This Peanut Butter Banana Baked Oatmeal has been my weekday lifesaver and weekend brunch showstopper for years. I first developed the blend of creamy peanut butter and mashed ripe bananas on a busy autumn morning when I wanted something filling, portable, and naturally sweet without reaching for syrup. The outcome was a golden, slightly chewy square with pockets of peanut butter richness and sweet banana softness that everyone in the house keeps asking for. It is balanced, comforting, and reliably satisfying whether served warm right out of the oven or cooled and packed for a lunchbox. What makes this version special is the texture: the old fashioned oats bake into a tender, yet structured loaf that holds its shape when sliced. The banana lends natural sweetness and moisture, reducing the need for added sugar, while a modest amount of honey and a quarter cup of creamy peanut butter create a comforting aroma and a savory-sweet note that keeps each bite interesting. I discovered that a single large egg, plus a cup of vanilla unsweetened almond milk, gives the perfect set without drying. This is the kind of recipe that created Sunday-morning traditions in my home; my partner always requests a warm square with an extra drizzle of peanut butter and a few banana slices on top.

Ingredients

• Old fashioned oats, 2 cups: Use rolled oats for the best texture; quick oats will make the bake denser. I prefer Bob's Red Mill old fashioned oats for consistent chew and flavor.
• Baking powder, 1 teaspoon: Provides a gentle lift so the oatmeal is tender rather than flat. Make sure it is fresh for best rise.
• Ground cinnamon, 1/2 teaspoon: Adds warmth and pairs beautifully with banana and peanut butter. Saigon cinnamon provides the most aromatic profile.
• Salt, 1/4 teaspoon: Enhances all flavors and balances the sweetness; use fine sea salt or table salt.
• Ripe bananas, 2 medium, mashed (about 3/4 cup): Look for bananas with brown speckles for peak sweetness and easy mashing; they contribute moisture and natural sugar.
• Creamy peanut butter, 1/4 cup: Smooth peanut butter distributes evenly and lends a rich mouthfeel; use a natural brand if you prefer less sugar and oil separation.
• Honey, 2 tablespoons: Acts as the sweetener and helps with browning. Maple syrup is an easy swap if desired.
• Large egg, 1: Binds the mixture and helps create a slightly custardy interior.
• Vanilla unsweetened almond milk, 1 cup: Adds flavor and loosens the batter; unsweetened keeps the sugar level modest. Cow's milk or other plant milks work too.
• Vanilla extract, 1 teaspoon: Brightens the flavors and complements the banana and peanut butter notes.
• For serving: Optional banana slices, an extra drizzle of peanut butter, and honey make a lovely finishing touch.

Instructions

Preheat and prepare pan: Set the oven to 350 degrees F. Lightly grease an 8 by 8-inch baking pan with nonstick cooking spray or line it with parchment paper, leaving an overhang for easy removal. This step ensures clean edges and prevents sticking; parchment also helps you lift the baked oatmeal out for cleaner slicing. Combine dry ingredients: In a medium bowl, whisk together 2 cups old fashioned oats, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Whisking distributes the leavening and spices evenly so you do not end up with salty pockets or uneven cinnamon. Make the wet mixture: In a large bowl, mash 2 medium ripe bananas with a fork until mostly smooth—small lumps are fine and add texture. Add 1/4 cup creamy peanut butter and stir until fully incorporated; the warmth from the banana helps loosen the peanut butter. Stir in 2 tablespoons honey, 1 large egg, 1 cup vanilla unsweetened almond milk, and 1 teaspoon vanilla extract until the mixture is homogeneous. If your peanut butter is very thick, briefly microwave for 8 to 10 seconds to loosen it before stirring. Combine dry and wet: Pour the dry ingredients into the bowl with the wet ingredients and fold gently until just combined. Avoid overmixing; the oats should be hydrated but not soupy. The batter will look loose but will firm up as it bakes. Scrape the mixture into the prepared pan and smooth the top with a spatula for even baking. Bake and test for doneness: Bake in the preheated 350 degrees F oven for 23 to 25 minutes. You are aiming for the center to be set and the edges to be slightly golden brown. Test by lightly pressing the center; it should spring back. If the top is browning too quickly but the center is not set, lower the oven by 25 degrees F and tent with foil for the remaining time. Cool, slice, and serve: Remove from the oven and let rest for at least 10 minutes before slicing into squares. Serve warm with banana slices and a drizzle of peanut butter and honey, or cool completely and refrigerate for grab-and-go breakfasts.

Storage Tips

Store cooled squares in an airtight container in the refrigerator for up to five days. For longer storage, freeze individual squares on a sheet tray until firm, then transfer to a freezer-safe bag for up to three months. To reheat, microwave a refrigerated square for 20 to 30 seconds, or thaw frozen squares overnight in the fridge and warm gently. If you prefer a toasted edge, heat in a 350 degrees F oven for 8 to 10 minutes. Glass containers with tight lids keep humidity out and prevent soggy edges; parchment-lined pans make removal and storage simpler.

Ingredient Substitutions

Swap almond milk for cow's milk or oat milk in a one-to-one ratio; whole milk will add richness. Replace peanut butter with almond butter or sunflower seed butter for a nut-free option at equal volume. Use maple syrup instead of honey for a vegan twist, and replace the egg with 1 tablespoon ground flaxseed mixed with 2.5 tablespoons warm water (let sit 5 minutes) to bind, though the texture will be slightly denser. For a chewier texture, stir in 1/2 cup chopped nuts or chocolate chips before baking.

Serving Suggestions

Serve warm with thin banana slices on top, a drizzle of extra peanut butter, and a light run of honey for presentation. Pair with Greek yogurt and fresh berries for an elevated brunch plate, or slice into bars for lunchboxes alongside apple slices. For a heartier breakfast, add a side of scrambled eggs or a small bowl of cottage cheese. Sprinkle flaky sea salt on top of the peanut butter drizzle to highlight the sweet-savory contrast.

Seasonal Adaptations

Autumn is perfect for adding a pinch of ground nutmeg and swapping honey for a maple syrup drizzle. In winter, fold in 1/2 cup dried cranberries and chopped pecans for texture and festive color. Spring and summer call for lighter toppings like fresh berries or a lemon-yogurt dollop to cut the richness. Holiday versions can include a teaspoon of pumpkin pie spice or a handful of chopped dark chocolate for a dessert-style square to share.

Cultural Background

Baked oatmeal has roots in simple, thrifty breakfasts across American and Northern European traditions where oats provided sustaining energy. This iteration blends American love of peanut butter and banana, a combination popularized in sandwiches and desserts, into a baked, portable form. It reflects the ongoing trend of turning classic breakfast elements into convenient, shareable formats without losing their comforting character.

Meal Prep Tips

Make a double batch and freeze individual portions for 2 to 3 weeks of ready breakfasts. Cut into uniform squares and store in meal-prep containers with parchment layers to keep pieces separate. Label containers with the date and reheating instructions. If you like variety, add different toppings per container—one with peanut butter, one with jam, another with nuts—so breakfasts feel fresh all week.

Whether you bake this for a busy week or for a slow weekend morning, it becomes one of those dishes that feels like a warm hug from the inside. Enjoy experimenting with toppings and swaps, and let this pan of simple comfort become part of your regular rotation.