This month, I’m proud to be partnering with Chiquita to help raise awareness for breast cancer, the most common cancer among women and a cause near and dear to my heart. My mom is an incredible four-time breast cancer survivor. I’m sure most of you have been touched by breast cancer either personally or by watching loved ones confront the disease. Throughout the past twenty years, breast cancer awareness and prevention have been top of mind for me. This is one of the reasons why I decided to pursue a career in public health – to help educate others about the importance of prevention, screening and early detection.
For the month of October, 200 million Chiquita bananas worldwide will feature special bright pink-colored stickers in support of the American Cancer Society’s mission to save lives. These stickers are intended to serve as reminder about the importance of eating healthy, donating, signing up for a Making Strides Against Breast Cancer® walk, or getting recommended screenings. As part of this campaign, I’m thrilled to share with you this simple and delicious Chiquita recipe that meets the American Cancer Society’s nutritional guidelines. The ACS recommends a diet rich in fruits and vegetables, whole grains and lean proteins, and limits red and processed meat to help reduce the risk of cancer.
I have always been a huge believer and advocate of eating a proper breakfast each day. Research shows that a well-balanced complete breakfast kick-starts your metabolism and gives your body energy to think more clearly while preventing overeating later in the day. It is not only important for overall health, but it fosters a healthy weight and provides an excellent opportunity to consume foods high in vitamins, minerals, disease-fighting antioxidants and heart-healthy fiber.
As a working mom with a one, three and five-year-old, I know how hectic mornings can be. That is why I love make-ahead breakfasts that are easy to pull together. For this baked oatmeal, you simply mix all of the ingredients in a bowl (takes about five minutes) and then bake. After they cool, slice them up and store to enjoy the next morning. Or, if you need breakfast on-the-go, you can wrap each portion in baking parchment paper, tie with a string and pack in a container. Baked oatmeal also makes for the perfect lazy fall weekend breakfast, especially because of the nutmeg and cinnamon.
This Chiquita recipe is great for picky eaters as well because it is naturally sweet and has excellent texture. My kids thought it was dessert and all three gobbled it up. My husband absolutely loved it too.
This recipe is vegan, soy-free, peanut-free, gluten-free and oil-free. I hope you give this American Cancer Society-approved recipe a try and be sure to look out for Chiquita bananas featuring pink stickers throughout the rest of the month.Print
This plant-based, gluten-free oatmeal makes a convenient on-the-go breakfast option that everyone will love. It is naturally sweetened with dates, raisins, cranberries, maple syrup and a mashed-up Chiquita banana. The dish is studded with pecans and has a warming and comforting hint of cinnamon and nutmeg. This wholesome breakfast recipe offers whole grains, plant-based protein and healthy fats.
- 3/4 cup rolled oats (certified gluten-free if desired)
- 1/4 teaspoons ground cinnamon
- 1/4 teaspoons ground nutmeg
- 1 ripe Chiquita banana, mashed with a fork
- 3/4 cup unsweetened almond milk
- 2 tablespoons maple syrup
- 1/2 cup dates, chopped
- 1/2 cup raisins or dried cranberries
- 1/2 cup pecans, chopped
- 2 tablespoons sesame seeds
- Preheat the oven to 170ºC/338ºF/gas 5. Line an 18cm / 7” round baking tin with greaseproof paper and set aside.
- Combine all of the ingredients in a bowl and mix thoroughly. Pour into the prepared tin and bake for 25 minutes in the preheated oven, until golden brown. Allow to cool before slicing to serve.
TIP: Wrap each portion in baking parchment, tie with string and store in a tupperware tub to keep the vegan baked oatmeal fresh.
- Prep Time: 5 mins
- Cook Time: 25 mins
This post was sponsored by Chiquita Banana in support of the American Cancer Society.