If you’re anything like me, you wake up on a workday morning and amble into the kitchen in search of breakfast. You may be thinking about the meetings you’ve got scheduled that day, the workout you are trying to squeeze in before work or making your kids’ lunches. Probably the last thing on your brain is a nutritious and satisfying meal to kick-start your energy.
But research shows that people who eat breakfast have more energy and better mental alertness and concentration for their workday. Think of it this way: overnight, when your body rests, so too does your energy production factory (your metabolism).When you wake up in the morning, if you don’t give your energy factory fuel (food) to work with, it won’t produce much energy. As a result, you’ll likely feel tired well into the day!
If you need a little more convincing of breakfast’s many benefits, I suggest you check out this article from Today’s Dietitian.
Because it’s so good both hot and cold and reheats well, let this filling and nutritious make-ahead breakfast take the stress out of your weekday morning routine! I like to make this ahead of time, on a lazy Sunday afternoon, but you could also throw it together in less than 20 minutes while cleaning up from a weeknight supper if you’d prefer. This is a recipe I found on Epicurious – a foodie’s dream website with hundreds of well-tested recipes.
Berry Banana Baked Oatmeal
- 2 cups rolled oats
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp salt
- ½ cup toasted, chopped walnut or pecan pieces
- 2 ripe bananas
- 2 cups berries
- 2 cups milk or milk alternative
- 1 egg
- ⅓ cup maple syrup
- 3 tbsp melted butter
- 2 tsp vanilla extract
- Preheat the oven to 375 F.
- In mixing bowl, combine the oats, cinnamon, baking powder, salt, and half of the nuts. Set aside.
- In another mixing bowl, combine the milk, egg, maple syrup, melted butter and vanilla. Set aside.
- Grease a 9 x 13 baking dish, cut bananas into 1 cm rounds and arrange evenly on the bottom of the baking dish. Scatter half of the berries into the bottom of the baking dish with the bananas. Evenly spread the dry oat mixture on top of the fruit in the baking dish. Evenly pour the milk mixture on top of the oats – make sure to get all of the corners saturated. Scatter the other half of the berries and toasted nuts on top.
- Bake for 35-40 minutes or until the top is golden and there are no wet areas. Serve with additional melted butter or maple syrup to taste.
This baked oatmeal is scrumptious both hot and cold and lends itself well to reheating or travelling. To make breakfast a breeze, allow the baked oatmeal to completely cool, then cut into squares and portion into reusable containers or wax paper for transport on your busy mornings!
About Carly Phinney
Born in Vancouver, raised in the Okanagan, and a recent transplant to the North, Carly Phinney is a Clinical Dietitian at UHNBC. Carly’s interest in food started in the kitchen with her mother - watching her mother’s talent for just “throwing something together” from whatever was in fridge. She loves that, through food and nutrition, she is able to touch people’s lives and help them to make small but sustainable changes that can greatly improve their overall quality of life. Outside of work, you can find Carly in her kitchen baking up a storm or in the mountains hiking in the summer and skiing in the winter.