Happy weekend, everyone!

Mine is shaping up to be a doozy! I’m loading my car up with some beautiful lady friends and heading to the country. My friend, host-extraordinare Kelly Bingham, owns the beautiful  The Tidal Life B&B and BING’s eatery in rural Maitland, Nova Scotia. He and his partner Steven have invited us up for a night of food, wine, and well, that’s where the ‘sharing’ part stops. Last time we went to Maitland, we ate and drank ourselves senseless and  at 3 AM and the kitchen dance party was still going strong. Needless to say, it is impossible not to have a freaking fantastic time when Kelly and Steven are the ones hosting. Love yas.

In anticipation of being off the grid for the next little while, I wanted to make sure everyone has the chance to check out this recipe. It is PERFECT for weekend mornings, when you’ve got some leisure time to make breakfast.

Being a hopeless devotee to breakfast oatmeal, I like to switch it up, you know, to spice things up a little. If it’s one thing that drives me bonkers, it’s people claiming that oatmeal is boring. It is a blank slate of breakfast awesomeness!

Bananas are almost always part of the oatmeal picture in my kitchen, because they add sweetness and texture. If you’re not a banana lover, applesauce is a great substitution for bananas in this, and many other recipes. This recipe takes all of my favourite week-day breakfast flavours and bakes them in the oven, making it seem so much more indulgent and special. This is easily doubled, tripled for a crowd, just be mindful of the dish size, as it does puff up a little with baking.

I gobbled this up this morning with a few scrambled egg whites on the side, and was well-fuelled through to lunch. A clean, filling breakfast that tastes like dessert? Hubba hubba.

PB and Banana Breakfast Bake

Yield: 2

Ingredients

  • 1/2 cup quick oats
  • 1 tbsp flax seed
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch salt
  • 1 large banana
  • 1/3 cup + 1 tbsp milk (I use vanilla almond breeze)
  • 1/2 tsp vanilla
  • 1 tbsp peanut butter

Preheat oven to 375 F. Mix dry ingredients together in a bowl, set aside. Mash banana, add milk, vanilla, peanut butter, and mix until combined. Add wet ingredients to dry, then divide the batter into two ramekins. Bake for about 25-30 minutes, until golden brown and crusty on top!

Enjoy with a drizzle of peanut butter and a few extra slices of banana.

Nutrition Facts
Calories  236
% Daily Value*
Total Fat  8.0g   12%
Saturated Fat  1.4g  7%
Cholesterol  0mg  0%
Sodium  70mg  3%
Total Carbohydrates  36.9g  12%
Dietary Fiber  6.1g  25%
Sugars  9.4g
Protein   7.1g

 

 

5 comments to “PB and Banana Breakfast Bake”

  1. Steven says:

    Aaaaaamazing! Can’t wait to get this into me. If peanut butter and banana could have a live child this would be their labour of love. Keep em coming Sheen!!

  2. Megan says:

    Ahh, peanut butter and banana is my ultimate favorite food combination!!
    And breakfast is my favorite meal :D

  3. Laura says:

    Just stumbled across your blog and am loving it! Just wondering if the nutritional facts are per serving? Thanks :)

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