Have a cooking, nutrition, fitness, or totally random question for The Slender Student? Ask away!
In honor of the breakfast event chef/author Nisa Burns and I are hosting at CYC Fitness tonight, I thought it’d be a good time to share this cozy recipe I whipped up over the break. It’s a take off of my overnight oats that requires a little more passive cooking time, but goes perfectly with hot coffee and cold mornings.
Cinnamon Apple Oatmeal Bake
Calories: 312 | Fat: 5.2 g (Sat Fat: 0.8 g) | Carbohydrate: 49.9 g | Fiber: 9.3 g| Protein: 18.1 g
1/2 C instant oats
1/2 C unsweetened almond milk
1/2 scoop whey protein powder (about 2T or 50 calories worth)
3 T liquid egg whites
1/3 small banana, mashed (peel & freeze the rest for smoothies!)
1/2 small apple, diced
1/4 tsp baking powder
1/2 t cinnamon
1/2 t vanilla extract
PAM Original nonstick spray
1. Preheat your oven to 375°.
2. Combine your oats, almond milk, protein powder, egg whites, mashed banana, baking powder, cinnamon, and vanilla in a small bowl, ensuring that all of the protein powder is incorporated.
3. Add in your chopped apples and mix until evenly distributed. Transfer your oat mix to a baking dish well-coated with PAM.
4. Bake for 15-20 minutes, until the top has lightly browned and the edges have crisped up.
note: If you want to make this recipe but miss the perk of making overnight oats in advance, throw all of the ingredients together the night before, just wait to add the baking powder until the morning of. Then pop them in the oven and go take a shower, check e-mails, or ya know, longingly stare at the oven until you can dig in.