It has been a minute since sharing a recipe and my only excuse is, life! Even before the COVID-19 craziness began life for the Kiss household was hectic and busy. Then, insert this pandemic and well it got even crazier. We are on week 4 of social distancing and finally feeling like we are getting into a good groove. I am working from home and we have decided not to send A to daycare even though we have the option. So I have been trying to juggle work, mom and wife life, and coaching all while being home 24/7 with A. To say it has been an adjustment is a bit of an understatement. But, I am getting in a groove of our new “normal” and feeling good about it!
Avri and I have been busy in the kitchen creating recipes for you all! She is the best little helper and loves cooking and baking with me. She has her own cutting board and knife along with lots of foods she can cut. She even now has her very own blender and smoothie ingredients. She loves to help pour in ingredients and stir. It is so fun. I like to do a food activity with her every couple days!
I have made this oatmeal bake quite a few times and finally am able to share the recipe! I don’t get sick of this oatmeal and I love making it in the beginning of the week to have on hand to add to breakfast or just to snack on. I have been getting Hannah Bowers Twenty2 collagen-egg protein powder and loving it! It is the protein I used in this oatmeal bake, but feel free to use any protein powder you like. Enjoy!
- 3 cups gluten free rolled oats
- 1 banana, mashed
- 1 egg
- 2 cups dairy free milk or milk of choice
- ½ cup honey
- ½ cup yogurt of choice
- 2 scoops Vanilla Swirl Collagen-Egg protein powder*
- 1 tsp cinnamon
- 1 tsp baking powder
- dash of salt
- Preheat the oven to 350 degrees and grease a 9x13 baking dish.
- Add all the ingredients to a large bowl and mix well. Pour the batter into the greased baking dish and bake for 35 minutes.
- Let cool and enjoy!