by Caela Fenton
Nothing says “good morning,” quite like a warm serving of hearty oatmeal.
These baked oatmeal recipes are a nutritious way to start the day. (And you don’t have to be a baking whiz to master them.)
For any triathlete who love a muffin for breakfast, baked oatmeal is a way to indulge in hearty, baked goodness, without all the extra calories from sugar and butter. This apple cinnamon baked oatmeal recipe serves four people, for less than 140 calories each.
This recipe serves six, which makes it a good option for a crowd, or to make on a Sunday morning to have leftovers for the beginning of the week (it reheats well in the microwave). If you use gluten-free oats, this recipe is safe for those who can’t tolerate gluten.
Imagine this: the taste of a warm slice of mom’s just-baked and still warm banana bread, but with no refined sugar, no gluten and no dairy. Sound heavenly? This recipe also serves six, so you’ll have leftovers to keep you going. A dollop of yogurt on top and you’re set.
Hold up. Did someone say brownies? In the morning? Cocoa powder gives this recipe a rich, chocolate taste, while hiding all sorts of good-for-you ingredients, like flaxseed and pumpkin. This recipe serves eight, making it an excellent option for a crowd of any age.
Tangy pineapple makes this delicious oatmeal moist and flavourful (it can also be made with mango—up to you). For less than 175 calories per serving, you get a hearty breakfast and almost half your daily requirements of vitamin C.
This recipe is perfect for the coffee-loving runner that we all know. This recipe comes in at less than 140 calories per serving, leaving you lots of wiggle room for nutrient-boosting add-ins, like chia seeds, hemp hearts or chopped nuts.
No butter, no oil, but it still tastes like a blueberry crisp! That sounds like a lovely way to start the day doesn’t it? Fresh or frozen blueberries work for this recipe that makes enough for eight people.
Vegan or not, the Oh She Glows website and cookbook are fantastic recipe resources for any runner. Angela Liddon focuses on healthful ingredients and mindful consumption without compromising taste.
Maybe it’s just my family, but we always harvest our suburban backyard rhubarb and stash bags of it in the freezer to use all year round. My mother makes a wicked rhubarb crisp, but after checking this recipe out, I’m thinking we need to stop restricting our rhubarb consumption to after dinner.
Oats, peanut butter, banana and chia seeds. What more could you want from a breakfast recipe? This oatmeal is gluten-free and vegan friendly.