It’s public. I’m on the chia seed kick. Other people?
I find myself getting it in and on everything I could: together with oatmeal, in my own smoothies and proteins shakes, on top of peanut butter toast. The very best though? Dipping bananas in dark chocolate and then inside a sea of chia seed products. They’re therefore fabulously crunchy, nice and irresistible. Plus everything good nutrition in just a little seed? After all, how can you not like 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 had been so excited when I recieved a duplicate of Katie’s cookbook because my mother is mainly vegetarian and I understood this cookbook would offer 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 seed products instead.
You might be wondering why I used chia seeds instead of an egg? Well here’s the thing… while I love the nutrition of the egg, I’m in love with the dietary fiber, proteins and omega 3s that chia seed products pack in. Actually, did you know 1 tablespoon (a offering) of chia seed products pack a lot more than 5g of fibers and 3g of proteins?! Yes to that.
This breakfast is great for reheating and dealing with the go. Simply pour some more tablespoons of almond milk on top to ensure the oatmeal doesn’t dry out. I love serving mine warm, pass on with extra peanut butter at the top along with a drizzle of maple syrup.
Next time, I think I might put in a clean clean raspberries before baking for any pb&j twist.
1 teaspoon ground cinnamon
1/4 teaspoon surface nutmeg
1/2 teaspoon cooking 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
Preheat oven to 375 degrees F. Grease an 8×8 in . baking pan with nonstick cooking squirt or coconut essential oil.
Combine the oats, cinnamon, nutmeg, cooking powder and salt in a moderate bowl; reserve.
In another medium dish, 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 ingredients and mix until well mixed. Pour into prepared pan and bake for 30-40 mins or until top is barely golden brown and set.
Remove from oven and permit sit for a few minutes to cool, 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 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 containers and store within the fridge for reheating later. When you reheat, be sure to add a tablespoon or two of milk to make sure oatmeal doesn’t dry.
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