Portable Bananutbutter Baked Oatmeal

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!

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Portable Bananutbutter Baked Oatmeal
This oatmeal is convenient, healthy, naturally sweet and very versatile upon being an entirely plant-based dish. Whether you make it for a brunch or because you are a professional looking to make mornings a bit easier, this baked oatmeal is filled with protein and complex carbs to keep you full on the go!
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 375 °F and grease a muffin tin with coconut oil.
  2. In a bowl mix the oatmeal, baking powder, chia seeds, cinnamon, pumpkin pie spice, brown sugar and salt.
  3. 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.
  4. Mix the wet ingredients with the dry ingredients then divide the batter using a spoon into the muffin tin.
  5. Bake in the oven for 35 minutes.
  6. 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.
Recipe Notes

*If using salted peanut butter, omit.

Nutrition Facts:

Calories: 207

Fat: 7 grams

Carbohydrates: 35 grams

Fiber: 6 grams

Protein: 5 grams

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WHY Don’t They Cover Their Mouth Mending Soup

I usually have a very strong immune system. My career all started in the preschool room where the unthinkable manifestation of bacteria is bred. But today, I was defeated.

I started the day with a bit of a cold but nothing too bad. I painted, I was outdoors,  I was a little fatigued but nothing I could not handle. Runny nose!? HEY, that’s just my body protecting me … right? Wrong. Because as that one child coughed yet again with saliva spray in all directions, I was taken out.

By the end of the day, I could not bend over and pick anything off the floor without feeling dizzy. Sinus pain, constant runny noise, and my head felt so congested I could barely tell left from right. To make it worse, I had a priority task that I needed to complete which due to the constraints of my life and an incompetent bureaucracy, required me getting from the suburbs to down town Toronto using our toll highway. The result of this being that I had to travel from Yonge Street to my apartment at 4:30PM across the 401 (remember in my last post when I commented that I’m a bit of a traffic masochist? YEA … well, then this was paradise) #sarcasm.

I walked into the apartment exhausted. I could not even look at my treadmill. I needed food but not just any food. I needed a homemade soup that pureed all the nutrients my body needs to fight this menacing illness and while also being quick to prepare.

There is a bunch of research that explores why bodies crave certain things. I personally have experienced it, for example, when I am stressed to the max … pizza. The carbs. The sauce. The oil. All a quick dopamine hit – usually followed by a crash, but nonetheless. For this soup, I decided I was going to be very mindful and think about what my body wanted. I smelled things, I looked at things, I had a full sensory experience (limited to about 5 minutes because I needed to lay down) and then, I put it in a pot.

To my surprise, this soup is filling, delicious, and I actually feel just a smidgen better – I still need rest but it definitely helped – even if it just warmed me up to the perfect temperature.

I envy Maciej’s delicious gluten-full bread 🙁

Print Recipe
WHY Don't They Cover Their Mouth Mending Soup
This soup is quick and easy during those times you are ready to crash (mommy's take note!). It is surprisingly filling and with just enough flavour to enjoy without being overwhelming. With ingredients like onions (mood-boosting), turmeric (anti-inflammatory & antioxidant), garlic (antimicrobial), and tomatoes (vitamin C), this soup can help nourish you back to health on some of the worst germ exposures.
Prep Time 8 minutes
Cook Time 10 minutes
Servings
bowls
Ingredients
Prep Time 8 minutes
Cook Time 10 minutes
Servings
bowls
Ingredients
Instructions
  1. Using a soup pot, heat the stove on medium/ high and add oil of choice.
  2. Chop up 3 large onions. You can be sloppy here. I was tired and watery eyes were not my choice.
  3. Place the onions in the pot with whole cloves of garlic and sauté until the onions are starting to brown.
  4. Add the turmeric, garlic powder, ginger, paprika, red pepper flakes, salt and pepper to the onions and garlic and stir the pot so the onions and garlic are coated in the spices. The soup should be fragrant. Don't panic if there is some browning of the spice because that is nothing but delicious flavour. Continue to sauté for a minute or two.
  5. Shake and pour a can of full fat coconut milk into the pot. It will turn a beautiful yellow colour. Mix the coconut milk around picking up all that delicious spice that may be stuck to the bottom of the pot.
  6. Add in 1 tin of diced tomatoes and let soup simmer at medium/ low for about 5-10 minutes.
  7. Turn off the stove and let soup cool down before transferring it to a blender with lemon juice and blending for 3 minutes. Alternatively, if you have an immersion blender, that would be way better.
  8. Pour pureed soup into a bowl and remember that this illness too, shall pass.
Recipe Notes

Feel free to sprinkle some extra paprika on there. I definitely think it would look pretty. Unless of course you're too sick to function.

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