Updated: Aug 29, 2020
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Want a perfect meal prep friendly breakfast. Want one that is packed with protein and fiber and is easily made gluten free and vegan? Then you’ve come to the right corner of the internet, because today I’m sharing this recipe for Banana Peanut Butter Baked Oatmeal.
Between starting my Etsy shop, working on client work, and applying to full time jobs, my days have been pretty hectic lately. I’ve definitely been feeling stressed. Knowing I have a healthy, homemade breakfast already waiting in the fridge for me though, makes my day that much more manageable. Everyone has crazy lives with kids, work, school, etc., but at least with meal prep breakfast can be easy.
This baked oatmeal is also the perfect way to start the day. Not only does it feature the dynamic duo of peanut butter and banana, but it’ll also fuel you for whatever your day has in store. The carbs from the banana and oats combined with the protein from the peanut butter and peanut flour makes this a great pre or post workout meal (even if your workout is trying to buckle a toddler into a car seat.). You can enjoy it hot, cold, and on the go. My favorite way to eat it is hot out of the oven with a splash of homemade nut milk and sprinkled with crushed peanuts or chocolate chips.
Make this baked oatmeal on Sunday, slice it, and enjoy it all week long. You can also freeze it, meaning you’ll never be without a healthy way to start your day.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 3-4 Servings
200 g (About 2 medium) - Ripe Bananas
1 - Large Egg - Sub flax egg for vegan
120 ml - Unsweetened Nut Milk
20 g - Coconut Sugar - sub brown sugar or sweetener of choice
24 g - Peanut Butter Powder - Sub 16 more grams of peanut butter
32 g - Peanut Butter
120 g - Rolled Oats - Use gluten free if needed
16 g - Puffed Kamut Cereal* - Sub puffed rice cereal or 20 more grams of rolled oats to make it gluten free
1 tsp - Vanilla Extract
1/2 tbsp - Apple Cider Vinegar
1/2 tsp - Baking Powder
1/4 tsp - Kosher Salt
1/4 tsp - Ground Cinnamon
Extra banana - For topping
Crushed Peanuts - For serving
Unsweetened Nut Milk - For serving
Runny Peanut Butter - For serving
Preheat oven to 375F.
Grease a ceramic baking dish
In a bowl, mash bananas. Add egg, nut milk, coconut sugar, peanut butter powder, peanut butter, vanilla, and apple cider vinegar.
In the ceramic baking dish, add oats, kamut cereal, baking powder, salt, and cinnamon. Stir until ingredients are well incorporated.
Pour wet ingredients over the oats and stir until well combined.
Optional: Slice an extra banana lengthwise and add on top. Sprinkle with extra coconut sugar.
Bake in the oven for 25-27 minutes or until top is golden brown and “springs back” when touched.
Remove from the oven and allow to cool for ten minutes.
Serve hot or cold. Add a splash of nut milk, garnish with peanuts and peanut butter, and enjoy.
Store in the fridge for up to 5 days or freezer for up to 2 months*.
To freeze, slice the oatmeal into individual portions, wrap in parchment paper, place in a freezer-safe container, and freeze.
Want to meal prep something savory for lunch or dinner? Make this Golden Lentil Curry!