Breakfast Goals can be found right here!
I have been slacking (in a big way) when it comes to breakfast and somehow I only end up at eating around midday. I know that it's quite bad but I am attempting to correct that now, while getting my routine up and going. I think when we attempt something "new" it's best to start small and perfect it, rather than to aim so high that you only make it happen once and let it fizzle out. That's my take on eating healthy and clean, because it is not the easiest thing to do, in fact I find it rather difficult. So in a bid to make my life easier, I am going to try and find way to prepare breakfast the day before so I have literally no excuse in the morning.
The reason I love baked oatmeal so much is because it reminds me of the copious amounts of oatmeal I ate as a child. This is my new and improved way of eating it as an adult, who is busy and forgets that breakfast is the most important meal of the day.
This baked oatmeal is gluten free and the yoghurt and milk I used are both lactose free, which tick all my boxes when controlling my PCOS and IBS symptoms, so if you suffer from either then this meal is ideal. I used bananas and blueberries at the base but the best part is that you can use pretty much any fruit you have and it doesn't involve an expensive grocery shopping at all.
I hope you enjoy it and that it does make your mornings easier and more efficient.
Recipe: Baked oatmeal
Type: LF and GF
1 whole banana
1 punnet blueberries
3 ramekins/square tin (for larger batches double the ingredient quantities).
1 cup GF oats
1 tsp. baking powder
2 tsp. cinnamon powder
1/2 tsp. salt
1/2 cup LF milk
1 tsp. vanilla essence
Preheat oven to 200 degrees C.
Cut bananas into rounds and cover the base of the ramekins.
Add a few blueberries on top.
Drizzle with some honey and 1 tsp. of the cinnamon powder.
Let that bake in the oven until the bananas are soft (10 mins)
In the meantime, whisk together the oats, baking powder, salt and let over cinnamon powder.
In a separate bowl, whisk the milk, eggs and vanilla together.
Once the bananas are soft, remove from the oven, cover with the oats mixture on all ramekins, then pour over the liquid mixture, and finally pop a few more blueberries on top with a drizzle of honey to sweeten.
Bake for about 20-30 minutes, until the tops are golden brown.
Eat hot with some yoghurt and berries and enjoy a healthy and pre-made meal ready for the week ahead.