It’s official. I’m on a chia seed kick. Anyone else?
I find myself putting it in and on everything I can: on top of oatmeal, in my smoothies and protein shakes, on top of peanut butter toast. The best though? Dipping bananas in dark chocolate and then in a sea of chia seeds. They’re so fabulously crunchy, sweet and irresistible. Plus all that good nutrition in just a little seed? I mean, how can you not love them?
This recipe is an adaptation from my friend Katie‘s recipe for Peanut Butter and Banana Baked Oatmeal found in her new cookbook The High-Protein Vegetarian Cookbook. I was so excited when I received a copy of Katie’s cookbook because my mom is mostly vegetarian and I knew this cookbook would offer some amazing, delicious protein-packed recipes for her.
In the book, Katie makes the oatmeal with an egg and regular milk, but I opted for almond milk and a chia seeds instead.
Nutrition in chia seeds:
You might be wondering why I used chia seeds instead of an egg? Well here’s the thing… while I love the nutrition of an egg, I’m in love with the fiber, protein and omega 3s that chia seeds pack in.
In fact, did you know that 1 tablespoon (a serving) of chia seeds pack more than 5g of fiber and 3g of protein?! Yes to that.
How to meal prep this baked oatmeal:
This breakfast is great for reheating and taking on the go. Once the oatmeal is done baking, simply wait for it to cool, then cut into individual squares and place in individual containers. Upon reheating, just pour a few more tablespoons of almond milk on top to ensure the oatmeal doesn’t dry out. I love serving mine warm, spread with extra peanut butter on top and a drizzle of maple syrup.
Next time, I think I might add a few fresh raspberries before baking for a PB&J twist.
More make-ahead breakfast recipes to try:
Peanut Butter Banana Baked Oatmeal with Chia Seeds
- 1 1/2 cups gluten free rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 medium very ripe bananas, mashed
- 1/3 cup all natural creamy peanut butter
- 1 1/3 cups unsweetened almond milk (coconut, soy or skim also work)
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1 tablespoon chia seeds
Preheat oven to 375 degrees F. Grease an 8x8 inch baking pan with nonstick cooking spray or coconut oil.
Combine the oats, cinnamon, nutmeg, baking powder and salt in a medium bowl; set aside.
In another medium bowl, mash the bananas well, then whisk in the peanut butter, almond milk, maple syrup, vanilla and chia seeds.
Whisk the dry ingredients into the wet ingredients and mix until well combined. Pour into prepared pan and bake for 30-40 minutes or until top is barely golden brown and set.
Remove from oven and let sit for a few minutes to cool, then slice into 6 servings and serve with extra almond milk, sliced bananas and toasted almond if desired.
This recipe is adapted from The High Protein Vegetarian Cookbook by Katie Parker.
Try using your favorite nut butter in replace of the peanut butter or add in 1/2 cup of fresh fruit such as raspberries, blueberries or strawberries.
To store: Place in individual containers and store in the fridge for reheating later. When you reheat, be sure to add a tablespoon or two of milk to ensure oatmeal doesn't dry out.