Breakfast Time!

Before this transition, breakfast was always a combination of store-bought, processed foods: cereals, granola bars, frozen waffles, oatmeal packets, and even pop-tarts on occasion. These foods contain all sorts of ingredients that we no longer want to eat on a daily basis and they all had way too much sugar, especially for the first meal of the day! Fast forward to today…everything we eat now for breakfast is homemade. And the best part is that I actually look forward to eating breakfast now! Before, I was always so bored with the same old options…now I have to contain myself because I feel like I have too many options! Homemade granola bars, pancakes from the freezer, a large variety of muffins, toast with homemade jam (or cinnamon/sugar, peanut butter, etc.), breakfast “cookies,” and more. Of course, I can also make eggs and an endless variety of smoothies and fruit!

This morning, I had these Strawberry Banana Baked Oatmeal bites. They were pretty good! After I had a couple of these, I also had a granola bar….and then later on in the morning I had my new favorite smoothie: mango, pineapple, banana, and strawberries all mixed together with a splash of almond milk! Yum! (I eat a lot for breakfast…a P90X workout, followed by several miles of running will make a girl very hungry!!)

Breakfast Time!
Strawberry Banana Baked Oatmeal

Strawberry Banana Baked Oatmeal

(Recipe source: My Whole Food Life)

Ingredients:

  • 1 1/2 cups rolled oats
  • 2 ripe bananas, mashed
  • 1/2 cup shredded unsweetened coconut
  • 1 cup diced strawberries (fresh or freeze dried)
  • 1/4 cup pure maple syrup
  • 2 T coconut oil, melted
  • 2-3 T milk (I use organic whole milk, but you could also use almond milk)

Preheat oven to 350 degrees. Mix the oats and shredded coconut in a large bowl. Mash the bananas and add the maple syrup, coconut oil and milk, then mix. Add the diced strawberries and mix the wet ingredients into the dry ingredients. Spoon into greased muffin tins and bake for 15-20 minutes. (I used mini muffin tins, but you could use any size.) Once cooled, I froze several to eat later. (I like mixing up my breakfast options from day to day.)

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Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Real Fit, Real Food Mom will earn a small commission (which helps to offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!