Peanut Butter and Banana Baked Oatmeal, make ahead and quickly warm up in the morning for a deliciously satisfying breakfast.
Here comes another installment of the Starbucks chronicles. I know you guys must think that I make up all these stories. But I’m telling you, I’m a magnet for strange interactions and weirdness in general!
This happened to me a couple of weeks ago, and the funny thing is, they rarely ask for my name when they take my order. I guess it’s better that way…
Me: Hi! How are you today?
Barista: Good, thank you! What can I get for you?
Me: Just a large coffee please.
Barista: Sure. And your name hon?
Me: Uh… no, it’s Ruth
Barista: Oh. Yeah, that makes more sense. Sorry, I need a brain transplant…
Me: Yeah, I know exactly how you feel…
Truth be told, I wasn’t lying when I said that. Some days, I swear it feels like someone turned off the switch that controls all logical connections in my brain. And when it happens, it’s usually not a huge deal, since I spend most of my day by myself. But if it happens on a day when I have to teach a class or have some kind of human interaction for a long period of time? Heaven help me, because I will, for sure make a complete fool of myself. A total introvert’s nightmare.
Thankfully, it doesn’t happen a whole lot. Although I’ve noticed that “brainless” days are a lot more frequent when my body has gone a long while without food (which makes total sense if you think about it, since our brain’s main fuel is glucose !) . And if you’ve ever tried intermittent fasting, like I did for a short period of time last year, I’m sure you know exactly what I’m talking about. For those of you not familiar with it, intermittent fasting involves alternating periods of fasting and eating. My fasting period was typically about 16 hours, which meant eating an early dinner, then having the next meal around 10am. Being the early riser that I am, that meant, no breakfast. And yes, my stomach felt great and my energy level was surprisingly high, which was awesome. But the brain fog and feeling like my muscles were going on strike? Not so much. Especially when you have to teach a high intensity indoor cycling class in front of 20 people!
Needless to say, I learned my lesson: never skip breakfast. And if your excuse for skipping it is time, there are a million things you can prepare the night before that can be ready for you when you wake up. Like this baked oatmeal! Sweet, peanut buttery, hearty and satisfying to get your brain going 🙂
Need more make ahead breakfast ideas? Check these out!
- 1 cup unsweetened almond milk
- 1 medium ripe banana
- 2 tbsp coconut peanut spread or peanut butter (here we usedEarth Balance )
- 1 tbsp maple syrup
- 1 1/4 cups old fashion oats
- 1/4 cup oats
- 1 tbsp coconut peanut spread or peanut butter
- 2 tsp maple syrup
- 1/4 tsp cinnamon
- 1 banana, sliced
- Preheat oven to 350F. Coat 4 6 ounce ramekins with cooking spray
- Combine almond milk, banana, coconut peanut spread and maple syrup in a Nutribullet or blender. Blend until smooth
- Place the oats in large bowl. Pour almond milk mixture and mix well. Divide into the 4 ramekins and set aside
- To prepare the topping, combine oats, coconut peanut spread, maple syrup and cinnamon in a small bowl. Mix well using a fork or your fingers
- Arrange banana slices over the oatmeal (6-8 slices per ramekin). Sprinkle topping on top and bake for 35 minutes. Serve warm