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 

Nutella Caramel Oatmeal Crumb Bars

Nutella is quite possibly the most amazing thing ever invented. My love for this delicious hazelnut spread started when I went to Australia in 2009. Ever since then I have been hooked!

These classic bars take soft, slightly crumbly oatmeal cookie dough that's studded with toasted pecans and sandwich it together over smooth, creamy Nutella and sweet caramel. 

I mean you seriously can’t go wrong here.

The recipe is super easy. And as far as I'm concerned, the less dishes to wash, the better. Melt some caramel, spoon out some Nutella...and there you have it! Done in 20 minutes or less!

Nutella Caramel Oatmeal Crumb Bars

Ingredients:

1/2 (1 stick) cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups all purpose flour
1 1/2 cups quick-cooking rolled oats
1/2 cup chopped pecans, toasted
1/2 cup Nutella
20 caramels, unwrapped
1 tbsp milk
1 tsp vanilla

Directions:

• Preheat oven to 350 degrees. Line an 8x8 inch baking pan with foil, leaving about 1 inch over the edges of the pan. 
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl. 
• Add egg, vanilla, baking soda and salt; beat until combined. 
• Add flour slowly and mix until combined. Stir in the oats and pecans. 
• Press 2/3 of the dough evenly into the bottom of the prepared pan. Bake for 10 minutes.
• In a medium saucepan, heat the caramels, vanilla, and milk over low heat until melted and smooth. Drizzle caramel mixture over the dough. 
• Spread on a layer of the Nutella using an off-set spatula. You may need to warm the Nutella in the microwave for a bit to soften it up enough to spread easily. 
• Take remaining dough and sprinkle evenly on top of the Nutella layer. Bake for 22-25 minutes or until top is just barely light brown. 
• Cool in pan on a wire rack until room temperature. Use foil to lift bars out of pan.  Cut into bars.

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.

Apple Oatmeal Pancakes

I love a good pancake recipe. This one is quick, simple, and healthy. Perfect for a Sunday morning.  The ingredients are all good for you and you probably already have most of them in your pantry.

The pancakes are fluffy and airy. We drizzled them with a little bit of light maple syrup and they were delicious! The applesauce gives is just the right amount of sweetness without adding too much sugar.

Apple Oatmeal Pancakes
Ingredients:
1/2 cup whole wheat flour
1/2 cup oats (quick or old-fashioned)
1 teaspoon baking powder
1/2 teaspoon baking soda

1/2 tsp cinnamon
1/4 teaspoon salt
1/2 cup milk
1/4 cup sugar (more or less depending on the sweetness of your applesauce)
1/2 cup applesauce
2 egg whites
1 tbsp vegetable oil 

Directions:

In a large bowl, mix together the flours, oats, baking powder, baking soda, cinnamon, and salt.

Add all remaining ingredients and mix well. Let the batter set at least 5 minutes to soften the oats.

Heat a frying pan or griddle to medium-high heat. Coat generously with cooking spray.

Dollop the batter onto the hot surface in 1/4 cup amounts per pancake.

When the edges of the pancakes appear dry and bubbles are forming on the surface, flip the pancakes and cook the other side until golden brown.