Arrivederci, Weekend!

Y’all.

It’s Monday morning.

I always dread Sunday because it means that I have less than 24 hours until work.

It also means that my weekend is far gone and I can’t relive the wedding I went to on Saturday.

Bummer city.

We can’t let Monday get the best of us tho (isn’t that the way all the cool kids are spelling it?).

My seester is probably gritting her teeth somewhere at my poor use of proper grammar.

What we need to start the week is a “good for you breakfast.”

I’m talking the kind that is portable.

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You know, the kind of breakfast that you can eat with one hand, while using the other hand to steer the wheel of your car.

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I’m talking baked oatmeal…in a square form…

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chock full of sweet bananas, hearty oats, coconut, and crunchy pecans + walnuts.

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Oh yes.

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I may have even topped it w/ some homemade coconut butter.

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But only because I’m awesome like that.

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Oh, and because I need you to fit in that hot outfit that you wear to your next wedding shin-dig.

Baked Banana Oatmeal
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Baked oatmeal bars chock full of sweet bananas, coconut, hearty oats, walnuts + pecans. Gluten-free, refined sugar-free, vegan option.
Ingredients
  • 1 very ripe banana, mashed
  • ½ c. coconut milk yogurt
  • 1 large egg (or 1 flax egg)
  • 2 T. pure maple syrup
  • 2 T. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • 1.5 c. gluten-free rolled oats
  • ¼ c. almond flour
  • ½ T. ground cinnamon
  • ½ t. baking powder
  • ½ c. unsweetened, shredded coconut
  • ½ c. chopped walnuts
  • ½ c. chopped pecans
  • slightly melted coconut butter, for topping
Instructions
  1. Grease an 8 in. square pans with cooking spray.
  2. In a large mixing bowl, combine the banana, yogurt, egg, maple syrup, evoo, and vanilla.
  3. Stir in the oats, almond flour, cinnamon, and baking powder.
  4. Fold in the coconut, walnuts, and pecans.
  5. Let the batter sit overnight to let the oats soak.
  6. Pour the batter into the prepared pan and bake for 20-25 minutes in a preheated 350 degree oven, or until a toothpick inserted into the center of the oatmeal comes out clean.
  7. Cut into 9 square bars.
  8. Top with coconut butter and extra chopped walnuts + pecans if you wish.

MANGIA!!!

Realzzzzzzz.

I just had a few realizations.
1. I’m addicted to reality television. Hell, I’d watch Real Housewives of Any-freaking-where, if given the chance. Thank gaaawd I weaned myself off Keeping up with…what are those obnoxious celebrities names again? Yuck. So over them. And there I sat on a Monday night, glued to The Bachelor: Women Tell All. Shoot me in the foot. It’s definitely a torturous, bittersweet kind of entertainment. Like, is this even for reaaaaalz!?
2. I’m really, really, really ridiculously good at waiting until the last minute to do things. Pretty much should be out shopping for a pair of jeans to wear to the rodeo tomorrow night, but I think I’ll just sit here and sip my coffee, maybe read a magazine, apply for some jobs, listen to Bella snore. Ya know, important stuff. No big deal if I just go pants-less to the rodeo, right? Nope. All I really care about is eating a giant turkey leg while I’m there, soooooo…I should just probably wear my stretchy pants, right? Yep.
3. I’m addicted to nut butter….and coconut butter.
Thank you Artisana for these glorious samples!
I’m sooooo addicted that I’m finding any way to put them into my food…savory or sweet.
But let’s be real…mostly sweet.
With more coconut…duh.
I mean, you should know me by now.
It’s impossible for me to give up sweets.
We will just call these snacks.
Because snacks are awesome.
Because with snacks, we don’t have to feel guilty about consuming sweets.
Again though, these aren’t really sweets…they are extreme snack food.
Like the kind of snack you wrap perfectly in cling wrap to stick in your purse…or your pocket
for that “oh my gawwd I nearly just ate my arm because I missed lunch because I was busy at work” snack.
These things taste like oatmeal cookies but have the texture of cake…so light and melt in your mouth.
Seriously, this is definitely an “anytime, anywhere” snack.
Maybe even a breakfast snack.
Definitely an after dinner snack.
Nut and Coconut Butter Honey Oatmeal Snack Bars (GF/V):
Ingredients:
1/2 c. almond flour
1/2 c. oat flour
1 t. baking soda
1/4 t. fine sea salt
1/2 c. nut butter (I used a combination of Artisana raw cashew butter, walnut butter, and pecan butter)
1/4 c. slightly melted coconut butter (Artisana has a great brand)
1/4 c. raw honey (if you are a pure vegan you can use maple syrup or coconut nectar)
1 T. pure vanilla extract
1/2 c. unsweetened, vanilla almond milk
1/2 c. rolled oats (certified gluten-free)
1/2 c. unsweetened, shredded coconut
1/4 c. cacao nibs (or chocolate chips)
Instructions:
1. Preheat the oven to 350 degrees F. Grease a 8×8 square baking dish with cooking spray.
2. Combine the flours, baking soda, and salt together in a large mixing bowl.
3. In a separate mixing bowl, combine the nut butter, coconut butter, and honey. Mix well.
4. Mix in the vanilla and almond milk until smooth.
5. Pour the wet ingredients into the dry ingredients into the dry ingredients and mix until everything is evenly incorporated.
6. Fold in the oats, coconut, and cacao nibs.
7. Spread the dough out evenly into the prepared.
8. Bake for 18-22 minutes or until lightly golden around the edges and a toothpick inserted into the center of the bars comes out clean.
Makes 9-12 bars.
MANGIA!!!