Fit & Healthy Baked Oatmeal Bowl

Hey fit friends!!  Although I know it's really not the best time to grab my phone and plug into the digital world (i.e. fill my brain with social media mush), I often open Instagram before I get out of bed.  It's kind of my wake-up routine.  Open eyes, pick up phone, check email, check Instagram...and occasionally check Facebook.  Yeah...

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!

Simple, short list of ingredients

Fruit - it's a tiny cutting board - it wasn't that much fruit!

Before baking

After baking

A spoonful of Yummy Goodness

Whole Wheat Blueberry Banana Oat Muffins - Oh My!!

On my quest to introduce my girls to more homemade whole foods, I decided to try another recipe from Happy Herbivore this morning for breakfast.  Last week I made the HH chocolate zucchini muffins and they were outstanding.  All three girls loved them.  Today, I opted for Blueberry Oatmeal Muffins, with a few slight changes based on what I had in my fridge & pantry.  Another WIN!!
This recipe makes 12 muffins.

We are HUGE fans of Happy Herbivore!

While at Wegman's yesterday I picked up two pints of Organic wild Maine blueberries based on the produce manager's recommendation.  Apparently these blueberries are only available for about 2 weeks during the year.  They are tiny, sweet and loaded with antioxidants.

Here's the recipe per the Happy Herbivore book.  Below that are my alterations.

Ingredients:

• 1 1/2 cup whole wheat pastry flour1/2 cup rolled oats
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp fine salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 cup unsweetened applesauce
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 3/4 cup frozen wild blueberries
  
  *I omitted the ginger, ground the oats in the blender to make them finer, added 2 whole over-ripe bananas, used only 1/2 cup applesauce, used Turbinado instead of brown sugar.

My girls LOVE to help cook & bake.  I have found that they are more apt to eat the healthier foods presented to them when they help to create those foods.

In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon & ginger until well combined.  Add applesauce, sugar & maple syrup and stir until almost combined.  Add blueberries and stir until just combined (don't overmix!)  Preheat oven to 350 degrees.
Grease or spray muffin pan.  

 

 Spoon into muffin tins, filling until about 3/4 full.  Optional: sprinkle oats & brown sugar on top of the muffins.  Bake for 18-25 minutes or until toothpick inserted comes out clean.  I used a dark coated muffin pan and baked for 20 minutes - they were perfect!  Transfer to a wire cooling rack...then ENJOY!

Blueberry goodness!

Korinne loved her muffin!

Lexi was also a fan!

Ashelyn asked for a second one!