“Duh” Epiphanies + Oat Bakes

Back when I was a senior in high school, someone told me that pickles were actually cucumbers [are you serious?!].  I was never too big on pickles, but still… how could I not know something like that?  I somehow honestly thought that pickles were their own vegetable. 

Who me?

I had another one of those life-changing epiphany moments a few weeks ago, when I realized how flours are made.  It happened as I flipped through my new Quinoa 365 book and read that you can make quinoa flour by simply grinding raw quinoa. 

Duh. 

Again, I wonder how one goes through life without fundamental information like this.  [Enter another five minute conversation with Ben about how disconnected we’ve become from our food sources].  I realized that rule must essentially be true about all flours – that buckwheat flour is really just ground up buckwheat groats, and oat flour is just ground up oats… 

Eureka! I’m never buying packaged buckwheat flour again. 

As soon as I made the connection, I saw a recipe for a buckwheat bake that stems from Ashley’s blog, the edible perspective.  Since discovering her breakfast bakes, I think I’ve made just about every variation [buckwheat / quinoa / oats / microwaved / baked / ‘french toast’ / vanilla], and have been working on creating my own protein-packed, sugar-and-fruit free version [I’ll post a recipe as soon as I get all the ratios perfected].  The oat bake from the oven is by far my favorite to date and fills me up for hours! 

IMG_5957

Oat Bake

[ingredients]

  • 1/3 c oat flour [I ground up steel cut oats for this, as it’s got the most nutrients, but you can use any kine]
  • 1/4 tsp baking powder
  • 1/2 t cinnamon
  • 1 Tbsp chia seeds
  • 1 large egg
  • 1.5 tsp vanilla extract
  • 1/2 mashed banana
  • 2-3 Tbsp unsweetened almond milk 

Preheat the oven to 350 degrees and grease an oven-safe baking dish [I used a 5’’ dish]

Mash banana in a bowl, then stir in the egg, milk, and vanilla. 

Add in the flour, chia seeds, cinnamon, and baking powder and combine thoroughly.

Bake for 30 minutes, or until the top cracks and the edges pull away.

Enjoy!  Makes 1 massive serving [I often eat half for breakfast and save the other half for my mid-morning snack]. 

Topping ideas: chopped nuts, 100% fruit spreads, coconut flakes, nut butters, fresh fruit, yogurt…

IMG_5956

[Topped with a Tbsp each of peanut butter, coconut butter, and all-fruit jam]

I’m still satiated from the bake I ate over an hour ago, which is perfect because I’ve got some choreography to learn for TurboKick Round 45!  I submitted my final paper on Monday and my munchkin-watching duties are over, which means it’s all me time now [oh the possibilities!].  It is absolutely gorgeous out and I’m excited to see what today will bring!

Got any “duh” epiphanies?  I can’t be the only one…

Aloha Pumehana. Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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6 thoughts on ““Duh” Epiphanies + Oat Bakes

  1. Lee says:

    Yum. That looks good.

    I’m sure I have had duh moments recently but I can’t think of any on the spot. Oh, both my husband and I never realized that the Atlanta Falcons logo (which is everywhere around here and Jason even has a hat) looks like an F.

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