If you’ve followed me for any length of time, you know I’m the world’s biggest proponent of a meal prepped breakfast. I know it’s not everyone’s jam, but it’s very much the deciding factor between eating breakfast and not when it comes to my busy weekday mornings. That being said, it’s vital that I prep something on Sunday that I can grab quickly and warm up during the week!
I fell in love with this recipe because I love oatmeal to begin with. The problem is that I don’t always have time to doctor it up and make it just how I like it when I’m trying to run out the door in the mornings. I also feel like it stays hot for FOREVER, which makes it hard even when I do have time to prep it. I can’t sit around and wait for it to cool all morning long!
Needless to say, this has combined my love of meal prep and oatmeal all in one! I can have my oatmeal and eat it too, so to speak! l will definitely be making this all the time this fall. I’m all about warm breakfasts in the colder months, so this is perfect for those chilly mornings! Not to mention, it tastes like a peanut butter brownie in oatmeal form. What’s not to love?
Slice it, warm it up, eat it cold, take it to go, whatever floats your boat! You’ll love it regardless!
- 1/2 cup peanut/almond butter
- 2 1/2 cup ripe mashed banana (just a quick note: make sure to use really brown/overripe bananas for the utmost sweetness!)
- 1 cup almond milk
- 2 Tbsp pure maple syrup or honey (I can get away with 2Tbsp, but if you like your oatmeal sweeter, go with 1/4 cup)
- 2 tsp vanilla extract
- 3 cups rolled oats
- 1/2 cup cocoa powder (if you like a less of a dark chocolate flavor, go with 1/4 cup)
- 1 cup chocolate chips for sprinkling on top
- melted peanut butter for drizzling
- sea salt for garnish
- Preheat the oven to 350 degrees
- Grease a 9×13 baking pan.
- In a large bowl, stir together the peanut butter, banana, milk, maple syrup, and vanilla until evenly combined.
- Stir in remaining ingredients.
- Smooth into the baking pan, top with chocolate chips if desired.
- Bake for 30 minutes, then turn the oven off and let the pan sit in the turned-off oven for an additional 20 minutes.
- Take it out, drizzle with peanut butter and sprinkle with sea salt!
- Garnish with additional peanut butter or maple syrup if desired, and serve hot or cold. This recipe can be enjoyed hot or cold!