I finally got my new camera and a good lens for food photography!! I posted this way back when I first started but wanted to try it again to see if I could get some better pictures and was really happy with the way my lens handled low light. The sun was going down, very little light but somehow, it knew just what to do….It made me giddy, even after a bad day of work. Not that you want to hear about that.
With the new year and diets, etc. this recipe is relevant and delicious. I love that I have my website now so whenever I have the urge to make one of my recipes, I just look myself up. It makes me feel very accomplished. And that is probably just super nerdy.
Here’s what I wrote in the original post:
There is a fuzzy line that separates the commitment of habit with a laziness and boredom that refuses to try something new. I have been as guilty as anyone. There have been years in which I ate oatmeal every morning for breakfast. After I gained and then lost the freshman fifteen in college I was a dedicated oatmealer (like a football player is a footballer) and planned to be for life. Over the last few years I’ve ventured away from my faithful relationship with oatmeal. As much as I love oatmeal, when you wake up and put the same thing in your mouth day after day you become a machine and honestly it’s dehumanizing.
I’ve ventured into omelets, muffins, smoothies, protein powder but oatmeal has always been there. Sweet, filling, reassuringly good for my thighs. However, like any long love affair, oatmeal is best with a few tricks up your sleeve. Just so you never get bored or decide to blow off something that is just so right.
And here that is. Coconutty, raspberry filled, protein packed. Just so damn healthy and tasty. You could almost eat it everyday.
- 1 cup egg whites
- 1 very ripe banana mashed well
- 1 T coconut oil melted
- 1 ½ cups quick oats
- ½ cup sugar
- ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup vanilla whey protein powder
- ⅔ cup coarsely chopped frozen raspberries, about in half
- Preheat oven to 375 degrees. Use cooking spray to lightly grease an 8 inch square cake pan. Line pan with parchment paper.
- In a medium bowl mix egg whites and mashed banana. In another bowl mix oats, sugar, baking powder, salt and whey protein.
- Just before you mix the wet ingredients into the dry, add the coconut oil. Adding it sooner may allow it to congeal before you mix the wet and dry ingredients.
- Stir together until well blended, add raspberries and mix until just evenly distributed.
- Spread in pepared pan and bake for approximately 16 minutes, should feel firm to the touch when finished but not browned on top.