I am so glad I took the time to cook and bake some food before the baby arrived. It has really helped me to continue to eat healthy food after we brought our new baby boy home.
Sometimes food is the last thing on our minds, while we continue to learn and adjust to our new schedule and having a newborn at home. Plus, I’d rather spend time playing with the baby rather than cook right now.
Depending on how the night feedings are going, sometimes breakfast is not until 10am. By that time, I am starving.
I made this baked oatmeal recipe for the first time during my 3rd trimester, and I’ve made it about five times since then. I really love it and glad that I froze a few batches to enjoy on hurried and sleep deprived mornings.
1 cup old-fashioned rolled oats
1/2 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (the real kind, not pancake syrup)
1 cup milk (I used almond milk)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries, fresh or frozen, divided
1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.