First of all, BRONCOS ARE GOING TO THE SUPER BOWL! The game was a blast yesterday. It was quite intense the last 6 minutes…… Our defense played lights out and it was amazing!
We had a very busy weekend. We left work early on Friday and my surprise birthday evening started. Donny actually booked us a night stay at The Stanley Hotel in Estes Park. It is beautiful there! We had a great time. The hotel called a few days ahead of time and started these intimate dinners with alcohol pairings. They had an opening for us to do their whiskey pairing, which included a six-course meal with a different whiskey paired with each dish. Very cool! There were 20 people or so and the chef came to talk to us about each dish as well as the two whiskey experts for the hotel. Totally worth the money! We had a blast.
Saturday morning we woke up, went to breakfast, and got pedicures at The Amethyst Spa at The Stanley Hotel. It was one of the best pedicures we’ve ever had! Fantastic. Then we headed down the mountain to Boulder to eat lunch at the Boulder Dushanbe Teahouse. He’s wanted to take me there for a while now and we finally did! I loved it. The food was fantastic so if you get the chance to go you should! The tile work and all the colors of the building (inside and outside) are amazing.
Let’s talk about baked oatmeal. I love baked oatmeal because it is a little bit more dry than regular oatmeal, which makes it perfect for a bunch of milk! I love topping my baked oatmeal with milk so that it feels like cereal, but with a different texture. Nom nom nom.
This baked oatmeal recipe is even more delicious because it combines peanut butter and banana. Whoever came up with the saying “goes together like peanut butter and jelly” clearly never ate peanut butter on their bananas! It is one of my favorite combinations.
I put peanut powder in the baked oatmeal (I used PBFit, but PB2 would work the same). To make it taste even more peanut buttery, and then I added peanut butter on top too!
If you read my first Day in the Life: Mel’s Meals post then you saw my morning snack contained this recipe. I actually took protein powder and mixed it in just a tiny bit of water. I poured that over the oatmeal so it was like milk, but sweeter and higher in protein! I seriously looked forward to this snack everyday. As I was finishing breakfast I would think about this snack and couldn’t wait to get to snack time!
Baked oatmeal is great because it takes a few minutes to whip together and then the oven does the rest. You have breakfast for a crowd or breakfast/snack for you for the rest of the week! Perfect. I might have to make this again next week during my meal prep!
- 2 medium ripe bananas
- 2 cups rolled oats
- 1/4 cup peanut powder (PBFit)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups almond milk, unsweetened
- 2 egg whites
- 2 Tbsp honey
- 1 Tbsp butter
- Additional banana slices for garnish
- Preheat oven to 350 degrees. Spray a 8x8 glass baking dish with nonstick cooking spray.
- In a large mixing bowl whisk together the oats, peanut powder, baking powder, and salt.
- In a medium mixing bowl, mash the banana with a fork. Add almond milk and egg whites and whisk with the mashed banana.
- In a small bowl, microwave the honey and butter until butter is melted and honey is running. Add to the wet ingredients.
- Add the wet ingredients to the dry and whisk them together until well combined.
- Pour mixture into 8x8 glass baking dish and spread evenly. Evenly distribute additional banana slices. Bake uncovered for 40 minutes or until a toothpick inserted comes out clean.
- Top with additional peanut butter before serving.
- Almond milk can be substituted with another milk of your choice.
What is your favorite peanut butter combo?
