Baked Peanut Butter & Banana Oatmeal


It’s been a week now since summer officially started and every night I go to bed hoping for beach weather tomorrow, in spite of the weatherman and his forecasts.
I’m not sure when summer will get here; it’s been teasing at best and I’m still wearing scarves, albeit light flowy scarves, but still…
It’s no surprise then that I hang up on these warm, hearty and comforting cool-weather breakfasts.


The thing I love about this baked oatmeal is how simple and yet satisfying it is, being so easy to prepare is an added bonus.
I make a variation of this oatmeal at least once a month, especially on those rainy weekend mornings – if we wake up to dark clouds and the rhythmic sounds of rain on my window, I sleep in a little and I call it an oatmeal kind of morning.
Baking it in an oven means less time in the kitchen, prep is so easy I can do it in my sleep, which I usually do.
I use large flakes of rolled oats; and sometimes a combination of rolled rye, barley, wheat and oats from Country Choice.
The peanut butter and banana makes it decadent, like a treat, I’ve tried apples and fig butter and I’ve loved them all. And when it finally feels like summer I want to try chunks of mango and peaches.

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I almost always eat this in bed, crossed legged, watching tv or catching up on my blogs and listening to the rain.
And then, somehow rainy Saturdays doesn’t seem so bad – as I try to come up with other sweet possibilities for rainy Saturdays…


Baked Peanut Butter & Banana Oatmeal


  • 1 cup (old-fashioned) rolled oats
  • 1 tablespoon turbinado (raw) sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup almond milk
  • 1/4 cup peanut butter
  • 1 tablespoon butter, melted & cooled
  • 1/2 teaspoon vanilla extract
  • 1 large banana, sliced
  • A handful of dried cranberries


  1. Preheat oven to 350 degrees F.
  2. Combine the oats, sugar, baking powder, salt, cinnamon, and nutmeg in a casserole dish or deep baking pan
  3. Whisk milk, peanut butter, melted butter and vanilla together in a small bowl
  4. Add banana slices and dried cranberries to oats and pour milk mixture over it, stir gently
  5. Bake for 25 – 35 until the top is nicely golden and the oatmeal has set
  6. Remove from the oven and let cool for a few minutes
  7. Serve warm with extra milk or sugar
  8. Enjoy!



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  • Reply ally

    i have tried baked oatmeal before but it was nowhere near as flavorful, moist & delicious as yours here!

    1 July, 2012 at 12:04 pm
    • Reply Elsa

      Thanks 🙂 I think the trick to keeping the oatmeal moist is more milk, and the banana helps too.

      1 July, 2012 at 12:21 pm
  • Reply Alisa Palmer

    This looks absolutely amazing and I have all the ingredients in my kitchen! My little girl will love it – thank you so much!

    9 January, 2014 at 1:27 pm
    • Reply Elsa

      Awww… you’re welcome, Enjoy! 🙂

      10 January, 2014 at 9:34 am
  • Reply Katherine

    The best peanut butter banana baked oatmeal I have ever had! I didn’t have butter, nutmeg or cranberries in my dorm room, so I just skipped the cranberries, added more peanut butter to make up for the butter, and added a pinch of ginger instead of nutmeg. Delicious! I’m going to make this for my family the next time I go home to see them 🙂

    1 February, 2014 at 11:34 am
    • Reply Elsa

      I’m so glad you liked it! I’m going to try ginger next time :-). Don’t you love it when breakfast is easy and delicious? Yum!

      1 February, 2014 at 11:58 am

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