Healthy Baked Oatmeal

   Let's face it. You don't get to hot mom (or hot dad) status six months after your baby is born by eating bacon for breakfast. Jimmy Dean and Dunkin Donuts breakfast sandwiches aren't going to do it for you either. So lay off them and try my healthy baked oatmeal instead.
   
   There are so many variations of this delicious treat that you can pick your poison! It is also gluten free and can easily be tailored to those with milk allergies (you got me on vegan because it does call for an egg and I've never used those egg substitutes) But in this recipe I used dried cranberries (antioxidants), unsweetened dark chocolate bits (check out the benefits of dark chocolate- here), bananas (tasty fiber), and almonds (packed with protein and healthy oils).

   I prefer to not use sweetened chocolate because something about tons of sugar in my breakfast screams dessert and not healthy. Therefore I try to avoid any added sugars in my recipes unless necessary. However, if you've got a killer sweet tooth, go ahead and doctor the recipe up a bit. I would recommend using a more natural sweetener like honey. Just go easy with it, a little goes a long way.




Recipe:

2 small to medium ripe bananas, diced
1/2 cup dried cranberries
1/2 cup whole almonds
1/4 cup Ghirardelli 100% unsweetened cacao baking bar (2 squares chopped into tiny pieces- you may also use 60% cacao if unsweetened is too bitter for you)
2 cups all natural old fashioned oats
1 organic cage free egg, beaten (I use Pete and Gerry's Eggs)
1 1/12 cup organic milk (Horizon- The Goodness of Organic
2 Tablespoons Honey
1/2 teaspoon baking powder
1/2 teaspoon cinnamon

Pre-heat oven to 375 degrees. In a mixing bowl combine oats with cinnamon, baking powder, and agave nectar. Add in unsweetened chocolate bits, bananas, dried cranberries, and almonds. Next, add in egg and milk. Stir mixture and add to a pre-greased Pyrex or Ceramic dish. Bake in oven for 30 minutes.

Enjoy!