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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…

This is the carrot cake of dreams 🤩🥕🍰 mel This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping 

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes
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