Oatmeal is a go-to breakfast choice for countless, but is it certainly the best option to keep you full and slaked? When you jazz it up a little( jazz entrusts, people !), it can be a great part of a balanced breakfast bowl.
Oatmeal is a good choice compared to many breakfast cereals, but on its own contains really 3 to 4 grams of fiber per half cup serving. This draws up about 13 percent of the recommended daily significance of fiber. While 13 percentage is good, you still need to fill in 87 percent of your fiber throughout the day, and this can be tough to do!
However, contributing other fiber-filled nutrients to your container of oatmeal will help keep you full all morning long( and thwart many chronic diseases at the same time — triumphing !).
Boost the fiber of your oatmeal bowl by adding berries or other result, chia seeds or flaxseeds to your morning bowl.
But what about protein?
Oatmeal on its own also contains little protein. Protein at breakfast helps keep you full. Studies present protein plays an essential role in satiety. If you want to stay full, improve your protein first thing in the AM.
By whipping up this High Protein Baked Oatmeal, you’ll have a portable breakfast you can re-heat during the week that’s chock full of these 2 important nutrients — fiber and protein — thanks to the egg whites, yogurt and grains in this recipe.
I crafted this original High Protein Baked Oatmeal with no computed carbohydrate, but of course you can add a shower of maple syrup or sugar if you have a sweeter tooth.
Increase Protein Baked Oatmeal
2 bowls old-fashioned rolled oats 1/4 goblet chia seeds 1 teaspoon roasting powder 2 teaspoons cinnamon 1/2 teaspoon salt 1 bowl milk or non-dairy alternative 1 bowl grassland Greek yogurt or non-dairy alternative 3 egg whites 1 teaspoon pure vanilla extract 1/2 banana, sliced Optional: 1/2 bowl dried cranberries or raisins, 1 bowl fresh or frozen berries, 1/2 bowl chocolate chips, 2 dollops protein gunpowder; sprinkle of maple syrup on top
Preheat oven to 350 degF and spray an 8-inch by 8-inch baking recipe with nonstick petroleum spraying, set aside.
In a large mixing bowl, assortment oats, chia seeds, baking pulverize, cinnamon, salt and protein pulverize( if desired ).
Add milk, yogurt, egg whites and vanilla and mingle until combined. Gently fold in banana slice and other hoped mix-ins( consider suggestions under the “optional” ingredients listed above ).
Transfer the oat smorgasbord to the prepared baking dish. Using a spatula, smooth the top. Add a few additional banana slice( or your desired toppings ).
Bake at 350 degF for 25 to 30 hours, until the top and borders are golden brown. Let cool before enjoying.
Read more: foodandnutrition.org