With whipped peanut butter cream cheese icing. FOR BREAKFAST.
Lately my appetite has been frustrating/confusing/random AF. I’d say 99% of the time right now, in the morning, eating chocolate feels like your first glass of water after being dehydrated for 3 days. Then I want all of the sweet things. ALL OF THEM. Then the rest of the day I just want salty, crunchy things. What those things are changes daily.
Grocery shopping has also been difficult. Every time I plan out what we’re going to have because it sounds good, the second I’ve bought everything all of those options sound blah and I have to go back to the store for something else that sounds good. The only thing I know I can bank on is loving anything with peanut butter, including but not limited to:
Graham crackers + peanut butter + milk (that was lunch one day)
Peanut butter pretzels (that was literally lunch one day as well)
Dark chocolate peanut butter cups
Baked oatmeal slathered in peanut butter
Apples + peanut butter
Whipped peanut butter cream cheese icing
Peanut butter and raspberry jam toast
Peanut butter cookies
For now, we have chocolate chip banana bread baked oatmeal. Covered in whipped peanut butter cream cheese icing. Why small batch? Because I cannot plan on wanting this for 6-7 days in a row right now. Also because I feel like there’s maybe a lot of you that don’t want the same breakfast 6-7 days in a row so a small batch is good for your variety needs.
Me? I usually want the same breakfast every day. Pretty easy going with lunch options, too.
These days? I have no sweet clue what’s gonna happen minute to minute. SOOO it’s small batch things for now. Small batch things covered in peanut butter. And chocolate.
It could be worse.
- 1⅓ cup rolled oats (quick cook, not instant)
- ½ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 2 medium overripe bananas, mashed
- ½ tsp vanilla extract
- 2 tbsp maple syrup or sugar
- 1 tbsp chia seeds
- 3 tbsp water
- ¾ cup milk of choice (non dariy for vegan)
- chocolate chips - as many as ya want*
- 3 tbsp creamy peanut butter ( I used salted)
- 6 tbsp brick style cream cheese, softened
- 2 heaping tbsp plain greek yogurt
- ¼ cup icing sugar
- drop of vanilla
- Preheat oven to 375F
- Get a 9x5 inch loaf pan AND a mini one if you have it. (or a casserole style baking dish smaller than 8x8) Set aside.
- Add chia seeds and water to a small bowl, stir and set aside for 3-5 minutes.
- Combine mashed bananas, salt, vanilla, sugar and milk in a medium/large mixing bowl. Whisk well. Add the chia seed/water mixture and mix well.
- Add the oats, baking powder and soda, stir until well combined. If the mixture seems a bit too thick, add a bit more water. You're looking for medium thickness... not runny.
- Add as many chocolate chips as ya want.
- Pour in to desired baking dish and bake for 18-23 minutes or until center feels slightly set but still a little loose. Allow to cool completely in the pan or serve warm. I prefer mine placed in the fridge and left until completely chilled. You do you.
- Before serving, make icing:
- Combine cream cheese and peanut butter and beat with an electric mixer or electric whisk (I use electric whisk) until creamy. Add the icing sugar, greek yogurt and pinch of vanilla and continue to whip until light and fluffy. Adjust salt/sugar/peanut butter to your liking. Slater on baked oatmeal.
Your baking time depends on the thickness of your baked oatmeal. If its thicker than the photos, you're probably looking at 22-25 mins. Less if it's thinner.
I bake mine so that it's still doughy and yum, but if you like it firmer, by all means bake longer.
You're likely going to have leftover cream cheese icing. If not, I'm not at all judging, GO FOR IT! SLATHER IT UP! But I had about ⅓rd of it left. Put it on anything you can think of. Graham crackers are good but obviously to make cookie sandwiches is pure gold.