In honor of Elvis’ birthday this upcoming Saturday, a PB + banana breakfast. Perhaps if he had lived to be 76 he would be okay with this healthy bastardization of some of his favorite foods. To keep with our $5 a day plan of cheap and healthy, we tried to put just enough peanut butter and sugar to make it delicious.
Best served warm with a little dollop of blackberry jam.
4 cups old-fashioned rolled oats
1/3 cup brown sugar
2 teaspoons baking powder
1/2 cup organic crunchy peanut butter
1-1/2 cups almond milk (our your milk of choice)
1-1/2 cups water
2 teaspoons vanilla extract
2 cups mashed (leaving some lumps) ripe banana, about 4 medium bananas
1/4 cup unsalted Spanish peanuts, roughly chopped
Preheat oven to 375 degrees.
Prep a 9X13″ baking dish (spray, grease, or line with parchment).
In a medium bowl, mix together the dry ingredients and set aside.
In a stand mixer, beat eggs, peanut butter, milk, water, and vanilla until smooth. Add the mashed bananas and oat mixture and stir until combined.
Pour the mixture into the prepared baking dish and bake for 35 to 40 minutes. About 5 to 10 minutes into the baking time, when the top of the oatmeal has started to firm up, sprinkle the peanuts on top.
Makes nine 3 X 4-1/3″ servings.
And the cost per serving? Forty-three cents. Not bad for a filling breakfast that will stick to your ribs.
Here is the cost breakdown:
78 cents for bulk oats, 12 cents of sugar, 34 cents for two eggs, $1 for 4 bananas, 58 cents worth of organic peanut butter*, 75 cents of almond milk, and 27 cents bulk Spanish peanuts.
The ingredients not calculated into the cost: baking powder, water, and vanilla extract.
*We splurged for organic peanut butter since it is supposed to be one the most pesticide-laden foods.
Update: This recipe has turned into a family favorite that we still eat all the time even though we’re no longer limited to $5/day. We have perfected it by using a 1/2 cup peanut butter and cutting it into 12 portions instead of 9.