Easy Breakfast for the Week – Baked Peanut Butter Oatmeal

baked peanut butter oatmeal

 

I love the blogging world.  Especially the FOOD blogging world.  So many people in so  many different parts of the world, all coming together over good recipes  that bring comfort and ease to the day.  I  did a quick search for oatmeal recipes last week, because I had purchased a gigantor box of rolled oats and felt compelled to do something new with it, besides my same ol’ breakfast options.  Blogger Elsa of The Whinery (great blog name) came up in my search with her amazing Peanut Butter Banana Oatmeal (say  no more) and since I had every single item the recipe called for, I hopped to it!  It was simply amazing.  Tasted like an oatmeal cookie in a bowl. With cream.  I swapped out cherries for cranberries and dusted the top with extra demerara sugar (raw), which gave everything a lovely molasses flavor.  I’m in love.  I’ll be making this again, for sure.  It was so easy!  I think it would work great with any milk and I thought it needed an extra splash of milk to make it palatable for my wee one.  I could have eaten the entire thing out of the pan as it was.  Thank you, Elsa, for making the world just a little bit sweeter with this recipe!

Enjoy!

baked oatmeal

Baked Peanut Butter Banana Oatmeal
serves 2-4

  • 1 cup (old-fashioned) rolled oats
  • 1 tablespoon raw sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup almond milk or whatever you have on hand
  • 1/4 cup peanut butter
  • 1 tablespoon butter, melted & cooled
  • 1/2 teaspoon vanilla extract
  • 1 large banana, sliced
  • A handful of dried cherries, cranberries, etc.

    Preheat oven to 350F.  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 cherries to the oats and pour milk mixture over it. Stir gently until all oats are covered.  I had to add about an extra 1/2 cup to ease my mind.
    Bake for 25 – 35 until the top is nicely golden and the oatmeal has set.
    Let it cool and serve in bowls with extra milk and sugar, if desired!

 

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Oatmeal Cookies – Welcome Home

Oatmeal Cookie and Milk

We’re back from a two week vacation that spanned Moab, UT, to the northern most part of Washington, where from the top of a mountain, I could see Canada.  We drove all the way to Seattle in a rented RV with two of our best friends and our little redhead.  Once we were in Seattle, the worst case scenario happened to our traveling partners – a death in the family – and they had to drive the RV home early and we booked a flight for later in the week to come home on our own.  We sorely missed their company but had an amazing time with the friends we went to see – John and Courtney and their amazing children.  They graciously welcomed us into their home and gave up their beds and their schedules and the order of how they normally go about life and made us feel so welcome, we felt more honored than family!  I just feel so lucky to have such friends in my life.  Olive has such wonderful people to look up to and strive to become.

I will post a LOT of recipes in the coming days about our trip and mostly recipes INSPIRED by our trip.  Recipes that immediately come to mind will be: Raspberry Pavlova, Chocolate Cayenne Mousse, a traditional crab boil, the ultimate potato salad, and a traditional poutine, just to name a few.  I can’t wait to share these recipes with you.

But today is about coming home.  Coming home to familiarity, to the warmth of being in your own space with the view out the window you remember (let’s not talk about what our yard looks like after 2 weeks of neglect).  When I think about coming home, I think about oatmeal cookies.  They scream comfort and familiarity and nourishment.  And the recipe today is kind of perfect.  The original recipe card I had is from a generic set of cookie recipes that came in a funny little box that just says COOKIES.  Each card is a different recipe.  It’s a pretty fun jumbo-sized deck of cards for Olive to play with and I can imagine when she gets older, picking out a card for our weekend baking adventures.  I modified the recipe because it seemed extremely void of liquid.  The original recipe didn’t call for any egg, so if you want to leave it out, know that you’ll just have to work the dough a little more so that it holds together because it’s pretty crumbly.  Either modification is good, but the addition of the egg makes a softer fluffier cookie, which worked out really well for my gap-toothed toddler.

Enjoy being home.  Everything is fleeting.

Oatmeal Cookie

Oatmeal and Golden Raisin Cookies
makes 2 dozen cookies

1 1/4 cups AP flour
2/3 cup sugar
1 cup rolled oats
1 cup shredded coconut
1/2 cup golden raisins
1/2 cup unsalted butter
2 tbs light corn syrup
1 tsp baking soda
1 TBS boiling water
1 egg

Preheat the oven to 325F.  Line two large cookie sheets with parchment paper, or spray well with spray oil.

Sift the flour into a large bowl.  Stir in the sugar, oats, coconut, and raisins.  Make a well in the center.

In a small saucepan, melt the butter and syrup over low heat.  In a small bowl, dissolve the baking soda in boiling water; stir immediately into the butter.

Pour the butter mixture into the well in the flour mixture.  With a fork, mix thoroughly.  Mix in the egg until well incorporated.

Drop heaping tablespoons of the dough onto the cookie sheets about 2 inches apart.  Bake until lightly browned, 15-20 minutes.  Cool a few minutes on the sheet and then transfer to a wire rack to cool completely.

Serve with milk.

Oatmeal Cookies and Milk