Itâ€™s been a week now since summer officially started and every night I go to bed hoping for beach weather tomorrow, in spite of the weatherman and his forecasts.
Iâ€™m not sure when summer will get here; itâ€™s been teasing at best and Iâ€™m still wearing scarves, albeit light flowy scarves, but stillâ€¦
Itâ€™s no surprise then that I hang up on these warm, hearty and comforting cool-weather breakfasts.
The thing I love about this baked oatmeal is how simple and yet satisfying it is, being so easy to prepare is an added bonus.
I make a variation of this oatmeal at least once a month, especially on those rainy weekend mornings â€“ if we wake up to dark clouds and the rhythmic sounds of rain on my window, I sleep in a little and I call it an oatmeal kind of morning.
Baking it in an oven means less time in the kitchen, prep is so easy I can do it in my sleep, which I usually do.
I use large flakes of rolled oats; and sometimes a combination of rolled rye, barley, wheat and oats from Country Choice.
The peanut butter and banana makes it decadent, like a treat, Iâ€™ve tried apples and fig butter and Iâ€™ve loved them all. And when it finally feels like summer I want to try chunks of mango and peaches.
I almost always eat this in bed, crossed legged, watching tv or catching up on my blogs and listening to the rain.
And then, somehow rainy Saturdays doesnâ€™t seem so bad â€“ as I try to come up with other sweet possibilities for rainy Saturdaysâ€¦
Baked Peanut Butter & Banana Oatmeal
- 1 cup (old-fashioned) rolled oats
- 1 tablespoon turbinado (raw) sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup almond milk
- 1/4 cup peanut butter
- 1 tablespoon butter, melted & cooled
- 1/2 teaspoon vanilla extract
- 1 large banana, sliced
- A handful of dried cranberries
- Preheat oven to 350 degrees F.
- Combine the oats, sugar, baking powder, salt, cinnamon, and nutmeg in a casserole dish or deep baking pan
- Whisk milk, peanut butter, melted butter and vanilla together in a small bowl
- Add banana slices and dried cranberries to oats and pour milk mixture over it, stir gently
- Bake for 25 â€“ 35 until the top is nicely golden and the oatmeal has set
- Remove from the oven and let cool for a few minutes
- Serve warm with extra milk or sugar
i have tried baked oatmeal before but it was nowhere near as flavorful, moist & delicious as yours here!1 July, 2012 at 12:04 pm
Thanks 🙂 I think the trick to keeping the oatmeal moist is more milk, and the banana helps too.1 July, 2012 at 12:21 pm
This looks absolutely amazing and I have all the ingredients in my kitchen! My little girl will love it – thank you so much!9 January, 2014 at 1:27 pm
Awww… you’re welcome, Enjoy! 🙂10 January, 2014 at 9:34 am
The best peanut butter banana baked oatmeal I have ever had! I didn’t have butter, nutmeg or cranberries in my dorm room, so I just skipped the cranberries, added more peanut butter to make up for the butter, and added a pinch of ginger instead of nutmeg. Delicious! I’m going to make this for my family the next time I go home to see them 🙂1 February, 2014 at 11:34 am
I’m so glad you liked it! I’m going to try ginger next time :-). Don’t you love it when breakfast is easy and delicious? Yum!1 February, 2014 at 11:58 am