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It’s formal. I’m on the chia seed kick. Anyone else?
I find myself positioning it in and in everything I can: on top of oatmeal, in my smoothies and proteins shakes, on top of peanut butter toast. The best though? Dipping bananas in chocolates and then inside a ocean of chia seeds. They’re so fabulously crunchy, lovely and amazing. Plus all that good nutrition in just a little seed? I mean, how will you not like them?
This recipe is 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 had been so excited after i recieved a duplicate of Katie’s cookbook because my mother is mostly vegetarian and I understood this cookbook would present 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 seed products instead.
You might be wondering why I used chia seeds rather than an egg? Well here’s the matter… while I really like the nutrition of an egg, I’m deeply in love with the fiber, protein and omega 3s that chia seeds pack in. Actually, did you know that 1 tablespoon (a serving) of chia seeds pack more than 5g of fibers and 3g of protein?! Yes to that.
This breakfast is ideal for reheating and dealing with the go. Simply pour a few more tablespoons of almond dairy on top to guarantee the oatmeal doesn’t dry. I love providing mine warm, pass on with extra peanut butter on top and a drizzle of maple syrup.
Next time, I think I might put in a new new raspberries before baking for the pb&j twist.
Prep time:
10 mins
Cook period:
30 mins
Total time:
40 mins
Ingredients
1 teaspoon floor cinnamon
1/4 teaspoon floor 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 levels F. Grease an 8×8 in . baking skillet with nonstick food preparation spray or coconut oil.
Combine the oats, cinnamon, nutmeg, cooking powder and salt in a moderate bowl; set aside.
In another medium dish, mash the bananas well, then whisk in 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 prepared pan and bake for 30-40 a few minutes or until best is barely golden brown and established.
Remove from range and let sit for a few minutes to cool, 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 favorite nut butter in replace from the peanut butter or add 1/2 glass of fresh fruit such as raspberries, blueberries or strawberries.
To shop: Put in place individual storage containers and store in the fridge for reheating later. If you reheat, make sure to put in a tablespoon or two of milk to make sure oatmeal doesn’t dry out.
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