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© 2016 by Monika Nowak. 

 

Baked oatmeal breakfast

April 6, 2016

If you are one of those people who like oatmeal in the morning but you never make it because, let’s be honest, making it from scratch is a pain, keep on reading. 

 

Making oatmeal seems like a 5 minute deal but, by the time you cut up the fruit, wait for the oats to cook, eat it then clean the dishes, you’re time is up and you need to run. 

 

With that being said, how often do you reach for instant oatmeal packets that swear to be all natural, whole grain, and wholesome? Very often I presume. You even take the packets to work and make them there. Does that sound familiar? Let me tell you that each one of those tiny packets of oatmeal have about 12 g of sugar – and that is an equivalent of 3 teaspoons of pure sugar. I bet you have days when you have two in the morning since one is not enough. Do you sweeten your coffee too? Do the math. Sugar overload and it’s not even 9 o’clock. 

 

I’m giving you a very simple solution to all of the above problems.

 

Spend 30 minutes in any chosen day during the week making yourself a week’s worth of breakfast. Any day after that your oatmeal with be ready in 2 minutes!

One plate and one spoon to clean up. 

 

No added sugar, any fruit of your choice on top, and I promise you will feel like you’re having dessert not breakfast. Sweet tooth people are you with me?!

 

This baked oatmeal is super easy to make, packed with good carbs from bananas and oats, and protein from eggs, milk, greek yogurt and protein powder (if using). It keeps me full from 5-6am to 1-2pm and I’m not a snacker so that’s all I have till lunch. I make it on a Sunday and eat everyday throughout the week.

 

Did I mention that all you need is one bowl and 4 major ingredients? Ripe bananas, oats, eggs and milk. Then your baking powder, salt and cinnamon (or any other spice of your choice such as ginger).

 

Mush it all up, load into a pie dish, bake and enjoy! Serve with a big scoop of unsweetened yogurt and a drizzle of honey. 

 

 

Baked oatmeal breakfast pie

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 7

Nutrition per serving (including protein powder but no fruit on top):

246 calories, 10 g fat, 23 g carbs, 17g protein 

 

Dry ingridients

  1. 2 cups gluten free, rolled oats

  2. 1 tsp baking powder

  3. 1/2 tsp salt

  4. 1 tsp ground cinnamon

  5. 2 scoops of protein powder (optional) 

Wet ingredients

  1. 1 cup milk (dairy or non-dairy)

  2. 1 tsp pure vanilla extract

  3. 2 eggs or 2 flax seed eggs (2 TBS flax seeds + 6 TBS hot water for a vegan version)

  4. 2 or 3 very ripe bananas (the riper the sweeter your bake will be)

Optional

  1. Sliced peaches, figs or any other fruit for the top.

  2. Nuts of your choice.

Instructions

  1. Preheat your oven to 350F. Grease (I use coconut oil) a regular sized pie dish or any medium sized casserole dish and set aside.

  2. In a large bowl combine all dry ingredients. Add wet ingredients and mix well, making sure that the bananas* are well incorporated (I mush them up with a fork) into the mix.

  3. Bake for 25 minutes (or until desired consistency). After 25 minutes of baking, mine holds together well but it's not dry like a bar. If you want a creamier, more pudding like texture, reduce the baking time.

  4. I put mine in the fridge after it cools down and serve the next day. In the morning, I take a slice out, reheat it in the microwave for 1min and then serve with a generous scoop of greek yogurt, a dash of cinnamon and 1 tsp of maple syrup or drizzle of honey. Enjoy your breakfast ready in 2 minutes!

Notes

  1. * If your bananas are not super ripe you can puree them with a dash of milk beforehand.

  2. Gluten free, refined sugar free. 

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