Although my new work schedule is awesome, I hate having to go grocery shopping on Sundays. The place is soooo crowded! And I have trouble motivating myself to meal plan, get to the store, shove through the crowds, and then make some food. Despite feeling exhausted and sick on Sunday, I was able to pull together some food for the week. And even shove through the crowds at the store.
With all of my momentum, I wanted to make something for breakfast ahead of time and discovered a new blog and an awesome looking recipe for baked oatmeal on Eat Clean, Climb Higher.
Since they were on sale, I had picked up a bunch of berries at the grocery store, but decided to use just blueberries in the recipe.
I love warm berries, fresh out of the oven, so I must admit, I grabbed one or two off the top.
And then sliced it into 4 sections for breakfast this week.
Sadly, the BOY and I both woke up sick this morning. Sad for him because it is his first day of his 3rd year of law school. Sad for both of us because we have busy days ahead. Cooper, on the other hand, woke up with enough energy for a kindergarten classroom and as I tried to make tea and catch up on work emails, he got himself into trouble in the kitchen.
With the help of the laser pointer, I finally managed to wear him out some…at least enough to retreat back to the couch. Although I was slightly distracted during breakfast, I managed to appreciate this awesome and hearty breakfast. It is so easy to make and satisfying on a busy morning like this one!
Clean Baked Oatmeal with Blueberries
Adapted from Eat Clean, Climb Higher
2 cups unsweetened almond milk
1 egg, whisked
1 tbsp agave
2 tsp vanilla
2 cups old fashion oats
1 tsp baking powder
1 tsp cinnamon
1 pint of blueberries, rinsed and dried
Preheat oven to 350 degrees.
In a medium bowl, combine and mix the oats, berries, baking powder and cinnamon.
Pour the oat mixture into a greased 8x8in baking pan and spread evenly. In a separate bowl, combine and mix the milk, egg, honey and vanilla thoroughly.
Pour the milk mixture over the oats and slowly shimmy the pan to ensure that everything is evenly distributed and coated.
Bake at 350F for 30-35min.
Serve warm or store in air tight tuperware for later in the week.