April 15, 2019 | Lex Daddio
Good morning & happy Monday! Thought I’d start this week with a fun recipe I prepped for T & I this week! I actually didn’t used to be a big fan of oatmeal, but since having T I crave it often these days. It’s great for milk supply so my body must just know. Anyway, it’s great to make ahead and have ready to go for breakfast all week long! Mornings can be a little busy around here so having something prepped & ready is super helpful especially since it causes less dishes in the morning 🙂
-2 cups rolled oats
-1/2 cup chopped pecans
-1 tsp baking powder
-1.5 tsp cinnamon
-1/2 tsp sea salt
-1 3/4 cups milk (i used almond)
-1/4 cup maple syrup
-1 tbsp butter or ghee, melted & cooled
-2 tsp vanilla extract
-2 cups berries (i used strawberries & raspberries, but you can use anything)
Preheat oven to 350 degrees. Spray an 9×9 baking dish with coconut oil or butter. In a medium bowl, add all the dry ingredients (except the fruit), then mix together the wet ingredients in a large bowl. Add the dry to the wet and mix in the fruit (reserve some for topping if you want!) Bake in the oven for 40-45 min (mine took 42). Serves about 4-6!
To serve: Top with with yogurt (for added protein), more fruit if you’d like, nut butter (because I eat it on everything) & an extra drizzle of maple syrup if you like it sweet!
*Can be stored in the fridge for up to a week. You can heat it up in the morning or eat it cold! Also, I love freezing them in individual slices to pop out down the road on a busy morning!*
Recipe adapted from Cookie & Katie’s Baked Oatmeal.