Banana Strawberry Oatmeal Bake and Crispy Sweet Potato WafflesSheryl J. kelly June 21, 2017 0 COMMENTS
Prep Time: 15 minutes; Cook Time: 35-40 minutes, plus 5 minutes standing Serving Size: 193 g; Serves: 8; Calories: 246
- 4 cups oats, old-fashioned • 3 cups milk • 2 eggs • 2 teaspoons vanilla extract • 1 1/2 cups strawberries, chopped plus more for serving • 1 cup ripe banana, mashed • 1 teaspoon baking powder • 1 teaspoon cinnamon • 1/2 teaspoon salt • 1/4 cup sugar-free maple syrup
- Preheat the oven to 350F. Lightly grease a 13×9-inch baking dish.
- Inside a large-sized bowl, whisk the mashed banana with the milk, eggs, vanilla, maple syrup, salt, cinnamon, and baking powder. Stir the oats into the mix and then the strawberries until combined.
- Carefully pour the mix into the baking dish; bake for about 35 to 40 minutes or till the oatmeal is set and a toothpick comes out mostly clean than wet when inserted in the center.
- Remove from the oven and let stand for 5 minutes. Top with extra strawberries, if desired. Serve.
Notes: Make ahead of time and store in the fridge for up to 3 days. To reheat, just put a serving size into a microwavable bowl. Pour a little milk in and microwave until hot, breaking the oatmeal using a spoon as needed. Serve with desired topping.
Prep Time: 20 minutes; Cook Time: 10 minutes Serving Size: 166 g; Serves: 4; Calories: 366
- 1 cup sweet potato puree • 1 egg • 1 teaspoon salt • 1/3 cup cornmeal • 1/4 cup oil • 2 teaspoons baking powder • 3/4 cup almond flour • 3/4 cup milk
- Steam the sweet potato cubes for about 10 minutes or till soft; using a hand mixer, blend or mash until smooth.
- Combine the sweet potato puree with the egg, milk, and oil; mix until well combined.
- In another bowl, combine the flour with the baking powder, cornmeal, and salt. Add the wet ingredients into the dry ingredients; mix until just combined.
- Cook the batter into a greased waffle maker for about 3 to 4 minutes or till cooked through. Serve immediately or, if not serving right away, let cool completely.
Freezing: When the waffles are completely cooled, individually wrap in plastic bags or plastic wraps. Put the individual portions inside a large-sized ziplock freezer bag. When ready to serve, put the frozen waffles into the toaster; toast until heated through and crisp.
Notes: Vegetable or coconut oil makes the waffles crispy. You can substitute the oil with applesauce but the waffles will not crisp. Be careful when cooking to prevent them from burning.
Prep Time: 15 minutes; Cook Time: 0 minutes Serving Size: 51 g; Serves: 6; Calories: 171
- 1 cup walnuts • 1 lemon, zested • 1 tablespoon chia seeds • 1 tablespoon hemp seeds • 1 tablespoon lemon juice • 1/2 cup dried apricot • 1/4 cup goji berries • 4 dates, pits removed, softened in water for 10 mins
- Soak the dates in warm water for about 10 minutes or till softened a bit; drain the water.
- Put all the ingredients into a food processor; process until almost smooth, but not completely.
- Pour the mixture into a baking tray; freeze for about 10-15 minutes or till set.
4. Cut into bars and store in the fridge
holds a master’s of science degree in nutrition education from Columbia University and is clinically trained in all areas of nutrition. She has a private practice in northern New Jersey, where she works with children and adults on a wide range of issues, including diet and weight loss and gain, food allergies, digestive issues, eating disorders, cardiovascular health, diabetes management, and more. Her goal is to help people meet their individual health needs and wellness goals by taking a holistic approach to better health.