As we get closer to Thanksgiving and deeper into the holiday season, people begin to get more and more stressed. The holidays can definitely be stressful but figuring out what to eat for breakfast every morning doesn’t have to be. This Pecan Pie Baked Collagen Oatmeal can easily be made on Sunday and cut into bars for an on-the-go breakfast throughout the week. This breakfast dish is quick and easy to make and combines all the classic Fall flavors making you feel like you’re eating dessert for breakfast. BONUS, it has Collagen in it to help you stay fuller longer while also aiding to improve the health of your skin, nails, hair, joins, gut and muscles. So now you can have your pie and eat it to!
Further Food Nutritionist Commentary:
By Paige Geimer
Pecan Pie Baked Collagen Oatmeal
2 cups rolled oats
3 tablespoons coconut sugar
1 teaspoon cinnamon
1 teaspoon vanilla
pinch of salt
1 1/2 cup almond milk
4 scoops Further Food Collagen Protein Peptides
3 tablespoons grass fed butter – melted
1/4 cups pecans
1/4 cups maple syrup
- Preheat oven to 375 degrees.
- Add dry ingredients to a large bowl (Oats, coconut sugar, cinnamon, salt, collagen) and stir until combined.
- Add wet ingredients into another bowl (eggs, vanilla, almond milk, butter) and whisk until combined.
- Add wet ingredients to dry ingredients and fold together until well combined.
- Add mixture to a greased baking dish. You can grease with butter, coconut oil or cooking spray.
- Smooth mixture into dish until even and add the pecans.
- Put dish in oven for 15 minutes.
- Take out and add the maple syrup.
- Put back in oven and bake for an additional 10 minutes.
- Take out, let cool and enjoy. Cut into squares and store in an air tight container in the fridge for up to a week and a half.
Per Serving: Calories: 236; Total Fat: 10 g; Saturated Fat: 4 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 1 g; Cholesterol: 58 mg; Sodium: 105 mg; Potassium: 146 mg; Carbohydrate: 31 g; Fiber: 4 g; Sugar: 13 g; Protein: 9 g
Vitamin C: 0%; Vitamin A: 7%; Iron: 9%; Calcium: 14%
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