Happy (Edit: almost) official first day of fall!

To kick off the celebrations, I thought I'd write to you about...breakfast. Who doesn't love a good breakfast? I know I do. Sometime there is just not enough time to whip up a wonderful breakfast of champions that will help us stay on track with our healthy goals. For me, if a breakfast can sustain me until lunch time - then I know I found a winner. I hate feeling famished in the middle of the morning when I just can't pause to snack. It is thus very important that I feel satiated. Plus it helps me stay on track with my eating regime - not dieting!  For a while this regime relied on chia seed pudding or a breakfast smoothie, but those never kept me full for long. Going to Ukraine in August brought me back to my childhood filled with oats and grains. I brought back tones of buckwheat, and so far, along with old fashioned oats, it has been my go to breakfast element. The only  problem with both is that they require a little bit of cooking time in the morning. As I mentioned earlier, I do not always have that time. Standing in front of the stove-top every morning to cook either grain doesn't seem very appealing. This has brought me to wonder, over the weekend, whether or not I could bake oatmeal into a good breakfast. After a little bit of research, I stumbled upon Annie's eats recipe for baked oatmeal  which she herself adapted from King Arthur Flour Whole Grain Baking. There were many things that I did not possess at hand to reproduce her recipe, but using the concept, I just adapted it to suit what was available to me at the moment.

This recipe is very beginner friendly, and doesn't take much time to prepare. The longest part about it is to wait for it to bake! Once ready, and completely cooled down, I cut it into rectangles and stored the baked oats in a plastic tub which I sent into the refrigerator. From now own, my mornings will be stress free with this easy breakfast recipe! A great option for those commuting to work, or wanting a fuss-free breakfast option when time is against you! And did I mention that it tastes like fall?

Makes about 12 servings

  • 2 bananas, cut in rounds
  • 3 cups of old fashioned oats
  • 1/4 tsp of ground cinnamon
  • 2 cups of hot water
  • 5 tbsp of butter
  • 1/2 cup of brown sugar
  • 1/4 cup of honey
  • 1 tsp of salt
  • 1/4 tsp of ground cloves
  • 1/2 cup of pumpkin puree
  • 1/2 cup of unsweetened almond milk*
  • 2 tsp of vanilla extract
  • Preheat oven to 350˚ F/175˚C. 
  • Caramelize your cut bananas. To do so, place 2 tbsp of butter into a heated pan, and when the butter has melted, add your banana slices and the cinnamon and toss over medium heat for about 2-3 minutes (remove once the banana has begun to brown a little bit). Let the banana cool down.
  • In a bowl, mix together brown sugar, honey, salt, ground cloves, pumpkin puree, almond milk and vanilla extract. Set aside your wet mixture.
  • In a baking dish of your choice (I used an 8 inch baking dish), add the remaining 3 tbsp of butter (cut into thin slices) and spread your caramelized bananas. Cover the bananas with 3 cups of old-fashioned oats. Pour over the oats, your hot water, followed by the wet mixture. 
  • With a spoon, or spatula, gently mix your oats and the wet mixture (so as to incorporate it into the oats) and even out the surface.
  • Bake for 35-40 min.
  • Remove from oven and let it cool slightly before serving or completely before storing the oats in the fridge.
* I used unsweetened almond milk, but you are free to substitute for the milk of your choice.
** When you are ready to reheat your oats, just place in the microwave or a convection oven for a few seconds.
Nutrition Facts
Servings 12.0
Amount Per Serving
calories 184
                                                                                                                       % Daily Value *
Total Fat 7 g 10 %
Saturated Fat 3 g 15 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 13 mg 4 %
Sodium 206 mg 9 %
Potassium 140 mg 4 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 2 g 9 %
Sugars 14 g
Protein 3 g 6 %
Vitamin A 21 %
Vitamin C 3 %
Calcium 0 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
What is your favorite morning fix?

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