Banana and peanut butter baked oatmeal
Prep time
Cook time
Total time
Recipe type: Breakfast, dessert
Serves: 6 - 8 portions
  • 3.5 cups rolled oats (gluten free if needed)
  • 2 tsp ground cinnamon
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ¼ cup coconut sugar
  • 1 tsp vanilla extract
  • 3 bananas
  • 2 tbsp peanut butter
  • 2 cups cashew mylk (or your fave plant based mylk)
  1. Preheat oven to 180•c and lightly grease or line a baking dish.
  2. Add all dry ingredients to a large bowl and mix together.
  3. Add vanilla, 2 bananas, peanut butter and cashew mylk to a blender and process until fully combined.
  4. Stir all wet ingredients into the dry mix and pour into your baking dish. Smooth out with the back of a spoon and top with banana halves and a little extra cinnamon.
  5. Bake for 20-25 minutes, until set. Top with additional peanut butter and cashews. Can be served immediately, or reheated as required. Lasts for about 4 days in the fridge.
Recipe by Bo's Kitchen at