It’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.
I’m not sure when summer will get here; it’s been teasing at best and I’m still wearing scarves, albeit light flowy scarves, but still…
It’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 – 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, I’ve tried apples and fig butter and I’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 doesn’t seem so bad – as I try to come up with other sweet possibilities for rainy Saturdays…
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 – 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