Six months ago I purchased my first cast-iron skillet. Of all my kitchen tools, there are only three that I consider must-haves: a KitchenAid standing mixer, an Instant Pot pressure cooker, and a cast iron skillet. Since I only have to cook for myself, I picked up mini cast iron skillets the other day to make single serving desserts and egg bakes. Today, I broke in the mini skillet with a peanut butter and banana oatmeal bake. The texture was light and fluffy which made it seem like I was eating an oatmeal cake for breakfast. The bonus is that it's healthy. Highly recommended!
Recipe for a 5-inch mini skillet:
40g (one serving) rolled oats
1 over-ripe banana (about 90g to 100g)
1.5 to 2 TB of peanut butter
1 to 2 TB water or milk
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 tsp vanilla
pinch of salt
butter for greasing the skillet
Set the oven to 300 degrees
Add the egg, vanilla, water, half the banana, and 1 or more tablespoon of peanut butter together in a bowl. Blend together with an immersion blender, hand mixer, or whisk.
Combine the oatmeal, salt, cinnamon, and baking powder in a separate bowl.
Once both wet and dry materials are prepared, pour the dry oatmeal mix into the wet egg and banana-peanut butter mix and stir to combine.
Melt some butter in the mini skillet and swirl it around to help prevent the oatmeal from sticking during baking.
Pour the oatmeal mix into the mini skillet and bake for 10 to 15 minutes.
Top with remaining banana and peanut butter and serve warm.