Chocolate Pistachio Berry Baked Oatmeal
Breakfast time is one of my favourite times of the day. I get to enjoy my favourite foods, slowly drink my coffee, and scroll through Instagram for all the nutrition/food/fitness inspo. Afterwards, I feel satisfied, energized and ready to the start the day! However, with a new busy work schedule, I don’t get this free time in the morning since I have to be at work for 8am most days. Now, I barely even have time in the morning to fill up my travel coffee mug. Therefore, having prepared, on-the-go breakfasts is key, to ensure that I still eat this very important meal and get my required nutrients to tackle the work day ahead.
Baked oatmeal is one of my new favourite recipes, because one batch can last me a few breakfasts for the week, and it tastes like a crispy yet soft oatmeal cookie. It is easy to pack in lots of fibre, protein, healthy fats to make this a complete breakfast. Eat is as is, or top it with yogurt, fruit and nut butter in the morning for extra flavour and nutrition. It can also be enjoyed as a snack, especially great for pre or post-workout.
- 2 cups large flake oats
- 1 1/4 cup unsweetened vanilla almond milk (or any milk of choice)
- 1/3 cup pure maple syrup or honey
- 1 tbsp melted coconut oil
- 1/2 natural nut butter (I used crunchy peanut butter)
- 1 tbsp chia seeds
- 2 tbsp cacao powder
- 1 tbsp ground flax
- 1 tsp vanilla extract
- Cinnamon to taste
- Toppings: crushed pistachios, frozen berries, more nut butter
- Preheat oven to 350F. Grease a skillet or casserole dish.
- Combine all ingredients in a bowl except for the “toppings.”
- Pour onto skillet/dish and spread evenly.
- Top with crushed pistachios.
- Bake for 40 minutes, until top of oatmeal is golden and crispy.
- Melt frozen berries and pour on top. Drizzle with nut butter.
- Pre-portion into multiple containers to take to work or school! Store in fridge.
*Recipe adapted from one of my favourite “clean eats” bloggers, Rachel Mansfield