Name: Peanut Butter Banana Baked Oatmeal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 5 overripe bananas (divided); 2 large eggs; 1 1/4 cups whole milk; 1 cup plain Greek yogurt; 3/4 cup creamy peanut butter; 1/3 cup maple syrup; 2 teaspoons vanilla extract; 3 cups rolled oats; 2 teaspoons cinnamon; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup chocolate chips, divided; 2 tablespoons chia seeds or ground flaxseed meal (optional)

This peanut butter banana baked oatmeal is an easy way to use up overripe bananas and makes a filling breakfast or afternoon snack with peanut butter, Greek yogurt, oats, and plenty of chocolate chips.

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I had five very overripe bananas sitting around that I knew no one was going to eat, so baked oatmeal felt like the perfect way to use them up.

This is somewhere between traditional oatmeal and an oatmeal bar. The peanut butter makes it rich and satisfying, while Greek yogurt adds some extra protein. And, of course, I added chocolate chips because sometimes we’re just trying to get everyone fed around here.

I’ve especially been loving this as an afternoon snack with a cup of coffee. I can pull a piece out of the refrigerator, warm it up, add a dollop of Greek yogurt, and move on with my day.

Main Ingredients & Swaps

Bananas: This is the perfect recipe for those bananas that have gotten a little too ripe for anyone to actually want to eat. The riper they are, the sweeter and more flavorful your baked oatmeal will be.
Rolled oats: The oats make up the base of the recipe. I like using organic rolled oats.
Peanut butter: Creamy peanut butter adds richness and makes the oatmeal more satisfying. You could experiment with another nut butter if that’s what you keep on hand.
Greek yogurt: This adds creaminess and some extra protein. I also love adding another spoonful on top when serving.
Whole milk: Whole milk keeps the baked oatmeal soft and helps everything come together.
Maple syrup: A little maple syrup adds sweetness without making this overly sweet.
Chocolate chips: I mix most of them into the oatmeal and save some to sprinkle over the top. They definitely help sell this one to the kids.
Chia seeds or flaxseed: These are completely optional, but they’re an easy addition if you want to mix a little into the oatmeal.

How I Make Peanut Butter Banana Baked Oatmeal

I start by mashing four very ripe bananas, then whisk in the eggs, whole milk, Greek yogurt, peanut butter, maple syrup, and vanilla.

Once everything is combined, I stir in the oats, cinnamon, baking powder, salt, and chia seeds or flaxseed if I’m using them. Then I fold in most of the chocolate chips.

I line a 9×13 inch baking dish with crumpled parchment paper and lightly grease both the parchment and exposed sides of the dish. This makes the baked oatmeal much easier to remove later.

After spreading the oatmeal mixture into the pan, I slice the fifth banana and arrange it over the top. A final sprinkle of chocolate chips goes over everything before baking.

It bakes at 350°F (175°C) for about 40 to 45 minutes. Let it cool almost completely before cutting it into bars or squares so everything has time to set.

Tips & Storage

Use very ripe bananas for the best natural sweetness and banana flavor.
Don’t skip greasing the parchment paper. Baked oatmeal can stick, and a little spray makes serving much easier.
Let the oatmeal cool almost completely before slicing so you can get cleaner bars.
Store leftovers covered in the refrigerator. To serve, microwave an individual piece until just warm and add a dollop of Greek yogurt. This is one of those recipes that’s really convenient to have already made when everyone suddenly decides they’re hungry.

Watch Me Make It

You can watch me make this Peanut Butter Banana Baked Oatmeal in my full week of meals video on YouTube, along with the other breakfasts, snacks, and dinners I made for my family that week.