• Rachel

Your Latte Needs a Co-Pilot

I can't tell you how many times I have heard from clients- "I don't like breakfast." I get it.

Sometimes we just aren't hungry early in the day, and it's important to recognize your natural hunger rhythms. Typically, I will tell a


client to take something along with them and eat it when they get to work-and then I get comments like- "well, I can't heat anything up in the work microwave that will smell," "it's hard to eat cereal at your desk," "yogurt is boring and it dripped on my file," "my breath will smell if I eat hard boiled eggs," and the list goes on.


So, I set out to create a great alternative that won't smell, drip, cause halitosis or otherwise. In fact, if you heat this up (or you can eat it cold) in your office microwave, it will fill the place with the sweet scent of banana and cinnamon. What a great way to start the day. Pair this with your morning coffee and you have got yourself some breakfast. Oh and you're welcome


Banana Bread Baked Oatmeal.

(recipe adapted from VeganRicha)


Dry Ingredients

2 cups uncooked oatmeal (we used Gluten Free)

1 tsp. baking powder

1/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

2 TBSP Unsweetened shredded coconut (Optional but well worth it)

1 TBSP Ground Golden Flaxseed (Optional)

1 TBSP Chia Seed (Optional) See Note below

1/4 cup raisins, choco chips or dried cranberries (optional)

A little extra shredded coconut and brown or coconut sugar for sprinkling on top.


Wet Ingredients

2 medium ripe bananas (see notes below on how to ripen banana)

3 TBSP maple syrup

1 cup milk of your choice (we used So Delicious Coconut)


Directions

Preheat oven to 350

Cut bananas into chunks and place in an 8x8 baking pan. Drizzle with 1 TBSP of maple sryrup.

Place in oven for around 6-10 minutes to let sugars caramelize a bit.

Combine all the dry ingredients and stir to make sure they are evenly distributed.

Remove dish from oven and mash the bananas.

Add the dry oat mixture. (you can add 1/4 cup raisins, dried cranberries or choco chips)

Add the milk and maple syrup.

Make sure milk is completely combined into mixture.

Sprinkle a little shredded coconut, coconut sugar or brown sugar on top. (again, optional but well worth it). You can even drizzle maple syrup if you don't have or want the sugar. The sugar gives it a bit more a crunchy top.

Bake for 30-35 minutes or until golden on the edges. Should spring back when pressed. You don't want mushy.

Cool and serve. I loved it with sliced bananas and maple syrup. I ate it for lunch-don't judge.


Notes:

If your bananas aren't ripe and you just have to make this recipe NOW-place your bananas in a 300 degree oven and leave them in there for a few minutes. I left mind in way to long and they were literally black! Keep an eye on them.


Check out our YouTube Channel-Because I Said So-Cooking for College for this recipe and a whole lot of mother/daughter banter!


https://youtu.be/QBJBIoDdaAM







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