Banana Oat

Healthy grab-and-go breakfast I eat as a college athlete. Easy to reheat in the microwave for early mornings. Makes 10-12 muffins.

Ingredients:

- 2 1/2 cups old-fashioned rolled oats

- 1 1/2 cups any milk (I use Califia brand almond milk)

- 1 large egg

- 1/3 cup maple syrup

- 2 tablespoons avocado oil (vegetable oil is very inflammatory unlike avocado oil)

- 1 teaspoon vanilla extract

- 1 1/2 teaspoons ground cinnamon

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 3/4 cup banana, fresh or frozen (can substitute your favorite fruit)

Directions:

1. Add oats and milk to a large bowl and let soak until the milk is absorbed into the oats, between 30 minutes to 2 hours.

2. While oats are soaking, preheat oven to 375 degrees F. Coat muffin tin with cooking spray (please don’t use Pam it’s so bad for you and again, inflammatory).

3. In a separate bowl, stir egg and oil together until mixed. Then combine maple syrup, vanilla, cinnamon, baking powder, and salt until all mixed. Add mixture and fruit into the milky oats and mix.

4. Add about a 1/2 cup into each muffin spot and bake for 25 to 30 minutes, or until the cake is springy when touched. Let cool in the pan for 10 minutes and enjoy! 😄

Refrigerate for up to 3 days or freeze up to 3 months.

(Based on recipe by Hilary Meyer on EatingWell)