Low FODMAP Oven Easy

Low FODMAP Baked Oatmeal

Warm and comforting baked oatmeal with banana and peanut butter. A cozy single-serving breakfast that's ready in 20 minutes.

Prep Time
5m
Cook Time
15m
Total Time
20m
Servings
1
Low FODMAP Baked Oatmeal

Instructions

  1. 1

    Preheat oven to 350°F (180°C).

  2. 2

    Mash the banana in a small bowl using a fork.

  3. 3

    Add almond milk, oats, and salt to the mashed banana.

  4. 4

    Mix until well combined.

  5. 5

    Pour the mixture into a small baking dish or ramekin.

  6. 6

    Spoon the peanut butter into the center of the mixture, pressing it slightly into the oats.

  7. 7

    Bake for 15 minutes until set and lightly golden.

  8. 8

    The peanut butter will melt into a delicious gooey center.

  9. 9

    Drizzle with maple syrup and add berries if desired.

  10. 10

    Serve warm.

FODMAP Notes

Oats are low FODMAP at 1/2 cup per serving. Use a firm, slightly green banana which is lower in FODMAPs than ripe bananas. Peanut butter is safe in 2 tablespoon portions. This single serving is carefully portioned for FODMAP safety.

Tips

  • 💡 Use a firm banana for lower FODMAPs
  • 💡 Add chocolate chips for a treat
  • 💡 Top with lactose-free yogurt
  • 💡 Make in a muffin tin for multiple servings
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Recipe Notes

This warm, comforting breakfast is like having dessert for breakfast - but it’s actually nutritious. The melted peanut butter in the center is absolutely divine.

Substitutions

  • Nut butter: Almond butter or sunflower seed butter
  • Milk: Lactose-free cow’s milk
  • Add-ins: Chocolate chips, cinnamon, or vanilla

Storage

  • Best: Serve immediately
  • Prep ahead: Mix dry ingredients the night before

FODMAP Stacking Note

One serving is low FODMAP with firm banana. Avoid overripe bananas.

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