between sheets of parchment, then store in a zip bag; thaw overnight in the fridge or microwave briefly to reheat.

Peanut Butter Banana Oatmeal Bake Meatless Monday Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

336

kcal

Equipment: 1. 8×8 inch baking dish, lightly greased
2. Large mixing bowl
3. Medium mixing bowl
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Fork or potato masher for bananas
8. Cutting board and knife for topping
9. Oven mitts
10. Toothpick or cake tester

Ingredients

2 cups old fashioned rolled oats
2 large ripe bananas, mashed
1/2 cup natural peanut butter
2 large eggs
1 3/4 cups milk (dairy or unsweetened plant milk)
1/4 cup pure maple syrup
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons chia seeds or ground flaxseed
1/2 cup plain Greek yogurt (optional for extra protein)
1/2 cup chopped peanuts or chocolate chips (optional for topping)

Directions

Preheat oven to 350°F (175°C) and lightly grease an 8×8 inch or similar baking dish.
Mash the ripe bananas in a large bowl until mostly smooth.
Add the peanut butter, eggs, milk, maple syrup and vanilla extract to the mashed bananas and whisk until well combined; warm the peanut butter slightly first if it is very stiff so it mixes smoothly.
Stir in the plain Greek yogurt if using and the chia seeds or ground flaxseed.
In a separate bowl combine the oats, baking powder, ground cinnamon and salt.
Pour the wet mixture into the dry oats and stir until everything is evenly combined.
Transfer the batter to the prepared baking dish and smooth the top. Sprinkle the chopped peanuts or chocolate chips on top if using.
Bake for 30 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.
Let the bake cool for at least 10 minutes in the dish, then cut into squares.
Serve warm or chilled. Store leftovers covered in the refrigerator for up to 4 days and reheat as desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.