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Breakfast recipe · from the recipe book

Peanut Butter Banana Walnut Oat Bake with Coffee

A mocha-scented, custardy oat bake with ribbons of peanut butter, soft roasted banana slices and a crunchy espresso-walnut crumble on top.

Peanut Butter Banana Walnut Oat Bake with Coffee

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • 1¼ cups (300 ml)300 gWhole milk
  • ½ cup (120 ml)120 gBrewed coffeecooled
  • 2 medium240 gBananahalf mashed, half sliced into coins
  • 2 large100 gEggs
  • 3 tbsp48 gPeanut butter, no salt addedstirred smooth
  • ½ cup chopped50 gWalnutschopped
  • 2 tbsp40 gMaple syrup
  • 2½ tsp packed12 gBrown sugar
  • 1 tbsp15 gUnsalted buttermelted, divided
  • 1⅛ tsp3 gGround cinnamon
  • 1⅛ tsp5 gBaking powder
  • ¼ tsp2 gSalt
  • 1¼ tsp5 gVanilla extract

Steps

  1. Preheat the oven to 375°F (190°C). Brush an 8-inch square baking dish with one-third of the melted butter.
  2. Make the crumble: in a small bowl, toss the walnuts with the brown sugar, half the cinnamon and the remaining two-thirds of the melted butter. Set aside.
  3. In a large bowl, mash half the banana. Whisk in the eggs, maple syrup, vanilla, whole milk and cooled coffee until smooth.
  4. In a medium bowl, stir together the oats, baking powder, salt and the remaining half of the cinnamon, then stir this into the wet mixture.
  5. Pour the oat mixture into the prepared dish. Drop spoonfuls of the peanut butter over the top and swirl them in with a knife.
  6. Lay the sliced half of the banana over the top, then scatter the walnut crumble evenly over everything.
  7. Bake 35 to 40 minutes, until set in the center, golden on top and the center reaches 160°F (71°C).
  8. Cool 5 minutes, then cut into 4 squares and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Tree nuts, Peanuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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