This breakfast came together accidently.
Although I wish I could take full credit for being innovative and creative, I really just had some leftover quinoa that I didn’t want to waste and a few overripe bananas from my mom.
And a need to make a breakfast that could travel with me over the weekend.
The quinoa adds a hint of nuttiness, which is PERFECT for a pre-race brekkie! And a PR!
I ate my first slice warm straight out of the oven because I had to run off to spin, and then packed two to go for my weekend race in the city. The last slice I froze for later in he week. It will be great to eat on the way to the gym.
On the exercise front…
I signed up for my FIRST triathlon of the year! I will be doing the Iron Girl Sprint Triathlon on June 16th! Can you tell I’m excited?
I probably could have stayed in bed yesterday morning! After an active weekend in the city, including a fast 8k race, my bed was a happy place for me to stay (possibly all day). But with a half marathon in just a few weeks, a spring triathlon, and the promise of a hot tub, I left my comfy bed despite the gray skies and pouring rain. Although I had intended on a bike/swim medley, I ended up only going to the pool for 25 minutes of swimming and 10 minutes in the glorious hot tub, nestled in next to the jets. It was glorious!
Banana Quinoa Baked Breakfast Oats
Makes 4 servings
1 cup uncooked oats
1 cup cooked quinoa
1 tsp baking powder
2 tbsp ground cinnamon
2 tbsp ground flax seed
3 overripe bananas, mashed
1 cup almond milk
1/2 tsp vanilla
Preheat oven to 375 degrees. Spray an 8×8 pan with cooking spray.
Stir together uncooked oats, cooked quinoa, baking powder, cinnamon, and flax. Set aside.
Mash bananas until smooth. Beat in egg, almond milk, vanilla and beat well. Stir in dry ingredients until just blended. Pour into prepared pan and bake for 30 minutes, until middle is set.
Eat warm or freeze for later.