Oatmeal has been a favorite breakfast in our house for years. On the stove, in the oven, in the crockpot or turned into granola, there really isn’t a way in which we don’t enjoy oatmeal.
My kids can stir together a baked oatmeal recipe and get it in the oven all by themselves now. They typically ask if they can make it at least once a week.
This baked oatmeal is loaded with peanut butter and bananas and lightly sweetened with honey. I had the idea for it a while back and I’d scribbled out the recipe already, so I handed my notes to my 10 year old and went to relax with my morning coffee while he made breakfast for all of us.
(Side note: I thought I’d really miss having little ones in the house, but having older kids has turned out to be pretty awesome!)
My youngest declared this one of his best breakfasts ever and begged for the leftovers the next day. Another great thing about baked oatmeal is that most of the time, we get two meals out of it. It freezes great and keeps nicely in the refrigerator for a few days as well.
Peanut Butter Banana Bread Baked Oatmeal
Ingredients
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 3 medium very ripe bananas mashed, about 1 cups worth
- 3/4 cup sour cream
- 3 eggs
- 3 cups old fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- Topping Ingredients:
- 1/4 cup creamy peanut butter
- 3 tablespoons honey
- sliced bananas
Instructions
- Preheat the oven to 350 degrees. Grease an 8x10 or 9" square pan with butter. In a large glass bowl, heat the peanut butter and the honey in the microwave for about 30 seconds. Stir and heat an additional 15-20 seconds, as needed, to liquify the peanut butter. Stir in the mashed bananas, sour cream and eggs. Add all remaining ingredients and stir again. Pour into the greased pan. Bake for 35 minutes, until a knife comes out mostly clean. Let cool 5-10 minutes before serving.
- While the oatmeal is cooling, stir together the peanut butter and honey in a small glass dish. Slice the oatmeal into squares and serve topped with banana slices and drizzled with peanut butter and honey. Enjoy!
- FREEZER MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer safe bags or containers. Reheat in the microwave with a tablespoon of water.
ONE YEAR AGO TODAY: Crock-Pot Stuffed Bell Pepper Soup
TWO YEARS AGO TODAY: Lemon Crinkle Cookies
Bea Long says
I am like your family about oatmeal. I love oats! I really like your Biscoff one, I am not much on peanut butter but I do love my Biscoff!
Jennifer Cornejo says
I love that you have so many renditions on oatmeal. Gives me plenty of different ways to eat my oats. I just tried this recipe and it is delicious! I love the fresh sliced bananas on top of the baked oatmeal. I like to eat barely ripe fresh bananas so the slightly sour flavor helps contrast the sweetness of the oatmeal perfectly. Thanks for another great recipe! This is my breakfast for the week.
Anonymous says
Just stumbled onto your site and decided to try this one. It's delicious! Added half a cup of mini chocolate chips to bribe my husband into trying it. So healthy and yummy! And I love that you've included freezer instructions, hoping to freeze some leftovers for later.
Susan says
This is a FABULOUS recipe. I made it at the end of last week and have gotten many breakfasts and snacks from it since then. I didn't change a thing — delicious!
Vera says
Is there anything I can use in place of the sour cream?
Mary Younkin says
You can use Greek yogurt instead, Vera. Alternatively, it would probably work with 1/2 cup or so of oil (light flavored olive oil, canola, or vegetable) instead.