This vegan peanut butter banana baked oatmeal is a nourishing, cozy breakfast for the fall and winter months. Enjoy it fresh out of the oven for a porridge-like consistency, or refrigerate it for a firmer, oatmeal square-like texture. However you enjoy it, make sure to top it with a drizzle of peanut butter and seasonal fruit, such as pomegranate in the winter or berries in the summer!
The past few days have been trying for me, and that’s likely because I have been neglecting self care and sleep. Everything seems so much harder when you’re tired, doesn’t it? I have so much on my mind these days that it’s been really hard to just sit still, deep breathe, and take time to simply BE. As a result, today, on a scheduled day off from work, I feel tired, shaky, and sore.
Learning how to recognize the signs and symptoms of burnout before it fully manifests has been huge in my health journey. I took the time this morning to do 90 minutes of yoga, and I’m finally starting to feel more like myself again. The way I’m feeling is a good lesson in learning not to push myself to the brink of exhaustion, as I am prone to doing. I had a lot planned for today. But given the way I’m feeling, I’m adjusting my expectations for today and simply writing this post and leaving the rest of the day open. I’m going to try to spend a couple of hours outdoors to revive my spirits, and hopefully enjoy a nice epsom salt bath later.
This peanut butter banana baked oatmeal is a recipe that I created a couple of weeks ago to make mornings feel a little bit more cozy and enjoyable. I find that a nice breakfast sets the stage for a good day, and is actually one of my favourite forms of self care. A big square of this oatmeal and a steaming cup of coffee or tea spells comfort on a chilly weekend morning. That being said, this recipe is also a great weekday option, since it can be refrigerated and then reheated as needed.
To add a bit more protein to your meal, I recommend serving this with some extra nut butter and hemp seeds on top, or alongside something like scrambled eggs, yogurt, or tofu if you are doing a lot of intense exercise. This will help fuel your muscles and aid in recovery!
how to make vegan peanut butter banana baked oatmeal
- Prepare a flax egg (1 tbsp ground flax mixed with 2.5 tbsp of water).
- Mash 2 bananas in a large bowl. Add peanut butter, plant milk, maple syrup, vanilla, and the flax egg.
- To the banana mixture, add rolled oats, quick cooking oats, baking powder, and cinnamon. Stir to combine.
- Then fold in fresh or frozen blueberries or chocolate chips.
- Bake for 30 minutes, then cool the oatmeal for at least 10 minutes before slicing into four portions.
- Top with nut butter, pomegranate arils or berries, and/or hemp seeds!
If you love this baked oatmeal, you’ll also like these oatmeal recipes:
Finally, if you make this recipe, let us know how you liked it by leaving a comment and rating below. And tag a photo @upbeet.kitchen and #upbeetkitchen on Instagram. I love seeing your delicious recreations! 🙂
Vegan Peanut Butter Banana Baked Oatmeal
This vegan banana peanut butter baked oatmeal is perfect for cozy fall and winter mornings. It’s great fresh out of the oven, and it can also be refrigerated for a few days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: Vegan
- 1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp of water)
- 2 overripe bananas
- 1/3 cup smooth natural peanut butter
- 1 3/4 cup unsweetened plant milk
- 2 tbsp pure maple syrup or coconut sugar
- 1 tsp pure vanilla extract
- 1 cup regular rolled oats
- 1 cup quick-cooking rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 3/4 cup fresh or frozen blueberries (sub 1/2 cup dark chocolate chips for a more indulgent option!
-Smooth natural peanut butter
-Pomegranate arils or berries
- Preheat oven to 350 F. Lightly grease a 8×8 or 9×9 inch glass baking dish.
- Prepare the flax egg in a small bowl. Set aside to thicken.
- Mash the bananas in a large bowl. Add the peanut butter, milk, maple syrup or coconut sugar, vanilla, and flax egg; stir to combine.
- To the banana mixture, add the rolled oats, quick cooking oats, cinnamon, and baking powder. Stir to combine. Then fold in the blueberries or chocolate chips.
- Transfer to the prepared baking dish and bake for 30 minutes. Cool for at least 10 minutes before servings. If you serve it immediately, it will be pretty soft and porridge-like. I loved the texture, but if you are looking for a firmer texture, I would recommend refrigerating the cooled baked oatmeal for a few hours before serving.
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