PB & J Banana Baked Oatmeal

 When my mom got back from visiting my dad in Korea, she got sick.

Dun-dun-dun.

So, of course I, being the amazing daughter that I am made sure that she was sticked w/ cough drops, meds, and sick food.

I am telling you. My mom rarely eats breakfast. She usually grabs an advocare spark or maybe a granola bar.

However, when she was in Korea, my dad and her enjoyed breakfast every morning together.

Ever since she’s been back, I have been thrilled to see her taking more time for herself by eating a good breakfast.

This usually consists of toast w/ pb and j, or oatmeal w/ honey and walnuts.

Girl eats oatmeal on the daily.

So, I got creative.

She loooooveeeeed it.

I made her a baked banana oatmeal with peanut butter, swirled with apple butter jam.

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Y’all. This stuff is a perfect make ahead breakfast.

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It’s totally vegan and gluten-free too!

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Plus, I mean, ya can’t go wrong w/ pb and j.

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Am I right?

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This is like dessert

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for breakfast.

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Winning.

PB & J Banana Baked Oatmeal
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Warm, oatmeal, sweetened w/ bananas, made w/ creamy peanut butter and swirled w/ your favorite jam! Gluten-free, vegan.
Ingredients
  • 2 flax eggs (2 T. ground flaxseed meal + 6 T. water)
  • 2 small, very ripe bananas
  • 4 T. unsweetened, coconut milk
  • 1 T. date puree ( you could also use unsweetened applesauce)
  • 4 T. granulated stevia
  • 2 T. creamy, natural peanut butter, plus more for topping
  • ½ c. quick cooking gluten-free oats
  • 1 T. coconut flour
  • ½ t. baking soda
  • 2 T. of your favorite jam/preserves (I used a apple butter), plus more for topping
Instructions
  1. Preheat the oven to 350 degrees F. Grease two ceramic oval, baking dishes with cooking spray.
  2. In a small mixing bowl, combine the flax egg ingredients and let sit for 10 minutes to thicken.
  3. In a large mixing bowl, combine the bananas, coconut milk, date puree, stevia, and peanut butter.
  4. Add in the flax egg mixture and mix well.
  5. Stir in the oats, coconut flour, and baking soda.
  6. Divide the batter between the two prepared dishes.
  7. Place 1 T. of jam on top of each dish and use a knife to swirl the jam throughout.
  8. Bake for 15-20 minutes, or until the oatmeals are set. They should be only slightly "jiggly" in the middle and lightly golden in color.
  9. Let cool slightly.
  10. Top with extra peanut butter and jam.
  11. Enjoy!

MANGIA!!!

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