As a new mom I am always looking for ways to make life a little simpler. Meal prepping is definitely one of the things that helps me survive each week while still being able to stay on track with my nutrition. This is one of the quickest and easiest recipes to make for breakfasts throughout the week (and, for all those breastfeeding mommas out there, oatmeal is fantastic for milk supply!)
- 2 cups rolled oats
- 3/4 cup pure maple syrup
- 1 cup chopped walnuts
- 1 cup raspberries (set aside a few to top the bake with)
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 egg
- 1 Tbsp. pure vanilla extract
- 2 cups unsweetened coconut milk (plain or vanilla flavor)
- 1 banana, sliced
- Optional extras/replacements: chia seeds, unsweetened shredded coconut, chopped pecans, blueberries
NOTE: I like to make peanut butter banana oatmeal bake by replacing the raspberries with more banana, and adding 3 Tbsp (or maybe more) peanut butter to the oat mixture before pouring into the baking dish.
- Preheat the oven to 350° F
- Spray a 2L (or 8×11) glass dish with coconut oil
- Mix together the oats, maple syrup, walnuts, raspberries, baking powder, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together the egg, vanilla extract, and milk.
- Pour the oatmeal mixture into the glass dish and spread evenly, pressing down into the corners.
- Pour the milk mixture over the oats, and top with banana slices and the remaining raspberries.
- Bake for 35-40 minutes (or until lightly brown around the edges).
- Serves 6. Store in the fridge and heat up each morning, or enjoy cold.
Let me know what you think when you try it out!
Portion Fix Containers: 1Y, 1P, 1O, 1tsp (when adding peanut butter)