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Peanut Butter Banana Oatmeal Bake
Prep Time
5
mins
Cook Time
25
mins
Total Time
30
mins
Servings:
1
½ cups (or 8”l x 4”w x ¾”h)
Calories:
502
kcal
Course:
Breakfast, Dessert
Cuisine:
American
Treat yourself to this Peanut Butter Banana Oatmeal bake for a delicious and hearty start to your day. An easy-to-execute meal-prep breakfast with all the peanut butter that you’re really going to look forward to!
Ingredients
1
tsp
Flaxseed Meal
,
3.5g
1
Tbsp
Water
⅔
cup
Rolled Oats
,
60g
½
tsp
Baking Powder
⅓
tsp
Cinnamon
,
Ground
Stevia Sweetener
,
4 tsp sugar worth (Use your brand's Conversion Chart)
⅛
tsp
Salt
½
small
Banana
,
Mashed, 45g
2
Tbsp
Peanut Butter
,
32g
½
cup
Almond Milk
,
or other
½
tsp
Vanilla Extract
Instructions
Preheat oven to 350°F.
Grease and line an 8" x 4" oven-safe glass dish with parchment paper.
Make flax egg: Combine flaxseed meal and water in a small bowl and set aside for 15 min.
Pulse half the oats in a food processor for 30 seconds to make oat flour.
In a medium bowl, add oats, baking powder, cinnamon, sweetener and salt, and mix well.
In a large bowl, combine mashed banana and peanut butter.
Add in flax egg, vanilla and milk and stir until uniform.
Add dry ingredients to wet, and whisk lightly to combine.
Pour mixture into prepared dish and flatten with back of a spoon.
Bake for about 25 minutes or until lightly browned about ¼ way from the long edges.
Let cool for about 10-15 minutes before removing from pan.
Enjoy slightly warm or let cool completely, slice, and enjoy!
Notes
Storage:
Cool oatmeal completely before storing.
Fridge: 5 days in an airtight glass container. Reheat in a 350°F oven for about 10-15 minutes until warmed through.
Freezer: 3-4 weeks in an airtight glass container.
Nutrition:
Servings: 1½ cups | Serving size: 1½ cups
Calories: 502kcal
Fat: 23.2g | Saturated fat: 3.7g
Carbohydrates: 62.6g | Fiber: 10.8g | Sugar: 7.4g
Protein: 16.7g