Chunks of banana, milk chocolate chips and peanut butter. For breakfast? Who says you can’t eat dessert for breakfast?
- ½ c. butter, softened
- ¼ c. white sugar
- ½ c. brown sugar
- ½ c. creamy, peanut butter
- 2 bananas, mashed
- 1 banana, chopped in pieces
- 2 eggs
- 1 c. milk
- ½ tsp. cinnamon
- 1 tsp. salt
- 1 T. baking powder
- 3 c. old fashioned oats
- 1 c. milk chocolate chips plus more for garnish
- Honey, for drizzling
- warm milk or half-and-half (optional)
- Beat together the butter, sugars, peanut butter, mashed banana and eggs. Mix in the cinnamon, salt, baking powder and oats. Beat well. Add the milk, mix. Add chocolate chips and mix until incorporated.
- Pour into a greased 8-inch square pan or round or circular oven-safe dish. Cover with foil and refrigerate overnight.
- In the morning, preheat the oven to 350 degrees. Dot the top with additional chocolate chips and chunks of banana. Bake in preheated oven until firm, about 45 minutes. Serve hot with honey or warm milk or half-and-half, if desired.
- Here’s what I said about this dish back in 2012:
A fair warning: you should be a chocolate-lover to eat this oatmeal as it’s the prevalent taste in the dish. I love chocolate. About as much as any woman does, I suppose. But eating this for breakfast four days in a row was just a little too much for me. And rarely is there such thing as too much chocolate. I couldn’t bring myself to finish off the entire pan and ended up I throwing out about one-third of the leftovers.
I learned from my earlier comments and decided to remove cocoa powder from the ingredients list and bump up the banana portion. These changes were small but improved the recipe so much that I decided I could devour a huge portion in one sitting and eat the dish until the last remaining oat was gone. I bumped up the rating of this dish to the maximum score, 5 apples.