As I was scrolling this morning, I saw a picture of someone's breakfast - baked oats. It looked fantastic!! I can't remember who's post it was (if it was yours, please comment and share your page) because it didn't really sink in just how good that breakfast would be until a few hours later, post-workout. As my heart rate was dropping back to normal after an hour of ChaLEAN Extreme and TurboFire (Day 1 of my 90 day hybrid workout), I started thinking about food. And the oats kept creeping back into my belly. Er...into my mind.
I figured I'd just make my standard Overnight Oats recipe and, well...toss it in the oven. Pretty much fool proof. Preheat oven to 375. I used a nonstick ceramic ramekin and didn't need to spray or grease it. In a small mixing bowl add the following:
1/3 cup gluten free rolled oats (I like Trader Joe's brand)
1T chia seed
sprinkle of cinnamon
sprinkle of Himalayan sea salt
1/2 small banana, sliced
4 small strawberries, sliced
1-2T raw nut butter of your choice (I used walnut/cashew)
Add all, except fruit & nut butter, to mixing bowl and cover with unsweetened vanilla coconut or coconut/almond milk and stir to combine. Add to ramekin and then layer the sliced banana and strawberries. I added the walnut butter in the center instead of stirring to combine it. Bake at 375 for 25 minutes.
This could be made so many ways!! I think tomorrow I might try it with organic pumpkin and fresh organic blueberries, and in place of the nut butter, use raw slivered almonds. Decisions!! If you make it, please share and tag me on Instagram (@FitHealthyMommy) or Facebook (Fit & Healthy Mommy) - Please like and follow me as well!
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| Simple, short list of ingredients |
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| Fruit - it's a tiny cutting board - it wasn't that much fruit! |
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| Before baking |
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| After baking |
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| A spoonful of Yummy Goodness |
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