This morning I woke up to an unseasonably cool breeze that felt like fall, and I loved it. I know it’s summer, but I love fall. I love the crispness in the air and sipping my coffee on the front porch with my sweater on. Most of all, I love baking. I couldn’t wait to get into the kitchen this morning. It’s so nice to turn the oven on and bake when it’s not hot outside. I love a warm breakfast, but I think it always tastes better on a cool morning. This Peanut Butter & Banana Chocolate Chip Baked Oatmeal is like a warm oatmeal cookie. It is a hearty breakfast that will keep your family full until lunch time, so it’s also great back to school breakfast. This recipe makes a lot of oatmeal, so if you have a smaller family or a family with really young children, you may want to freeze half of this recipe for later. My family sometimes pours a little milk over the warm oatmeal and it’s very good served this way too. What are some of your family’s favorite warm breakfast meals?
Ingredients
- 4 medium to large ripe bananas, mashed
- 6 cups old fashioned oats
- 1 cup brown sugar
- 1 3/4 cup milk
- 1/2 cup creamy peanut butter
- 3 eggs, lightly beaten
- 1/4 cup unsalted butter, melted and cooled
- 1 1/2 tsp. cinnamon
- 4 tsp. baking powder
- 2 tsp. vanilla
- 1 tsp. salt
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Lightly spray a 9 x 13 baking dish with non stick cooking spray.
- In a large mixing bowl, combine all ingredients and mix well.
- Pour into your prepared baking dish and bake 40 to 45 minutes or until the center looks set.
- Serve warm.
- Serves 6-8.
- * If freezing, mix ingredients well, pour into a freezer safe, airtight baking dish, do not bake and freeze.
- To defrost, place the oatmeal in the refrigerator overnight and bake as usual in the morning.
*Linking up at Mom On Time Out
*Linking up at The Taylor House
