Baked Blueberry and Banana Oatmeal

You’ve
heard it time and time again,
“Breakfast is the most important meal of the day.”
And we all know it’s true.
But hey, sometimes lying in bed for an extra 15 minutes
just sounds so much appealing than food.
That is, until you’re sitting at your desk and your stomach is growling
 and the only options are packaged donuts
or Doritos.
No thanks.


The
snooze button and I are in a constant war with each other.
It’s a serious problem. Take a look at my list of alarms and you will see
“5:20 5:24 5:27 5:30 5:35 5:36 5:37” and then
 “6:00 6:05 6:10 6:15” then “7:30 8:00”
The first set is my list of alarms that I 
actually go through/ hit
snooze between.
The second list is the,
 “oh crap, I actually snoozed through all of those
and I missed my class so now I have to rush through my own workout.”

Then the 7:30 and 8:00 are basically my safety
blanket
alarms
 for if I’m like in a coma or something
and I’m close to missing work.
(this hasn’t happened yet…but
knock on wood)

So to prevent being late for my workouts too often,
I prepare my breakfast the night before.
Here is a super easy recipe for a delicious spin on blueberry oatmeal
that you can prepare in advance and 

portion out perfectly the night before.
My
mom and I made a batch of this on Sunday and I’ve been portioning it out in
to-go containers as a post-workout snack.

    Ingredients:
·      1 cup rolled oats
·      1/4 cup walnuts,
chopped and lightly toasted
·      1/2 teaspoon baking
powder
·      3/4 teaspoon ground
cinnamon
·      Pinch of salt
·      1/4 cup maple syrup
·      1 cup milk
·      1 large egg
·      2 tablespoons
unsalted butter, melted and cooled slightly
·      1 teaspoon vanilla
extract
·      2 ripe bananas,
sliced into 1/2-inch thick pieces
·      3/4 cup fresh
blueberries
Instructions
1. Preheat oven to
375 degrees. Grease an 11×7 or 1 and 1/2-quart casserole dish with cooking
spray.
2. In a medium bowl,
toss together the oats, half of the walnuts, the baking powder, cinnamon, and
salt.
3. In a separate
small bowl, whisk together the maple syrup, milk, egg, melted butter, and the
vanilla.

4. Place the sliced
banana pieces in a single layer in the bottom of the prepared casserole dish.
Sprinkle about two-thirds of the fresh blueberries over the top of the bananas,
then cover the blueberries with the oat mixture. Drizzle the milk mixture over
the oats, making sure to distribute the milk as evenly as possible. Sprinkle
the remaining blueberries and walnuts over the top of the oats.

5.  Bake the oatmeal for 35-45 minutes, until the
top is golden brown and the oats have set. Remove the oatmeal from the oven and
drizzle with maple syrup if desired.

Can easily be modified
for Vegans and/or those following a dairy-free diet, such as myself.
Lactose-free:
Substitute Coconut milk/Almond milk/ or Cashew milk (personally I think these
options taste better anyways)
Vegans: Substitute 2
T of Chia or Flaxseeds for the Egg.

                                                              Enjoy!
                                                                XX
                                                              Abby

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