It's HERE!
Well...it's been here...
That's right: WINTER BREAK! I made it to Thursday already, and it's been...oddly difficult. The few things I 'assigned' myself to do over break I have no motivation to do, yet I feel really bored during the day. Odd combination of having stuff to do but not wanting to do it. Very odd indeed.
One thing that I don't mind doing any time is cooking/baking. (Duh.) I made dinner last night (whoops, no pictures...so no blog post) and made myself breakfast this morning. It was definitely a share-able breakfast, but no one else was interested, so I ate it all. No worries though--I halved the original recipe, so while it did fill an entire small casserole dish, it really is mostly just a banana, 1/2 a cup of oatmeal, peanut butter, and almond milk (with a few other ingredients). Regardless, I fully enjoyed every bite and may or may not be full to the point of discomfort right now. But hey--worth it.
Baked Peanut Butter & Banana Oatmeal
*Adapted from elsbro.com
Ingredients:
1/2 cup old-fashioned rolled oats
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup almond milk
1/8 cup peanut butter
1/2 tablespoon butter, melted
1/4 teaspoon vanilla extract
1 large banana, sliced or mashed
Instructions:
Preheat oven to 350 degrees. Combine the oats, baking powder, salt, cinnamon, and nutmeg in a mini casserole dish or baking pan. Whisk milk, peanut butter, melted butter and vanilla together in a small bowl. Add banana to oats in dollops or place slices evenly. Pour milk mixture over it and stir gently.
Bake for 20 – 25 minutes until the top is golden and the oatmeal has set.
Remove from the oven and let cool for a few minutes.
Enjoy warm!
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