Peanut Butter Baked Oatmeal
Easy Peanut Butter Baked Oatmeal is a naturally gluten-free, make-ahead breakfast perfect for busy mornings and meal prep—just 10 ingredients!
You know what changed my mornings completely? Discovering that breakfast doesn’t have to mean standing at the stove flipping pancakes while everyone’s already hangry and asking what’s for lunch.
Easy Peanut Butter Baked Oatmeal became my secret weapon for those chaotic weekday mornings when getting out the door feels like an Olympic sport.
This healthy sugar free breakfast comes together in one bowl, bakes while you’re getting ready, and feeds the whole family without any gluten-containing ingredients to worry about. Plus, it’s naturally sweetened with banana and maple syrup—no refined sugar crash an hour later.
I started making this gluten free food prep staple every Sunday night, and honestly? It’s been a game-changer for our household. The combo of creamy peanut butter and warm cinnamon makes your kitchen smell like a cozy bakery, and the texture is somewhere between a hearty breakfast bar and the creamiest oatmeal you’ve ever had.
Peanut Butter Baked Oatmeal Ingredients
| Ingredient | Amount |
|---|---|
| Large spotty banana, mashed | 1 |
| Creamy all-natural peanut butter (runny) | ½ cup |
| Real maple syrup or honey | 3 tablespoons |
| Unsweetened almond milk or oat milk | 1¾ cups |
| Large egg (or flax egg for vegan) | 1 |
| Vanilla extract | 2 teaspoons |
| Old-fashioned rolled oats | 2 cups (200g) |
| Ground cinnamon | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
Instructions
Preheat: Set your oven to 350°F (175°C) and lightly grease a 9-inch square baking dish with cooking spray or a thin coat of avocado oil. This prevents sticking and makes cleanup so much easier later.
Mix Wet Ingredients: Grab a large mixing bowl and combine your mashed banana, peanut butter, maple syrup, milk, egg (or skip it if going vegan), and vanilla extract. Whisk everything together until it’s smooth and well blended—no lumps of peanut butter hiding in there. The mixture should look creamy and pourable.
Add Dry Ingredients: Stir in the rolled oats, cinnamon, baking powder, salt, and ground flaxseed if you’re using it instead of an egg. Mix until everything’s evenly distributed throughout the batter.
Here’s a pro tip: different peanut butter brands have different consistencies, so check that your batter isn’t too thick—it should be pourable but not runny, kind of like thick pancake batter. If you used a thicker natural peanut butter, add an extra splash of milk to loosen it up.
Pour: Transfer the mixture into your prepared baking dish and spread it out evenly with a spatula. Make sure it reaches all the corners so it bakes uniformly.
Bake: Slide the dish into your preheated oven and bake for 35 to 45 minutes. You’ll know it’s done when the top turns a beautiful golden brown and the center feels firm when you gently press it. Your whole house will smell absolutely incredible—like warm peanut butter cookies for breakfast.
Serve: Let the baked oatmeal cool for about 5 minutes before slicing into squares. Well… I usually can’t wait that long and sneak a bite right away! Drizzle extra peanut butter on top if you’re feeling indulgent, add fresh banana slices, or enjoy it just as it is.
Substitutions
Can’t do peanut butter? Swap in almond butter, cashew butter, or sunflower seed butter for a nut-free option that still gives you that rich, creamy texture. Just make sure whichever spread you choose has that runny, natural consistency—the ultra-thick stuff can make your healthy sugar free breakfast turn out too dense.
Need a different milk? Any unsweetened plant-based milk works beautifully here—try coconut milk for extra richness, or regular dairy milk if that’s what you have on hand. I’ve even used hemp milk in a pinch, and it turned out great.
Want to reduce sugar further? Use only 2 tablespoons of maple syrup instead of 3, or replace it entirely with mashed banana (you’d use 1½ bananas total). According to trusted gluten-free nutrition research, naturally sweetened options like this provide steady energy without blood sugar spikes.
Egg replacement: The flax egg works perfectly for a vegan version of this meal prep breakfast on the go—just mix 1 tablespoon ground flaxseed with 3 tablespoons warm water and let it sit for 5 minutes until it gets gel-like. You can also use a chia egg the same way.
Troubleshooting
Oatmeal turned out too dry? Next time, add an extra ¼ cup of milk to the batter before baking. Different oat brands absorb liquid differently, so don’t be afraid to adjust. You want that batter looking smooth and pourable, not stiff like cookie dough.
Center came out soggy? This usually means it needed a few more minutes in the oven. Bake it in 5-minute increments until the center is firm to the touch. Ovens vary wildly in temperature accuracy, so trust your instincts more than the timer.
Top browning too quickly? Tent a piece of foil loosely over the dish for the last 10-15 minutes of baking. This lets the center finish cooking without burning the surface.
Batter seems too thick? Remember, natural peanut butter consistency varies by brand—some are drippy, others are thick as cement. Add milk one tablespoon at a time until your batter resembles thick pancake batter.
Storage & Meal Prep
Store your Easy Peanut Butter Baked Oatmeal in an airtight container in the fridge for up to 5 days, making it perfect for gluten free food prep. I cut mine into 6-8 squares right after it cools, then grab one each morning and reheat it in the microwave for 45-60 seconds.
For longer storage, wrap individual portions in plastic wrap, then freeze them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge, or microwave from frozen for about 90 seconds—breakfast is literally ready before your coffee finishes brewing.
Serving Suggestions
This meal prep breakfast on the go is delicious on its own, but I love jazzing it up with fresh berries, a dollop of Greek yogurt, or a sprinkle of dark chocolate chips. Man, oh man, those chocolate chips make it feel like dessert for breakfast!
Try it with sliced strawberries and a drizzle of honey for a classic PB&J vibe, or top it with sliced apples and an extra shake of cinnamon during fall. It’s also fantastic served alongside our crispy gluten-free breakfast bombs when you’re hosting a weekend brunch.
For busy mornings, I pack a square in a container with some fresh fruit on the side—it travels well and keeps me full until lunch. Add a smear of cream cheese on top for extra protein, or warm it up and serve with a scoop of vanilla ice cream for a cozy dessert that happens to be a healthy sugar free breakfast repurposed.
Variations
Chocolate Lover’s Version: Stir in ⅓ cup mini chocolate chips or cacao nibs into the batter before baking. You can also add 2 tablespoons cocoa powder to the dry ingredients for double chocolate peanut butter baked oatmeal that tastes like a brownie.
Berry Bliss: Gently fold in 1 cup of fresh or frozen blueberries, raspberries, or diced strawberries just before pouring into the pan. The berries create little jammy pockets throughout—kids go absolutely wild for this version, especially around the Fourth of July when berries are at their peak.
Apple Cinnamon: Dice one medium apple and mix it into the batter along with an extra ½ teaspoon of cinnamon and a pinch of nutmeg. This variation reminds me of apple pie and makes your house smell incredible on chilly autumn mornings.
Dairy-Free Guarantee: This recipe is naturally dairy-free when you use plant-based milk, making it suitable for multiple dietary needs at once. For more dairy-free inspiration, check out our collection of easy dairy-free breakfast ideas.
Kid-Friendly Fun: Let little ones help mash the banana or sprinkle in the cinnamon—they’re way more likely to eat something they helped make. You can also bake this in a muffin tin for portable grab-and-go portions that fit perfectly in lunchboxes.
Easy Peanut Butter Baked Oatmeal FAQs
Can I make this without banana?
Yes, but the banana adds natural sweetness and helps bind everything together. Replace it with ½ cup unsweetened applesauce or pumpkin puree, and add an extra tablespoon of maple syrup to maintain the sweetness level.
How do I know when it’s fully baked?
The top should be golden brown and feel firm when you gently press the center—not jiggly or wet. A toothpick inserted in the middle should come out mostly clean with just a few moist crumbs.
What’s the best way to reheat leftovers?
Microwave individual portions for 45-60 seconds, or warm them in a 300°F oven for about 10 minutes if you’re reheating several pieces at once. I actually prefer the microwave method for busy weekday mornings.
Can I double this recipe?
Absolutely! Double everything and bake it in a 9×13-inch pan instead. You’ll need to increase the baking time to 45-55 minutes since the layer will be thicker.
Is this really gluten-free?
Yes, as long as you use certified gluten-free oats. Regular oats are often cross-contaminated with wheat during processing, so always look for that certified label if you have celiac disease or gluten sensitivity. For more information on safe gluten-free ingredients, the Celiac Disease Foundation offers comprehensive guidance on reading labels and avoiding cross-contamination.
This Easy Peanut Butter Baked Oatmeal proves that gluten free food prep doesn’t have to be complicated or time-consuming. Whether you’re new to gluten-free cooking or you’ve been at it for years, this recipe delivers the cozy, nourishing breakfast your family deserves—without spending your entire Sunday in the kitchen.
Looking for more make-ahead breakfast inspiration? Try our fluffy gluten-free sheet pan pancakes for another crowd-pleasing option that makes mornings infinitely easier.
Easy Peanut Butter Baked Oatmeal
Equipment
- 9-inch square baking dish
- Large mixing bowl
- Whisk
- Spatula
Ingredients
- 1 large spotty banana mashed
- ½ cup creamy all-natural peanut butter runny consistency
- 3 tablespoon real maple syrup or honey
- 1¾ cups unsweetened almond milk or oat milk
- 1 large egg or 1 tablespoon ground flaxseed with 3 tablespoon warm water for vegan option
- 2 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats 200g, use certified gluten-free
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish with cooking spray or a thin coat of avocado oil.
- In a large mixing bowl, combine the mashed banana, peanut butter, maple syrup, milk, egg (or skip it if going vegan), and vanilla extract. Whisk everything together until it’s smooth and well blended—no lumps of peanut butter hiding in there.
- Stir in the rolled oats, cinnamon, baking powder, salt, and ground flaxseed if you’re using it instead of an egg. Mix until everything’s evenly distributed throughout the batter. Check that your batter isn’t too thick—it should be pourable but not runny, kind of like thick pancake batter. If you used a thicker natural peanut butter, add an extra splash of milk to loosen it up.
- Pour the mixture into your prepared baking dish and spread it out evenly with a spatula, making sure it reaches all the corners.
- Bake for 35 to 45 minutes. You’ll know it’s done when the top turns a beautiful golden brown and the center feels firm when you gently press it.
- Let the baked oatmeal cool for about 5 minutes before slicing into squares. Drizzle extra peanut butter on top if desired, add fresh banana slices, or enjoy as is.
