I eagerly anticipate every Saturday morning because it is my power yoga day at a studio near my house. My instructor, Alyson, is an amazing, uplifting person whose bubbly personally just makes you want to be around her. Because of my schedule I can only take this class once a week but it’s a doozie!
Vinyasa Flow yoga, my personal form of meditation in motion, is 90 minutes in 90-100 degree heat doing Vinyasa (yoga pushups), Warrior series (lunges), arm balances, abdominal work and balance. All the energy that is created in this class requires such focus that no other thoughts can enter. When the class is complete, the body is detoxified, muscles and ligaments are stretched and strengthened and the mind is focused.
During the week, at the YMCA, I mix in some easier fitness yoga, spinning, walking and weight lifting all to be able to make it through my Saturday class.
Needless to say, beforehand I need to fuel up with something filling but not too heavy. I have been reading about baked oatmeal on several other blogger’s websites (such as Iowa Girl Eats and Diet, Dessert and Dogs) and was up bright and early to try it for myself and my daughter. Her favorite fruits are blueberries and bananas so that’s what we added. It came out so well that my little picky eater even ate all of her serving!
Blueberry-Banana Baked Oatmeal
3/4 cup rolled oats
1 cup Westsoy, plain unsweetened soy milk
3/4 cup frozen blueberries
1/2 banana chopped
Sea salt, to taste
Cinnamon, to taste
1 capful vanilla
Extra virgin olive oil spray
Honey or Splenda fiber, to taste
1. Preheat your oven to 375 degrees and prep a small baking dish with EVOO spray.
2. Lay your fruit on the bottom of the dish and then spread your oats over the fruit evenly. Pour in your soymilk and sprinkle the salt and cinnamon and pour the vanilla over.
3. Cover and bake 20 minutes.
4. Top with honey or a packet of Splenda. My daughter gets the honey on her serving and I got the Splenda.