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9 slices of nut butter banana baked oatmeal on a white cutting board on a red and black buffalo plaid table

Easy Banana Nut Butter Baked Oatmeal

This delicious, healthy and naturally gluten free make-ahead breakfast is perfect for meal prep. Make a batch at the beginning of the week and enjoy cozy, warm oats whenever the craving strikes.
5 from 4 votes
Prep Time 5 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine American
Servings 9
Calories 152 kcal

Ingredients
  

Optional Toppings

Instructions
 

  • Preheat the oven to 350F.
    Add your bananas to a medium mixing bowl. Mash well with a fork.
  • Add the vanilla, agave, egg, milk and nut butters of your choice, then mix to combine.
    Sprinkle the mixture with leavening, salt and spices. Mix to combine.
    Add the rolled oats and do a final mix. Make sure to get rid of any air pockets holding any dry ingredients.
  • Quickly spray your baking tin with non-stick spray to coat the corners, bottoms and sides. Pour the mixture into the prepared tin.
    Smooth out the mixture with the back of the spoon, or by tapping the tin on the counter. Bake at 350F for about 30-40 minutes, or until a toothpick comes out clean.
  • Let the banana baked oatmeal cool enough to handle, then turn out the contents of the pan onto a cutting board. Slice and enjoy while warm with your favorite toppings!

Notes

  • Nutritional values do not include toppings.
  • Feel free to use non-nut butters if you are a nut free family. These are my favorites:
    • Sunbutter (a.k.a. sunflower seed butter)
    • Coconut Manna
    • Tahini
    • Cookie Butter (less healthy, but super delicious. Just cut back on the agave to prevent it from being cloying.)
    • Add chopped nuts or granola for crunch.
    • Swirl in cookie butter or palm free chocolate hazelnut spread
    • Add more spices to suit your palate. Nutmeg, ginger or even cayenne are yummy options!
    • Dried fruit like strawberries, figs or dates add sweetness and texture.
    • The Elvis: add cooked chopped bacon, swap maple syrup for the agave and add ¼ teaspoon maple extract.
  • Reheat leftovers in the microwave for 60-90 seconds. 
  • Baked oatmeal will last for up to a week in the fridge or up to three months in the freezer. Use parchment to keep slices separate.

Nutrition

Calories: 152kcalCarbohydrates: 17gProtein: 4gFat: 9gSaturated Fat: 1gCholesterol: 18mgSodium: 357mgPotassium: 251mgFiber: 3gSugar: 10gVitamin A: 52IUVitamin C: 3mgCalcium: 119mgIron: 1mg
Keyword Cheap, Comforting, Easy, Fall, Fast, Fruit, Gluten Free, Healthy, Peanut Butter, Vegan, Vegetarian, Winter
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