Winter is coming! It’s definitely hit a lot colder temperatures here in Auckland this week, especially with this rainy long weekend we have been having. During winter, I like to change the way I eat and add a lot more heartier meals. Through summer my brunches and lunches consist of light salads and fruity snacks, whereas in winter I much prefer soups and stews.
Thanks to the long weekend, this morning we started our day off with a huge gym session. We don’t often get opportunities to train together and so when we do we make the most of it and definitely train a lot harder. Usually I always start my training off with around 30 minutes of cardio, which today I opted for treadmill sprints, followed by an hour of strength training for legs.
Leg day means one thing for me, increasing my carbs. I always get super fatigued and find I need something a lot bulkier for a post-workout meal. Recently, I have been loving experimenting with baked oats. I will not lie and say I only eat them at breakfast time. I have found myself opting for a bowl of oats at dinner time and I just eat to my cravings. The bowl I made this morning was incredible – I just had to share it. It was full of flavour and so filling. I find that blending the ingredients makes it a lot smoother in texture. I also loved the cinnamon addition, it makes the bowl taste so much like banana bread! Plus the health benefits of cinnamon are just insane.
Baked Banana Bread Oats
- 1 Banana
- 40g Oats
- 1 Scoop Vanilla Protein Powder
- 1/4 Tsp Cinnamon
- 200ml Plant Based Milk (I’ve been loving Vanilla Soy)
- 1/2 Tbsp Baking Powder
- (Peanut Butter and Dairy Free Chocolate Chips for topping)
- Preheat oven to 180°C
- In a blender, combine half the banana, oats, protein powder, cinnamon, baking powder and plant-based milk.
- Pour mixture into an ovenproof bowl or dish and top with the other half of the banana sliced.
- Bake for around 15 minutes until risen and browning.
- Top with peanut butter and chocolate chips.