Peanut Butter Banana Baked Oats

Soft banana baked oats with peanut butter and Greek yogurt, cut into four make-ahead breakfast portions.
Prep: 10 min · Cook: 40 min · 4 portions including yogurt and peanut butter topping
Equipment: 20cm square baking dish

• 200g rolled oats
• 240g peeled ripe banana (about 2 bananas)
• 250ml semi-skimmed milk
• 400g plain 0% Greek yogurt, divided
• 2 large eggs (100g without shells)
• 60g smooth peanut butter, divided
• 4g baking powder (1 tsp)
• 2g ground cinnamon (1 tsp)
• 2g olive oil, for greasing

1. 1

   Heat the oven to 180°C conventional / 160°C fan. Grease a 20cm square baking dish with the measured oil.

2. 2

   Mash 180g banana and slice the remaining 60g. Whisk the mashed banana with the milk, 200g yogurt, eggs and 40g peanut butter.

3. 3

   Stir in the oats, baking powder and cinnamon. Pour into the dish and arrange the banana slices over the top.

4. 4

   Bake for 30–35 minutes until the middle is set and reaches at least 71°C. If the surface browns too quickly, cover loosely with foil for the last 10 minutes.

5. 5

   Rest for 5 minutes, then cut into four equal portions. Serve each with 50g of the remaining yogurt and 5g peanut butter; loosen the peanut butter with a little water for a drizzle.

Storage & reheating

Refrigerate in shallow containers within 2 hours at 4°C or below; keep the yogurt topping separate. Keep for up to 3 days or freeze the baked portions without toppings for up to 2 months for best quality. Thaw overnight in the fridge, then microwave a portion covered for 60–90 seconds and continue until it reaches 74°C. Add the cold toppings after reheating.

Substitutions

Swap peanut butter for sunflower-seed butter if suitable for you; use certified gluten-free oats if needed. Nutrition changes with swaps.

Estimated nutrition per serving

463 kcal · 27g protein · 58.1g carbs · 15.4g fat · 7.8g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance