Hey hey! How are you? I’m definitely looking forward to the weekend! We’re still on West coast time (which is why my blog schedule has been all over the place), so it’s been a bit of a blur. If you have any tips for recovering jet-lagged kiddos, please send them my way. I’ve been zombie-ing my way through the week, sans makeup, teaching classes, running around with the girls, and making copious trips to the fridge for more of this little creation.
Meet the latest breakfast obsession:
A soft, chocolaty, baked treat that you can make in advance to last throughout the week. This tasty recipe can be put together in less than 10 minutes (just make sure to soak the oats in advance!) and is packed with protein, healthy fats and fiber. All of these things make it an awesome component to weekly meal prep!
Something else that I love: one bowl, baby. You just dump in all of the ingredients,
stir it up, pour, and bake.
Anything that keeps me from doing 1000x dishes is a friend of mine.
So, let’s talk about oat soaking, shall we?
I learned on my favorite podcast that soaking grains makes them easier to digest, and if you soak grains before you cook them, it helps reduce the amount of lectins. Lectins are a chemical released by certain grains, legumes, nightshades, and chilies, which are a protective mechanism. (To keep humans or predators from consuming them.) They can cause an inflammatory response in the body and make them more challenging to digest. Apparently, you soak the grains, cook it up, and boom! The food is much gentler on the ol’ digestive tract. Sprouting, soaking and fermenting can all be effective ways to reduce lectins.
I’m a big fan of science and all that good stuff, but the #1 thing that sold me on soaking grains: THE TEXTURE. Rice is soft and fluffy (not slimy and gummy) and oats lose that odd grainy chew. I figured I’d try soaking the oats for this recipe and was blown away by the awesome texture. It really is liked baked oatmeal, instead of like a granola bar.
It reminds me of a baked version of the OG breakfast cookie, which has been a b-fast fave since the dawn of blog time.
You can enjoy it hot or cold, with toppings, or by itself. I love it smeared with almond butter + topped with berries and cacao nibs.
(Nutrition stats are here)
Here’s the recipe if you’d like to give it a try! Pin in for next week’s meal prep, and please let me know what you think.
- Makes 6 large servings
- 3 cups oats (soaked in water overnight. Make sure to use gf oats if you need it to be gluten-free)
- 3 scoops vanilla protein powder (I use Garden of Life grain-free from Thrive Market)
- 1/2 teaspoon baking powder
- 1 mashed banana (if you don’t like banana, try a container of applesauce instead)
- 1 teaspoon vanilla
- Pinch of sea salt
- 2 tablespoons maple syrup
- 2 tablespoons cocoa powder
- 2 tablespoons chia seeds
- 1 teaspoon cinnamon
- 1 cup almond milk
- 1 tablespoon MCT oil or liquid coconut oil
- Splash of cold coffee (optional)
- Preheat the oven to 350.
- Mix all ingredients in a large bowl, and pour into a greased 9x13 baking dish.
- Bake for 25-30 minutes, until set.
- Serve with toppings of choice, or cover and store in the fridge.
- This oatmeal is not super sweet, which makes it perfect for lots of toppings! If you’d prefer a sweeter version, add more maple syrup or try adding mini chocolate chips to the batter
Note: this oatmeal is not super sweet, which makes it perfect for lots of toppings! If you’d prefer a sweeter version, add more maple syrup or try adding mini chocolate chips to the batter
1. Preheat the oven to 350.
2. Mix all ingredients in a large bowl, and pour into a greased 9×13 baking dish.
3. Bake for 25-30 minutes, until set.
4. Serve with toppings of choice, or cover and store in the fridge.
What’s your breakfast obsession right now?
Have a wonderful morning and I’ll see ya soon with Friday Faves!
More of my favorite breakfast recipes: