Start your day off right with this wholesome, protein-packed banana bread baked oatmeal. Filled with oats, ripe bananas, and rich peanut butter, this dish is a hearty, nutritious breakfast option that is both filling and delicious.

Why You’ll Love This Recipe

High in protein – With the addition of protein powder and eggs, this oatmeal will fuel your morning and keep you satisfied for hours.
Banana bread flavor – The natural sweetness of bananas, combined with warm cinnamon and peanut butter, gives this dish all the comforting flavors of banana bread.
Make-ahead friendly – Prepare it in advance for an easy breakfast throughout the week. Just slice and serve!
Versatile topping options – You can top it with anything from extra peanut butter to Greek yogurt, giving it your personal touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups rolled oats (1 cup blended into flour)
1 tsp baking powder
1/2 tsp salt
2 scoops vanilla protein powder
1 tsp ground cinnamon
2 bananas, divided
1/4 cup maple syrup
2 tsp vanilla extract
2 eggs
1/2 cup melted peanut butter
1 cup unsweetened almond milk
2/3 cups chocolate chunks

Directions

Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish with coconut oil or cooking spray.
Blend half of the rolled oats into a fine oat flour in a high-speed blender.
In a large bowl, whisk together the oats, oat flour, baking powder, salt, vanilla protein powder, and cinnamon.
In a separate bowl, mash 1.5 bananas, reserving 1/2 banana for the topping. Stir in the maple syrup, vanilla extract, eggs, melted peanut butter, and almond milk until fully combined.
Add the wet ingredients to the dry ingredients and stir until a thick batter forms. Gently fold in the chocolate chunks.
Pour the batter into the prepared baking dish. Top with the remaining banana slices and extra chocolate chunks.
Bake for 30–35 minutes, or until the edges are golden and the center is set.
Let it cool slightly before slicing. Serve warm with additional maple syrup, peanut butter, or a dollop of Greek yogurt.

Servings and Timing

Servings: 6–8 servings
Prep time: 10–15 minutes
Cook time: 30–35 minutes
Total time: 40–50 minutes

Variations

Nut butter alternatives: If you don’t have peanut butter, feel free to use almond butter, cashew butter, or sunflower seed butter for a different flavor profile.
Dairy-free: Use a dairy-free protein powder and plant-based milk (such as oat or coconut milk) to make this recipe completely dairy-free.
Sweetener swap: You can substitute maple syrup with honey, agave syrup, or your favorite sweetener.
Add-ins: Consider adding other mix-ins like chia seeds, flaxseeds, or dried fruit to make it even more nutritious.
Vegan option: Replace the eggs with flax eggs or chia eggs (1 tbsp ground flax or chia mixed with 2.5 tbsp water = 1 egg).

Storage / Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days.
Freezing: You can freeze individual slices for up to 2–3 months. Reheat in the microwave or oven.
Reheating: Warm in the microwave for 20–30 seconds or bake in the oven at 350°F for about 10 minutes until heated through.

FAQs

Can I use quick oats instead of rolled oats?

While quick oats will work, rolled oats give a better texture. If using quick oats, the final result may be softer and less hearty.

Can I make this recipe without protein powder?

Yes! You can replace the protein powder with more oats or a different dry ingredient like ground flaxseeds or chia seeds to keep the texture.

How can I make this recipe sweeter?

Feel free to add extra maple syrup, honey, or a little brown sugar to the wet ingredients if you like it sweeter.

Can I make this recipe in advance?

Yes, this baked oatmeal is great for meal prep! You can prepare it the night before and bake it in the morning or bake it in advance and store it in the fridge for the week.

Can I use a different milk?

Yes, you can substitute unsweetened almond milk with any milk of your choice, including dairy milk, oat milk, or coconut milk.

Can I add more chocolate chips?

Absolutely! Feel free to add more chocolate chips if you’re a fan of extra chocolatey goodness.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4–5 days. You can also freeze individual slices for longer storage.

Can I make this gluten-free?

Yes, ensure you’re using certified gluten-free oats, and the recipe will be naturally gluten-free.

How do I make this recipe without eggs?

Replace the eggs with a flax egg or chia egg. Simply mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water for each egg.

Can I use regular peanut butter instead of natural peanut butter?

Yes, but natural peanut butter will give a cleaner flavor. Regular peanut butter with added sugar will make the oatmeal a bit sweeter.

Conclusion

This Banana Bread Baked Oatmeal is a nutritious, protein-packed breakfast that will leave you feeling full and satisfied. With the delicious flavors of banana bread, peanut butter, and chocolate, it’s a great way to start your day or enjoy as a healthy snack. Whether you make it for meal prep or as a weekend treat, it’s sure to become a family favorite!

Ezabella

Banana Bread Baked Oatmeal (Protein Recipe)