Peanut Butter Banana Baked Oatmeal with Chia Seeds + a cookbook giveaway!
It’s official. I’m on a chia seed kick. Anyone else?
I find myself getting it in and about everything I can: on top of oatmeal, in my own smoothies and proteins shakes, together with peanut butter toast. The very best though? Dipping bananas in dark chocolate and then in a sea of chia seeds. They’re therefore fabulously crunchy, nice and amazing. Plus all that good nutrition in only a little seed? After all, how can you not love them?
This recipe can be an adaptation from my friend Katie ‘s recipe for Peanut Butter and Banana Baked Oatmeal found in her new cookbook The High-Protein Vegetarian Cookbook
I used to be so excited while i recieved a duplicate of Katie’s cookbook because my mom is mostly vegetarian and I understood this cookbook would give some amazing, delicious protein-packed formulas for her.
In the book, Katie makes the oatmeal with an egg and regular milk, but I chosen almond milk along with a chia seed products instead.
You might be wondering why I used chia seeds instead of an egg? Well here’s the point… while I love 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 offering) of chia seeds pack more than 5g of dietary fiber and 3g of protein?! Yes to that.
This breakfast is ideal for reheating and dealing with the go. Just pour some more tablespoons of almond dairy on top to guarantee the oatmeal doesn’t dry out. I love serving mine warm, spread with extra peanut butter on top and a drizzle of maple syrup.
Next time, I think I might add a fresh new raspberries before baking for any pb&j twist.
1 teaspoon surface cinnamon
1/4 teaspoon surface nutmeg
1/2 teaspoon baking powder
1/3 cup 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
Preheat oven to 375 degrees F. Grease an 8×8 inch baking pan with nonstick cooking food squirt or coconut oil.
Combine the oats, cinnamon, nutmeg, cooking powder and salt in a moderate bowl; reserve.
In another medium bowl, mash the bananas well, then whisk within the peanut butter, almond dairy, maple syrup, vanilla and chia seeds. Whisk the dried out ingredients into the wet substances and blend until well combined. Pour into ready skillet and bake for 30-40 mins or until best 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 dairy, sliced bananas and toasted almond if desired.
This recipe is adapted through the High Protein Vegetarian Cookbook by Katie Parker.
Try using your preferred nut butter in replace from the peanut butter or add 1/2 cup of fruit such as for example raspberries, blueberries or strawberries.
To shop: Put in place individual containers and store within the fridge for reheating later on. When you reheat, be sure to add a tablespoon or two of dairy to ensure oatmeal doesn’t dry out.
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