I spent many weekends at my grandma’s house when I was growing up. She was, like many grandmas, full of surprises and always managed to make you feel special. We’d spend the day in her garden, we’d bake cookies, she’d teach me card games, and how to knit. In the morning I was always greeted by the scent of breakfast coming into where I slept and many times it would be her special coffee cake recipe. Inspired by hers, I’ve created a peanut butter and oat version that’s a reminder of those special days I’ll always treasure.
Prep time: 20 minutes
Cook Time: 25-28 minutes
Total time: 45-48 minutes
Yield: 8 servings
For the topping
1/2 cup Bob’s Red Mill® Extra Thick Rolled Oats
2 tablespoons whole wheat pastry flour*
1 teaspoon ground nutmeg
2 tablespoons brown sugar
2 tablespoons butter, melted
3 tablespoons Peanut Butter & Co. Old Fashioned Crunchy peanut butter
For the batter
3/4 cup Bob’s Red Mill® Extra Thick Rolled Oats
3/4 cup whole wheat pastry flour*
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons ground cinnamon
1/2 cup Peanut Butter & Co. Old Fashioned Smooth peanut butter
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup almond or dairy milk
*Also available from Bob’s Red Mill
Preheat the oven to 350˚F. Grease an 8×8-inch baking pan, set aside.
Prepare the topping
In a small bowl stir together the oats, flour, nutmeg, and brown sugar. Add in the crunchy peanut butter and melted butter. Using a fork or your fingers, mix until well combined and forms a crumble topping. Set aside.
1. Place the rolled oats in the bowl of the food processor and process until they become a coarse oat flour. Dump the oat flour into a medium mixing bowl. Add in the pastry flour, baking powder, baking soda, salt, and cinnamon, and whisk to combine.
2. In the bowl of a stand mixer, or other large bowl, cream together the smooth peanut butter and brown sugar. Scrape down the bowl and add in the egg and vanilla, mixing well. Pour in the milk and stir to combine. The mixture should be very liquid.
3. Add the dry mixture to the wet and stir until just combined and all the flour is incorporated. Pour into the prepared baking pan. Top with the peanut butter crumble mixture and place in the oven. Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool 10 minutes and serve warm. Store tightly covered at room temperature or in the fridge for up to 3 days.