Today is our first day hitting the slopes in VT, it's 60 degrees and beautiful!
It's important to eat a hearty breakfast before riding all day on the mountains.
This morning I woke up and had a vision to make creps for breakfast. So I looked up a vegan recipe and adapted it ever so slightly. It was a disaster to say the least. It came out to be a sticky, gooey mess. I gave it 2 shots, the first time I did exactly what the recipe called for and the second time I added flax seeds to act as an egg subsitute thinking that would help. It didn't so I just decided to come up with something different for breakfast.
Because it kills me to throw out food, I thought up of what I could do with the batter. I decided if I added some fruit and oats, that I could make baked oatmeal. It came out pretty good, but I still wanted creps. None the less, it was a great hearty breakfast to have before hitting the slopes.
Strawberry Banana Baked Oatmeal
By Sarah Farsh March 8, 2012
1 1/4 cup whole wheat pastry flower
1 cup soy milk
2 cups water
1 tsp vanilla
1 tsp cinnamon
2 cups steel cut oats
1 cup strawberries, slices
2 bananas, mooshed
2 tbsp dried shredded coconut
Preheat oven to 350. In a large bowl, mix all ingredients, (besides coconut) together. Poor batter into a nonstick or lightly greased pyrex dish. Sprinkle top with coconut. Bake for 35-40 min. You can serve with maple syrup if this isn't sweet enough for your taste.