Baked Oatmeal

Breakfast is supposedly the most important meal of the day, but it usually gets the least amount of thought and time. I almost never have a cooked breakfast on a week day morning – it’s always a rushed bowl of cereal right before I run out the door for work. And yet, I wish I spent more time and care on breakfast because I really love it! Breakfast foods are the best foods! Which brings me to this wonderful Baked Oatmeal…

All you need is one bowl and about 25 minutes to make this beautiful, filling, healthy, and delicious breakfast from start to finish. Or, you could make it ahead and reheat a slice every morning. It’s perfect for meal prep! Feel free to substitute the fruit/nut combo with whatever you and your family love. You could even do chocolate chips for a special weekend breakfast treat. šŸ™‚

Eating protein in the morning is so crucial for me to stay focused and full throughout the morning at work. I need breakfasts that are high in protein and fiber to make sure I am at my peak performance. As you can imagine, this baked oatmeal is the ideal breakfast for hungry people like me!

1 banana, peeled
1 1/2 cup old-fashioned oats
1 tsp baking powder

1 tsp cinnamon

1 cup unsweetened almond milk
2 Tbsp melted coconut oil

1/4 cup maple syrup
1 Tbsp flax seed + 2.5 Tbsp warm water (1 flax egg)
1/2 tsp vanilla extract
1/3 cup blueberries, fresh or frozen, separated

1/3 cup coconut flakes
1/3 cup chopped walnuts, separated

Preheat the oven to 350 degrees. Mix flax seed and warm water together in a small bowl and set aside to congeal. Mash the banana in a large mixing bowl and mix with oats, cinnamon, baking powder, almond milk, coconut oil, maple syrup, flax egg, and vanilla extract. Fold in coconut flakes, half the walnuts, and half the blueberries. Top with remaining blueberries and walnuts. Transfer to a lightly greased baking dish. Bake for 20-25 minutes, or until firmed up and golden brown. Slice and serve immediately.

Serves 4

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