Peanut Butter Baked Oatmeal is lightly sweetened with bananas and honey. Your morning oatmeal meets up with banana bread in this fun twist on a classic breakfast.
Served warm, topped with sliced bananas and a drizzle of peanut butter, it’s a favorite with kids and adults alike.
Oatmeal has been a favorite breakfast in our house for years. Apple Cinnamon Oatmeal, Pumpkin Pie Oatmeal, Slow Cooker Oatmeal with Strawberries and Bananas, Peaches and Cream Oatmeal, and Berry Baked Oatmeal are just a few of the oatmeals that make repeat appearances in our home.
Whether the oatmeal is made on the stove, in the oven, or in the crockpot, there really isn’t a way in which my family doesn’t enjoy oatmeal.
Thankfully, my kids can stir together a baked oatmeal recipe and get it in the oven all by themselves now. So, naturally, they ask if they can make it at least once a week.
Peanut Butter Baked Oatmeal
This recipe for baked oatmeal is loaded with peanut butter and bananas and lightly sweetened with honey. The Peanut Butter and Jelly Oatmeal was such a hit with my PB&J-loving kids, it was no surprise that they loved the peanut butter baked oatmeal too!
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 Baked Oatmeal
- Preheat the oven to 350°F. Grease an 8×10 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, prepare the toppings. 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.
Peanut Butter Banana Oatmeal
There aren’t many combinations that make me grin the way peanut butter and bananas do, so Peanut Butter Banana Oatmeal is an absolute win with me. Made into a sandwich, piled onto warm toast, chocolate-dipped banana bites with a smear of peanut butter on them? Pure heaven!
Peanut Butter Banana Muffins, Caramel Peanut Butter Banana Milkshakes, Peanut Butter Banana Ice Cream, and even Peanut Butter Banana Green Smoothies, they’re all delicious.
For some more of our all-time breakfast favorites, Banana Pancakes and Banana Waffles just wouldn’t be the same without a generous topping of peanut butter. We love to layer this Slow Cooker Peanut Butter Granola into Peanut Butter Banana Yogurt Parfaits for an easy weekday breakfast.
Peanut Butter Banana 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°F. Grease an 8×10 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, prepare the toppings. 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!
Notes
Nutrition
{originally published 5/12/14 – recipe notes and photos updated 4/11/22}
Tricia @ Saving room for dessert says
That is one beautiful breakfast! No wonderful your baby loves it. Hope you had a wonderful Mother's day!
Anna (Hidden Ponies) says
This DOES look like one of the best breakfasts ever! I love new versions of baked oatmeal and this looks like total comfort food 🙂
Carla from The River says
YUMMY! this will be wonderful. My boys love oatmeal bake! Thank you.
Pam says
We are huge oats fans too! I can't wait to try this!
LiSa says
What a great idea! I buy oats to make cookies with, but always have loads leftover. This would be a delicious way to use up the rest of the bag! I look forward to my 6& 4 year old to be old enough to help out more in the kitchen!
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.
Mark Weiler says
I eat a lot of oats and want to make this but I have a couple of questions.
Can I use a double boiler instead of a microwave (we do not own a microwave) to melt the PB?
Our PB is only peanuts and so separates and gets soft easily, does this matter with the end oatmeal bars, will they be too runny?
Mary Younkin says
Natural peanut butter will work fine, Mark. You can use any method you like to melt the peanut butter. Enjoy!
Diane says
I love this recipe but made here are the changes I made…
– No topping
– Low fat sour cream
– Date syrup instead of honey
– No sodium, low fat, almost no sugar almond butter instead of peanut butter
– 1 cup multigrain rolled oats with flax and chia, 2 cups regular rolled oats instead of 3 cups regular
– Added about 1/2 cup 72% dark chocolate chips
So easy to make and came out perfectly in 35 minutes. I love nut butter in my oatmeal so this recipe with the chocolate chips is a huge thumbs up. Thank you, Mary!
Mary Younkin says
I’m glad you like it, Diane!
Esther J Betz says
Hi Mary. What do you think about subbing plain Greek yogurt instead of the sour cream ?
Mary Younkin says
I’m guessing that will work just fine, Esther.