Peanut Butter Banana Oatmeal

I've had a bunch of overripe bananas sitting on our kitchen counter for the past couple of days and I've been searching for a way to use them up so they don't go to waste. 

I'm kind of over banana bread at the moment. Don't get me wrong, I have made some pretty delicious ones in the past, but I was wanting something a little bit different this morning. I'm a huge fan of the peanut butter and banana combo and this totally hit the spot. 

This oatmeal is super easy to make and it literally only takes about 10 minutes! It's the perfect breakfast for those of us that don't have a lot of time in the morning. 

I topped mine with some toasted pecans, but brown sugar, maple syrup, or even some more peanut butter would be yummy! 

Similar recipes: Peanut Butter Banana Bread, Peanut Butter Pancakes, Peanut Butter and Banana Oatmeal Muffins

Peanut Butter Banana Oatmeal
Ingredients: 
1 cup low fat milk
1/2 cup water
1 cup old fashioned oats
1/2 cup non fat Greek yogurt (I used Chobani's Vanilla non fat yogurt)
1 ripe mashed banana
1-2 tbsp light brown sugar (depending on how sweet you want it)
2 tbsp natural peanut butter
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/4 tsp vanilla
optional toppings: chopped pecans, {more} peanut butter, cinnamon, maple syrup, brown sugar

Directions:
In a medium saucepan, bring milk and water just to a boil. 
Reduce the heat to medium-low and stir in Greek yogurt, oats, mashed banana, brown sugar, cinnamon, nutmeg, salt, and peanut butter. 
Cook for about 5 minutes, stirring occasionally. 
Remove from heat and stir in vanilla. 
Cover and let it sit for about 3 minutes. 
Serve warm with chopped pecans or other toppings. 
Serves 2 

Peanut Butter & Banana Oatmeal Muffins

We are seriously addicted to muffins at our house. Ever since I started making these, I just can't stop! I make them every weekend for the perfect on-the-go breakfast during the week. Just pop them in the microwave for a 30 seconds and they are delish!

I have also made these with almond butter instead of peanut butter and they are just as good. This is a great healthy recipe when you need a quick breakfast, snack, or dessert!

Peanut Butter and Banana Oatmeal Muffins

Ingredients:

2 1/2 cups old fashioned oats

1 cup plain fat free Greek yogurt

2 eggs

1/4 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

2-3 ripe bananas

1/4 cup all natural peanut butter (you could also substitute almond butter)

1/4 cup chocolate chips (optional)

Directions:

• Preheat oven to 400 degrees. Spray muffin pan with non stick cooking spray or line with cupcake liners. 
• Place all of the ingredients, except chocolate chips, into a food processor or blender and blend until smooth. Add in the oats one cup at a time and blend in between.
• Fold in chocolate chips.
• Using a medium cookie scoop, divide the batter into each cupcake liner and bake for 15-20 minutes, or until toothpick inserted comes out clean. 
• Serve warm.

Whole Wheat Banana Bread

I've had a bunch of brown bananas laying around for the past few days and I finally used them! There is nothing better than a freshly baked loaf of banana bread. And plus your house will smell amazing. If you're a fan of bananas, you might want to also check out this Peanut Butter Banana Bread.

I saw this recipe on Two Peas and Their Pod and was intrigued by the roasted bananas. The roasting process is supposed to bring out the best banana flavor...and boy did it. It's super easy to roast them...just throw them in the oven for 15 minutes. Easy as that!

Smear some Nutella onto a thick warm slice and this is the perfect breakfast on a Saturday morning. Yumm!

Whole Wheat Banana Bread

Ingredients:

3 large ripe-to-over-ripe bananas
1 large egg
1/3 cup canola oil
1/3 cup light brown sugar

1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon  salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 3/4 cups whole-wheat flour

Directions:

• Preheat your oven to 350 degrees and butter a 9×5-inch loaf pan. 
• Place bananas on a baking sheet and roast, with peels on, for 15-20 minutes. They will darken and blister. Set aside to cool.
• Remove the roasted bananas from the peels. In the bottom of a large bowl, mash cooled bananas with a potato masher or the back of a wooden spoon until a few tiny lumps remain. 
• Whisk in egg, oil, brown sugar, and vanilla extract. Sprinkle baking soda, salt, cinnamon, and nutmeg over mixture and stir until combined. Stir in flour until just combined.
• Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 45 minutes. 
• Cool loaf in pan on rack.

Peanut Butter Banana Bread

Peanut Butter-Banana Bread

Adapted from Simply Recipes

(makes 1 large loaf)

Ingredients:

3 ripe bananas, smashed

1/3 cup melted butter

1/4 cup crunchy peanut butter

1/2 cup white sugar

1/2 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon baking soda

A pinch of salt

1 1/2 cups flour

2 teaspoons cinnamon

1. Preheat oven to 350 degrees. In a large bowl, mix together the bananas, peanut butter, and melted butter by hand or with a hand mixer on low speed.

2. Mix in the sugars, egg, and vanilla. Sprinkle the baking soda, salt, and spices over the mixture, then mix to combine.

3. Fold in the flour in 3 parts by hand. Do not over mix.

4. Pour mixture into a buttered loaf pan. Bake for about 1 hour or until golden brown. When a toothpick inserted comes out clean, it's done.

5. Allow to cool for a few minutes before removing and slicing.