Sheet-Pan Banana Peanut Baked Oats
Naturally sweet baked oats with banana and peanut butter, sliced into portable squares for busy weekday mornings.
Best for High-fiber, whole-grain breakfast with plant protein and no refined flour
This is the baked oatmeal I make on Sunday and eat all week: ripe banana does most of the sweetening, so there's no refined flour and barely any added sugar. Peanut butter and chopped peanuts give it real staying power, while oats and ground flax push the fiber high enough to keep you full past 11 a.m. Bake it once on a sheet pan, slice into squares, and reheat as you go.
Ingredients
- 3 ripe bananas , heavily speckled; about 300 g peeled
- 240 g rolled oats , not instant
- 360 ml Milk , dairy or unsweetened soy
- 2 large eggs
- 90 g peanut butter , unsweetened, well stirred
- 30 g Ground flaxseed
- 30 ml maple syrup
- 8 g Baking powder
- 3 g ground cinnamon
- 5 ml Vanilla extract
- 2 g fine sea salt
- 50 g unsalted roasted peanuts , roughly chopped
- 10 ml neutral oil , for greasing the pan
Instructions
-
1
Heat the oven to 190°C and lightly grease a quarter sheet pan (about 23 x 33 cm) with the neutral oil, or line it with parchment. In a large bowl, mash 2 of the bananas to a near-smooth pulp with a fork.
-
2
To the mashed banana add the milk, eggs, peanut butter, maple syrup and vanilla. Whisk hard until the peanut butter loosens and the mixture is uniform, then stir in the oats, ground flax, baking powder, cinnamon and salt until evenly combined. Let the batter sit for 5 minutes so the oats and flax begin to hydrate.
-
3
Pour the batter into the prepared pan and spread level. Slice the remaining banana into coins and lay them over the top, then scatter with the chopped peanuts.
-
4
Bake for 28 to 32 minutes, until the top is golden, the center is set and springs back to a light touch, and a knife inserted in the middle comes out clean. Cool in the pan for at least 10 minutes, then cut into 9 squares. Serve warm; keep leftovers covered in the fridge for up to 4 days and reheat 30 to 45 seconds in the microwave.