Breakfast is my favorite meal of the day! I get up early almost every day and I really take some time to prepare my breakfast and to fully enjoy it (of course come exceptions here and there and on those days I have myself a quick smoothie). Some days I feel like a drinkable breakfast, but some days I need something more solid. Today I’ll share my baked oatmeal recipe! This is a fantastic breakfast in wintertime; warm, solid and saturating. But I enjoy it in summer time just as much! Paired with some forest fruits such as raspberries and blueberries, like I did, yummy!
I think oatmeal is a great product, which can be used in different ways but is also superhealthy! One of the greatest pro’s of oatmeal: it’s glycemic Index is quite low, which means it keeps your bloodsugarlevels stable (Why is that positive? Read it here!). Furthermore, oatmeal is high in fiber and protein, therefore it gives you a saturated feeling for quite some time and the caloric value is relatively low.
Of course you can go for the ‘tradiotional’ oatmeal porridge, but oatmeal can be used in several different ways as well! Why not scoop some oatmeal into you smoothie or sprinkle on top of some yoghurt and fruits? You can soak the oats overnight in some milk (nut-, soy- or any other milk you like) or you can make a baked chocolate oatmeal!
- 2/3 cup of oats
- 2/3 cup of milk (I used unsweetened almond milk)
- 1 ripe banana
- 1-2 tbsp cacao powder
- 1/2 tsp baking soda
- 1 small carrot, grated
- handful of fresh fruit, such as raspberries and blueberries (strawberries, more banana, whatever you like, or whatever you have left in stock)
Mix the oats, grated carrot and milk and set aside for 10-15 minutes. In the meantime preheat the over to 190 ºC. Mash the banana with a fork and stir in the cacao. Add the banana mixture and the baking soda to the oats and stir until well mixed together. Put everything in a ramekin and bake in the oven for 20-25 minutes. Let it cool down a little for a few minutes, garnish with the fresh fruits and dig in!