A Great Grab-and-Go for Back to School Week
Peanut Butter and Banana Baked Oatmeal
Seriously…You call this breakfast? No really. I’d call this dessert, but it was a recipe in the breakfast section of one of my favorite cookbooks “The High Protein Vegetarian Cookbook” by Katie Parker and Kristen Smith, so I’m sticking with “it’s breakfast!” I need to clarify a couple of things before we get into the recipe. First, I don’t get any kickbacks from the authors for plugging their cookbook. They have no idea I exist. (I definitely give it 5 stars though - go buy this book!) Second, yes, I do own a couple of cookbooks.
So now that we’ve got all of that out in the open, let me tell you about this recipe! I made 2 batches when I tested it. In both, I used the egg substitute of 1 TBLSP of ground flax seed with 3 TBLSP of water, but I added raisins to the second batch. I think you could add any dried fruit, or cut up fresh apples, and it would be just as fabulous. I liked the raisins. It was like eating a bowl of oatmeal in a bar. Just one serving delivers 12.4 grams of protein. Serve it in a bowl with ¼ cup of fat free milk or almond milk for a different experience all together. The recipe takes about 45 to 50 minutes from start to finish, and serves 4 (or might serve 4!!) Making it for breakfast and eating it hot out of the oven is like starting your day with a healthy slice of heaven! Make a batch fresh for a weekend breakfast and re-heat the leftovers to make Monday morning a little smoother!
With kids going back to school this week, this makes a healthy grab-and-go for the kiddos on their way to school. It would also be a really great after school snack as a way to get some protein and carbs in before a tough workout or competition.
Happy first day back to school to all of our teachers and students!
1 ½ cups old-fashioned oats
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp baking powder
1/8 tsp salt
2 medium ripe bananas
1/3 cup creamy peanut butter
1 cup 1% milk (fat free works, so does almond milk!)
3 TBLSP real maple syrup
½ tsp vanilla extract
1 egg, or 1 “flax egg” (1 TBLSP ground flax seed mixed with 3 TBLSP warm water. Let it sit for 5 minutes)
• Preheat oven to 375 degrees
• Combine the oats, cinnamon, nutmeg, baking powder, and salt in a bowl. Set aside.
• In another bowl, mash the bananas well, then whisk in the peanut butter, milk, maple syrup, vanilla, and egg or flax egg.
• Whisk the dry ingredients into the wet ingredients until well combined. Pour into an 8 x 8-inch baking dish coated with non-stick spray.
• Bake for 35 to 40 minutes, until golden on top and set.
• Let sit for a few minutes, then slice into four pieces and serve warm with additional milk (I poured almond milk on it and it was amazing!) or top will fat free Greek yogurt!