Ingredients
Wet Ingredients
- 2 small ripe bananas
- 3 tbsp creamy peanut butter
- 2 tbsp maple syrup (or any other liquid sweetener)
- 1 tsp vanilla extract
- 1 ½ cups plant-based milk
Dry Ingredients
- 1 ½ tbsp ground chia seeds (or flax seeds)
- ¾ tsp ground cinnamon
- 1/8 tsp each of cardamom, nutmeg, and ground cloves (optional)
- 1 tsp baking powder
- ¼ tsp sea salt
- 2 cups quick oats (gluten-free if needed)
Optional Toppings
- ¼ cup nuts or seeds of choice (e.g., walnuts)
- 2 additional thinly sliced bananas (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 6×9 inch (15×23 cm) or similarly sized baking pan with oil to prevent sticking.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly with a fork. Then add the creamy peanut butter, maple syrup, and vanilla extract. Mix these ingredients together until well combined and smooth.
- Add Plant-Based Milk and Chia Seeds: Gradually pour the plant-based milk into the mixture while whisking to ensure everything blends smoothly. Immediately add the ground chia seeds and whisk again to incorporate them evenly.
- Combine Dry Ingredients: Stir in the ground cinnamon, cardamom, nutmeg, ground cloves (if using), baking powder, and sea salt. Then, add the quick oats in batches, folding them gently with a spatula to combine well. At this point, you can also mix in chopped nuts or seeds of your choice for crunch.
- Pour and Bake: Transfer the oatmeal mixture into the prepared baking pan and spread evenly. Optionally, top with thinly sliced bananas for added flavor and presentation. Bake the oatmeal for 35 to 40 minutes, or until it is fully set and has a golden brown crust on top.
- Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool slightly for a couple of minutes. Serve warm, optionally drizzling with extra peanut butter or maple syrup and garnishing with additional chopped nuts if desired.
- Storage: Store any leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat gently in the oven or microwave before serving.
Notes
- Use ripe bananas for natural sweetness and moisture. Overripe bananas work best.
- Substitute creamy peanut butter with any nut or seed butter of your choice, such as almond or sunflower seed butter.
- Use gluten-free oats if you require a gluten-free recipe.
- Chia seeds can be substituted with ground flax seeds if preferred.
- Adjust spices according to your taste or omit the optional cardamom, nutmeg, and cloves if you want a simpler flavor.
- Adding nuts or seeds is optional but gives a nice texture contrast.
- Ensure the pan is well greased to prevent sticking and aid in easy serving.
- Allow the baked oatmeal to cool slightly before slicing to help it set properly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
