Funky Monkey Baked Oatmeal

$3.88 recipe / $0.49 serving

Oh, this one is so much fun! (and delicious!)

I really wanted to do some sort of peanut butter baked oatmeal, but I couldn’t figure out what to put with it… until I thought about how mashed bananas have made the best baked oatmeals, texture-wise. And then it all just came together. What goes better with peanut butter and banana than coconut and chocolate chips? Nothing! It’s Funky-Monkey-Fun up in here!

I wanted to use large flake unsweetened coconut to reduce the sugar content and add texture, but I wasn’t able to make it out Whole Foods (they have it in bulk bins). My local grocery store only had the finely shredded, pre-sweetened coconut, so I went with it. I reduced the sugar content from my normal baked oatmeal recipes by half to compensate for the sugar in the coconut and chocolate chips, but honestly, I might even try it without any extra sugar next time.

This oatmeal has just a hint of peanut butter flavor, so if you like super peanutty-ness, increase the PB to 1/3 cup. And, as always, natural peanut butter has loads more peanut flavor than other peanut butter (you know, the big name brand kinds).

And lastly, with all off the goodies baked into this, you really don’t need to add coconut, bananas, and chocolate chips on top in the bowl like I have in the pictures. I did that purely for illustrative purposes… you know, so people would be able to instantly see what’s in there and not wonder what that brown blob of stuff is in the bowl. It’s super flavorful by itself and super tasty with some cold milk poured over top!

Funky Monkey Baked Oatmeal

Funky Monkey Baked Oatmeal

4.7 from 9 reviews
funky monkey baked oatmeal
Prep time
Cook time
Total time
Total Cost: $3.88
Cost Per Serving: $0.49
Serves: 6-8
  • 3-4 medium bananas $0.88
  • 2 large eggs $0.50
  • 2 Tbsp brown sugar $0.04
  • ½ tsp vanilla extract $0.14
  • 1 tsp baking powder $0.04
  • ¼ cup natural peanut butter $0.57
  • 2 cups milk $0.50
  • ¼ tsp salt $0.02
  • 2.5 cups old fashioned rolled oats $0.43
  • ⅓ cup semi-sweet chocolate chips $0.50
  • ⅓ cup shredded coconut $0.26
  1. Preheat the oven to 375 degrees. Mash the bananas with a fork until they are about half liquidy and half chunky. Start with just three bananas and add another if needed to make 1.5 cups.
  2. Add the mashed bananas to a large bowl. Warm the peanut butter slightly in the microwave so that it is more fluid and can mix in easier. Add the peanut butter, eggs, brown sugar, vanilla, baking powder, and salt to the bowl. Whisk these ingredients together until smooth. Add the milk and whisk again.
  3. Add the dry oats, chocolate chips, and shredded coconut to the bowl. Stir everything together until evenly combined. Lightly coat the inside of an 8×8 inch casserole dish with non-stick spray. Pour the oat mixture into the casserole dish and bake for 45 minutes in the preheated oven.
SERVE: After baking, divide the dish into 6 or 8 servings. Scoop the oats out of the dish and break them up slightly in the bowl. Pour cold milk over top and enjoy! The cooked oats can be placed in individual resealable containers and either refrigerated or frozen until ready to eat. Simply reheat in the microwave before eating or enjoy cold!



Step By Step Photos


First begin to preheat the oven to 375 degrees. Then, mash your bananas. I left mine a little chunky this time… because this is funky monkey! It usually takes me 3-4 bananas to make 1.5 cups. If you get a little extra, it’s okay.

wet ingredientsAdd the mashed bananas, eggs, peanut butter, brown sugar, vanilla, baking powder, and salt to a large bowl. Whisk these together until smooth.

milkOnce you have the thicker ingredients mixed well, add the milk and whisk again. I find it easier to do the thicker ingredients first and then add the milk, or else it gets too splashy.

dry ingredientsLastly, add your dry ingredients: old-fashioned rolled oats, chocolate chips, and shredded coconut. Stir them into the liquid (use a large spoon as this stuff will get stuck in a whisk).

pourPour the finished mixture into an 8×8 inch casserole dish coated with non-stick spray.

bakeBake in the preheated oven for 45 minutes, then serve!

Funky Monkey Baked OatmealYou really don’t need to add anything to the top, just a splash of cold milk!

Funky Monkey Baked OatmealThe stuff on top just made it SO much prettier!

Baked Oatmeal FAQ’s

Is baked oatmeal crunchy? Nope, it’s like a more solid version of regular oatmeal. A little chewy around the edges, but soft and custardy on the inside.

Can I use quick oats? Yes, but it will have a LOT less texture… more mushy, in other words.

Can I used steel cut oats? I haven’t experimented with this, but in general steel cut oats require a LOT more liquid and a much longer baking time, so you’d have to do some major tweaking to this recipe.

Can I use soy/almond milk instead of dairy milk? Readers have used those substitutes in my other baked oatmeal recipes with success, although I have not tried it myself.





  1. Nicki says:

    I’m a little bit addicted to this. I have it for breakfast, and I have it as a pre and post workout snack. I used Almond butter too, and honey instead of sugar. :)

  2. Made this today – excellent! My kids loved it. I used almond butter instead of PB because I had some I needed to use up. I also served with just a dab of maple syrup on top.

  3. Hi! What is the consistency supposed to be? Mine was soft and spongy

    • I Just read the bottom where you say the consistency ;P is there a way to make it crunchy?

      • No, unfortunately it won’t ever be crispy. It’s a custard baked oatmeal, so it’s always going to be soft and moist. Were you hoping for a granola type texture?

        • Sara says:

          I was expecting more of a granola texture but I really liked this! Definitely going to try the others too!

  4. Sonal says:

    Hey Beth – do you think this could be mixed up the night before to pop into the oven in the morning?

    ps – I’ve been using your blog for a while now and I recommend it to everyone. I also got your book recently which has been awesome! Thanks for all the great ideas.

    • I think it can, yes, but the cooking time might change a bit since it will be ice cold going into the oven. You might have to experiment with it. :) And thanks for sharing with all of your friends!!

  5. Abby says:

    Just found your site after seeing your Pinterest on Dr. Oz! Made this recipe today and loved it. Very easy and it turned out perfect.

  6. I just found this great website after hearing about it on the Pop Culture Happy Hour podcast. I only had steel cut oats, so I added another cup of milk and 15 more minutes of cooking time. It looked a little like a cake when I took it out but was delish oatmeal when I dug in. It maybe could cook a little more because of the steel cut oats, but I think I’m just used to the consistency of rolled oats. I’ll try it again with regular oats too. Yum!

  7. Jaqueline says:

    I LOVE this recipe! We eat it as a healthy dessert alternative as well as breakfast. For your vegan followers: I tried a vegan version last night and it was fab – I followed your original recipe measurements, swapping out vegan chocolate chips, almond milk and eliminating the eggs. It was still GREAT! I was worried that leaving out the eggs would cause a big problem but it didn’t! It was even more gooey and just as yummy. I hope your vegan followers will give it a try!

  8. Samantha says:

    This is probably my favourite of your baked oatmeal recipes (though the Cranberry Apple one makes a close second), and I’ve tried quite a few! I usually use rice or almond milk, whatever I have on-hand, and it turns out just fine. I used Scottish porridge oats this time (I’m in Scotland for a few months for school) because that’s all I could find for a low price, though I’m not sure what that equates to back in North America. Worked fine :) The first time I made it I had sweetened coconut so the sweetness was perfect, but this time I only had unsweetened and I should have added maybe an extra tablespoon. Either way though, I very much look forward to my breakfast for the next few days :)

  9. Kellie says:

    I’ve also replaced the milk with low-fat coconut milk. It probably makes for a different moisture content, but it worked for me!

  10. Marianne S says:

    Tried this this morning. WOW! So yummy! 4/5 of our boys RAVED about it, the other doesn’t care too much for oatmeal so picked out the choc chips and his big brother ate the rest. Oh well his loss his brothers gain! lol I will definitely be trying some of the other ones! Thanks for a great recipe!
    To the others who mentioned their pan was too small, I used a 10×6-ish glass casserole dish and worked great!

  11. Sarah says:

    Is there any way this could be made in a slow cooker?

    • Probably, although I haven’t tried it so I don’t have any recommendations for how long or what setting. :/

  12. Enybe says:

    Great recipe! We made it on Sunday and now we have breakfast for a few days! We froze some of it to eat later.

    Easy to make with easy ingredients. Thank you!

  13. Erin says:

    This is the first recipe I’ve tried of you (I just found your page today) & it was amazing! I baked it up today and I can’t wait to make more!!

  14. i just made this with quick cook oats and it was delicious. I like that it’s not over the top sweet too. Thanks!

  15. Johannah says:

    This is one of my favorite budget bytes recipes.

    I recently made this, but added cinnamon, nutmeg, and raisins.

  16. This looks delicious and I can’t wait to try it! I’m thinking this would be delicious with greek yogurt or buttermilk instead of the regular milk.

    I have been making a lot of Scottish Oatcakes for breakfast lately and wanted to suggest you share a recipe with your readers. The oatcakes bake up sort of like a flat biscuit, they have a wonderful toasted oat flavor, and are a perfect heart healthy breakfast for people who need to grab something fast. Also, there is no limit to the kinds of toppings you can put on Scottish Oatcakes.

    • I’ve used yogurt in the baked oatmeals before, and it was good. Just keep in mind that Greek yogurt has less moisture, so you may need more or the end product will be harder and more dense. I’ll have to look into Scottish Oatcakes! :)

  17. Lindsey says:

    Made this yesterday and it is great! I divided portions into individual containers and refrigerated. How long will they keep in the refrigerator? A week?

    • Yep, about five to seven days. The individual servings can be frozen if you want to keep them longer (about 3 months). The frozen portions reheat really quickly in the microwave :D

  18. Laura says:

    First let me say that I’ve really been enjoying so many of your recipes. I have one problem though…you always seem to call for an 8 x 8 inch pan, and the recipes never seem to fit into it. I even whipped out my ruler, thinking that maybe I had the wrong size, but no. I measure the ingredients precisely, but always have to transfer to a bigger pan. Any clue why?

    • Strange! I just had to whip out my measuring tape, too ;) So, my dish measures 8×8 at the bottom, but kind of flares out towards the top to about 9×9. But that small difference shouldn’t make or break fitting something like the oatmeal into it. Hmmm. I’m stumped! I guess just keep in mind that you’ll need a larger dish if I mention 8×8?

  19. Alexa says:

    I’ve been waiting for some bananas to show up on the discount produce rack at the store just for this! Last night I got my wish, so tonight I’ll be baking. Hoorah!

  20. baked this up just now and it’s soft and delicious! Perfect with yogurt. I replaced the chocolate chips with extra coconut and it worked out fine.

    Thanks for the recipe!

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