Happy Easter everyone! I had another go-around with Banana Baked Oatmeal this morning. It was delicious again! I made a few changes – used a mashed banana instead of applesauce, left out the brown sugar in the batter, added a pinch of salt, and baked it in a pie dish. It didn’t cook as well in the pie dish (the metal baking tin was more of a heat conductor) and was hard to get out without the parchment method, but it still tasted great!
I used the pie dish for a prettier presentation, but I think I’ll go back to metal tin/parchment next time.
Also had a latte!
And had my oatmeal with a spoonful of almond butter –
Breakfast was about 390 kcal, 6 grams fiber and 16 grams protein.
Because last night was such a celebration of food + drink, our plans for a fancy Easter lunch have turned into a simple ham dinner. I have been debating all week whether or not to bake.
Here’s what I made last Easter inspired by our upcoming wedding cake flavors:
French Vanilla Cake with Raspberry Chambord Filling and Vanilla Buttercream
This year I was planning a pear tart, but I have had so many desserts lately that I kind of lost desire to bake. So we’re putting our efforts into dinner instead. Kind of anticlimactic, but it does make for a more relaxing day of studying and gardening 🙂
I’m off with a new magazine to take an hour-long power walk. I’m not up for running today, but I want to get some fresh air and my heart pumping a bit.
Then I’m off to the grocery store.
Then it’s Stats and Chemistry – back to real life tomorrow.