There’s something wildly irresistible about the fusion of hearty and funky flavors, like a groovy melody that just makes you tap your feet. Imagine waking up to the comforting aroma of baked oats, mingling with hints of banana and a touch of chocolate—it’s like breakfast decided to throw a party, and everyone’s invited. Oh, and speaking of parties, did you catch the latest viral dance trend on TikTok? Anyway, back to breakfast—this Funky Monkey Baked Oatmeal is pure joy in a dish, a whimsical symphony of indulgence that you’ll find yourself craving over and over again.
Steps
- Preheat your oven to 375°F. Mash the bananas until they’re both liquidy and chunky, aiming for about 1.5 cups of mashed bananas.
- In a large bowl, combine the mashed bananas with slightly warmed peanut butter, eggs, brown sugar, vanilla extract, baking powder, and salt. Whisk these ingredients together until the mixture is smooth.
- Pour in the milk and whisk again to blend it well with the rest of the ingredients.
- Add the rolled oats, chocolate chips, and shredded coconut to the mixture. Stir everything together until all the ingredients are evenly distributed.
- Lightly spray an 8×8 inch casserole dish with non-stick spray. Pour the oatmeal mixture into the prepared dish.
- Bake in the preheated oven for 45 minutes. Once done, divide the baked oatmeal into 6-8 servings, and serve with a splash of cold milk if desired. Store leftovers in resealable containers in the fridge or freezer, and reheat before enjoying.
Ingredients
- 3-4 medium bananas (to make about 1.5 cups mashed)
- 2 large eggs
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 cup natural peanut butter
- 2 cups milk
- 1/4 teaspoon salt
- 2.5 cups old-fashioned rolled oats
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup shredded coconut
Nutritional Values
Calories: 3442kcal | Carbohydrates: 486.56g | Protein: 109.04g | Fat: 139.44g | Sodium: 2015.1mg | Fiber: 43.5g
FAQ
- Is baked oatmeal supposed to be crunchy?
- No, baked oatmeal isn’t crunchy. It’s more like a firmer version of traditional oatmeal, with a slightly chewy edge and a soft, custard-like interior.
- Can I substitute quick oats for old-fashioned rolled oats in this recipe?
- Yes, you can use quick oats, but the texture will be significantly softer and more mushy compared to using old-fashioned rolled oats.
- Is it possible to use steel-cut oats for this baked oatmeal?
- I haven’t tried using steel-cut oats, but generally, they need more liquid and a longer cooking time, so you’d have to adjust the recipe considerably.
- Can I replace dairy milk with soy or almond milk in this recipe?
- While I haven’t personally tested it, others have successfully substituted soy or almond milk in similar baked oatmeal recipes.
- How can I enhance the peanut butter flavor in the oatmeal?
- For a stronger peanut butter taste, you can increase the amount of peanut butter to 1/3 cup. Using natural peanut butter will also enhance the peanut flavor.
Tips
- For a more pronounced peanut flavor, consider increasing the amount of peanut butter to 1/3 cup. Using natural peanut butter can also enhance the peanut taste compared to more commercial brands.
- If you can’t find unsweetened large flake coconut, it’s okay to use finely shredded sweetened coconut. To balance the sweetness, you might want to reduce the sugar content in the recipe.
- To make mixing easier, warm the peanut butter slightly in the microwave until it becomes more fluid before combining it with the other ingredients.
- If you prefer a less sweet oatmeal, try omitting the additional sugar entirely, as the chocolate chips and sweetened coconut can provide enough sweetness on their own.
Equipment
- 8×8 inch casserole dish
- Non-stick spray
- Mixing bowls (large)
- Whisk
- Microwave-safe bowl or container (for warming peanut butter)
- Measuring cups and spoons
