Peanut Butter Banana Baked Oatmeal - Baby Led Weaning Friendly

two peanut butter banana baked oatmeal fingers drizzled with peanut butter with banana slices next to them.

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5 from 2 reviews

This easy peanut butter banana oatmeal bake made with either peanut butter powder or creamy peanut butter is perfect for baby led weaning and delicious for the whole family. Make this nutritious, no-sugar breakfast ahead of time for a week's worth of allergen-friendly morning meals for baby.


Units Scale
  • 1 medium very ripe banana, mashed (about 1/2 cup)
  • 1/2 cup peanut butter powder (to use regular peanut butter, see notes)
  • 1 large egg
  • 1 cup milk
  • 1 cups rolled oats
  • 1 tbsp ground flaxseed (optional)
  • 1/2 tsp ground cinnamon


  1. Heat oven to 350°F. Line a 9 x 5" loaf pan with parchment paper.
  2. In a large bowl, mash the bananas with a fork.
  3. Stir in peanut butter powder, egg and milk. Mix well.
  4. Stir in oats, flaxseed and cinnamon until well combined. Pour mixture into prepared pan.
  5. Bake 25-30 minutes, or until center is set. Cool before removing from pan, then cut into 1-inch strips.


  • Regular peanut butter: Substitute 1/3 cup natural creamy peanut butter or almond butter for the peanut powder and use 3/4 cup milk.
  • Double recipe: This recipe is easily doubled for a square 8" or 9" dish. The baking time will be the same.
  • Storage and reheating: Store cooled oatmeal in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 30 seconds. Test the temperature before serving to baby!