Sunday, February 26, 2017

Peanut Butter, Chocolate and Banana Baked Oatmeal

"Crazy" has been the word of the week in our house. Not that our lives are typically slow-moving, relaxing or boring. But, recent days have been particularly busy and a bit chaotic. Zayne ended wrestling season this week with a team party and a youth wrestling tournament at which the high school boys worked at all day today. He, also, had a first date. {Dying.} Allanah had her final Snowball Dance this weekend. Our van was stolen from my husband's workplace {and thankfully, recovered a few days later}. All three kids are in the same play production, which means practices galore these days. And, I must mention that the kiddos and I have all been battling some type of flu for the past few weeks at varying times.

Having grab-and-go meals and snacks are a must for me these days. Since we are a huge oatmeal-loving family, baked oatmeal is a great option for us. It reheats pretty well and provides major fuel to power us through our day.

The combo of chocolate, peanut butter and banana here is pretty awesome. All three are incorporated into the oatmeal itself, then it gets topped with fresh bananas, chocolate chips and a peanut butter/honey dollop at time of service. I do have a couple of kids who prefer this without the toppings, however. They like a slice of this as-is to throw on a napkin on their way out the door.

Think of this as a cross between a bowl of traditional oatmeal AND oatmeal cookies ... just maybe not quite as sweet as normal cookies. Plan to adjust how you serve and top this based upon your family's preferences. My youngest asked to drizzle her slice with caramel sauce. {Quite the treat.} It is pretty moist when it is first baked. But, we actually prefer it cooled, the pieces individually wrapped up, stored in the fridge and reheated in the oven the next day. It becomes a little drier and more bar-like.

Serves 6 - 8.



Non-stick spray
1/2 cup peanut butter
1/4 cup honey
4 ripe bananas, peeled and mashed
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
3 cups old-fashioned oats
2 teaspoons baking powder
1 teaspoon Kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly-grated nutmeg
1/4 cup mini semi-sweet chocolate chips


1/2 cup creamy peanut butter
1/4 cup honey
Banana slices
Mini semi-sweet chocolate chips



Preheat oven to 350 degrees. Lightly grease a 9" square baking dish with non-stick spray. Set aside.

In a medium mixing bowl, stir together peanut butter and honey until well-combined. {If necessary, microwave for about twenty seconds to loosen mixture so that it can be blended easily.} Add bananas, eggs, sour cream and vanilla extract. Stir to combine well.

Stir in oats, baking powder, salt, cinnamon, nutmeg and chocolate chips.

Pour mixture into baking dish.

Bake for 35 - 40 minutes or until set.

Remove from oven.

Allow to cool for five minutes before slicing. Serve.


Microwave peanut butter and honey in a small bowl for about twenty seconds or until it can be easily blended. Dollop onto oatmeal slices. {If a thinner consistency is desired, a splash of water can be added to topping.}

Garnish with banana slices and chocolate chips.


Wrap slices individually in foil, then place in plastic storage bag. Store in refrigerator for up to three days. Place foil-wrapped slice into an oven preheated to 350 degrees. Bake for about five minutes. Slice can be removed from foil, placed on a plate and reheated in the microwave - with a splash of water on the plate - for about thirty seconds, as well.

Recipe adapted from Barefeet in The Kitchen.

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