Peanut Butter Banana Baked Oatmeal with Chia Seed products + a cookbook giveaway!
It’s public. I’m on a chia seed kick. Other people?
I find myself setting it in and on everything I can: on top of oatmeal, in my smoothies and proteins shakes, together with peanut butter toast. The very best though? Dipping bananas in chocolates and then within a ocean of chia seeds. They’re therefore fabulously crunchy, nice and amazing. Plus all that good nutrition in just a little seed? After all, how can you not love 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 once i recieved a copy of Katie’s cookbook because my mother is mostly vegetarian and I knew this cookbook would give some amazing, delicious protein-packed recipes for her.
In the book, Katie makes the oatmeal with an egg and regular milk, but I opted for almond milk along with a chia seed products instead.
You may be wondering why I used chia seeds instead of an egg? Well here’s the thing… while I really like the nutrition of an egg, I’m deeply in love with the fibers, protein and omega 3s that chia seeds pack in. In fact, did you know 1 tablespoon (a portion) of chia seed products pack a lot more than 5g of fibers and 3g of protein?! Yes compared to that.
This breakfast is ideal for reheating and dealing with the go. Just pour some more tablespoons of almond milk on top to guarantee the oatmeal doesn’t dry out. I love portion mine warm, pass on with extra peanut butter at the top along with a drizzle of maple syrup.
Next time, I believe I might put in a new new raspberries before baking to get a pb&j twist.
1 teaspoon surface cinnamon
1/4 teaspoon surface nutmeg
1/2 teaspoon cooking powder
1/3 cup 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 in . baking skillet with nonstick cooking food squirt or coconut oil.
Combine the oats, cinnamon, nutmeg, cooking powder and salt in a moderate bowl; set aside.
In another moderate bowl, mash the bananas well, then whisk in the peanut butter, almond milk, maple syrup, vanilla and chia seeds. Whisk the dried out ingredients into the wet substances and combine until well combined. Pour into prepared pan and bake for 30-40 mins or until top is barely fantastic brown and set.
Remove from oven and let sit for a couple minutes to great, then slice into 6 portions and serve with extra almond dairy, sliced bananas and toasted almond if desired.
This recipe is adapted from The High Protein Vegetarian Cookbook by Katie Parker.
Try using your preferred nut butter in replace from the peanut butter or add in 1/2 glass of fresh fruit such as for example raspberries, blueberries or strawberries.
To shop: Put in place individual storage containers and store within the fridge for reheating later. Once you reheat, be sure to put in a tablespoon or two of milk to make sure oatmeal doesn’t dry out.
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