Peanut Butter Banana Baked Oatmeal with Chia Seed products + a cookbook giveaway!
It’s standard. I’m on a chia seed kick. For more on stuffed zucchini boats with marinara sauce stop by our web site. Anyone else?
I find myself setting it in and on everything I can: on top of oatmeal, in my own smoothies and protein shakes, on top of peanut butter toast. The very best though? Dipping bananas in chocolates and then within a sea of chia seeds. They’re therefore fabulously crunchy, lovely and irresistible. Plus everything that good nutrition in only a little seed? I mean, how will you not like 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 was so excited while 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 quality recipes for her.
In the book, Katie makes the oatmeal with an egg and regular milk, but I opted for almond milk and a chia seeds instead.
You may 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, proteins and omega 3s that chia seed products pack in. Actually, did you know 1 tablespoon (a offering) of chia seeds pack a lot more than 5g of dietary fiber and 3g of protein?! Yes to that.
This breakfast is great for reheating and taking on the go. Just pour a few more tablespoons of almond dairy on top to ensure the oatmeal doesn’t dry. I love portion mine warm, pass on with extra peanut butter at the top and a drizzle of maple syrup.
Next time, I believe I might put in a refreshing clean raspberries before baking for a pb&j twist.
Prep time:
10 mins
Cook time:
30 mins
Total time:
40 mins
Ingredients
1 teaspoon surface cinnamon
1/4 teaspoon surface 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 work)
1 tablespoon maple syrup
1 tablespoon vanilla extract
1 tablespoon chia seeds
Instructions
Preheat oven to 375 degrees F. Grease an 8×8 in . baking skillet with nonstick cooking squirt or coconut essential oil.
Combine the oats, cinnamon, nutmeg, baking powder and salt in a medium bowl; set aside.
In another moderate bowl, mash the bananas well, then whisk in the peanut butter, almond dairy, maple syrup, vanilla and chia seeds. Whisk the dried out ingredients into the wet substances and mix until well combined. Pour into prepared skillet and bake for 30-40 a few minutes or until top is barely fantastic brown and arranged.
Remove from oven and let sit for a couple minutes to great, then cut into 6 servings and serve with extra almond dairy, sliced bananas and toasted almond if desired.
This recipe is adapted in the High Protein Vegetarian Cookbook by Katie Parker.
Try using your preferred nut butter in replace of 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. If you reheat, make sure to put in a tablespoon or two of milk to make sure oatmeal doesn’t dry.