Happy Sunday friendly faces! My Sunday morning has been rather productive thus far and it's not even 8:30am. Normally I let myself sleep in on Sunday- and by sleep in I mean I don't set my alarm, but normally I am up at 4 anyway. I couldn't sleep so I got up and went to the gym.
Sunday's are either rest days or cardio days for me depending on what I feel like. This morning I did a light 4 miles and it felt amazing! Since I wasn't able to run for over a year and then I had to take another break of almost 3 weeks I have really been appreciating what my body can do. For now I'm taking it slow and building up my mileage and slowly working on my time. I have the itch to start training for a half marathon again though!!
After running and doing some light cross training I whipped up some baked oatmeal. I had never had baked oatmeal before and boy was I missing out! It's so fluffy and delicious! I normally have cinnamon oatmeal, but I threw a little spin on it to add some extra protein to refuel. It's healthy, easy, and a quick Sunday morning breakfast to help you power through the day!
Baked Cinnamon Egg White Raspberry Oatmeal
- 1/2 cup gluten free oats
- 1 teaspoon cinnamon, more or less to taste
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 3 Tablespoons egg whites
- 1/2 cup unsweetened vanilla almond milk
- 2 oz fresh raspberries, divided
Preheat the oven to 350F degrees.
Spray a ramekin (I used a 3 inch ramekin) with nonstick cook spray or coconut oil.
Combine oats, cinnamon, baking powder, vanilla extract, egg whites and almond milk in ramekin. Stir until well combined.
Add in 1 oz fresh raspberries. I cut some of the raspberries in half.
Baked oatmeal at 350F degrees for 20-25 minutes. The oatmeal will be done when it has puffed and hardened on top.
Allow oatmeal to cool for a few minutes.
Top with the remaining 1 oz fresh raspberries, Purely Elizabeth pumpkin fig granola, and Buff Bake coffee bean protein almond butter. Enjoy!
Nutrition:
MACROS: 34C/5F/11P
Nutrition:
MACROS: 34C/5F/11P
| Nutrition Facts | |
|---|---|
| Servings 1.0 | |
| Amount Per Serving | |
| calories 224 | |
| % Daily Value * | |
| Total Fat 5 g | 7 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 187 mg | 8 % |
| Potassium 388 mg | 11 % |
| Total Carbohydrate 34 g | 11 % |
| Dietary Fiber 8 g | 33 % |
| Sugars 4 g | |
| Protein 11 g | 22 % |
| Vitamin A | 5 % |
| Vitamin C | 25 % |
| Calcium | 24 % |
| Iron | 14 % |
No comments:
Post a Comment