Peanut butter baked oatmeal -

Low FODMAP peanut butter baked oatmeal

I am not done with sharing baked oatmeal recipes yet! Sometimes I don’t eat oatmeal for months and sometimes I am in a phase where I eat it all the time. This is such a phase. A baked oatmeal phase! After my blueberry baked oatmeal from last week and my other recipe for chocolate chip baked oatmeal, I now have a recipe with my all-time favourite ingredient: peanut butter! I made low FODMAP peanut butter baked oatmeal. Yess! It doesn’t get much better than this!

Warm liquid peanut butter in the middle of your baked oatmeal. Is there anything more yummy than that? 

Will you let me know if you have made my low FODMAP peanut butter baked oatmeal? I would love it if you will let me know by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen

Peanut butter baked oatmeal -

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Peanut butter baked oatmeal (low FODMAP)

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5 from 1 review

  • Author: Karlijn
  • Total Time: 20 min
  • Servings: 1 1x


Delicious peanut butter baked oatmeal! Warm peanut butter in an oatmeal, so so so good! FODMAP, gluten-free and lactose-free.


  • 40 g oats*
  • 60 ml lactose-free milk (or another milk of your choice)
  • ½ unripe banana*
  • 15 g peanut butter
  • A pinch of salt
  • Optional: lactose-free quark or yoghurt as a topping


  1. Preheat the oven to 180 degrees Celsius.
  2. Mash the banana with a fork and put this in a bowl. Add the oats, milk and salt and stir everything together.
  3. Put this into a small oven dish and spoon the peanut butter in the middle of the mixture. Make sure the peanut butter is covered by the rest of the batter.
  4. Put the oatmeal in the oven for 15 minutes.
  5. I ate my peanut butter baked oatmeal with some lactose-free quark on the side. The liquid peanut butter in the centre is sóó good!


*Oats and bananas are both limited low FODMAP and become high in fructans at a certain serving size. Make sure you stick to the amounts in this recipe to stay within the safe serving size. Use an unripe banana because ripe bananas are already high in FODMAPs at a serving of 1/3 banana.

  • Prep Time: 5 min
  • Cook Time: 15 min
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


  • Calories: 302
  • Fat: 11
  • Carbohydrates: 37
  • Fiber: 6
  • Protein: 9
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  • dashofpie says:

    Looks good! I love baked oatmeal. The 23g limit just refers to quick oats, right? Monash app says up to 52g (or 1/2 cup) for rolled oats is okay.

    • Yes you are right, I usually use quick oats, that is why I mentioned it. In the Netherlands, we just have one type of oats (and you can find rolled oats if you search well), so the English names confuse me a bit sometimes.

  • Pamela Harju says:

    One of my favourites which I make at least once a week!

  • Kim says:

    Hello. do you bake oats with or without a lid on and also is it 180 fan oven or should I lower it to 160? Thank you lots

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