Peanut Butter Banana Baked Oatmeal (baby, toddler + kid approved)

Banana Peanut Butter Oatmeal Bake is a fun, easy, and wholesome breakfast or snack that your whole family will love—baby, toddler, kids, and adults alike! Plus, this Oatmeal Bake is made with pantry staples in one bowl and with a prep time of less than 10 minutes!

Banana Peanut Butter Oat Bake

This oatmeal bake rocked my daughter’s life!

Made with her favorite food – oats (yes, she’s 7 going on 70), and amped up with sweet 🍌 and 🥜 butter, this oatmeal bake is somehow decadent and wholesome at the same time.

I love this breakfast because it’s easy to prep, can be made in one bowl, and uses pantry-friendly ingredients. Plus, the entire family loves this bake.

I have no doubts that this oatmeal bake will rock your life as well!

Ingredients

• Oats : I used old-fashioned oats but you can also use instant oats in this recipe, or a combo of 50/50 instant and old-fashioned oats. If gluten-free make sure to use oats specified as gluten-free.
• Bananas: you want very ripe bananas with lots of brown spots on them for this recipe. The riper they are the sweeter the oat bake will be.
• Peanut Butter: I used natural peanut butter in this recipe, but any peanut butter, almond or seed butter will work.
• Milk: I used almond milk as that is what I had on hand. You can use any milk you prefer – regular, oat, hemp, soy or almond.
• Agave Nectar: this was the only liquid sweetener I had on hand, but honey (for babies over 1 year of age) or maple syrup would also work. You can definitely leave the sweetener out if making for baby or younger toddlers.
• Egg: I used a regular egg but you can use a flax egg as well.
• Coconut Oil: I used melted coconut oil in this recipe. You could also use melted butter, olive oil or vegetable oil.
• Baking Powder
• Vanilla Extract
• Cinnamon
• Salt

COOKING WITH KIDS

You can easily have your kids help you make these muffins.

TODDLERS

• Toddlers can help measure and put the ingredients into the bowl.
• They can help mix the ingredients together.

KIDS

• They can pick out and measure all of the ingredients.
• They can help mix the ingredients together.
• They can help to fill the tin with the mixture.

How to Serve this Oat Bake

Baby-Led Weaning and Younger Toddlers: Once cooled, crumble the oat bake up (I didn’t add the drizzle of peanut butter to baby’s side of the oat bake) and serve with chopped “pea” size pieces of kiwi and a couple of spoonfuls of plain whole fat yogurt. I love this spoon for feeding yogurt to baby while practicing baby-led weaning. This is also a great breakfast for a toddler as well. This recipe does contain peanut butter, so I would recommend having served baby a small serving of peanut butter to them before serving this recipe so you can make sure they don’t have a reaction to peanuts. Here are some of my favorite ways to introduce peanuts to baby.

Older Toddlers and Kids: serve slices of this oat bake along with chunks of kiwi and a side of plain yogurt with chia seeds and bee pollen sprinkles. You can add a little honey to sweeten up the yogurt.

Fun Toppings to Try

• Chopped Pecans
• A drizzle of Peanut Butter
• A Drizzle or Nutella or Melted Chocolate
• Sprinkle of Coconut Sugar or Brown Sugar
• Slices of Banana

Print

Peanut Butter Banana Baked Oatmeal (baby, toddler + kid approved)

A fun, easy and wholesome breakfast or snack that kids of all ages will love! Plus this Oat Bake is made with pantry staples, in one-bowl and with a prep-time of less than 10-minutes!

Course Breakfast

Cuisine American

Prep Time 8 minutes minutes

Cook Time 30 minutes minutes

Servings 16 bars

Calories 123kcal

Author Michele Olivier

Ingredients

• 2 ripe bananas, mashed
• 1 cup milk of choice, regular, almond, soy, hemp, oat, etc.
• 1/3 cup peanut butter
• 3 tbsp agave nectar, honey or maple syrup (see notes)
• 1 large egg
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 2 cups old-fashion oats (use gluten-free if gf)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

• Preheat oven to 350° F. Grease or line an 8×8-inch baking dish.
• In a large bowl, stir together the mashed banana, milk, peanut butter, agave, egg, coconut oil, and vanilla extract until well combined.
• Add in the oats, baking powder, cinnamon and salt and stir until just combined.
• Pour the oat batter into the baking dish and bake for 30 minutes or until just browned.
• Let cool. Drizzle with extra peanut butter if you wish. Then cut into bars and serve.

Notes

Age: 7 months and up. You can omit the sweetener if serving to your baby under the year of one. 

Yield: 16 small bars

Storage: store in an airtight container in the fridge for up to 5 days. 

Freezer-Friendly: once cooled, cut into bars and place in a freezer bag or container and place in freezer for up to 1 month. To reheat, simply take out the number of bars you want and microwave in 30-second increments until warm. 

Notes on Sweetener: you can use agave nectar, maple syrup or honey in this recipe. Do not use honey if serving to babies under the age of one, as honey can cause botulism.

Nutrition

Serving: 1bar | Calories: 123kcal | Carbohydrates: 15.5g | Protein: 3.8g | Fat: 5.8g | Saturated Fat: 2.5g | Cholesterol: 13mg | Sodium: 111mg | Potassium: 170mg | Fiber: 2g | Sugar: 5.9g | Calcium: 41mg | Iron: 1mg

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