The work week has always been challenging for me as I don’t give myself enough time to eat breakfast at home. Let me preface by saying, I am 100% a morning person but I also like to get as much sleep as I can before going into work. My alarm goes off at 7:05 AM. If it’s a good day, I wake up and get out of bed right away. Most mornings are more like me scrambling out of bed at 7:22 AM and running out of the door at 7:45 AM. I literally have enough time to grab my low FODMAP foods out of the fridge and drive to work to get there at 8:02 AM. I have to give myself a pat on the back for how efficient and fast I am. The trick is to have your clothes already laid out and to shower the night before.
I am borderline OCD about how I think out my meals but it’s really the easiest way to stick to healthy and FODMAP safe meals. This baked oatmeal recipe is the perfect answer to a grab and go breakfast. I will make this on a Sunday and have it for the entire week. It’s a great way to know you’re feeding yourself and others something nutritious and filling. I pre-slice the oatmeal into bars and bring them into work for the week. It’s a one-stop shop where all I have to do is heat it up in the morning (sometimes I eat it cold because it’s just that good!).
I used to eat oatmeal every morning for breakfast but I found I got bored with the plainness of it. I use oats in SO many ways other than for a bowl of oatmeal. Not only is it a super affordable grain but it is also so versatile. Ground oats I have found to be a great gluten-free flour substitute.
Favorite health benefits of oats:
Great source of carbs & fiber
Rich in antioxidants
Reduce cholesterol and blood sugar levels
Help with weight controlPrint
A healthy and filling breakfast recipe to make for the entire week! This lasts covered in the refrigerator for up to a week.
- 2 Cups Oats
- 1/2 Cup Walnuts, chopped
- 1/2 Cup Chia Seeds
- 2/3 Cup Unsweetened Coconut Shreds (optional)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Ground Cinnamon
- Dash of Sea Salt
- 3/4 Cup MALK Pecan or Almond Milk or a FODMAP safe milk of your choice
- 1 Egg
- 1/4 Cup Maple Syrup
- 3 Tablespoons Coconut Oil, melted
- 1 Cup Blueberries
- Preheat oven to 350 degrees.
- In a large bowl combine oats, walnuts, chia seeds, coconut flakes, baking powder, cinnamon, and salt.
- In another large bowl whisk egg, milk, maple syrup and coconut oil well.
- Blend the dry ingredients with the wet ingredients until combined. Add the blueberries and gently combine.
- Pour oat mixture into greased 8×8 baking dish and top with sprinkles of coconut flakes.
- Bake for 40-45 minutes or until golden brown.
Inspired by Love and Lemons
Keywords: breakfast recipe, FODMAP breakfast, fodmap oats