In that countdown to starting a new job (as in an actual acting/musical theatre/dance contract!!) there are feelings of pure excitement and a giddy sense of relief as you realise that you won’t have to temp or waitress or promote weird smelling foot cream for a prolonged period of time – rejoice! Because let’s face it, those weeks or months we spend in our ‘alternative’ jobs are mind-numbingly boring. They drag us down to the depths…we return home and cry, ‘How do normal people do this every day FOREVER!’ (we can be a bit dramatic). It’s safe to say that one of the first things we do on hearing that lusted after ‘yes’ is have a mini celebration funeral for our other job…well I do…just me?
In all that elation we can often forget about the practicalities involved. Of course we all love what we do and revel in the hard work that comes with it but the hours are generally long and sometimes exhausting. Therefore I am on the breakfast front line again (I can hear you all sighing) fighting for consumption of a nutritious, filling brekkie to fuel the day. If you have read my previous post about granola then you will know that I am a strong advocator of the humble oat. There’s no denying it, they are just one of the best things you could eat for breakfast. End of story. Okay thanks, bye. Aaanyway I know some of you out there, myself included, just want to indulge a little sometimes…especially on those oh so coveted days off in the middle of rehearsals or the run. We often turn to sugary, fat-filled pastries like croissants for our ‘well-earned day off treat’ but how is this going to promote recovery? Ummm it’s not. I’ll tell you what will…OATS!
I promise you I have found a way to make oats into a delicious, cake-like, breakfast bake. Warm, sweet and fruity it is the ultimate comfort food: perfect for lazy day-off mornings. It’s packed full of those all-important oats as well as an egg for protein, fresh fruit and warming spices – baked in the oven until softly golden. This recipe makes a fairly large bake but I would recommend eating it all to yourself…we’re supposed to be indulging right? Besides, it’s healthy really…wahoo guilt free!
Oaty breakfast cake bake:
– 1 egg
– 40g oats
– 1 banana, mashed
– ¼ cup milk of choice (I used almond milk)
– 1 tsp cinnamon
– ½ tsp baking powder
– 1 peach/nectarine, sliced
– Handful of raspberries and blueberries
1. Preheat the oven to 180°C (fan)
2. Crack the egg into the mashed banana in a bowl and beat with a fork. Add the oats, milk, cinnamon and baking powder and mix until well combined.
3. Pour the mixture into a small baking dish and lay the peach slices on top, pushing them in slightly. Scatter the raspberries and blueberries over the top. Bake for 20 minutes.
4. Leave to cool slightly before devouring!
The peach/nectarine just works the best with this particular recipe but when I made it recently I didn’t have any so I used strawberries instead! Another fruit to try would be an apple – it goes great with cinnamon! Really you could put any fruit in there, just go with your favourite! As long as you’re getting those oats 😉