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 a yummy weekend brunch idea. Best of all, you can customize it by adding toppings of drizzled peanut butter, bananas, yogurt, fruit, or chopped nuts.
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. After that, you have this deliciousness ready to go when you are busy!
I get it. Weekday mornings are busy. Everyone has somewhere they need to be. In addition to being busy, 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! Therefore, 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!
Do You Love Cooking with Oats?
Me too! Try one of my other favorites:
Healthy Eggless Oatmeal Banana Bread
Pumpkin Oat Bars (Vegan + Gluten Free)
Vegan Oat Flour Chocolate Chip Cookies
Instant Pot Pumpkin Steel Cut Oatmeal
Pumpkin Chia Seed Overnight Oats
Happy oatmeal baking!
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!
Ingredients
- 1 1/2 cups old-fashioned rolled oats
- 2 tsp ground cinnamon
- 1 tbsp baking powder
- 1 tsp salt
- 2 ripe bananas
- 1 vegan egg replacement (or 1 tbsp ground flax + 3 tbsp water or 1 egg if not vegan)
- 1/2 cup creamy or chunky peanut butter
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 cup unsweetened plain plant-based or dairy milk
Directions
- Step 1 Preheat oven to 350 degrees.
- Step 2 Grease bottom and sides of an 8×8 baking pan.
- Step 3 Prepare vegan egg replacement according to package directions and set aside (or mix flax + water). If using a real egg, scramble egg and set aside.
- Step 4 Mash 2 ripe bananas with a fork.
- Step 5 To the bananas add syrup, peanut butter, and vanilla and stir until fully combined.
- Step 6 In a separate bowl combine all of the dry ingredients, stir to combine.
- Step 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.
- Step 8 Pour mixture into pan and bake in 350 degree oven for 25 minutes or until the edges are slightly golden brown.
- Step 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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