This Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake is a wholesome way to start your day or satisfy a sweet craving. With rich coffee, peanut butter, banana, and toasted coconut, it’s a flavorful recipe you’ll want on repeat. Warm, hearty, and made-over with better-for-you ingredients, it's comfort food done right!

Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake

I absolutely love oatmeal, especially when it’s baked into something warm and comforting. Don’t get me wrong, I’m a fan of overnight oats for a quick, chilled breakfast, but sometimes you just want something cozy that tastes like dessert. My Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake delivers exactly that.

Oatmeal bakes are fun to make, and I’m always experimenting with new and exciting combinations. For this one, I thought about everything I crave in the morning and combined it all. And let me tell you, it’s a winner! The toasted coconut blends beautifully with the coffee, the bananas are totally in love with peanut butter, and together, it just works.

The best part? It’s so easy to make, you’ll want to add it to your weekly rotation. Say goodbye to boring breakfasts and stale pastries, and hello to this energizing, feel-good morning meal that keeps you full and satisfied. Make a batch soon and thank me later!

HOW I MADE OVER THIS BAKE:

This bake is naturally low in sugar, with most of the sweetness coming from bananas, a fruit rich in potassium, fiber, and antioxidants. Coconut adds nourishing fats and supports blood sugar balance while promoting fullness. To lighten the fat content of the coconut, I use powdered peanut butter. It’s much lower in fat, with just 45 calories and 1.5 grams of fat per 2 tablespoons compared to regular peanut butter’s 200 calories and 15 grams.

Sprouted oats are a smart swap for regular oats. The sprouting process boosts nutrient availability, supports digestion, and reduces antinutrients like phytic acid, making it easier for your body to absorb key minerals. Though some benefits may be reduced with baking, sprouted oats still support gut health and remain my go-to choice. Coffee brings more than just taste. It’s rich in antioxidants and may help boost energy, focus, and metabolism. And let’s not forget the peanuts! They support heart health, muscle recovery, and may help lower the risk of diabetes. With all these benefits in one dish, this nutritious oatmeal bake truly delivers.

This recipe is gluten-free, refined-sugar-free, dairy-free, soy-free, paleo, and vegetarian.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Bananas, ripe
Coconut milk
Coffee
Egg
Vanilla extract
Sprouted oats
Powdered peanut butter
Toasted unsweetened shredded coconut
Coconut palm sugar
Salt
Baking powder

THIS IS HOW YOU’LL MAKE IT:

Preheat the oven to 350°F.

Grease an 8x8 metal baking pan with coconut cooking spray (or a light spread of coconut oil). Line with parchment paper if you prefer easy removal. I don’t always use parchment, but as long as I spray well, my bakes release just fine.

In a large mixing bowl, combine the oats, toasted coconut flakes, baking powder, salt, coconut palm sugar, and powdered peanut butter. I love using powdered peanut butter because it’s just defatted peanuts ground into a fine powder with a little coconut sugar and salt. It’s become a pantry staple for many, and I especially like the one from Betty Lou’s, which I order on Amazon because it’s free of refined sugars. You can also find similar versions at many retailers.

One time-saver I rely on is keeping toasted coconut on hand in my kitchen. If you’re wondering how to toast coconut shreds without burning them, bake them at 350°F for about 5 minutes, stirring once around the 2-minute mark. The flavor becomes nuttier and more intense. It's worth the few extra minutes it takes. Store toasted coconut in an airtight container away from moisture. In this recipe, I use reduced-fat coconut, but full-fat works too!

In another bowl, mash the bananas well. Add the room temperature egg, coconut milk, coffee, and vanilla extract. Mix until fully combined. Using ingredients at room temperature helps everything bake evenly, which is why it’s a common step in recipes.

For the coffee, I like to make it ahead so it has time to cool. Both caf and decaf work well. If you use dehydrated coffee, make sure it’s strong enough to shine through after baking. I use 1 heaping tablespoon of dehydrated coffee. Be sure to prep a little extra to make the sauce topping.

For coconut milk, I highly recommend the Thai Kitchen brand. It comes in a paper container with a cap, it tastes amazing, and it is super smooth and velvety.

Add the wet ingredients to the dry and mix until everything is combined. Avoid overmixing. Pour into the greased baking dish and smooth out the top.

Bake for 30 to 35 minutes. You’ll know it’s done when the top looks set, is lightly golden, and the edges are browned. Oven temperatures vary, so I start checking at 28 minutes because mine tends to run hot. I always use the trusty toothpick test to confirm doneness.

Remove from the oven and sprinkle with the remaining toasted coconut. Let it cool on a wire rack for 10 minutes before slicing. I’m impatient, but cooling gives cleaner cuts, and I’m all about pretty food!

To make the topping, mix powdered peanut butter, coconut milk, and coffee. Adjust the consistency by adding more of either ingredient as needed. This sauce takes the whole thing to the next level. Drizzle it on and enjoy!

SERVING SUGGESTIONS:

Serve a slice for breakfast with an extra drizzle of the coconut peanut butter sauce on top. It adds the perfect creamy finish. Want to turn it into dessert? Just add a scoop of healthy vanilla ice cream. I make my own, but I also love the Cosmic Bliss brand because it’s made with coconut milk, which enhances the toasted coconut flavor.

SUBSTITUTIONS, TIPS, AND NOTES:

No sprouted oats? Regular oats work just fine.

Want to add chocolate chips? Go for it! I prefer the HU brand because they don’t use refined sugar.

If you don’t have coconut milk, you can substitute it with any milk you like. I personally love coconut milk because it deepens the coconut flavor throughout the dish.

Prices can be steep lately, but the coconut milk I use often goes on sale on Amazon. It fluctuates, but it’s hands-down the best coconut milk I’ve ever tried.

I haven’t tested this recipe with a flax egg, but it should work well as a substitute. If you try it, let me know in the comments. I’d love to hear how it turns out!

STORAGE AND LEFTOVERS:

Store leftovers in the fridge for 5 to 7 days. This oatmeal bake also freezes beautifully. I wrap individual slices in parchment paper, then place them in a glass container for up to 3 months. To serve, thaw in the fridge and reheat in the oven until warm.

For the best texture, toast the bars in the oven before serving. Don’t forget to drizzle with the coconut peanut butter sauce!

Avoid topping the entire bake with sauce ahead of time, as it may get soggy.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Breakfast IDEAS, check these out!

Wholesome Veggie Stuffed “Mexican” Egg Bake
Superfood Banana Chocolate Cinnamon Walnut Protein Smoothie

For more great Dessert ideas, check these out!

Refined Sugar-Free Warm Winter Berry Compote
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
5 Minute Healthy’ish Bourbon Sauce

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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