I’m home sick again today. I thought I had nipped this in the bud when I came home from work sick last week. I am not someone to sleep during the day, but I found myself napping on Saturday, sleeping most of the afternoon on Sunday and slept until 1pm today. Yikes. I’m hoping it’s not mono.
Even worse is that I have tons of great fresh produce right now that I don’t have an appetite for. I did decide that I was tired of soup and noodles and that I needed to eat food with vitamins and antioxidants even if it didn’t sound appetizing. So this is what I had today for lunch. If kale, tomatoes and zucchini won’t help to make me healthy, what will?
We also have 3 bananas that are quickly becoming over ripe. So I decided that I need to do something with them. I pinned this recipe from Pinterest over a month ago and finally decided to make it. If I’m not feeling well, it’s the perfect time to make a batch of breakfast that will be good for a week. A little work now allows for laziness for the rest of the week.
* 1 cup gluten free thick cut oats
* 1/4 cup chopped almonds, divided
* 2 tablespoons ground flax
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* pinch of salt
* 2 tablespoons pure maple syrup
* 1 cup coconut milk, unsweetened
* 1 large egg, lightly beaten
* 2 tablespoons butter or earth balance, melted and slightly cooled
* 2 teaspoons vanilla extract
* 2-3 ripe bananas, sliced
* 1 1/2 cups frozen or fresh berries of choice
Preheat oven to 375F.
Lightly grease 2 quart baking dish.
In a mixing bowl, combine oats, 1/2 of almonds, flax, baking powder, cinnamon and salt.
In a separate bowl, combine maple syrup, milk, egg, butter, and vanilla.
Make a single layer of banana slices in the bottom of the dish.
Top with one cup of berries.
Top with dry mixture.
Pour liquid mixture over the top.
Top with remaining almonds and other 1/2 cup of berries.
Bake for 35-40 minutes until top is browned and oats are set.
Let cool at least 10 minutes before serving. Eat leftovers cold or reheat throughout the week.
This is absolutely delightful and easy. I cut back on the recommended amount of maple syrup from the original recipe as I wanted it more like oatmeal than a dessert. I’m glad I did as I think it would have been too sweet, otherwise. This is the perfect recipe if you are having people over for brunch or to impress overnight guests.