Peanut Butter Banana Baked Oatmeal with Chia Seed products + a cookbook giveaway!

Pepper on roastbeef steak close upIt’s public. I’m on the chia seed kick. Anyone else?

I find myself putting it in and on everything I could: on top of oatmeal, in my own smoothies and proteins shakes, on top of peanut butter toast. The very best though? Dipping bananas in chocolates and then in a ocean of chia seeds. They’re therefore fabulously crunchy, nice and irresistible. Plus everything good nutrition in only just a little seed? I mean, how will you not like them?

This recipe can be an adaptation from my pal Katie ‘s recipe for Peanut Butter and Banana Baked Oatmeal within her new cookbook The High-Protein Vegetarian Cookbook

I was so excited after i recieved a copy of Katie’s cookbook because my mom is mostly vegetarian and I understood this cookbook would give some amazing, delicious protein-packed meals for her.

In the book, Katie makes the oatmeal with an egg and regular milk, but I opted for almond milk and a chia seed products instead.

You may be wondering why I used chia seeds rather than an egg? Well here’s the thing… while I love the nutrition of an egg, I’m in love with the fiber, proteins and omega 3s that chia seeds pack in. Actually, did you know that 1 tablespoon (a serving) of chia seed products pack a lot more than 5g of fiber and 3g of proteins?! Yes compared to that.

This breakfast is great for reheating and dealing with the go. Simply pour a few more tablespoons of almond milk on top to ensure the oatmeal doesn’t dry out. I love serving mine warm, spread with extra peanut butter at the top along with a drizzle of maple syrup.

Next time, I think I might put in a fresh fresh new raspberries before baking for a pb&j twist.

Prep time:

10 mins

Cook time:

30 mins

Total period:

40 mins


1 teaspoon floor cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon cooking powder

1/3 cup all natural creamy peanut butter

1 1/3 cups unsweetened almond milk (coconut, soy or skim also work)

1 tablespoon maple syrup

1 tablespoon vanilla extract

1 tablespoon chia seeds


Preheat oven to 375 levels F. Grease an 8×8 inches baking pan with nonstick food preparation squirt or coconut essential oil.

Combine the oats, cinnamon, nutmeg, baking powder and sodium in a medium bowl; reserve.

In another medium dish, mash the bananas well, then whisk in the peanut butter, almond dairy, maple syrup, vanilla and chia seeds. Whisk the dry ingredients in to the wet elements and combine until well combined. Pour into ready pan and bake for 30-40 a few minutes or until top is barely fantastic brown and arranged.

Remove from oven and permit sit for a couple minutes to cool, then cut into 6 servings and serve with extra almond dairy, sliced bananas and toasted almond if desired.

This recipe is adapted through the High Protein Vegetarian Cookbook by Katie Parker.

Try using your favorite nut butter in replace of the peanut butter or add in 1/2 cup of fruit such as raspberries, blueberries or strawberries.

To shop: Put in place individual containers and store within the fridge for reheating later. Whenever you reheat, be sure to put in a tablespoon or two of milk to ensure oatmeal doesn’t dry out.

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