Best Peanut Butter Banana Oatmeal Recipes

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

HEALTHY PEANUT BUTTER BANANA OATMEAL BARS

Steps:

• Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
• Add in the vanilla extract, milk and egg. Mix the ingredients together.
• Then add in the mashed banana and peanut butter. Combine all of the ingredients.
• Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.
• Cut into squares and enjoy!

PEANUT BUTTER BANANA OATMEAL RAISIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.
• Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.

HEALTHY PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Mash bananas with a fork and mix in peanut butter, apple sauce, vanilla, salt, and cinnamon.
• Stir in oats and coconut.
• Drop by tablespoon onto a non stick cookie sheet (lined with parchment paper or sprayed with non-stick spray). I use a small cookie scooper.
• Flatten a bit to shape the cookie (they don't rise or spread at all when baking).
• Bake for 12-15 minutes, rotating the pan halfway through.
• Allow to cool, and enjoy!

PEANUT BUTTER BANANA OATMEAL MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
• In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
• Add wet ingredients to dry ingredients and mix until well combined.
• Line the muffin tin with liners and evenly pour mixture into the cups.
• Bake for 15 minutes.
• For the peanut butter drizzle, combine peanut butter, honey, and almond milk.
• Top muffins with peanut butter drizzle and crushed peanuts (optional).
• Enjoy!

PEANUT BUTTER BANANA OATMEAL

Steps:

• Place milk and salt in a large saucepan; bring just to a boil. Stir in oats; cook until thickened, 1-2 minutes, stirring occasionally. Remove from heat; stir in remaining ingredients.

BANANA-PEANUT BUTTER OATMEAL

Steps:

• Combine banana and milk in a small blender; blend until smooth.
• Put oatmeal in a microwave-safe bowl. Add banana mixture and stir to combine. Microwave uncovered on high for 30 seconds. Stir oatmeal and microwave for 30 seconds more.
• Stir in peanut butter and protein powder.

PEANUT BUTTER & BANANA OATMEAL COOKIES (EGG-FREE, MILK-FREE)

Steps:

• Preheat oven to 350°F.
• In a medium bowl, mash bananas with the back of a fork. Stir in peanut butter and brown sugar. Then stir in oats and flour until thoroughly combined.
• Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
• Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.

BANANA PUDDING WITH PEANUT BUTTER-OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place a metal mixing bowl in the freezer.
• To make the cookies, cream together the brown sugar, granulated sugar, and butter. Add the peanut butter, egg, and vanilla, and mix until well combined. In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined. Add this to the sugar mixture and stir until a soft cookie dough forms.
• Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart. Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set. Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool). Repeat for the remaining cookie dough. You should have about 36 cookies.
• To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot. Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes. Turn the heat down to low and stir in the butter and vanilla. Turn off the heat.
• To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form.
• Peel and slice the bananas into 1/4-inch rounds. Sprinkle the slices with the lemon juice to prevent them from turning brown.
• To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish. Layer on half of the pudding. Add another layer of cook ies and bananas and then top with the remaining pudding. Spread on top the whipped cream, and then decorate with the remaining cookies and bananas. Chill for at least 4 hours before serving, though if you prefer, you can eat it warm.
• Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.

GLUTEN-FREE DREAMY PEANUT BUTTER, BANANA & OATMEAL ELVIS BAR

Steps:

• Pre-heat the oven to 350 degrees. Grease or spray an 8 x 8 inch baking pan and set aside.
• In a large mixing bowl combine the first 4 ingredients and cream together well. Add in the vanilla, stir, then add in the peanut butter. Stirring carefully so you don't spill, work in all of the peanut butter until in is completely incorporated.
• Sprinkle the baking soda over the entire mixture, add in the oatmeal and chocolate chips and blend until well combined.
• Pour into the 8 x 8 baking pan and bake for 30-35 minutes. Top should be nice and brown and center will still be slightly wiggly/moist. Allow to cool completely before cutting into them.

OATMEAL, PEANUT BUTTER, BANANA, RAISIN COOKIES

Steps:

• Combine shortening, peanut butter and brown sugar.
• Mix in egg, milk and vanilla.
• Sift and combine flour, cinnamon, salt, nutmeg and baking soda mix in well to wet misture.
• Mash and add banana, mix well.
• Stir in quick oats, fold in raisins and nuts of your choice.
• Place round tablespoonfuls on greased baking sheet spaced 1-2-inches apart.
• Bake at 375° for 12-13 minutes or until done.

EASY PEANUT BUTTER-BANANA OATMEAL

Steps:

• Combine water and oatmeal in a microwave-safe bowl. Microwave on high for 60 to 75 seconds. Remove from microwave, stir, and let sit for about 30 seconds.
• Add peanut butter to the hot oatmeal and stir until completely mixed. Top with banana slices.

PEANUT BUTTER BANANA OATMEAL RAISIN [95]

Steps:

• Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins. Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.

GLUTEN FREE PEANUT BUTTER-BANANA OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. While the oven is preheating, use a potato masher or fork to mash the banana very well.
• 3. Add 1/3 cup peanut butter to the banana, then stir in oats.
• 4. Next stir in raisins, walnuts and chocolate chips, until well incorporated.
• 5. Shape into 2 inch cookies.
• 6. Place on a parchment lined cookie sheet.
• 7. Bake for 12 minutes. Cool on rack before eating.

GLUTEN-FREE DREAMY PEANUT BUTTER, BANANA & OATMEAL ELVIS BAR

Steps:

• Pre-heat the oven to 350 degrees. Grease or spray an 8 x 8 inch baking pan and set aside.
• In a large mixing bowl combine the first 4 ingredients and cream together well. Add in the vanilla, stir, then add in the peanut butter. Stirring carefully so you don't spill, work in all of the peanut butter until in is completely incorporated.
• Sprinkle the baking soda over the entire mixture, add in the oatmeal and chocolate chips and blend until well combined.
• Pour into the 8 x 8 baking pan and bake for 30-35 minutes. Top should be nice and brown and center will still be slightly wiggly/moist. Allow to cool completely before cutting into them.

ELVIS'S PEANUT BUTTER/BANANA OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350^. Lightly grease cookie sheets. In the large bowl of your mixer, cream the butter, peanut butter, and sugar' add eggs, bananas, and banana extract, mix well. Remove bowl from mixer.
• 2. Combine flour, salt, baking powder and baking soda and add to mixer bowl, mix well with a heavy spoon . Add oatmeal blend in- add nuts mix until blended in.
• 3. Drop by rounded Tablespoon into granulated sugar and roll into a ball. Place on cookie sheets. Press each cookie ball down with the ball of the spoon. Bake in 350^ oven for 15 minutes.(correct time)0 but check at 12 your oven may be different.

CREAMY PEANUT BUTTER AND BANANA OATMEAL

Steps:

• Combine oats, almond milk, water, and salt in a small saucepan over high heat until starting to boil, 1 to 2 minutes. Stir peanut butter into oatmeal until dissolved, 1 to 2 minutes. Continue cooking and stirring for 2 minutes more. Lower heat and stir in cinnamon; cook for 1 to 2 minutes.
• Remove oatmeal from heat and stir in banana and vanilla extract.

PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Working by hand or with a mixer on low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats.
• Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers.
• Bake for 10-12 minutes, until cookies just begin to turn golden around the edges.
• Cool on a wire rack.
• Makes approx 2 dozen.

PEANUT BUTTER BANANA OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, wisk together flours, baking soda, salt, nutmeg, and cinnamon. Stir in oatmeal and set aside.
• In a large bowl, cream together peanut butter and sugars. Add egg and banana and mix well.
• Pour dry ingredients into wet ingredients bowl and mix together thoroughly with large spoon. Stir in nuts, chocolate chips, or raisins (I used raisins in my first batch -- didn't have either nuts or chocolate chips).
• Batter will be fairly wet, so put bowl in fridge for 15 minutes to firm up.
• Prepare baking sheets with parchment paper. Drop cookie dough by teaspoons onto sheets. Bake for 12-13 minutes. Cool on racks. (Note: return bowl to fridge in between baking.) Makes 36-45 cookies, depending on how big they are.

PEANUT BUTTER BANANA OATMEAL RAISIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.
• Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven.
• When cookies are done, remove from the baking sheet and cool on wire racks.