It’s standard. I’m on the chia seed kick. Anyone else?
I find myself positioning it in and in everything I can: together with oatmeal, in my smoothies and proteins shakes, together with peanut butter toast. The very best though? Dipping bananas in dark chocolate and then within a sea of chia seeds. They’re so fabulously crunchy, lovely and irresistible. Plus everything pig feet good for you nutrition in only just a little seed? After all, how will you not love them?
This recipe can be an adaptation from my friend Katie ‘s recipe for Peanut Butter and Banana Baked Oatmeal found in her new cookbook The High-Protein Vegetarian Cookbook
I was so excited when I recieved a copy of Katie’s cookbook because my mom is mainly vegetarian and I understood this cookbook would give some amazing, delicious protein-packed formulas for her.
In the book, Katie makes the oatmeal with an egg and regular milk, but I chosen almond milk along with a chia seeds instead.
You might be wondering why I used chia seeds rather than an egg? Well here’s the thing… while I love the nutrition of an egg, I’m deeply in love with the dietary fiber, proteins and omega 3s that chia seed products pack in. Actually, did you know that 1 tablespoon (a portion) of chia seeds pack a lot more than 5g of fiber and 3g of proteins?! Yes compared to that.
This breakfast is ideal for reheating and dealing with the go. Just pour a few more tablespoons of almond dairy on top to guarantee the oatmeal doesn’t dry. I love serving mine warm, pass on with extra peanut butter on top and a drizzle of maple syrup.
Next time, I think I might add a refreshing new raspberries before baking for a pb&j twist.
1 teaspoon floor cinnamon
1/4 teaspoon floor nutmeg
1/2 teaspoon cooking powder
1/3 cup 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
Preheat oven to 375 levels F. Grease an 8×8 inch baking pan with nonstick cooking squirt or coconut essential oil.
Combine the oats, cinnamon, nutmeg, baking powder and sodium in a moderate bowl; reserve.
In another moderate dish, mash the bananas well, then whisk within the peanut butter, almond dairy, maple syrup, vanilla and chia seeds. Whisk the dry ingredients in to the wet ingredients and blend until well combined. Pour into ready skillet and bake for 30-40 minutes or until top is barely fantastic brown and arranged.
Remove from oven and let sit for a couple minutes to cool, then slice into 6 portions and serve with extra almond milk, sliced bananas and toasted almond if desired.
This recipe is adapted from your High Protein Vegetarian Cookbook by Katie Parker.
Try using your favorite nut butter in replace of the peanut butter or add 1/2 cup of fresh fruit such as raspberries, blueberries or strawberries.
To store: Place in individual containers and store in the fridge for reheating later. When you reheat, be sure to put in a tablespoon or two of milk to make sure oatmeal doesn’t dry out.