Rise and Shine! I’ve finally gotten my life somewhat together. After being sick for two weeks post Tanzania trip, my body is finally at 80%. That’s good enough for me. That means, back to weekly meal planning, finally joining a gym here in Amman and being as productive as possible at work and at home.
Let’s talk breakfast.
Usually, I just skip breakfast and fill up on coffee. The coffee keeps me going until about lunch time. However, I’m trying really hard to accept the fact that I can have breakfast — even if it’s quick — and have my coffee and still be on track for the day. I found that if I prep breakfast ahead of time, I’m much more likely to actually eat it. On a health kick my breakfast rotation consists of Chia pudding, toast with low sugar jelly, or toast with peanut butter. So exciting, I know! Well, I’m ready to add a new item to my quick, healthy breakfast rotation, Date Coconut Baked Oatmeal.
When it comes to oatmeal, I’m a bit picky about the consistency. If it’s soggy and gross, forget about it. If it’s soft and cookie-like, I’m all on board. It’s the texture. So this is a nice happy medium. The Date Coconut Baked Oatmeal is a nice soft, but solid consistency, and it’s really easy to pop into a ziplock bag and take on the road.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 egg
- 1 1/2 cups almond milk
- 1/4 cup honey
- 1 teaspoon orange blossom water
- 9 medjool dates, pitted and chopped
- 2 tablespoons shredded coconut
- 2 tablespoons chopped walnuts
Instructions
- Preheat oven to 350 F (176 C)
- In a medium bowl, mix together oats, salt, baking powder and cinnamon
- In a separate smaller bowl, whisk together egg, milk, honey and orange blossom water
- Pour the wet ingredients into the dry ingredients and mix with a spatula until combined
- Spray a 9x13in (33 x 23cm) baking sheet with cooking spray and spread the oatmeal mixture into the pan
- Top with chopped dates, walnuts and coconut
- Bake for 25 minutes
- Allow the oatmeal to cool before storing
Just made this and my kitchen smells divine! I used banana flavoured oat milk instead of almond (because that’s what I had available), added dried cranberries & white chocolate chips to the mix and topped with almonds (didn’t have walnuts). Excited for a delicious breakfast!
Amazing!! I’m so happy you enjoyed it, and I’m loving the modifications 🙂