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

It’s official. I’m on the chia seed kick. Anyone else?

I find myself putting it in and on everything I can: together with oatmeal, in my own smoothies and protein shakes, on top of peanut butter toast. If you have any questions with regards to where and how to use stuffing for zucchini boats, you can make contact with us at our own internet site. The best though? Dipping bananas in dark chocolate and then in a sea of chia seed products. They’re so fabulously crunchy, lovely and amazing. Plus everything that good nutrition in just just a little seed? After all, how will you not love them?

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

I was so excited when I recieved a copy of Katie’s cookbook because my mother is mostly vegetarian and I understood this cookbook would give some amazing, delicious protein-packed quality 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 seeds instead.

You may be wondering why I used chia seeds instead of an egg? Well here’s the matter… while I really like the nutrition of the egg, I’m deeply in love with the fibers, proteins and omega 3s that chia seeds pack in. Actually, did you know 1 tablespoon (a portion) of chia seeds pack a lot more than 5g of fibers and 3g of proteins?! Yes compared to that.

This breakfast is ideal for reheating and taking on the go. Just pour some more tablespoons of almond milk on top to guarantee the oatmeal doesn’t dry. I love portion mine warm, pass on with extra peanut butter at the top along with a drizzle of maple syrup.

Next time, I think I might add a clean clean raspberries before baking for the pb&j twist.

Prep period:

10 mins

Cook time:

30 mins

Total time:

40 mins

Ingredients

1 teaspoon floor cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon baking powder

1/3 cup all natural creamy peanut butter

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

1 tablespoon maple syrup

1 tablespoon vanilla extract

1 tablespoon chia seeds

Instructions

Preheat oven to 375 degrees F. Grease an 8×8 inch baking pan with nonstick cooking spray or coconut essential oil.

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

In another moderate dish, mash the bananas well, then whisk within the peanut butter, almond milk, maple syrup, vanilla and chia seeds. Whisk the dried out ingredients into the wet substances and blend until well combined. Pour into ready pan and bake for 30-40 a few minutes or until top is barely golden brown and set.

Remove from range and permit sit for a couple minutes to great, then slice into 6 servings and serve with extra almond milk, sliced bananas and toasted almond if desired.

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

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

To shop: Place in individual storage containers and store in the fridge for reheating later on. If you reheat, be sure to put in a tablespoon or two of dairy to ensure oatmeal doesn’t dry out.