Raise your hand if you are a breakfast skipper. Keep your hand raised if you skip breakfast due to lack of time in the morning. *everyone’s hands remain in the air*
This is something that I hear from clients ALL the time. Don’t worry; I’m totally part of the “there’s no way I’m actually going to take the time to cook something in the morning” club, but I’m also 100% part of the breakfast eaters club. That is because I always make my breakfast on the weekend so I have a grab & go morning meal allllll week long! I highly recommend you join me in this club.
I work out at 6 am on Monday through Friday, shower and get ready at Health House
, go straight to work, and eat breakfast at my desk once I arrive. Is it the most glamorous or mindful way to eat? Nope. Is it reality? Yep. I’m also starving after my workouts (I don’t eat anything beforehand), so having some delicious & healthy food to refuel post-workout is essential for me.
This recipe has become one of my absolute favorites to prep ahead for breakfast, and FYI — Ethan loves it too! The original recipe is from Ambitious Kitchen (whose recipes I LOVE) and it’s called Strawberry Banana Chocolate Chip Baked Oatmeal.
I will typically eat it along with 1-2 hard boiled eggs for a hearty post-workout breakfast.
All I did was swap in frozen blueberries, because I always have these on hand for smoothies and baked goods, threw in some Further Food collagen
for protein (discount code shared below), and added chopped pecans for some extra healthy fats, but especially for some crunch! If you prefer strawberries, you can totally use them instead! If you like walnuts better than pecans, you do you! You can’t go wrong with any of these combinations. And let us not forget about the addition of dark chocolate chips. If anyone tells you that you can’t or shouldn’t have chocolate for breakfast, don’t talk to that person anymore. You don’t need that negativity in your life. ALSO, dark chocolate is rich in antioxidants, so it’s practically a vegetable. You. Are. Welcome. 😉
The most important thing I want to tell you about this recipe — it is freezer friendly! As are most baked goods, in case you’ve never tried it. I wait for the whole pan to cool, cut it into squares, put them in individual Ziploc bags, and then put all the small bags into one sealed gallon freezer bag. When I am packing our lunches during the week, I’ll just pull one out the night before and put it in our lunch boxes in the fridge, then microwave it when I get to work. Mostly importantly, I add a nice big dollop of almond butter — it’s like the cherry on top. The best part about freezing these individually is that you can eat them for weeks, or months, to come, whereas things like this only last a few days in the refrigerator. Don’t you hate it when you put so much work into baking something, only to throw it away 4 days later because you forgot to eat it and it has already started growing mold? NOT ANYMORE, FRIENDS.
Are you sick of listening to me yet? Yes? Okay, let’s get to it.
Blueberry Pecan Baked Oatmeal
A delicious and balanced make-ahead breakfast that you can eat on busy mornings all week long, and best of all, it's freezer-friendly!
- 1 cup mashed banana (~2-3 medium bananas)
- 2 eggs
- 1 ½ cups unsweetened vanilla almond milk (or milk of choice)
- 2 tablespoons melted and cooled coconut oil, melted butter or melted ghee
- 1 teaspoon vanilla extract
- 2 ½ cups old fashioned rolled oats, gluten free if desired
- 2-3 scoops Further Food Collagen* (optional)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup frozen blueberries (or diced strawberries)
- 1/2 cup chopped pecans
- 1/2 cup dark chocolate chips
*Use my code “wellnessforthewin” for a discount on Further Food Collagen! I love having this in my pantry as an easy way to add some extra protein to baked goods, smoothies, oatmeal, coffee — whatever you like!
- Preheat oven to 350 degrees F. Spray a 9×13 pan* with nonstick cooking spray.
- In a large bowl, mix together mashed banana, eggs, almond milk, coconut oil and vanilla until mostly smooth. Next, add in rolled oats, collagen (if using), baking powder, cinnamon and salt until well combined. Lastly, gently fold in blueberries, pecans and dark chocolate chips.
- Pour mixture into prepared pan and bake for 25-35 minutes until edges start to become slightly golden brown. (Or until a knife inserted in the middle comes out clean.) Serve warm with a tablespoon of almond butter on top.
*The baking dish I use for this recipe is actually 8.5×12″ (it comes in a colorful set of 3 from Crate & Barrel; click here to check it out — I love this set!) but you could also use a 9×13. Ambitious Kitchen’s recipe actually says to use a 9×9 pan; obviously the thickness and number of servings is going to vary depending on the size of pan you use. A 9×9 pan will yield thicker squares and probably 9 servings. In my pan (which is close to a standard 9×13), I usually get 12 servings. Totally up to you — use what is most convenient for you! I usually end up baking mine closer to 30-35 minutes in the 8.5×12″ dish.
- Wait for oatmeal bake to cool, then cut into 12 squares and store in individual sandwich Ziploc bags. Place all sandwich bags in a large gallon freezer bag and store in the freezer. Can be stored for up to 3 days in the refrigerator.
Enjoy! Soon I plan to share a whole blog post with all of my favorite make-ahead healthy breakfast recipes! Stay tuned. 🙂
If you make this recipe, don’t forget to tag me @wellnessforthewin and hashtag #wellnessforthewin so I can see your creations!
Have a great rest of the week,
Shanna Hutcheson, RD LD
#WellnessForTheWin #OatmealBake #MealPrepBreakfast