Sunday, April 13, 2014
PB&J Banana Baked Oatmeal: Last chance kitchen
There's only a brief moment left. A few weeks, if that, before summer weather begins to collapse upon us, and the idea of turning on the oven to make breakfast will become as unfathomable as wearing a sweater in the sauna.
So while I've already told you what happens when one bakes oats together with a slurry of almond milk, bananas, walnuts, dates, and coconut (!), there are things that need to be said about the newest iteration of this baked oatmeal situation. Things that start with the bewitching nostalgia inherent in the combination of peanut butter and jelly, and end with their commingling with ripe slices of banana.
Of course, there's more to the story than that. It would be remiss of me not to mention that this jelly is actually homemade jam made with farmers market fresh organic strawberries so sweet they barely need the assistance of sugar let alone an oatmeal canvas. And I certainly shouldn't restrain myself from telling you about the salted peanuts that are scattered over the top like an afterthought.
They are far from an afterthought.
Nor is this oatmeal that I've purposefully moved forward in the queue because it demands to be known about now. While there's still a whisper of chill in the air, still a capacity to wear a sweater without suffocating, and still a desire to sit cross-legged on the floor with a steaming hot bowl of nostalgia.
PB&J Banana Baked Oatmeal
Inspired by Heidi Swanson's Super Natural Every Day
Serves 4 to 6
Butter, for greasing
2 cups old-fashioned oats
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 cup creamy peanut butter (preferably natural)
2 cups unsweetened almond milk
2 ripe bananas, sliced
1/3 cup strawberry jam (+ additional for serving)
1/4 cup roasted & salted peanuts, roughly chopped
Preheat oven to 375 degrees.
Grease an 8 x 8 baking dish with butter.
In a medium bowl, combine oats, baking powder, cinnamon, and salt. Stir until ingredients are well-integrated.
In a separate bowl, combine egg, peanut butter (if too thick, heat it slightly so it becomes more liquidy and easier to incorporate with the wet ingredients), and almond milk. Thoroughly whisk together.
Spread banana slices in an even layer in the base of the greased pan. Top with oat mix, then carefully pour the almond milk-peanut butter-egg mixture over the top. Gently shake the pan back and forth to ensure the liquid is evenly distributed. Use a spoon to dollop spoonfuls of jam around the top. Sprinkle with the peanuts.
Bake in the oven for 35-45 minutes, turning once to ensure even browning, until the oatmeal is completely set in the middle and the top resembles a crisp. Remove and set on a cooling rack. Serve immediately, with additional jam as preference dictates.