Nutty High Protein Baked Oatmeal
In the winter I posted my first Baked Oatmeal, an apple ginger flavour that received a great response. There are so many flavour varieties you can come with and I have many that I use. This one is high protein, which is good in the summer when everyone seems to be on the go constantly. This recipe is great because one batch makes six large servings that can either be warmed up or kept cold and enjoyed with your favourite toppings or wrapped in wax paper and eaten as a soft granola bar. Give each a go!
Every baked oatmeal starts the same way:
2 C oats
2 C skim milk (any milk substitute will work)
2 eggs, beaten
1 tsp cinnamon (optional)
1 tsp vanilla extract (optional)
1 C (any combination of nuts & seeds) I use:
- 1/4 C chopped pecans
- 1/4 C chopped walnuts
- 1/4 C sunflower seeds
- 1/4 C pumpkin seeds
- Preheat Oven to 350 F
- Combine all ingredients & pour into an 8×8 baking dish
- Bake 45 Mins
Once baked allow to cool then slice into six pieces and refrigerate.
We have all heard that breakfast is important – the most important meal of the day in fact. In my opinion, breakfast is most crucial in the summer because we burn more calories and follow a more relaxed schedule that may not be conducive to regular mealtimes. Take the time to eat breakfast each day and plan ahead if you need to. Breakfast kick starts your metabolism and allows you to burn more calories each day as well as curb cravings throughout the day.
Nutrient breakdown: 1/6 of batch