The pro-metabolic eating philosophy has taken the internet by storm, in case you’ve missed the memo. We’ve jumped on the bandwagon in our family, and love this pro-metabolic breakfast recipe for cinnamon baked oatmeal that is nourishing and simple to prepare.
The recipe is packed full of extra nutrition with grass-fed dairy, pastured eggs for more protein, and filled with delicious apples to add a warming fall touch.
You’ll love starting your day with this filling, nutrient-dense meal that will keep your energy stable for hours.
We love filling breakfasts, from sweet, satisfying meals such as this to our family’s favorite ham and cheese quiche.
What is pro-metabolic eating?
Eating aligned with the pro-metabolic philosophy is all about metabolism-boosting meals to keep blood sugar stable and your metabolism burning steadily throughout the day.
Nutrient-dense meals are metabolic meals. Recipes like this healthy oatmeal bake will keep you full and your metabolism working for longer periods of time.
There is more to learn regarding what is regarded as nutritious, though.
In general, high protein content is highly regarded as pro-metabolic. But it’s also about a healthy ratio of high-quality sources of protein, carbs and fats.
Standard vs. baked oatmeal
If you’ve never had baked oatmeal, I hope you’ll give it a try. It can take some extra time versus the standard stovetop preparation, but it does make for a heartier dish.
With the baking soda, you’ll get a nice lift to the oatmeal, which can get a bit dense when it is baked.
The apples, eggs and milk packed into this recipe also allow the oats to stand out more than if they were prepared over the stove.
Plus it adds nutritional value to this metabolic meal.
Healthy oatmeal bake for a pro-metabolic breakfast
That healthy ratio is what we’re going for in this cinnamon-baked oatmeal recipe.
The oats are cooked with grass-fed whole milk rather than water. And raw milk is in even higher regard among pro-metabolic experts.
We’ve also added eggs for an additional protein boost, and apples are a filling and nutrient-dense fruit to add for extra vitamins and minerals in this metabolism-boosting breakfast.
What you’ll need:
- Instant oats
- Baking soda
- Grass-fed whole milk
- Grass-fed butter, melted
- Pastured eggs
- Organic apples, peeled, cored and diced
I’ve designed this recipe using instant oats. However, its even better to use old-fashioned oats and soak your oats overnight or in advance for digestibility.
That’s another key component of pro-metabolic eating: the bio-availability of the nutrients packed into your metabolic meals.
Soaking the oats allows them to be digested more easily. Therefore, more of the nutrients would be absorbed during digestion.
Instant oats work great too, and also carry plenty of nutritional value, so don’t feel overwhelmed if you’re just getting started into pro-metabolic eating. We do the best with what we’ve got.
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Preheat your oven with the cast iron skillet inside to warm at 350ºF.
Combine all dry ingredients in a mixing bowl. That includes the oats, salt, cinnamon, and baking soda. Gently mix to combine.
Add the wet ingredients (honey, milk, butter, vanilla, eggs and apples) to the dry and mix well.
Carefully pour into the 12” warmed skillet and bake for 35 minutes.
This is a great make ahead pro-metabolic breakfast that can be pulled from the fridge and reheated. It keeps quite well in the fridge and honestly, the flavor is enhanced after a day or two.
Does oatmeal boost metabolism?
Yes, because oatmeal is full of fiber and healthy complex carbohydrates in the whole grains, it starts your metabolism off on the right foot if you eat it first thing in the morning.
The pro-metabolic diet suggests eating something within the first 30 minutes of waking. That could be a slice of grass-fed cheese and an apple while you prepare this metabolism-boosting breakfast.
I hope you try and enjoy this simple meal to get you started eating with pro-metabolic tips in mind.
More pro-metabolic breakfast ideas
- Cast iron breakfast casserole
- Breakfast sausage
- Sausage and egg breakfast skillet
- Fluffy pancakes
- French toast casserole
- 5 cups instant oats, or overnight soaked old-fashioned oats
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp baking soda
- 1 cup honey
- 2 cups grass-fed whole milk
- 1/2 cup grass-fed butter, melted
- 1 tsp vanilla
- 2 pastured eggs
- 5 small apples, peeled, cored and diced
- Preheat oven with the cast iron skillet to 350°F
- Combine dry ingredients in a mixing bowl.
- Add the wet ingredients and mix well.
- Carefully pour into the 12" skillet and bake for 35 minutes.
This recipe keeps quite well in the fridge and honestly, the flavor is enhanced after a day or two.