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Before we get into today post, I have to take a moment to send the happiest of birthday wishes to my baby girl who is a big, bad two years old today! Even as I type that it seems so impossible that my baby is already two, slow down time! Tonight will be all about celebrating the little miss with cake and pizza, but before then, how about we focus on some breakfast.
As I mentioned last week, I have had this donut on my mind.
But I have not had time to drive all the way over to get one. Also with all the holiday and birthday goodies this time of year, I probably need to rein in my sugar intake. While it may be a minute before I am reunited with my favorite donut, I dreamt up this oatmeal in honor of it, and it has been an excellent (and healthier) breakfast this week.
I love the sweet and salty combo of the bananas and chocolate with the peanut butter. The bacon on top completes the Elvis vibe, but feel free to leave off to keep it vegetarian.
Baked Elvis Oatmeal
- 2 ripe bananas, mashed
- 1 egg
- 1/2 teaspoon cinnamon
- 2 tablespoons peanut butter
- 2.5 cups old-fashioned oats
- 2 cups unsweetened almond milk (I used vanilla flavored)
- 1 tablespoon maple syrup or honey
- 1/4 cup chocolate chips
- Toppings: diced crispy bacon (2-3 slices), crushed peanuts, more chocolate chips.
Directions: Preheat oven to 350. Lightly spray a 9×9 pan. In a separate bowl, mix together all ingredients, adding the chocolate chips last. Pour into pan and bake until set and starting to brown, about 40 minutes. Top as desired, serve warm.
What are you enjoying for breakfast recently? Are you more of a sweet or savory breakfast person?
Hope you have a great day!