Why hello there!
How is everyone in Ontario enjoying their long weekend? I definitely needed the extra day as I have been working a lot lately. To say that my professional life has been emotionally taxing is merely skimming the surface. Yesterday, Maciej and I were talking and he was really keen on spending time together. Today we decided to start the day with breakfast at a “ma and pa” restaurant where I caught up with a friend of mine from college. After, we headed up north to do some winter hiking.
For me, it is important to go outside and get some sunshine in the winter. Admittedly, I have not been doing this as much as I should be. I have been in a bit of a rut. Now, to give myself some credit, I have been working out regularly using the treadmill at home as well as the gym but it is also important for me to get some fresh air; I was long overdue. Furthermore, I need to spend more time doing things with the best friend I live with. I am often guilty of getting myself into such a work cycle that Maciej sometimes has to come out and
shout with waving arms tell me he needs some attention LOL. This is a blessing because as the saying goes: “if you both are the same, there is too much of you in the relationship!”. So off we went! And I must say, I felt great when I returned home!
So great, I was inspired to do some meal prep for this week … and recipe development! I have always been a big fan of baked oatmeal; however, I find it is often a “Sunday Brunch” kind of meal.
My goal was to create a portable baked oatmeal that was lightly and naturally sweetened so that it could be made easily on a Sunday afternoon and quickly grabbed in the morning so you can eat it in the car on your way to work.
The inspiration: a peanut butter and banana sandwich … a new and adult take on a classic.
What did you do during the Family Day long weekend? Comment below on your family to-dos and any tricks you have to get you through the week and if you try out the recipe!
Portable Bananutbutter Baked Oatmeal
- 2 1/4 C rolled oats
- 1 tsp baking powder
- 1 tbsp chia seeds
- 1 tsp Cinnamon
- 1/2 tsp Pumpkin Pie Spice optional
- 2 tbsp brown sugar
- 1/4 tsp salt *
- 2 tbsp maple syrup
- 2 bananas
- 1/4 C peanut butter
- 1 1/4 C almond milk
- Preheat the oven to 375 °F and grease a muffin tin with coconut oil.
- In a bowl mix the oatmeal, baking powder, chia seeds, cinnamon, pumpkin pie spice, brown sugar and salt.
- In a saucepan over medium-low, mix the maple syrup, bananas, peanut butter and almond milk until the peanut butter is melted down. Feel free to use a hand mixer to create a smooth puree.
- Mix the wet ingredients with the dry ingredients then divide the batter using a spoon into the muffin tin.
- Bake in the oven for 35 minutes.
- Let cool completely then wrap each oatmeal portion with plastic wrap and store individually in a zip-lock bag in the fridge for up to 4 days.