Chocolate, Peanut Butter & Banana Baked Oatmeal

GFGluten Free

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This Chocolate, Peanut Butter & Banana Baked Oatmeal is Vegan, Gluten-Free, and full of plant based protein to help power you through your day.
This post is sponsored by Orgain.

Chocolate, Peanut Butter & Banana…can you ever  really go wrong with this flavor combination?!

Plus, if you’ve never tried baked Oatmeal before, you’re in for an extra treat.

Chocolate, Peanut Butter & Banana Baked Oatmeal - High Protein Vegan Breakfast Recipe #vegan #mealprep #oatmeal #plantbased #glutenfree

Seriously, if you’ve never tried Baked Oatmeal before, please do! It’s cozy like your standard bowl of oatmeal, but more dense…kind of like a healthy cake! I also think the extra cook time in the oven helps to bring out the toasty, nutty flavor of the oats even more. And it can be made ahead of time and reheated quickly, which is perfect for those busy weekday mornings.

Chocolate, Peanut Butter & Banana Baked Oatmeal - High Protein Vegan Breakfast Recipe #vegan #mealprep #oatmeal #plantbased #glutenfree

Not only is this recipe Vegan, Gluten-Free, and Refined Sugar Free, but it’s also high in protein! I used Orgain’s Creamy Chocolate Fudge protein powder to give these bars the chocolate-y flavor we all love and crave. Unlike some of the other vegan protein powders I have tried, Orgain is not gritty at all, and I love how it’s also organic + has a complete amino acid profile. Also, Orgain is hosting a “New Year, Renew You” $5,000 Sweepstakes to kick of 2018, of which you can learn more about here.

As with all things Peanut Butter, this Baked Oatmeal becomes even more delicious with an extra dab of PB on top. Be generous…you deserve it 😉

Chocolate, Peanut Butter & Banana Baked Oatmeal - High Protein Vegan Breakfast Recipe #vegan #mealprep #oatmeal #plantbased #glutenfree

A Few Final Thoughts:
  • If you’re packing these bars for meal prep or an on-the-go breakfast, I would suggest taking two, as well as either a piece of fruit or some extra nut butter to spread on top. That will tide you over until Lunch!
  • I personally enjoy these bars best when warm – you can either reheat them using the microwave, or a toaster oven! They shouldn’t dry out when you reheat them either.
  • Nut Allergy? Replace the Peanut Butter with any other “butter” of your choosing, like Sunflower or Coconut. Just keep in mind that this will affect the final flavor.

If you’re looking for more easy breakfast recipes, you’ll also love my Salted Caramel Apple Breakfast Bars or these Coconut Quinoa Breakfast Cups!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Chocolate, Peanut Butter & Banana Baked Oatmeal

This Chocolate, Peanut Butter & Banana Baked Oatmeal is Vegan, Gluten-Free, and full of plant based protein to help power you through your day.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 Ripe Bananas (should be covered in brown spots)
  • 1 tbsp Vanilla Extract
  • 1/3 cup Natural Peanut Butter
  • 1 3/4 cup Unsweetened Plant Milk
  • 1 cup Quick Oats
  • 1 cup Rolled Oats
  • 4 scoops Orgain Creamy Chocolate Fudge Plant Based Protein Powder
  • 1 tsp Baking Powder

Instructions

  1. Preheat your oven to 350F. Peel the ripe Bananas, and mash them in a large bowl using a fork. Add in the Vanilla Extract and Peanut Butter, and stir well to combine.
  2. Pour in the Plant Milk, and mix until it incorporates evenly into the rest of the wet ingredients.
  3. Add both types of Oats, the Protein Powder, and the Baking Powder to the bowl. Mix Well.
  4. Pour the batter into a greased or lined 9×9″ baking dish, then bake for 30-35 minutes, or until the center appears cooked and the edges of the oatmeal start to move away from the pan.
  5.  Let cool completely in the pan, and then slice into 8 even pieces. Store in the fridge in an airtight container for up to 5 days. I personally enjoy this recipe best when it is served warm.

Notes

If you do not have both Quick Oats and Rolled Oats, you may use 2 cups of one or the other. I just prefer to use the combination of both as it yields the best texture.

If you do not have Protein Powder, simply omit and add an extra 2/3 cup of Quick or Rolled Oats with the dry ingredients.

If you are Gluten Free, be sure to buy GF-Certified Oats

To make this recipe Nut Free, Peanut Butter may be substituted with either Coconut Butter, Tahini, or Sunflower Butter. Keep in mind that this will affect the final flavor!

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Chocolate, Peanut Butter & Banana Baked Oatmeal - High Protein Vegan Breakfast Recipe #vegan #mealprep #oatmeal #plantbased #glutenfree

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

    1. It should last in the fridge for up to 6 days, or you can freeze some pre-cut slices and defrost as needed 🙂

    1. Yes! Just make sure to grease or line the tins, or they will be difficult to remove. You also may need to adjust the cooking time – I’d start to check for doneness around 5-10 minutes prior to the recipe time listed

    1. In addition: I did not use protein powder, but 1tbs cacao and an extra 1/2 cup oats. Consistency turned out perfect.

  1. I subbed the protein powder for some holiday cookie greens powder from amazing grass but still added the extra oats and it is literally like falling apart but it tastes so good (also used baking soda instead of baking powder). Omg the bananas are such an amazing addition I am DEFINITELY using this as a base recipe for baking my oatmeal thank you so much for this!!

  2. 5 stars
    Hello,
    I made these yesterday and they were so bomb! Even my sisters loved them. I halved the recipe, used almond butter and added some pumpkin puree and they were oh so deliciousss.
    Thank you so much for this amazing recipe Caitlin!

  3. 5 stars
    Hi Caitlin, thanks for the recipe! I don’t like protein powders plus all of the ones I’ve tried irritate my kidneys. What can I use in place of the protein powder?

    1. Hi Susana! You can substitute 2-3 tbsp of Cacao Powder, and then add some Sweetener to taste. I would also reduce the amount of liquid in the recipe as well, or add in more oats until it reaches your desired thickness

      1. How much Sweetener? And by Sweetener do you mean like maple syrup? How much plant milk do you suggest we put in instead?

      2. Hi Daphnée, I have only tested the recipe as the ingredients are listed, so I do not know the exact amounts for any modifications

    2. HEY SUSANA
      she says under the recipe to use 2 thirds of a cup MORE Oats if u dont have protein powder.

  4. Can you add zucchini to the baked oatmeal. By the way I love your recipes so much and your channel inspired me two years ago to go vegan!

    1. Yes! I would only add 1/2 – 1 cup or so, or the mixture will get watery. Make sure you squeeze all of the liquid out of the zucchini first!