It is barely noon and i am already dragging. After a late dinner, and late episode of parenthood with the husband last night, i went to sleep around 11:30 planning on waking up at 6:30 only to wake up 4 times in between (it is nights like this that i consider having a family bed) with overall a collective 4 hours of sleep. 6:30 came way to early and so did my 8:30 class. Math in the morning is never fun.
So for lunch i ate what i was craving. A slice of oatmeal bake filled with organic whole oats, flax seed, and wheat bran, chocolate chips, strawberries, raspberries, and bananas. Along with apple slices with maple syrup drizzled over them and a cup or chocolate almond milk. Sounds heavenly right? Oh it was. Hopefully the sugar gives me enough energy to get through work and someone please suggest yummy energy filled foods so i have an idea of go-toos when needed.
I found the oatmeal bake at
Uban Nester and this is how i made it.
Oatmeal Casserole
Total Time: 50 minutes
Serves: 6 (maybe more)
Ingredients
2 cups gluten-free rolled oats
1 cup flax seed
1/2 cup wheat bran
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cup raspberries and strawberries combined
{any berries work}
1/2 cup dark chocolate chips
2 1/3 cups milk
1 large egg
4 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices
Preheat oven to 375
Combine all dry ingredients including berries in a large bowl. Mix together and poor into a large greased casserole dish.
Combine all wet ingredients together. Whisk well. Then poor over dry mixture in casserole dish.
Place bananas on top of Oatmeal Casserole.
Bake for 50 min. Or until edges are golden brown and wet ingredients seem to have soaked and cooked.
Laura