Monthly Archives: January 2015

New Breakfast Recipe

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Being considered the “Food Police” has its benefits. It gets people talking with me about healthy food which I think is always a good thing. I usually get asked for ideas on healthy meals, but once in awhile I get a message from someone asking if I’ve ever tried a certain recipe.

My friend Justin (fancy dancer from Canada) asked me a year ago if I’ve ever made oatmeal banana loaf. I hadn’t because I’d never heard of oatmeal banana loaf. There were some confused messages from me until I got an idea of what he was talking about. He sent me a link with the recipe and for some reason I just sat on it and never tired it. Until this morning.

And I have to say I now have a favorite weekend breakfast. The recipe is called Blueberry Banana Baked Oatmeal and the recipe is found on the Budget Bytes website. http://www.budgetbytes.com/2012/08/blueberry-banana-baked-oatmeal/

This oatmeal bake is warm, sweet with all natural sugars, and loaded with whole grains, fruit, and milk. I wish I had a picture but we ate most of it before I thought that maybe I should’ve Instagrammed it. 🙂

Depending on your nutrition goals, this can be made in several different ways. You can use different types of milk such as skim, almond, low-fat or whole milk. You can substitute different types of sweeteners, such as maple syrup, evaporated cane sugar, or stevia for the 1/4 C of white sugar that the recipe calls for. It can be “clean” and all natural or it can be fat-free and table sugar-free.

Since I am back on Weight Watcher and following the “Simply Filling” plan, I used fat-free milk and Splenda for baking in this recipe to keep the ingredients all Power Foods or 0 point ingredients. I will plan to use Stevia next time, but I was in a hurry and didn’t want to sit and do the calculations with Stevia when I could just use 1/4 C of baking Splenda.

This was absolutely delicious and easy to make. I broke mine up in the bowl and topped it with a little unsweetened vanilla almond milk. My husband topped his with chopped pecans and almond milk. I have no idea why it took me whole year to try it, but we both agreed this will be entered into the weekend breakfast lineup. Enjoy!

 Prep time
15 mins
Cook time
45 mins
Total time
1 hour
Serves: 6-8
Ingredients
  • 1½ cups (3 med) mashed bananas
  • 2 large eggs
  • ¼ cup white sugar (I used Stevia
  • ¾ tsp vanilla extract
  • ½ tsp salt
  • ¾ tsp baking powder
  • 2 cups milk
  • 2½ cups old fashioned oats
  • 8 ounces frozen blueberries
 Instructions
  1. Preheat your oven to 375 degrees. Mash the bananas in a measuring cup, starting with two or three and adding more until you have 1.5 cups of banana mash.
  2. Combine the banana mash in the large bowl with the eggs, sugar, vanilla, salt, and baking powder. Whisk to combine. Add the milk and whisk again until smooth.
  3. Stir in the dry old-fashioned oats. Lastly, stir in the frozen blueberries (keeping them frozen and stirring them in last helps prevent the entire mix from turning purple). Spray an 8×8 inch baking dish with non-stick spray and then pour in the oat mixture.
  4. Bake in the preheated 375 degree oven and bake for about 45 minutes or until the top is golden brown and the center is no longer wet to the touch.
Notes
Serve warm or refrigerate until ready to eat. These oats can be quickly reheated in the microwave each morning for a quick, filling breakfast.