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!
- 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)
- Preheat oven to 180•c and lightly grease or line a baking dish.
- Add all dry ingredients to a large bowl and mix together.
- Add vanilla, 2 bananas, peanut butter and cashew mylk to a blender and process until fully combined.
- 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.
- 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.