25-Minute Peanut Butter Banana Baked Oatmeal with Chocolate

25-Minute Peanut Butter Banana Baked Oatmeal with Chocolate

This baked oatmeal is sweet and comforting. It's vegan and gluten-free! Made with rolled oats, mashed bananas, peanut butter and chocolate chips. It feeds a crowd and can be meal prepped to enjoy through the week.

Course Breakfast, Snack

Cuisine 1 pot, American, baking, dairy-free, gluten-free, oil-free, refined-sugar free, soy-free, vegan, vegan baking, vegetarian

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Servings people

Calories 251kcal

Author Hannah Sunderani

Ingredients

Dry Ingredients

2 cup rolled oats
2 tbsp ground flax
2 tsp baking powder
1 tsp cinnamon
1/4 tsp fine sea salt

Wet ingredients

2 medium bananas , mashed (3/4 cup mashed)
1 tsp pure vanilla extract
2 cups almond milk
1/3 cup maple syrup
1/4 cup peanut butter

The rest

1/3 cup semi-sweet chocolate chips (vegan)

US Customary - Metric

Instructions

Preheat oven to 375F/190C. In a rectangular 8x11-inch baking dish, add the oats, ground flax, baking powder, cinnamon, and salt. Mix together.
Add the wet ingredients: mashed banana, vanilla, almond milk, maple syrup and peanut butter. Whisk with a fork to combine everything.
Sprinkle with chocolate chips and bake for 25 to 30 minutes, until the edges are lightly brown and the mixture is set. Let cool for 10 minutes before cutting into slices and serving, or allow to cool completely. Optional to drizzle with more peanut butter and sliced banana for serving.

Video

Notes

This recipe will keep for up to 5 days. Store in an air-tight container in the refrigerator. Alternatively, cover the baking dish with plastic wrap and refrigerate.

Be sure that the banana baked oatmeal has cooled completely before storing. To re-heat, pop in the microwave in 30 second increments for 1 to 2 minutes. This recipe is also delicious cold.

This recipe can be frozen. Let the bake cool completely, cut and store the individual pieces in air-tight containers.

To reheat from frozen: microwave at 30 second intervals for 1 to 2 minutes. You can also freeze the entire bake (uncut) to re-heat for later. Cover the top in tinfoil and reheat at 350F for 20 to 25 minutes.

Nutrition