Peanut Butter Banana Baked Oatmeal ft. Reginald’s Homemade’s Nana Honey Peanut Butter

As the last recipe I’ll make this week using Reginald’s Homemade’s Nana Honey Peanut Butter, I decided to stick with the banana theme and bake something you could eat for breakfast or a snack.  This recipe is, of course, Peanut Butter Banana Baked Oatmeal.  As you’ll notice below, I deviated quite a bit from the dairy- and gluten-free list provided in JoyFoodSunshine’s recipe.  If you’re baking for a dairy- and/or gluten-free crowd, I suggest using the original recipe instead.  But feel free to stay here for my self-proclaimed wonderful and witty commentary.

2017-04-28 #2
The ingredients.  And some fine photography.


  • 1 1/2 cups quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 bananas
  • 1/4 cup Reginald’s Homemade’s Nana Honey Peanut Butter
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1 large egg
  • 3/4 cup milk


  • 1/4 cup Reginald’s Homemade’s Nana Honey Peanut Butter


  1. Preheat the oven to 350 degrees Fahrenheit.  Grease a 9″ x 9″ baking pan and set it aside.
  2. In a small bowl, mix together the quick oats, baking powder, salt, and ground cinnamon.  Set the mixture aside.
  3. In a large bowl, mash the bananas.  Add the peanut butter, and mix until combined.
  4. Add the vanilla extract, maple syrup, and egg to the banana and peanut butter mixture.  Mix until combined.
  5. Add the milk and stir until the batter is the same uniform composition and appearance throughout.
  6. Add the dry ingredients to the wet ingredients.  Mix thoroughly.
  7. Pour the mixture into the lightly greased baking pan.
  8. Bake at 350 degrees Fahrenheit for 25 minutes.
  9. Melt the extra peanut butter and drizzle it on top.
  10. Cut into squares and enjoy!
  11. Store the squares in the refrigerator.  You can reheat the squares in the microwave or enjoy them cold.

Time to Prepare

45 minutes (20 minutes of preparation, 45 minutes of baking)

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A necessary but not-very-appetizing shot of the wet ingredients mixed together.

If I may indulge myself in a little alliteration, the Peanut Butter Banana Baked Oatmeal is best described as soft and surprisingly, yet satisfyingly savory.  In terms of the texture, these squares are incredibly moist and airy.  Their softness even shows through in the pictures below, and I suggest using a plate or napkin lest you lose some precious crumbs.

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Obligatory extreme oven shot.  Oven’s on, of course.

Despite being moist and airy, these square are quite filling.  Regardless of how big or small you choose to cut your squares, this recipe should yield several servings.  I cut my squares pretty small and needing only two or three to fill me up for breakfast.

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The almost-finished product.

When I first pulled the Peanut Butter Banana Baked Oatmeal from the oven — and after sticking my phone into the oven for a quick oven shot — I thought I was in for a sweet treat!  So, I was definitely surprised when I took my first bite and tasted something more savory than sweet.  If you’ve ever had Quaker’s Bananas and Cream Oatmeal, I imaging these bars are what Quaker’s oatmeal would taste like if it didn’t have all of the added sugar.  (NOTE: That’s not a knock against Quaker.  Their fruits and cream oatmeals are a favorite breakfast of mine.)  Okay, maybe a little sweeter than that, but I still wouldn’t describe these as a sweet treat.  In fact, just after I typed that last sentence, I removed the “dessert” tag from this blog post!

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Under-melted and poorly-spread peanut butter topping.

Despite my initial surprise, I’m happy that these squares are more on the savory side.  It makes them more suitable for breakfast, and a perfect companion to that early morning cup of coffee.

Have you tried or plan on trying this recipe?  Do you have a similar recipe that you enjoy?  Did you end up purchasing Reginald’s Homemade’s Nana Honey Peanut Butter and using it to make something else?  Leave a comment below!

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