사용자 도구

peanut_butte_banana_baked_oatmeal_with_chia_seeds_a_cookbook


It's public. I'm on the chia seed kick. Other people? I find myself getting it in and about everything I can: on top of oatmeal, in my smoothies and protein shakes, on top of peanut butter toast. The best though? Dipping bananas in chocolates and then in a sea of chia seeds. They're so fabulously crunchy, sweet and amazing. Plus everything that good nutrition in only 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 while i recieved a copy of Katie's cookbook because my mother is mostly vegetarian and I knew this cookbook would give some amazing, delicious protein-packed recipes for her. In the book, Katie makes the oatmeal with an egg and regular milk, but I chosen almond milk along with a chia seed products instead. You may be wondering why I used chia seeds rather than an egg? Well here's the point… while I love the nutrition of the egg, I'm in love with the dietary fiber, protein and omega 3s that chia seeds pack in. In fact, did you know 1 tablespoon (a providing) of chia seed products pack more than 5g of fibers and 3g of protein?! Yes compared to that. This breakfast is ideal for reheating and taking on the go. Simply pour some more tablespoons of almond dairy on top to ensure the oatmeal doesn't dry. I love serving mine warm, spread with extra peanut butter at the top and a drizzle of maple syrup. Next time, I think I might put in a fresh fresh raspberries before baking for a pb&j twist. Prep time: 10 mins Cook time: 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 degrees F. Grease an 8×8 in . baking skillet with nonstick cooking food spray or coconut essential oil. Combine the oats, cinnamon, nutmeg, cooking powder and sodium in a moderate bowl; set aside. In another medium bowl, mash the bananas well, then whisk in the peanut butter, almond dairy, maple syrup, vanilla and chia seeds. Whisk the dry ingredients into the wet ingredients and combine until well combined. Pour into prepared pan and bake for 30-40 minutes or until best is barely golden brown and arranged. Remove from oven and permit 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 from 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 cup of fresh fruit such as for example raspberries, blueberries or strawberries. To store: Place in individual containers and store in the fridge for reheating later on. If you reheat, be sure to add a tablespoon or two of milk to make sure oatmeal doesn't dry.