With the pandemic and writing a cookbook, well things were kinda against me in the whole staying fit area 😀 For an extra helping hand, I started seeing a nutritionist to make little tweaks and help with my sugary urges hehe – not get rid of them but keep the cookie eating to 2-3 rather than 4-6 hahaha!
A big change that has helped me is allowing time to have breakfast. Sounds silly huh? But a breakfast that is suited for me and EASYYYY. I’m always rearing to go in the morning so it had to be something nutritious but that I could simply pop in the microwave to warm up while I was putting together the rest of my breakfast.
It’s been a couple of months and making this change has greatly helped me! As it works just perfect for what I like to eat and my time. So here’s my routine, a long walk in the morning with Eliott nearby. Usually he’s covered in mud afterwards from midway down, so we do a half bath. Then I take a shower, then it’s off to get breakfast ready! I’ll make this baked oatmeal at the beginning of the week or on a Sunday so it’s ready to go. I first pop one in the microwave from the fridge and hit 30 secs to a minute depending on how warm I want it to be. Then hit go on the coffee machine and change out the baked granola for a little milk in the microwave. I foam up the milk (10-15 secs) with a fun little milk frother (affiliate link – I LOVE this one as it has a cover so I can easily store it in a drawer).
Then pour it into the coffee for a latte/cappuccino bonanza!
For a little protein on the side, I’ll quickly fry or scramble one egg, or grab a plain yogurt. Then I always have a side of berries – either in the yogurt or on the side. So .. protein, healthy starch, fruit… fill you up, partially made ahead – looks gorgeous and enticing.. and SO GOOD!!!!
Baked Banana Bread Oatmeal Recipe
- 2 large or 3 medium ripe bananas (about 1 cup mashed)
- 1 1/2 cups (360 ml) milk (any kind)
- 2 large eggs
- 2 tbsp (28 g) butter, melted
- 3 tbsp (45 ml) maple syrup or honey, can replace with regular, coconut, or brown sugar
- 1 tsp vanilla extract
- 2 cups old fashioned oats
- 1 tsp baking powder
- 3 tbsp powdered gelatin (totally optional, but good for you 🙂 )
- 1 1/2 tsp ground cinnamon
- 1 tbsp ground or whole flax seed (again, optional but good for you — fiber! woot)
- 1/4 tsp salt
- 1 cup fresh or frozen blueberries
- banana chips to decorate (optional)
Preheat the oven to 375F/190C. Then prepare your pan. Either butter or spray one muffin tin or a 9×9 inch baking dish.
In a large bowl, smash the bananas and then stir in the milk, eggs, melted butter, sweetener, and vanilla.
In another large bowl, mix together the dry ingredients: oats, baking powder, gelatin, cinnaomn, flax seed, and salt.
Pour the liquid ingredients into the dry ingredients and stir to combine. Then stir in the blueberries.
Pour into the prepared pan, or divide amongst the muffin wells. You can fill the muffin wells 75%-80% full – this won't rise in the oven. Decorate with banana chips as you like!
Bake the 9×9 pan about 35 to 40 minutes until brown around the edges. The muffin tin will need to bake about 30 minutes.
Let cool completely then store in the refrigerator up to 5 days. For the muffin tins, I cut around the sides to release, and then used a mini spatula to pop them out. Freeze any leftovers.
When ready to eat, pop in the microwave for 30 secs to 1 minute.