The best weekends always go by way too fast. As I sit here on Sunday evening (listening to Big Guy try to calm our anxious 5 week old) I can’t help but think how lucky I am to have spent the weekend with my two favorite people in the whole wide world. We did absolutely nothing that would be exciting to anyone. Big Guy sent me away to get a manicure and pedicure on Saturday morning after my workout and took over all baby duties for a few hours. It was glorious – yet weird…I actually missed that nugget while I was gone. I enjoyed a delicious glass of sparking rosé and we ate our weight in meat and cheese. And on Sunday we laughed and Blakely Gray took her longest nap to date. See, nothing too exciting, but I wouldn’t change it for the world.
This past week I made a breakfast bake that fueled me through busy mornings around the house. I’ve found that breakfast needs to be pulled together quickly but it also needs to keep me full. If there are oats involved, even better.
To make this baked oatmeal, you start by slicing a couple of bananas and placing in a dish along with blueberries, honey and cinnamon. This is then covered and baked for 20 minutes before being topped with an oat and pecan mixture and then a combination of milk, an egg and vanilla. The entire dish is topped with a few more blueberries and pecans and baked to perfection.
I enjoyed a slice of the baked oatmeal with a little 2% Greek yogurt and a scoop of peanut butter.
Even Big Guy loved this breakfast…and after this morning, it’s gone.
Do you have a favorite make-ahead breakfast?