Chocolate and Banana Baked Oatmeal

When I saw this yummy baked oatmeal posted on Budget Bites yesterday, I knew I had to make it immediately.  So glad I did because it does not disappoint!  I wish you could have experienced the heavenly aroma of chocolate and bananas when I pulled this glorious treat out of the oven.  Crazy good!

We like to let our baked oatmeal cool to room temperature so we can cut slices to snack on throughout the day.  That gave me the perfect opportunity to dress it up with a little whipped cream and chocolate curls.   

Chocolate and Banana Baked Oatmeal

makes 6-8 servings

Printable Recipe

Ingredients

Oatmeal:

• 1 1/2 cups mashed bananas

• 2 large eggs

• 1/2 cup Dutch-processed cocoa powder, sifted

• 1/3 cup brown sugar, light or dark

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 2 cups milk

• 2 1/2 cups old-fashioned oats

• Optional Garnish - sliced banana, chocolate curls, heavy cream, vanilla sugar

Directions

1. Preheat oven to 350F and spray baking pan with non-stick spray. In a large bowl, mash 1 1/2 cups of bananas (3-4). 

2. Add all the remaining oatmeal ingredients except the oats; whisk to combine (make sure there are no cocoa powder lumps).

3. Stir in the oats and pour into prepared pan (or equivalent 2-quart baking dish); place on sheet pan and place in oven for 45 minutes. 

4. Eat warm or cool to room temperature and garnish with sweetened whipped cream, banana slices, and chocolate curls. 

adapted from Budget Bites

(affiliate links)

Best Ever Blueberry Muffins

I have a confession to share with everyone - when I learned this month's Crazy Cooking Challenge was Blueberry Muffins, I knew the exact recipe I wanted to make, Best Ever Blueberry Muffins by Mary Hunt (creator of Everyday Cheapskate).  There was only one problem, I couldn't find one single blog that featured the recipe.  I did, however, find a great little blog called Richelderfers Recipes that featured several other recipes by Mary Hunt, so I contacted Sarah and asked if she would consider doing a blog post featuring this recipe.  She quickly agreed and featured these muffins not long after.  I'm thrilled to be able to share the recipe with you - they're the best blueberry muffins I've ever had.  (Thanks a million Sarah!!)

Items used to make this recipe:

(affiliate links)

• professional cupcake/muffin pan https://amzn.to/4cBfvHR

• baking spray https://amzn.to/3LkuGt5

• pure vanilla extract (use the good stuff) https://amzn.to/3zRa7Sc

• foil cupcake/muffin liners https://amzn.to/4d1a5G2

• grease-proof cupcake/muffin liners https://amzn.to/3W0yjJC

• Cheapskate in the Kitchen by Mary Hunt https://amzn.to/3zGi9xl

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Best Ever Blueberry Muffins

makes 12-16 muffins

Printable Recipe

Ingredients

Muffins:

• 8 tablespoons unsalted butter, softened to room temperature

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoons pure vanilla extract

• 1/2 cup milk

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 2 1/2 cups blueberries (fresh, canned, or frozen)

Topping:

• 1 tablespoon granulated sugar (I like to use sanding sugar)

• 1/4 teaspoon freshly ground nutmeg (cinnamon works well too)

Directions

1. Preheat oven to 375F. Prepare a 12-cup muffin pan (this is my favorite) by spraying well with baking spray or line each cup with a foil liner or grease-proof liner (regular paper liners will stick terribly).

2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

3. Using a fork, mash 1/2 cup of blueberries; set aside.

4. In a small bowl, mix together 1 tablespoon granulated sugar and nutmeg; set aside.

5. Using a hand mixer, cream butter and 1 cup sugar together in a medium bowl until creamy and light in color; add eggs, vanilla, and 1/2 cup of mashed blueberries.

6. Add 1/2 of the flour mixture; mix just until the dry ingredients are incorporated.

7. Add 1/2 of the milk and mix just until combined.

8. Repeat with the remaining flour mixture, followed by the remaining milk.

9. Fold in the remaining 2 cups of whole blueberries.

10. Portion batter evenly into muffin cups and sprinkle with sugar/nutmeg topping.

11. Bake 25-30 minutes.

Notes

• I've never made this recipe using canned blueberries, but I've made it many times using frozen blueberries.

• This recipe works equally well with as little 1 1/2 cups of blueberries.

• For the topping, I sometimes substitute cinnamon for the nutmeg.

• I also like to sprinkle vanilla sugar on top of the muffins.

• Batter makes nice mini bread loaves too.

Mary's Note:  Mary says you can freeze the muffins for up to two months before baking - portion the batter into foil-lined muffin pan and place in the freezer until the batter is firm, then pop the frozen muffins out of the pan and store in a freezer-safe container.  When you want freshly baked muffins, simply pop the frozen batter-filled foil cups back into a muffin pan and bake as directed; adding 5-6 minutes to the total baking time.

adapted from Cheapskate in the Kitchen by Mary Hunt