Ingredients
Scale
- 4 very ripe bananas, peeled
- 2 cups milk (I used 1% but coconut, cashew or almond milk work well too)
- 2 eggs
- 1/4 cup real maple syrup
- 1/4 cup peanut butter
- 1/4 cup PB2
- 1 Tablespoon vanilla extract
- 2 cups old-fashioned oats (for gluten free, use gluten free oats)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 – 2/3 cup dark chocolate chips
- 1 Tablespoon raw (turbinado) sugar
For serving: whole or chopped roasted, salted peanuts & light whipped cream or Greek yogurt
Instructions
- Preheat the oven to 375 F. Spray a 9x9x2 inch square baking dish with cooking spray, then cover the bottom of the baking pan with slices of banana (about 2 bananas).
- In a large mixing bowl, mash up the rest of the bananas, then whisk together with the milk, eggs, maple syrup, peanut butter, PB2 and vanilla. Add the oats, cinnamon, baking powder, baking soda, and salt and stir to mix well. Add about 3/4 of the chocolate chips. Pour this wet oatmeal mixture over the bananas in the pan.
- Sprinkle the top with the rest of the chocolate chips, then with the raw sugar.
- Bake at 375 F. for about 40 – 45 minutes or until the oatmeal is set in the middle. Remove from oven and let set for a few minutes before scooping up some delicious servings. Refrigerate leftovers and reheat in the microwave.
- At serving time, top with light whipped cream or fanilla (or other compatible flavor) Greek yogurt, then with whole or chopped peanuts and enjoy!
Notes
Use gluten free oats if you need to ensure a gluten free recipe.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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