Creamy Peanut Butter Baked Oatmeal

Ingredients

• 1 cup Milk (Any milk works; the author used almond milk.)
• 2 Bananas (Mashed; use ripe bananas.)
• 1 Egg (Large)
• 2 tbsp Maple syrup (Pure maple syrup recommended; honey is mentioned as an alternative.)
• 0.333 cup Peanut butter (Smooth, preferably natural and without added sugar; a drizzle after baking is suggested but not quantified.)
• 0.5 tsp Baking powder
• 0.5 tsp Cinnamon
• 0.25 tsp Salt
• 1 cup Rolled oats
• 0.5 cup Peanuts (Chopped; add half to the mixture and use the remainder as the topping.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Prepare a baking dish; the source mentions a prepared dish but does not specify its size or preparation method.

2. 2

   In a large mixing bowl, combine the mashed bananas, milk, egg, maple syrup, peanut butter, baking powder, cinnamon, salt, and half of the chopped peanuts.

3. 3

   Mix the rolled oats into the wet ingredients until combined.

4. 4

   Pour the mixture into the prepared baking dish and let it sit for 10 minutes.

5. 5

   Top the mixture with the remaining chopped peanuts.

6. 6

   Bake for 40–50 minutes, until the edges begin to turn golden brown. The structured recipe lists a 40-minute cook time, while its instructions and body excerpt give a 40–50-minute range.

7. 7

   Serve warm. If reheating leftovers, warm them in the microwave in 30-second increments.

Notes

The recipe page says leftovers can be frozen for up to 3 months; thaw overnight in the refrigerator and reheat the next day. The excerpt also suggests banana slices, fresh berries, or mini chocolate chips as toppings. Baking dish size and explicit dish-greasing instructions are not specified.

Nutrition per serving

• breakfast
• vegetarian
• make-ahead
• baked
• gluten-free if using certified gluten-free oats