Baked Peanut Butter Oatmeal

Baked Oatmeal Banana Peanut Butter #glutenfree #vegan #myvegetarianfamily

Baked Peanut Butter Oatmeal

Vegan, Gluten Free, Packed with Protein and Fiber, Ready in Under 30 minutes!

This Baked Peanut Butter Oatmeal is perfect for busy weekday mornings or for a lazy weekend brunch idea.  Customize it by adding toppings of drizzled peanut butter, bananas, yogurt, fruit, or chopped nuts.

Baked Peanut Butter Oatmeal Breakfast #myvegetarianfamily

Need a vegetarian breakfast meal prep idea?

Do you feel as though you are too busy to make a healthy, plant-based meal in the morning? Not any more! Make this on a day you are not busy so you have it ready to go when you are busy!

I get it.  Weekday mornings are busy.  Everyone has somewhere they need to be, workouts need to be fueled, hungry tummies need filling before long school and work days.  Seems like everyone is running in a different direction in the morning! So, you need to be prepared to avoid someone reaching for a sugar-filled breakfast that will make their blood sugar crash in a few hours! This baked peanut butter oatmeal can be stored in the refrigerator for up to one week.  Simply scoop out in the morning, heat up if you want (or eat it cold!), and go! Who says eating a homemade vegetarian breakfast is too difficult? Not me!

Baked Oatmeal Recipe #myvegetarianfamily #glutenfree #vegan

Do you love oatmeal?

Me too! Need more easy oatmeal ideas? How about my recipe for Instant Pot Steel Cut Oats or Pumpkin Chia Overnight Oats? Not sure if you are eating your oats the right way? Read my Tuesday Tips article here and learn how not to let your oats make you fat!

Happy oatmeal baking!



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Print Recipe
Baked Peanut Butter Oatmeal
Oats baked with bananas and peanut butter. Packed with protein, ready in 30 minutes, vegan, gluten free, perfect for meal prep and busy mornings!
Baked Oatmeal Recipe #myvegetarianfamily #glutenfree #vegan
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Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups Organic Old-Fashioned Gluten Free Rolled Oats
  • 1 tsp baking powder
  • 1 tsp Salt
  • 1 tsp ground cinnamon
  • 2 ripe bananas
  • 1 Vegan GF Egg Replacement or 1 egg if not vegan
  • 1/2 cup Peanut Butter I used Crazy Richard's Chunky Peanut Butter
  • 1 tsp vanilla
  • 2 tbsp US Maple Syrup
  • 1 cup Soy, Rice, Unsweetened Almond, or coconut Milk Or Dairy Milk if Not Vegan, I use unsweetened Almond Milk
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 1/2 cups Organic Old-Fashioned Gluten Free Rolled Oats
  • 1 tsp baking powder
  • 1 tsp Salt
  • 1 tsp ground cinnamon
  • 2 ripe bananas
  • 1 Vegan GF Egg Replacement or 1 egg if not vegan
  • 1/2 cup Peanut Butter I used Crazy Richard's Chunky Peanut Butter
  • 1 tsp vanilla
  • 2 tbsp US Maple Syrup
  • 1 cup Soy, Rice, Unsweetened Almond, or coconut Milk Or Dairy Milk if Not Vegan, I use unsweetened Almond Milk
Baked Oatmeal Recipe #myvegetarianfamily #glutenfree #vegan
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
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Instructions
  1. Preheat oven to 350 degrees
  2. Grease bottom and sides of an 8x8 baking pan (I used soy-free vegan buttery spread to grease my pan)
  3. Prepare vegan egg replacement according to package directions and set aside. If using a real egg, scramble egg and set aside.
  4. Mash 2 ripe bananas with a fork
  5. To the bananas add syrup, peanut butter, and vanilla and stir until fully combined
  6. In a separate bowl combine all of the dry ingredients, stir to combine
  7. Add the dry ingredients to the peanut butter banana mixture. Stir in the egg or egg replacement and milk. Continue to stir until mixture completely combined and all of the dry ingredients are wet.
  8. Pour mixture into pan and bake in 350 degree oven for 25 minutes or until the edges are slightly golden brown
  9. Allow to cool for 5 minutes prior to serving. Store any leftovers in airtight glass container for up to 7 days. Top with bananas, peanut butter, coconut, shaved almonds, berries, or yogurt! Enjoy!
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