A Nourished Start: Peanut Butter Smoothies and Baked Oatmeal

Breakfast just might be my favorite meal of the day. I have a real penchant for breakfast foods (waffles, pancakes, fresh fruit and berries, yogurt, sausages, smoothies, hashbrowns, eggs benedict… I could go on, but I’m sure you get the point!).

Lucky for me that eating a wholesome and hearty breakfast is a fantastic way to start the day, and there are so many delicious and nourishing ways to do it!

If you’re looking for some new ways to spice up your morning breakfast routine, make sure that you head on over to The Nourishing Gourmet, for the Nourished Start Breakfast Carnival, full of fantastic ideas for keeping your breakfasts healthy, varied and of course, yummy!

But back to breakfast…

This first recipe is a recent one, that was inspired by Crystal’s mention of peanut butter smoothies in their home. I don’t believe she ever gave the recipe, so I decided to come up with my own. After a bit of trial and error, I’ve finally found one that we all love!


One of the great things about this smoothie for me is that it helps me to get in a good chunk of protein, which I try to eat 80-100 grams of while pregnant, so it’s also a perfect afternoon snack. It also has the double benefit of being a cheer-rousing snack for the rest of the family, and it’s protein base helps to keep mid-afternoon blood sugar levels steady and balanced, resulting in less grumpy children (and mommy!) while dinner is being cooked!

Peanut Butter Smoothie
Recipe type: Beverage
Serves: 2
  • 1 cup milk (raw is preferable, and makes it that much more thick and creamy)
  • ¼ cup peanut butter (I stick to organic, as peanuts are highly sprayed. Other nut butters would also be delicious!)
  • 1 Tbsp carob powder (you could substitute cocoa powder if you prefer)
  • 1½- 2 Tbsp honey
  • 2 frozen bananas, broken into chunks
  1. Combine all in the order given, and blend until smooth. Enjoy sipping on this indulgent treat!
Serves 2 (this works for me and my little ones to share, but if it's for the whole family, I double it).

My second recipe, Baked Oatmeal, has actually been posted on my blog before, but I’ve been making and adapting it for a long time since then, and thought it deserved to be posted more purposefully, rather than tacked onto the end of another post.

Though my breakfasts are usually a bit simpler than this (regular oatmeal, eggs and toast, etc .) this is one of our very favorite breakfasts and is so nice to enjoy on a weekend morning or with guests.

Baked (and Soaked) Oatmeal

This is a soaked recipe because oatmeal in particular is high in phytates (which impair digeston and can block mineral absorption) and requires a good soaking period of at least 12 hours but preferrably closer to 24, for better digestion and assimilation. I notice that when I’m in a hurry and don’t soak this for as long as usual, my husband and I feel that it sits a bit heavier and doesn’t digest quite as well, so if you can, plan to soak it in the morning of the day before you’d like to serve it.

Baked Oatmeal
Recipe type: Breakfast
  • 6 cups rolled oats
  • 1 cup melted butter or coconut oil (I usually do a bit less than this- sometimes as low as ¾ cup, though I definitely wouldn't go any lower than that)
  • ¾ cups honey (you could also use 1-1/2 cups of rapadura or sucanat)
  • 2 cups cultured milk product (either buttermilk, kefir or yogurt watered down. I usually do this step ½ kefir and ½ water, which works well and saves money!)
  • 4 beaten eggs
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
The day before:
  1. In a large pan, like a 9 x 13 corning ware or something similar, add the first four ingredients. Mix well, so that everything is moist. Cover with a clean kitchen towel, and leave it to sit on the counter until the next morning.
The next morning:
  1. Preheat the oven to 350 F, and then add to the pan the last four ingredients. Sometimes it's a bit difficult to mix the oats, if it's been chilly during the night. On really cold days, I've had to pop the pan back into the oven for a minute while it's preheating, just to soften the butter or coconut oil enough to be able to stir it better.
    This is also the time that you could add any fun additions that your family would enjoy. Some that we have tried are grated or diced apples (with extra cinnamon), and raisins. Both were really nice, and I'm sure you can think of many other ways to fancy this dish up, although it is just wonderful on it's own.
  2. When everything is well mixed, smooth it out a bit, and put it in the oven for 40-45 minutes, until lightly browned and crisp on top.

(When I make this on Sunday mornings, I go mix everything and get the oven going immediately when I wake up, before the kids are up. Once it’s in the oven with the timer set, I run back to take a shower and get dressed, and get the kids up. By the time we’re ready to eat breakfast, our baked oatmeal is ready to be eaten!)

We like to pour either raw milk or cream over our bowlfuls, and even if I haven’t added raisins while cooking, they’re often grabbed from the pantry and added in anyways. :) Mmmm… I think I might have to make this tomorrow!

What are your favorite things to eat for breakfast?

About Stephanie Langford

Stephanie Langford has a passion for sharing ideas and information for homemakers who want to make healthy changes in their homes, and carefully steward all that they've been given. She has written three books geared to helping families live more naturally and eat real, whole foods, without being overwhelmed, without going broke and with simple meal planning. She is the creator of Keeper of the Home.

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  1. Have you ever tried adding raw eggs to the peanut butter smoothie? I’m trying to eat more eggs, but I am not a fan of eggs. I have heard that adding eggs to smoothies is an excellent and nutritional choice. Just wondering if you have tried it in this recipe? Thanks!

  2. Rosie M. says:


    Im very intreasted in doing the oatmeal bake but concerned about leaving soak overnight on the counter instead of the fridge. Im worried that it would go bad since it will have buttermilk.


    • I totally understand that concern because I used to feel the same way. But cultured dairy products, like kefir, yogurt or buttermilk can be left out and will not make you sick. I’ve done it more times than I can count, and we’ve never had an issue with it! This is actually a traditional practice that goes way back in many, many cultures around the world, for making grains more digestible.

  3. This is the first time my daughter was willing to eat oatmeal in years (outside of a cookie). Thank you for the recipe. I will admit I cheated using brown sugar (ran out of honey) and quick cooking oats (they where the only ones bj’s had) but it still came out great. I can’t wait to get better ingredients and try it but in the mean time I have a batch set for tomorrow since she begged me to make it again. :)

  4. This is exactly how I make my soaked baked oatmeal, though I usually only use 1 cup of Sucanat. I’ve slowly weaned us down. :) I think my favorite way to have it is with apples (I add 3 for a 9×13 pan). Yum!

    We LOVE your PB smoothie recipe. I think I’ve made it almost a couple times each week since I found it on your site several months ago. It’s so, so, so, SO good! :)

  5. My boyfriend requested chocolate peanut butter smoothies for his breakfast this morning (it’s his birthday), so I whipped these up. While the amount of honey made it a bit too sweet for me (I’ll reduce the amount next time), he really enjoyed them. I also added in some ground flaxseed to boost the nutrition.

  6. Katie H says:

    I love this baked oatmeal recipe and have been making it for a couple years now. My youngest, though, is allergic to milk (protein not lactose) and can’t have butter, buttermilk, etc… Have you (or anyone you know) tried this with soy products? My intention was to sub soy margarine for the butter and soymilk +lemon juice (sub listed in cookbooks for buttermilk though with soy instead of cow milk).

    Any thoughts?

    Thanks in advance :)

  7. After reading your post today, I realized this smoothie (our family’s absolute favorite treat) may be a good solution to getting us to take our daily supplements-superfoods. What do you think about adding the FCLO & BO Chocolate Cream flavor to this smoothie? Would it taste okay? :/

  8. I just found your website last week. I made this smoothie for breakfast this morning with some spinach added to it. It was great, just like a PB and chocolate milkshake. I will be making thagain (with more spinach since we were about out). Thanks for the great recipe.

  9. Finally made the smoothie……yum!!! Definitely a new favorite. Thanks, Stephanie!

  10. I’ve been wanting to try a good NT baked oatmeal in attempt to get my two picky boys to eat oatmeal. (Partly because oatmeal is so inexpensive!)

    I’m pleased to say that both of them liked it! It was delicious and is definately going to be part of my weekly breakfast menu! I did halve the recipe and baked it in a 9″ square pan because I knew the 9 X 13 would make faaaar too much for us to eat. Even now I have a half pan of oatmeal left! I suppose it might freeze well…

    I know microwaves are not healthy, but I admit to allowing frozen muffins or pancakes to be microwaved for 15 seconds in the morning when I need a quick breakfast. (always served with good NT fat and eggs or bacon, of course, and raw milk to drink), but leaving the muffins out to thaw overnight would work too. When I make waffles I always make enough to freeze some, and reheat in the toaster (just like the boxed ones in the store).

    If you haven’t seen it, I heartily reccommend a ‘no knead’ bread recipe (like the 5 mins artisan bread). I make my husband a fresh english muffin or egg sandwich every morning with that recipe, in addition to sandwich bread and pizza. We have toast a lot for breakfast.

  11. Good oatmeal! We love baked oatmeal and I was looking for a way to do it with soaked oats. I will up the salt next time.

  12. Mmmmm, after reading all the comments, I really want to try the smoothie! I am making the baked oatmeal right now and am wondering how the leftovers need to be stored – refrigerated or is it ok to keep it out? I want to take it on a road trip. Thanks, Stephanie! :)

  13. Tried the smoothie recipe this morning and it was so tasty! The husband approved with an, “I want some more!” after he finished drinking his! Thanks for the recipe!
    .-= Katrina´s last blog ..Recent Deals =-.


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