It seems that the first thing to fall by the wayside when I get busy is eating breakfast. It’s been one heck of a summer for me, between work, family, and social obligations. As a result, I have completely stopped eating breakfast. [Unless coffee = breakfast, but I don’t think that counts.]
Not eating breakfast throws my whole day off; I wind up hungry at off-times, I snack more, and I just generally eat worse as a consequence. The biggest obstacle that keeps me from eating breakfast in the morning is time. I need to be in the office by 7am and while I have a less than 10 minute commute [walking!] I still don’t like getting up any earlier than I have to.
The key to ensuring I actually eat breakfast is making it ahead of time. I have taken to making a batch of baked oatmeal on Sunday evenings, dividing it into five containers, and having individual breakfasts ready to be quickly reheated and enjoyed during the work week. 25 seconds in the microwave and I am ready to savor a healthy and satisfying breakfast that will keep me full until it’s time for lunch.
Creates: 5 breakfast-sized portions
2 cups of old-fashioned oats
1/2 cup unsweetened coconut flakes
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground ginger
2/3 cup non-dairy milk*
1/2 cup blueberries
Preheat your oven to 350 degrees. Line a pie dish with parchment paper [if you don’t have parchment paper, you will need to use something to make the pie dish surface non-stick, i.e. cooking spray or margarine, etc.]
In a large bowl, mix the dry ingredients: oats, coconut flakes, baking powder, cinnamon, and ground ginger. Add your choice of non-dairy milk and stir to combine, then add the blueberries. Pour the mixture into the lined pie dish and bake for 25-30 minutes.
Cool and cut into 5 pieces. Place in individual microwave-safe containers for easy reheating.
*Almond milk works well in this recipe, as do rice and soy milks.