Hello and welcome to another edition of “What Sarah Made with her Rotten Bananas”!
It’s been a long-running series.
Yes, once again, I purchased bananas and didn’t eat them. And once again, I decided to make a breakfasty treat out of them. Now that fall is showing its face around here, I am more in the mood for oatmeal than ever. So once again... I turned to Budget Bytes, my ultimate source for baked oatmeal recipes. I used Beth’s banana nut baked oatmeal recipe before, so this time I decided to try this one for “Funky Monkey” baked oatmeal instead.
What makes it so funky? Well, aside from the bananas, there’s chunky peanut butter, chocolate chips, and shredded coconut. Heck yes to all of those things, right?!
Start out by mashing your bananas. I couldn’t be bothered to do it with a spoon, so I let my mixer do all the work.
My KitchenAid mixer: letting me forego any sort of upper-body workout since 2009.
Next comes 1/3-ish cup chunky peanut butter (I didn’t bother to pre-heat, as I wasn’t using the stiff natural stuff), 2 eggs, a teaspoon (more like a slosh) of vanilla, a teaspoon of baking powder, and 1/4 teaspoon of salt. I left out the sugar at Beth’s suggestion, and I’ve never actually measured vanilla or peanut butter in my life.
Add two cups of milk and mix some more – it’ll be super duper runny.
But that’s okay because next you add two and a half cups of oats! I used quick instanty whatever-type oats, not the old fashioned rolled oats Beth calls for. It works anyway! You also need to add 1/3 cup each of chocolate chips (I used milk chocolate) and shredded coconut (mine was pre-sweetened).
Still quite a bit of liquid, but no worries. It’ll bake up nicely at 375 degrees for 45 minutes in a greased 8x8 casserole dish!
My favorite breakfasts are super filling – otherwise I’m wanting lunch earlier on breakfast-eating days – and typically more savory than sweet. Surprisingly, this oatmeal meets both of those criteria! It’s not too sweet at all, and the lack of any extra sugar or butter makes it relatively healthy. Plus the texture, with the coconut and nuts for crunch, turns this oatmeal into a super-satisfying morning treat.
Obviously you can’t eat the whole pan at once (at least, not if you’re a family of 2.75 as we currently are). Fortunately, it keeps well in the fridge, and you can scoop it out and reheat it all week long.
Pretty sure I will never tire of baked banana breakfast treats... or else I’d do a much better job eating my bananas. And this is another winner for the rotation! Enjoy!