Monday night, hellllooooo. I listened to my body – so sore. I skipped my workout. I also gave into my weakness for TV and wine. Some nights, a girl just needs such a thing. Thingssssssss, I mean.
I have major conflict in my life right now: a ton of Bachelorette AND Roland Garros to catch up with…BUT game 4 of the Stanley Cup playoffs is on. Major dilemma, let me tell you. I so rarely feel drawn to the TV and now I’ll have to exercise some serious self-control to get myself into bed on time. Or even close to on time.
It’s going to be a long week of evening t-ball (trying not to regret signing her up!), so I have to keep up the execution of my plans. This weekend will not be for naught – I spent a few hours on Sunday getting busy in the kitchen so that snacks and breakfast for the week are prepped and ready to go.
They’re also photographed and ready to go for this here blog because I’ve been slacking. I’ve been cooking and then just getting lazy with the food photography – my least favorite part of food blogging. I used to love it, now…not so much. Some foods are just darn near impossible to make look good.
But then there’s times where you almost don’t even need a picture to accompany a recipe. I mean, PEANUT BUTTER BROWNIE BAKED OATMEAL? I’m so there. ‘Nuff said. But srsly, that swirly, delicious peanut butter is almost too much.
Healthy, you say? I’m saying it! Nuke this in the mornings and serve with a splash of milk (and a sprinkle of slivered almonds if you’re feeling a little wild) – it’s basically like eating a Reese’s for breakfast and I, for one, can get behind that 10000%.
- 3 cups old-fashioned oats
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp cinnamon
- ⅓ cup unsweetened cocoa powder
- 3 ripe bananas
- 1 large egg
- ¼ cup natural peanut butter
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 2 cups unsweetened vanilla almond milk
- 2 Tbsp natural peanut butter (for topping)
- Preheat the oven to 375 degrees F. Mist a 2-3 quart casserole dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together the oats, salt, baking powder, cinnamon, and cocoa until well-combined.
- Mash the bananas against the sides of a medium bowl with the backside of a fork until only a few small lumps remains. To the bananas, add the egg, peanut butter, brown sugar, vanilla, and almond milk. Whisk until the mixture is smooth.
- Pour the wet ingredients into the dry and mix until well-combined. Pour into the prepared casserole dish and spread evenly over the bottom.
- Microwave the remaining 2 tablespoons peanut butter for 15-30 seconds or until softened. Dollop on top of the oats and use a knife to draw swirls through the oats using a knife.
- Bake the oats for 45 minutes. Serve warm, or refrigerate until ready to eat.
Weekly Menu: June 2nd – 6th
- Sunday: Rigatoni and Italian Sausage Skillet Meal with steamed mixed veggies
- Monday: Slow Cooker Summer Chili with cheese and avocado
- Tuesday: turkey meatballs with whole wheat pasta and green beans
- Wednesday: Chicken Burrito Skillet
- Thursday: Mushroom Risotto (Trader Joe’s) with steamed broccoli OR leftovers