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Banana and peanut butter baked oatmeal

23rd March 2017 by bos.kitchen 3 Comments

banana peanut butter baked oatmeal  I think I’ve found my new favourite breakfast. Baked banana and peanut butter oatmeal. Who knew oatmeal could be so versatile? I’ve been meaning to try baked oatmeal for so long now and I had no idea how delicious it would be. This oatmeal ticks all my comfort food boxes – easy to prepare, delicious warm or cold and packed full of tummy pleasing flavours!

Cinnamon, banana and peanut butter are a match made in heaven, possibly one of my favourite flavour combinations of all time. If you agree, you’re gonna love this comforting dish. It’s perfect straight from the oven, but also wonderful heated up the next day with a little milk, or you can just eat it cold like a cake. It’s fair to say I’m now a baked oatmeal convert!

Cashew milk is so creamy which is why I used it in this recipe, but any other plant based mylk would work, I’m sure oat milk would be equally as delicious.

To make it gluten free, just source some gluten free oats. The extra peanut butter on top is totally optional but highly recommended, because who doesn’t want extra peanut butter? Life is better with extra peanut butter.

I hope you enjoy this super easy recipe, please do tag me if you recreate it or leave me a comment below!

Happy baking,

Bo

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5.0 from 1 reviews
Banana and peanut butter baked oatmeal
 
Save Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Author: Bo's Kitchen
Recipe type: Breakfast, dessert
Serves: 6 - 8 portions
Ingredients
  • 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)
Instructions
  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.
3.5.3226

baked peanut butter banana oatmeal

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Related

Filed Under: Breakfast, Sweets Tagged With: banana, dairy free, gluten free, oatmeal, oats, peanut butter, vegan

Previous Post: « Matcha choc chip ice cream sandwiches
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Reader Interactions

Comments

  1. Tiina @myberryforest says

    23rd March 2017 at 1:28 pm

    LOOOOOOVE baked oatmeal – you really nailed the flavor combo Bo, love the recipe. Looks so amazing & delicious 🙂 Love the photos too, they make my mouth water..hehe. Have a happy day <3

    Reply
  2. Izzy Bruning says

    23rd March 2017 at 8:03 pm

    This looks amazing! I love the banana and peanut butter combo!!!
    Izzy | Pinch of delight

    Reply
  3. Nisha / @rainbowplantlife says

    30th March 2017 at 5:41 pm

    This is such an amazingly delicious way to eat oatmeal! Love how you’ve styled this dish, Bo!

    Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry chia pudding 🫐🥄a little glow up in Blueberry chia pudding 🫐🥄a little glow up in a jar 💁🏼‍♀️✨Protein packed, bursting with antioxidants and fibre and takes less than a minute to make. Chia seeds are 23% protein, loaded with omega-3 and curb cravings, they’re my go to for busy days 🏃🏼‍♀️ Blending chia makes the texture much creamier and adding blueberries, dates and vanilla gives it extra sweetness. Happy Tuesday! 💜 xoxo
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Blueberry chia pudding (serves 2)
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1/2 cup chia seeds
1 cup fresh or frozen blueberries
4 pitted dates
2-3 tbsp maple/agave syrup 
1 tsp vanilla extract
2 cups dairy free milk (I used soy)
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Toppings
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2 tbsp smooth peanut butter
1/4 cup fresh blueberries
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Add all pudding ingredients to a food processor or blender and process for 1-2 minutes until relatively smooth. Eat right away, or chill for 2 hours in the fridge. Spoon into jars and top with peanut butter and blueberries.
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#blueberries #chiapudding #veganfood #veganrecipes #healthybreakfast #veganprotein #chiaseeds #chia #dairyfree #glutenfree #veganrecipe #healthybreakfasts #healthyrecipe #veganfood #healthymeal #nourishing
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