BAKED OATMEAL DIRECTIONS (THE NIGHT BEFORE)
BREAKFAST WITH A PUNCH
AS A HOLISTIC nutritionist and mom of three, my days can be pretty busy, but since my husband became a triathlete, I’m beginning to understand how busy a day can be that includes a full-time job and training for three different sports. Brick workouts and trying to fit three sports into a schedule, all while working and taking the kids to swimming lessons and hockey practice is exhausting – and I’m just watching. That’s where I come in. We all know nutrition is incredibly important, but sometimes it gets forgotten when the focus is on exercise and proper training. We forget that food doesn’t only come in gel/bar/shake form. Some breakfasts claim to keep you full for a ridiculous amount of time without containing any protein, but we know that’s just not possible. I’ve added some protein powder into this baked oatmeal recipe, but feel free to leave it out if you would prefer. It’s delicious either way.
1 banana ½ cup applesauce 2 eggs ¼ cup maple syrup 1 tsp vanilla 1 cup buttermilk
(or add 2 tbsp apple cider vinegar to regular milk and let sit)
¼ cup hemp hearts 1 tsp cinnamon 2 tsp baking powder cup original hemp protein 3 cups rolled oats
This baked oatmeal packs a protein-punch that will keep you full and energetic until lunch. (OK, at the very least, until your mid-morning snack.) Not only that, but you can make it the night before and throw it into the oven in the morning and you’ve got a delicious, warm and satisfying breakfast in 20 minutes.
You’re a busy athlete. This recipe saves you the time it takes to think about proper nutrition first thing in the morning. Also, if you’ve got kids, they’ll love it too.
These oats can also be made in muffin tins for individual cups that are great to grab and go. It keeps well in the fridge for up to a week, or can be frozen (especially the cups) for months.
This recipe is soy and nut free. For a dairy-free version, use coconut milk in place of buttermilk and omit yogurt.
Grease a 9 x 13 pan with coconut oil (or whatever you have). If you have to make your buttermilk, add the apple cider vinegar to milk and let sit while you prepare the other ingredients. In a medium bowl, mix oats, hemp hearts, hemp protein (if using), cinnamon, baking powder and salt. Set aside. In a large bowl, mash banana. Add applesauce, eggs, maple syrup and vanilla. Mix well. Add buttermilk and combine. Add dry to wet all at once. Don’t over mix. Pour into pan and spread until even. Cover and leave in fridge overnight.