So next week I’ll be preparing to start Shaun T’s latest programme on Beachbody On Demand – ‘Shaun Week’. I’ll be doing a series of Shaun T workouts in order to get mentally and physically ready to do Shaun Week, starting exclusively on BOD 12th June.
Part of my prep is food prep. Ignore I’m going to succeed at a programme, I MUST get the nutrition right and if I’m going to do that, I need to food prep my breakfast. Lunch and dinner are easier for me to sort out because I can fix those during the day. But if I wake up early in the morning to workout, I find myself forgetting to eat breakie after I’ve fed the lil dumpling, given him a wash and change for the day and then sort his toys for the morning. So meal prepping breakie is a must for me right now.
My favourite day for prepping meals is on a Sunday, usually during the dumplings morning nap – 9:30am to 11am.
This simple, yet delicious and filling Peanut & Coconut Banana Oat bake took me 10 minutes to prep and 25 minutes to bake this morning – a total of 35 minutes and my breakfast for the next week is sorted. There are even some cheeky dark chocolate chips thrown in there for good measure!
The carbs in the Oats, the protein in the nut butter and magnesium in the bananas will set you up for the day.
To make this yummy oaty breakfast bake, you will need:
1 & 1/4 cups Gluten Free Oats (easy cook Oats work best)
1 tsp Ground Cinnamon
1 tsp Baking Powder
Pinch of Sea Salt
1 Large Egg, beaten
1 tsp Vanilla Extract
3 Small Ripe Bananas, mashed
1/4 cup Pure Maple Syrup
3/4 cups Unsweetened Almond Milk
1/3 cup Peanut & Coconut Butter (or regular peanut butter will do) – I used Meridian Organic PB and Coconut butter
Coconut Oil, for greasing
Heat oven to 350f/190c/Gas Mark 3
In one bowl, mix together the Oats, Baking Powder, Salt and Cinnamon until well combined
In another bowl, stir together the egg, vanilla, peanut and coconut butter, maple syrup and bananas until well combkined
Next, stir in the milk to the wet mixture
Then stir the wet mixture into the dry mixture until a smooth batter forms
Pour the batter into well greased oven dish (I use coconut oil for greasing)
Top the mix with topping of choice – I used dark chocolate chips and melted nut butter but coconut flakes, Blueberries or shaved almonds would work too!
Bake for 35 minutes until golden brown and springy to the touch
Leave to cool on a wire rack for 15 minutes before slicing into squares to munch for breakie!
I eat mine warm with Almond Milk – takes me less than 5 minutes to sort in the mornings and probably 5 seconds to eat 🙂
Give it a try and let me know what you think! Also, keep me in your prayers for Shaun Week prep 🙏🏾😂🙌🏾