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Friday, March 23, 2012

Baked Nut Butter, Banana and Blueberry Oatmeal...YUM!

My sweet friend Jeni is pregnant...with her FIFTH baby(!!), and like most newly pregnant mamas she has not been feeling great. On top of being nauseous and being a mom to four kids and homeschooling and on and on, her husband had to unexpectedly go out of town. So, after some forcing convincing, she allowed me to bring her and the kids some dinner. Since mama was having a hard time eating much I decided on some good old oatmeal! Kids love oatmeal and it's easy on the belly, exactly what a pregnant mama needs. Also, this meal is made with good protein: milk and eggs, and good fat: grass fed butter, and nut-butter, so it is a well- balanced meal.

Now I stated before, we try to eat as much whole, unprocessed food as possible and while there are a trillion upsides to this type of diet the one (unfortunate) downside is the cost. So, when planning meals during the week I try to balance our food budget by throwing in some meatless options, like eggs, beans, coconut flour pancakes and oatmeal. And while regular oatmeal with all the toppings is a kid favorite around here, baked oatmeal is a more adult favorite!! It's super easy, in fact you probably have all of these ingredients in your house right now!

Baked Nut Butter, Banana and Blueberry Oatmeal

2 cups old fashioned rolled oats
1 3/4 cups milk (preferably raw or low pasteurized, non-homogenized)
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp sea salt
2 eggs
2 bananas
2 cups blueberries (fresh or frozen) divided
2 tbsp grass fed butter, softened
1/2 cup nut butter (almond, cashew, peanut, etc)
1/4 cup raw honey

Preheat oven to 350. Grease a 2 quart baking pan with either butter or coconut oil. Slice bananas and lay in the pan, top with 1/2 of the blueberries. Mix all the dry ingredients and pour evenly in the pan. Mix all the wet ingredients and pour over the dry ingredients. Top with the rest of the berries and bake for 25-30 minutes or until golden brown.

Top with more grass fed butter and raw milk, eat and ENJOY!!

This recipe has been approved by a six year old, two four year olds and a 2 1/2 year old, as well as some Mamas and Daddies!

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