Move over porridge - Peanut Butter and Banana Baked Oatmeal might just become your new comfort food. Oats, bananas, peanut butter (or other nut butter), and milk (any kind) are topped with banana slices and baked to creamy lusciousness. Just before it's done, more peanut butter gets melted on top and swirled around for a fancy-looking breakfast that tastes wonderful whether it's warm and topped with maple syrup and cream, or quickly reheated for weekday tummy-filling start to the day. (Skip to recipe.)
Calling all peanut butter & banana lovers!
If you can think of no better treat than a banana, a jar of peanut butter, and a butter knife, then this one's for you. There's something about that sweet, nutty combination that has me salivating, and when it's combined with creamy oats, it becomes a warm bowl of comfort food.
I love baked oatmeal - it's got a little more structure than a bowl of porridge, but still has a creamy lusciousness to it. You can top it with anything you'd put on your morning porridge - brown sugar, maple syrup, milk, cream, jam, nuts, fruit - or you can just eat it on its own for a tummy full of warm goodness to start your day off with a smile.
You can make a basic pan of baked oatmeal, or you can make this special version to change it up. All you need are a few bananas in the fruit bowl and a jar of peanut butter. Oats are loaded with good things. They are a nutritious and filling source of carbs and fiber, containing more protein and fats than most other grains. Oat have an impressive nutrient profile and are loaded with antioxidants. Their high levels of the soluble fiber beta-glucan can help lower cholesterol levels and aid in blood sugar control. Plus, they are very filling and can keep you from snacking later in the day.
On top of all that, they just taste so good.
Let's Whip Up a Pan of Peanut Butter & Banana Baked Oatmeal
First you mash the bananas and the peanut butter.
Beat in an egg,
and add a bit of melted butter, coconut sugar, baking powder, cinnamon, and salt.
Stir in the milk and oats. The batter will be quite liquidy.
Pour it into the pan and top with sliced bananas.
Bake it til almost done, then top it with dollops of peanut butter.
They'll get all melty as you finish baking it, and then you can make some fancy swirls.
Now it's warm and ready to dig in.
It's extra special with a drizzle of maple syrup and cream (but milk will do, too).
Start your day off with a warm hug in a bowl.
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Kitchen Frau Notes: Any other nut butter can be substituted for the peanut butter in this banana baked oatmeal, if you prefer. Almond butter, cashew butter, hazelnut butter, etc. - all work fine. Your favourite non-dairy milk will also work well in this recipe.
- 4 medium-sized ripe bananas, divided
- ½ cup (120ml) peanut butter, divided
- 1 large egg
- 2 tablespoons melted butter or oil
- 2 tablespoons coconut sugar or brown sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups (480ml) milk (any kind)
- 2 cups large-flake, old-fashioned rolled oats (gluten free, if necessary)
Preheat the oven to 375°F (190°C). Grease a 9x9" (23x23cm) baking pan or a 2 quart (2l) baking dish.
Mash two of the bananas together with half of the peanut butter (¼ cup). Whisk in the egg, butter or oil, coconut sugar, baking powder, cinnamon, and salt.
Stir in the milk and oats. Pour into the prepared pan.
Slice the remaining two bananas and lay the slices gently on top of the liquid mixture, so they don't sink down.
Bake the oatmeal for 25 minutes, then open the oven door, slide the rack with the baking dish out, and dollop teaspoons of the remaining ¼ cup of peanut butter over the top.
Bake for another 10 minutes, until the peanut butter is melted and the baked oatmeal is softly set in the center. Remove the pan from the oven and swirl the peanut butter dollops, with the tip of a butter knife, to make a nice design and to partially cover the top, leaving banana slices to peek out between the swirls.
Serve warm, either by scooping out spoonfuls or cutting it into squares, with a drizzle of maple syrup, honey, or jam and a splash or milk or decadent full cream. Leftovers keep in the fridge for up to 5 days, and can be reheated in the microwave or covered with foil in a low oven.
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