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.
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.