So even though the blog world is alive with Pumpkin Love, I have sweet potatoes on the brain.
I used one of my favorite baked oatmeal recipes for inspiration. However, I didn’t have any flax seeds in the house. Instead, I decided to try baking in some chia seeds. I always love chia seeds before a run, and I’ve never tried baking them into my oatmeal before.
I accidently got involved in the Bear’s game and missed the timer’s beep, so my oatmeal was almost overdone.
But ended up JUST RIGHT!
Although pumpkin is all of the rage, don’t forget that left over sweet potatoes make an incredible addition to breakfast bakes AND eggs!
And an awesome pre run breakfast!
My September goal was to focus on my nutrition…specifically to enhance and support my running. I created a few tasty and filling breakfasts, which have been fantastic and as always my crockpot has provided some healthy week night dinners. I completed two 20 mile runs…woo hoo! And overall had a fantastic fall month.
Moving forward…my October goals are such:
1. Stay Healthy
2. Sleep Often
3. Run Smart
I received my official packet pick up ticket in the mail and it is finally starting to look and feel like fall. Chicago marathon…here I come! I am trying to use these next two weeks to get my body and mind ready for the race, without over thinking things. It’s not an easy balance! I am also trying to calm my nerves. And, for those who asked…my shoes are totally ready for the race : )
Did you set goals for October?
Sweet Potato and Banana Baked Oatmeal
Adapted from Pumpkin Banana Baked Oatmeal Bars
2 cups old fashioned oats
4 tbsp chia seeds
1 tsp baking powder
1 tbsp cinnamon
1 tsp nutmeg
Dash of cloves
3/4-1 cup mashed sweet potato (1 medium sweet potato)
1 cup almond milk
1 tsp vanilla
1 banana, mashed
Preheat oven to 375 degrees. Spray 9×9 baking pan with cooking spray.
Combine oats, chia seeds, baking powder, and spices in a small bowl.
Whisk egg, sweet potato, almond milk, and vanilla in a separate bowl. Stir in dry ingredients until well combined.
Pour oatmeal into your baking pan. Bake for 30 minutes, until edges are just starting to brown.
Let cool and cut into 4 bars.
Store in airtight container in fridge or freeze for later. Thaw and reheat in microwave.
A few more of my favorite sweet potato breakfasts…