There are few things better than peanut butter and bananas together. Except perhaps peanut butter and chocolate.
I blame My Mama for getting in this mindset. Not only is chocolate and peanut butter her thing. She also posted about a fried peanut butter and banana sammich this week. So what if it was in honor of the anniversary of Elvis’ death.
The Hubster’s dire hunger that reared its ugly head around 6pm + the incessant cravings for anything peanut butter + the need to find something for dinner STAT = a recipe I found over at Two Peas & Their Pod.
What ensued was a meal fit for a King. One that was so filling that you only need about 4 spoonfuls to be stuffed to the gills. And one that was so rich, it could be confused as dessert.
This meal also marked the first time I used my new oven. I even got to use two different settings.
Big. Night.
Banana Peanut Butter Oatmeal with Toasted Pecans
Ingredients:
- 1 cup steel cut oats
- 3 1/2 cups water
- pinch of salt
- 1/2 cup almond or hemp milk
- 1 tsp vanilla extract
- 1/4 cup peanut butter
- 2 bananas, 1 sliced and 1 mashed
- 1/4 cup of pecans
- agave nectar
Directions:
- Bring water to boil in a large pot.
- Add oats, and salt. Stir.
- Reduce heat to medium-low and cook for approximately 30 minutes or until oats start to thicken. {Some oats cook more quickly than others.}
- Add in almond or hemp milk and vanilla extract. Stir together and cook for 10 more minutes.
- Add in mashed banana, peanut butter, and agave nectar {until desired sweetness is achieved}. Stir to combine.
- Place oatmeal in oven safe bowls, and top with remaining slices of bananas and pecans.
- Place in oven and broil for 2-3 minutes. Just to toast pecans until golden brown.
- Enjoy!
For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, soy free, wheat free, gluten free {depending on oats}, egg free, cinnamon free, and contains no MSG.
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