This is an easy recipe and was my perfect summer breakfasts after I got sick of overnight oats and smoothies. I try making a batch of these every 1-2 weeks and store in the freezer for breakfasts on the go during the week. I drink a large glass of milk with 1 medium sized square and that seems to hold me over for a few hours until lunch time. (I know the pictures are horrible but I told them forever ago when I was still crazy busy on weekends and had to take pics late at night).
I am getting back into the swing of things this past weekend and even attended some social gatherings after avoiding everyone for the past month. I even did a little food prep on Sunday and actually was somewhat inspired to be back in the kitchen. Hopefully I will have some new recipes coming to the blog during September. I’m trying to get reacquainted with veggies and eating healthier instead of less than healthy eating out. I’m so grateful for everyone that fed me any meals during the past month, they were so needed. Note to anyone who wants to do something for someone who lost someone they love- send food… especially after the funeral, that’s when you get back to reality and are faced with the difficulty of moving on from your loss. OK enough advice… onto the food!
Ingredients:
6 cups oats
1 cup greek yogurt
1 cup peanut butter
¼ cup coconut oil
¾ cup brown rice syrup
½ – ¼ cup chocolate chips (optional)
Add-ins: pumpkin seeds, walnuts, cranberries, etc.
Directions:
1. Grease a 13×9 pan
2. Preheat oven to 350
3. Measure and combine all ingredients in large bowl (except for chocolate chips/add-ins)
4. Once oat mixture is moistened and thoroughly combined, add in additional mix ins
5. Spread evenly in pan and bake for 20-25 minutes- should be starting to brown darker on edges when done
6. Allow to cool and then cut into squares, store in fridge for up to 5 days, freezer for longer
What’s your favorite summer breakfast? Ready for warm fall breakfast that involve pumpkin? Not yet? Me either.
