06 June 2010

Fill-You-Up Breakfasts

I've been trying to broaden my breakfast horizons lately. I want to try to stay away from boxed cereals, frozen waffles, and other foods that my lazy self normally enjoys and stick with whole foods. I'm no hippie (or maybe I'm in denial...) but I like cooking from scratch, so why engorge in boxed foods? I need to embrace my creativity... with minimal work, haha! Anyway...

Usually I use my over-ripe bananas to make banana bread; but, honestly, after a while it gets pretty mundane to just make banana bread all the time!

I decided to come up with a random breakfast food a couple of weeks ago using some bananas that were nearing their end.

Banana Pan-Cakes
Makes 6 Cakes

1 cup rolled oats
1/4 cup ground flax meal
2 ripe bananas
1/2 tsp cinnamon
a spash of soy milk

I mashed up all the ingredients together. It kind of looked like sticky oatmeal cookie batter while tasting like banana bread!

Form them into 6 patties (or however many you want) and brown them in a skillet. For me this was about 5 minutes on each side. Yum!

Next up, I really enjoy the idea of things cooking themselves while I sleep. A while ago I tried to make crock-pot oatmeal and failed miserably. This time I decided to stay away from the heat as to avoid further disappointment.

Maybe this isn't traditional muesli but it tastes good (and is good for you!) and I don't know what else to call it.

Lazy Girl Tropical Muesli
Makes 2 servings.
Nutrition information is here.

1 cup rolled oats
1/2 cup plain nonfat Greek yogurt
16 pieces frozen mango chunks
3 packets Truvia sweetener
1/4 cup coconut flakes
1/3 cup unsweetened light soy milk

Mix all ingredients together in a bowl until thoroughly combined. It'll be really thick. Cover with a lid and refrigerate overnight.

I've made this a couple of more times with fresh diced up strawberries and kiwi, coconut, and sunflower seeds. It's very versatile, so use whatever you have on hand!

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