This peanut butter banana baked oatmeal gives you a soft, satisfying, and easy make-ahead breakfast made with simple ingredients you likely already have.
For more baked oatmeal recipes, try our banana baked oatmeal with Greek yogurt, blueberry baked oatmeal, or baked apple oatmeal with Greek yogurt.
Why you’ll love this peanut butter banana baked oatmeal!
This is my go-to when I want a breakfast that’s simple, filling, and—most importantly—prep-ahead friendly for the whole week! It’s a healthy baked oatmeal made with everyday pantry staples that transforms into soft, sliceable squares. 🍌
The texture is the magic part. The oats and Greek yogurt bake up beautifully moist and almost cake-like, while staying totally wholesome. It’s naturally sweet, fiber-rich, and protein-packed—perfect if you follow a Mediterranean-style diet. 🥣
I usually grab a slice for breakfast, but it’s just as good post-workout with a dollop of yogurt or as a quick snack. It’s easy to store, reheats like a dream, and is always satisfying. Because honestly? Peanut butter and banana is a flavor match made in heaven. 😊
P.S. Love oat breakfast recipes for meal prep? Try our baked oatmeal cups with Greek yogurt, banana baked oatmeal cups, or peanut butter banana overnight oats.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Bananas: ripe bananas add natural sweetness and moisture. Very ripe is best. Substitute applesauce or mashed sweet potato.
- Rolled oats: use old-fashioned oats for the best texture in this banana peanut butter oatmeal bake. Substitute quick oats, but the texture will be softer.
- Greek yogurt: adds creaminess and protein. Use low-fat Greek yogurt or Skyr for even more protein. You can also use plant-based yogurt.
- Milk: helps soften the oats and blend everything together. Use any milk you like, including almond, soy, or oat milk.
- Peanut butter: use 100% natural peanut butter for the best flavor and texture. Stir it well before using. You can also use almond butter or sunflower seed butter.
- Honey: adds gentle sweetness. Swap with maple syrup or agave syrup.
- Egg: helps the oatmeal set. Use a flax egg or chia egg(1 tablespoon ground flax or chia seeds + 3 tablespoons water) for an egg-free option.
- Vanilla extract: adds warmth and depth. You can skip it or use almond extract for a different flavor.
- Cinnamon: brings a cozy flavor to this baked oatmeal recipe with bananas. Try pumpkin spice or nutmeg instead.
- Baking powder: helps the oatmeal rise slightly and stay soft. No good substitute here.
How to Make Peanut Butter Banana Baked Oatmeal
Step 1. The Wet Base
Preheat your oven to 375°F (190°C) and lightly grease an 8 x 8″ (20 x 20cm) baking dish.
Add the bananas into a large bowl and mash with a fork until mostly smooth—a few small lumps are fine!
Whisk in the Greek yogurt, peanut butter, milk, honey, egg, and vanilla until creamy. This “liquid gold” mixture is the secret to that signature cake-like, moist texture.
Pro tip: If using 100% natural peanut butter, give it a really good stir in the jar first to incorporate the natural oils.
Step 2. The Mix-in
Dump in the rolled oats, cinnamon, baking powder, and a pinch of salt. Stir well until the oats are fully coated and no dry patches remain. The batter will be wet and heavy—exactly what we want for a hearty, high-protein bake.
Step 3. Into the Oven
Pour the batter in, smoothing the top with your spatula. Bake for 30 to 35 minutes until the center is perfectly set and the top is a beautiful light golden brown.
Step 4. Cool and Serve
Resist the urge to dive in immediately! Let it cool for 10 minutes to let the oats set so you get clean, sliceable squares. Serve warm or at room temperature. I love mine topped with an extra dollop of yogurt, fresh banana slices, and a cheeky extra drizzle of peanut butter.
Tips
- Use very ripe bananas: the softer and darker they are, the sweeter and more flavorful your baked oatmeal will be.
- Stir natural peanut butter well: we always mix it in the jar first so the natural oils on the surface mix in and it blends smoothly into the batter.
- Mix until no dry oats remain: this helps the texture stay soft and even, not dry in spots.
- Let it rest after baking: we like to wait 5–10 minutes so it sets properly and slices cleanly.
- For extra creaminess: serve with a spoonful of Greek yogurt on top, especially while still warm.
- If you are cooking for mixed diets: you can easily swap the milk and yogurt for plant-based options, and use a flax egg if needed.
- Make it ahead: this recipe keeps well in the fridge for a few days and reheats nicely for an easy breakfast.
- Warm it before serving: we often reheat a slice briefly so it feels soft, cozy, and freshly baked again.
Frequently Asked Questions
Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. You can reheat a slice in the microwave or enjoy it cold.
Yes, this is perfect for meal prep. Bake it once, then slice and store. It holds well and is easy to grab throughout the week.
Yes. Slice it first, then freeze in portions. Thaw overnight in the fridge or warm it straight from frozen.
Yes. You can use a flax egg instead. The texture will be slightly softer but still holds together well.
It usually means it was baked too long. Next time, check it a few minutes earlier.
Absolutely. Just let it cool fully before slicing. This helps it set and gives you clean, neat squares.
More banana and Greek yogurt breakfast ideas
- Banana Overnight Oats with Greek Yogurt
- Healthy Banana Nut Muffins
- Banana Oatmeal Pancakes with Greek Yogurt
- Greek Yogurt Banana Pancakes
- Greek Yogurt Banana Smoothie
- Greek Yogurt Parfait
- Banana Oatmeal Muffins
- Protein Banana Bread Oil Free
For even more ideas, browse our high-fiber breakfast recipes round-up or our healthy make-ahead breakfast compilation.
If you try this Peanut Butter Banana Baked Oatmeal Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Peanut Butter Banana Baked Oatmeal
Equipment
- Use an 8 x 8 inch, 9 x 9 inch, or similar baking dish
Ingredients
- 2 ripe bananas best if with brown spots
- 2 cups rolled oats
- 1 cup Greek yogurt full-fat or nonfat
- ½ cup milk any
- ¼ cup honey
- ¼ cup peanut butter we use 100% natural
- 1 large egg
- 1 teaspoon vanilla extract optional
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
Instructions
- Mix Wet Ingredients: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch (20×20 cm) baking dish.In a large bowl, mash 2 ripe bananas with a fork until mostly smooth (small lumps are okay).Add 1 cup Greek yogurt, ½ cup milk, ¼ cup honey, ¼ cup peanut butter (stir first), 1 large egg, and 1 teaspoon vanilla extract. Mix well until smooth and creamy.
- Add Dry Ingredients: Add 2 cups rolled oats, 1 teaspoon cinnamon, 1 teaspoon baking powder, and a pinch of salt.Stir everything together until all the oats are coated and there are no dry spots.
- Bake: Pour the mixture into your baking dish and spread it out evenly.Bake for 30–35 minutes at 375°F (190°C), until the top is lightly golden and the center feels set.
- Cool & Serve: Let it cool for about 10 minutes before cutting.Serve warm or cooled. You can add yogurt, maple syrup, banana slices, or extra peanut butter on top if you like.
Notes
- Bananas → applesauce or mashed sweet potato
- Rolled oats → quick oats (softer texture)
- Greek yogurt → low-fat Greek yogurt, Skyr, or plant-based yogurt
- Milk → any milk (almond, soy, oat, etc.)
- Peanut butter → almond butter or sunflower seed butter
- Honey → maple syrup or agave syrup
- Egg → flax egg or chia egg (1 tbsp seeds + 3 tbsp water)
- Vanilla extract → skip it or use almond extract
- Cinnamon → pumpkin spice or nutmeg
- Baking powder → no good substitute
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
I’m definitely looking forward to making this, but don’t like bananas with peanut butter. What volume are you getting with your 2 bananas, as sizes vary drastically? I’m looking to swap with applesauce, but how much? Thank you.
Hi Rene,
Nice to hear from you, so happy you feel like making this 🤗
I’m getting about 1 cup of mashed banana, but I find that applesauce is a bit more liquid, so I would probably use 3/4 of a cup.
All the best,
Louise
Can this be baked in muffin cups?
Hi Mel,
We haven’t tried this recipe in muffin cups just yet. My guess is that it would work in a lightly oiled muffin pan (but the muffins need to cool properly as they tend to get moist).
If you give it a try, do let me know – I’m curious. Kindest,
Louise
I like your recipes but it really frustrates me that your only alternatives to yoghurt are other types of yoghurt. I’m lactose intolerant and while plant based milk is easy to get where I live, plant based yoghurt isn’t. It would be nice if you could include other alternatives for yoghurt, such as applesauce.
Hi Maz,
Thanks for your feedback—that’s really helpful to hear.
You’re absolutely right that plant-based yogurt isn’t always easy to find everywhere.
In this recipe, if you cannot find plant-based yogurt, you can swap the yogurt with more mashed banana (1 more banana, about 1/2 -3/4 cup additionally).
Alternatively, you can use 3/4 cup of applesauce + 1-2 extra tablespoons of peanut butter.
I hope this helps. Kindest,
Louise