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Banana Bread Baked Oatmeal

Prep Time 15 mins
Cook Time 40 mins
Course Breakfast
Cuisine American
Servings 1 9x9 Pan


  • 3 Medium Very Ripe Bananas mashed (about 1 ⅓ Cups)
  • 1 ¼ Cups Plant Milk of Choice I used Wesy Soy Unsweetened Vanilla
  • Cup Peanut Butter I used Smuckers Natural Creamy PB
  • 2-4 tablespoon Agave Nectar See Note
  • 1 teaspoon Vanilla
  • 2 ½ Cups Old Fashioned Rolled Oats Not quick oats!
  • 1 Tbsp Ground Flax
  • 1 tsp Baking Powder
  • ¼ teaspoon Salt
  • 2 ½ teaspoon Ground Cinnamon
  • ¾ tsp Ground Ginger
  • ¼ teaspoon Allspice
  • 1 Cup Frozen Blueberries


  • Preheat oven to 350* F. Spray a 9x9 pan with non stick cooking spray.
  • In a large bowl, mash bananas with a fork. Its okay if some lumps remain. To the mashed banana, add soymilk, peanut butter, pant milk, agave and vanilla. Stir to combine.
  • Into the banana mixture, add oats, flax, baking powder, salt and spices. Mix to combine. Add Frozen blueberries and stir to distribute.
  • Bake in a 350*F oven for 40-45 minutes. The top should be nicely brown all the way across.
  • Let cool completely, then slice into 9 squares. Store in the refrigerator for up to 5 days. When you are ready to eat one, just pop it in the microwave for about a minute and enjoy!
  • These also freeze well!


Note:  if your bananas aren't very spotty, you may want to go with 4 tablespoon of agave.  If you have very over ripe bananas (like you would use for banana bread) go with 2 Tbsp.
Keyword baked oatmeal, Banana Bread, breakfast, healthy dinner, make ahead, meal prep, to-go breakfast