Peanut Butter, Banana, Chocolate Chip Baked Oatmeal

This dairy-free and gluten-free Peanut Butter, Banana, and Chocolate Chip Baked Oatmeal is the ultimate make-ahead fiber-rich breakfast for a busy week, perfect for a breakfast potluck, or snack, and is absolutely the best flavor combo!

Healthy Baked Oatmeal

Baked Oatmeal

I am so excited about this healthy baked oatmeal recipe! Who doesn’t love the combination of peanut butter, banana, and chocolate chips baked into an ooey-gooey fiber rich breakfast bake? It’s a super simple one-bowl recipe and can easily be made ahead of time, though we do think it is SO TASTY straight from the oven too.

This oatmeal bake is based off of our popular Oatmeal Cups recipe so it has the perfect almond milk (or milk of choice) to oats ratio.Baked Oatmeal

I’ve been using Enjoy Life Foods chocolate for YEARS! All their products are specially made to be free from gluten and the 14 most common food allergens – wheat, peanuts, tree nuts, dairy, casein, soy, egg, sesame, sulfites, lupin, mustard, fish, shellfish & crustaceans. They even make all of products in a special allergy friendly facility, which is pretty great. Plus, the chocolate is delicious! I love the dark chocolate chips and the mini chocolate chips for all of our baking, especially this oatmeal!

I find Enjoy Life Chocolate in all of my major grocery stores which is a huge time saving bonus, and you can use their easy Store Locator to find stores near you! PLUS, here’s a special coupon for $2 off their baking chocolate – you can print and use in-store!

How do you make baked oatmeal

  • Combine your dry ingredients.
  • Add in your wet ingredients.
  • Pour into your greased, or lined with parchment paper, baking dish.
  • Bake!
Peanut Butter Banana Chocolate Chip Baked Oatmeal

What Oats Should You Use

  • Use rolled oats, not quick cooking oats. If gluten-free, make sure you buy gluten-free rolled oats.
  • Can you bake instant oatmeal? The short answer is not really! Instant oatmeal is different than regular oatmeal because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats!
  • P.S. You can sub out for your favorite nut butter here, or to make it nut-free use sun butter.

Meal Prepping Your Baked Oatmeal

Bake it and eat some immediately and then pack the rest away for later. Store in the refrigerator in an airtight container for up to 4 days.

Can You Freeze Baked Oatmeal?

Yes! Once it is fully cooled, store in an airtight container for up to 3 months.

Reheating Instructions

Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!

Whole Tray: To reheat the of tray baked oatmeal, cover and bake at 350°F for about 20 minutes.

Individual Pieces: Bake in your oven or toaster oven at 350°F for 5-10 minutes until warmed to your liking, or reheat in the microwave for about 1 minute.

Baked Oatmeal Recipe

Want other oatmeal recipes? Try our favorite oatmeal and overnight oat recipes:

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Peanut Butter, Banana, Chocolate Chip Baked Oatmeal

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 9 1x

Ingredients

Scale

Instructions

  1. Pre-heat oven to 350 degrees and grease an 8″ x 8″ oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan (for easy removal of bake).
  2. In a large bowl mash bananas until they are smooth. Add eggs and whisk to combine. Then add peanut butter, maple syrup, almond milk, oil, apple sauce and vanilla until fully combined.
  3. To the wet ingredients add oats, baking powder, chia, salt and chocolate chips and mix until fully combined.
  4. Pour into prepared 8″x 8″ dish and bake for 40 minutes, until the center is just barely firm.
  5. Scoop or cut and serve warm as is or with almond milk, or cool and slice into 9 square portions.

Notes

You can sub out for your favorite nut butter here, or to make it nut-free use sun butter.

Nutrition

  • Serving Size: 9
  • Calories: 276
  • Sugar: 14.2g
  • Sodium: 170mg
  • Fat: 15.5g
  • Saturated Fat: 8.2g
  • Carbohydrates: 31.2g
  • Fiber: 3.6g
  • Protein: 7.5g
  • Cholesterol: 41mg

Did you make this recipe?

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This post is sponsored by Enjoy Life Foods. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

128 comments
September 21, 2018

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Join The Discussion

128 Responses

  1. Making this for the third time today! It’s so simple & tastes so good! Totally kills a peanut butter & chocolate craving in a healthy way.

    5.0 rating

    1. Our recipe doesn’t technically call for a certain cup of bananas, but typically 3 medium bananas mashed is about 1 cup, so I’d suggest using about 1 cup mashed. Don’t omit the oil.

  2. Can I substitute more mashed bananas for the applesauce?
    Could you you soy milk in place of almond milk? Regular or unsweetened?

    1. I think all of the substitutes you are asking about will work fine. Either sweetened or unsweetened will work fine, too.

  3. We LOVE this recipe. My son and I could probably eat the entire thing in one sitting. I’ve had issues with it staying together though – any advice?

    5.0 rating

    1. Can you describe a bit more about you mean by staying together? Trying to suss out what the issue might be.

  4. This was SO good! I just tested it because I’m trying out some freezer stuff before baby comes. I will definietly be making this again!

    5.0 rating

  5. I will try this tomorrow morning for my toddler. Can I use honey instead of maple syrup? If so, whats the ratio. Many thanks in advance

  6. Hi Lexi! These bars sound soo good! I want to make them, but as I never use or buy apple sauce I was wondering it I can substitute the apple sauce with a shredded apple for ex?
    Thx ? Tina

    1. It will change the moisture level and texture slightly. You can try it, but it alters the recipe in a structural sense!

  7. I substituted some items as we are COVID home! I used coconut mana since I didn’t have applesauce and subbed 1/3 c. coconut flakes for some of the oats. First time for baked oats ~ interesting. It feels healthier than cookies or a bar, so I’m a fan. I also used honey as I didn’t have maple syrup. I’m thrilled to have a different meal and am sure I will enjoy ALL week. It’s a pretty big serving!!

    4.0 rating

  8. This one is one of my family’s favorites! We enjoy your recipes in a regular basis in our home. But what a gift of grace they have been for our new current COVID season They have helped me stay grounded in my commitment to my “maintenance” and our family health. Your work and effort has been a virtual friend in a difficult time and I am grateful.

    5.0 rating

  9. A peanut butter lover’s dream! I felt like I was eating dessert for breakfast; this oatmeal is just that delicious! I love how easy it is to make. Hubs makes it Sunday morning and the two of us eat it all week.

    5.0 rating

  10. Love this recipe! I’ve made it twice – back to back weeks. I did 3 bananas, omitted the apple sauce, avocado oil instead of ghee, added walnuts and a drizzle of maple syrup and cinnamon on top before baking. Definitely loving oatmeal in a new way 🙂

    5.0 rating

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