I 100% meant to bring you a batch of brownies today, made with coffee flour and resulting in the deepest, richest chocolate brownies that really hit the mark, but they aren’t quite right yet. So, I ended up throwing together this banana baked oatmeal and loved it so much that I decided last minute to bring it to the blog! My love for baked oatmeal knows no bounds. Plus, my BFF wanted the recipe and since she’s a brand new mama, I knew this one would be easy for her to get together. Also, I’m going to bet that you have just about everything you need to throw this together this weekend, so brunch plans are taken care of.
I have to confess, I’m not a lover of straight up peanut butter and banana. I’m not one of those people who can spread peanut butter on a banana and munch away at it, the lack of crunchy textures makes me cringe (I can’t do squishy on squishy!). The best thing about this banana baked oatmeal is that it not only has lots of textures going on with the oats and granola, but it’s sweet and just slightly salty, from a healthy dose of peanut butter! If you are more of an almond butter lover, that would work perfectly fine here too, but being a peanut butter lover forever and ever, I’m going to stick with this recipe for quite a while. If you don’t have any granola on hand you can totally go without, but I like the texture it gives when baked up with almond milk and peanut butter, resulting in a chewier baked oatmeal.
Also, let’s talk toppings! I topped mine with plain ol’ coconut milk that was solidified in the fridge for a few days. I like to always keep a can in there (this is the BEST kind out there) for topping ice cream, oatmeal, etc. I could have sweetened the coconut cream a bit, but I like to keep it unsweetened since there is enough sugar/maple syrup going on in the oatmeal. I also topped mine with a little bit more syrup, but if you want more banana or nuts, I think that would be perfect too. Basically, banana baked oatmeal is the ultimate last minute breakfast prep hack and your weekend plans should totally involve it! I promise I’ll be back with those brownies soon. Cheers to pre-Friday!
- 1 cup rolled oats
- 1 cup granola (any variety)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp ground flaxseed
- 1/2 tsp baking powder
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1 1/3 cups almond milk
- 1/2 cup creamy peanut butter
- 1 banana, sliced
- Preheat oven to 350 degrees F. Grease an 8×8 or 9×9 pan and set aside.
- In a large bowl, mix together the oats, granola, cinnamon, nutmeg, flaxseed, and baking powder. In a small bowl, whisk together the maple syrup, vanilla, almond milk and peanut butter. Add the almond milk mixture to the oat mixture and stir to combine. Fold in the sliced banana.
- Transfer to the prepared pan and spread evenly. Bake for 30 minutes, or until edges are golden brown.