Banana Peanut Butter Baked Oatmeal : Flooded and Regular #BrunchWeek

Brunch is one of those meals that appeals to me. It’s not super early in the morning  there are normally more options than breakfast, it’s more relaxed and it’s perfectible acceptable to kick start brunch with a drink in hand (in the form of a Mimosa of course).

It the spirit of things that make me happy, let’s talk about this Flooded Baked Oatmeal. Now there are two ways to have baked oatmeal in our house. First there is the option of convenience of having a dish of baked oatmeal in the fridge I do find that baked oatmeal is rather dry; even more once it’s been heated.

So I always go with the second option. I flood my Baked Oatmeal with Steamed (or Hot) milk. It puts the moisture back into the baked oatmeal and I just like it better that way.

Mmmm, doesn’t that just look better 🙂

For this Baked Oatmeal I used the combination of Peanut Butter and Banana. You’ll probably want to play around with the amounts of banana and peanut butter in the recipe if you decide to make it.

When I eat this baked oatmeal all I taste is peanut butter and just a little bit of banana, but my husband is the total opposite. He says that he can barely taste the peanut butter and taste banana. So, I guess it’ll vary from person to person as most food do.

I wasn’t sure if I was going to like baked oatmeal when I set out to make it. I worried that it would be too dry. But it turns out that I am indeed a fan of baked oatmeal, by the way I do like my oatmeal a bit on the thick side so maybe that has something to do with it.

Have you ever had baked oatmeal? Do you flood your baked oatmeal or do you just leave it as is?

>:)

(Printable Recipe Here)

 Banana and Peanut Butter Baked Oatmeal  
 (Flooded and Regular)

 by Angie Barrett April-09-2013

Ingredients 

3 cups oats

1.5 teaspoons of baking powder

1/2 teaspoon salt

3 eggs

2.5 cups milk

1 teaspoon vanilla

1/3 cup brown sugar

1/2 cup peanut butter, to mix into the baked oatmeal

3 bananas, sliced to mix into the baked oatmeal
1/2 cup peanut butter to spread on top of the oatmeal

2-3 bananas, sliced for the top of the oatmeal

Instructions 

 

Pre-heat oven to 325.

Mix the oats, baking powder, and salt together in a big bowl.

In another large bowl, whisk together the eggs, milk, vanilla, and brown sugar. Whisk in the peanut butter.

Pour the egg and milk mixture into the bowl of oats. Mix well.

Pour into a greased 9×9 dish. Bake at 325F for 1 hour.

Remove from oven and while warm, spread 1/2 cup peanut butter over the top of the oatmeal. Let cool for just a few minutes. Top with banana slices.

The Recipes for Today!

Brunch Drink Recipes
St-Germain and Prosecco Cocktails by Culinary Adventures with Camilla
Strawberry Lemongrass Martinis by White Lights on Wednesday

Breads, Grains, Cereals and Pancake-type Yums
Granola, Yogurt and Walnut Cups by Cook the Story
Apple and Beecher’s Flagship Reserve Cheddar Wheat Belly Crepes by Vanilla Lemonade
Garden Squares by {i love} my disorganized life
Maple Sausage French Toast Bake by Real Housemoms

Brunch Egg Recipes
Mediterranean Frittata by Spontaneous Tomato

Potato Recipes for Brunch
Potato and Bacon Hash by Cravings of a Lunatic


Meat, Poultry, Fish and Legume Brunch Recipes
Key Lime Shrimp Salad by The Domestic Mama & The Village Cook
Black Bean Breakfast Tacos by Sweet Remedy
Fruit for Brunch
Fruit Salad with Orange Poppy Seed Dressing by Kokocooks


Brunch Dessert Recipes
Chocolate Chip Buttermilk Muffins by Rachel Cooks
Rustic Apple Cake & Tea with Mom by The Vintage Cook
Toasted Almond and Chocolate Muffins by Jane’s Adventures in Dinner
Crumb Cake Parfait by Take A Bite Out of Boca
Rum and Raisin French Toast by Noshing With The Nolands
Cinnamon Raisin Banana Stuffed French Toast by Katie’s Cucina
Breakfast Cookies by Cooking In Stilettos
Berry Parfaits by Love and Confections
Rhubarb Vanilla Yogurt Parfaits by Kelly Bakes

As promised, let’s check out these prizes!!!

(also we have a Pinterest Board going on where we’re pinning all of the brunch recipes from this week!!)

Here are ALL of the amazing Prizes!!!

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.

A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).

In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).

AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

Prize #4:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob’s Red Mill one lucky winner will receive:

A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

Prize #8:

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.

WOW! That’s all I can say…. WOW! Thank you to all of our sponsors! 

Be sure to enter!

On Saturday, I’ll have another brunch recipe to share with you!