Breakfast bakes

I’ve been looking for easy ways to prep a filling breakfast for the week and landed on baked oatmeal and sheet pan pancakes. For the baked oatmeal I adapted Downshiftology’s peaches and cream version in the cookbook (there’s also a berry version on the website). I prefer a banana and chocolate flavor, so I mash 1-2 bananas in with the wet ingredients. I also replace the almonds with pecans and chocolate chips. It’s a great way to use up old bananas at the end of the week. I heat up the squares and eat them with a dollop of yogurt, both for breakfast and as a snack.

For sheet pan pancakes, I adapted the almond flour recipe I found here. I again mashed in a ripe banana. I also added some cinnamon. For the flavors I did half frozen blueberries and cherries, half banana slices and chocolate chips. One thing that surprised me was how thick the batter was. It didn’t so much pour as require spreading over the pan like icing. I got worried that I was spreading it too thin, but they still baked to pancake thickness.

Some mornings need something steady.

Lemon blueberry baked oatmeal. Rolled oats, maple syrup, lemon zest, and blueberries baked until soft and lightly golden.

It slices, reheats well, and makes breakfast feel intentional without extra effort.

Simple, warm, dependable.

Recipe: https://chaostotal.com
#BakedOatmeal #PlantBased #Breakfast

#MealPrep fürs Office. #BakedOatmeal aus dem #AirFryer mit viel #Protein

(Manchmal klinge ich irgendwie wie so ein Instagram/TikTok-Opfer, oder?  )