Baked Oatmeal

Cutting back on starchy foods like potatoes and pasta is a big key to losing weight and keeping it off, however, once you reach your goal weight, there’s a type of starch that may actually help you keep that belly fat off. It’s called resistant starch.

Resistant starch is a type of starch that resists being digested in your small intestine and instead, it’s fermented in your large intestine.
Because it doesn’t break down and get turned into sugar in the small intestine, resistant starch doesn’t hike your blood sugar and insulin levels like non-resistant starches do.

In addition, the fermentation process that breaks down resistant starch in your lower intestine creates beneficial molecules including butyrate—a short-chain fatty acid that helps you burn more fat.

Resistant starch also act as “fertilizer” for your gut bugs, fostering a healthy microbiome. And because it’s high in fiber, resistant starch fills you up so you’re less likely to overeat.

Introduce resistant starches slowly though. Overloading your gut with resistant starch can cause gas and bloating.

Get your resistant starch from whole foods, not potato starch. Resistant starch appears to be more beneficial when it’s combined with other soluble and insoluble fibers, and there’s some evidence that resistant starch eaten in isolated form can actually be bad for you.

Oats are one of the most convenient ways to add resistant starch to your diet.

Try this recipe once you've reached your goal and remember, start with just a little resistant starch to see how your body reacts.

Ingredients:

  • 4 scoops Dr. Kellyann's Complete Collagen Protein
  • 3 cups quick-cooking oats
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 4 large eggs
  • 1 cup unsweetened almond or coconut milk
  • 1⁄2 cup ghee or grass-fed butter, melted

Directions:

Preheat oven to 350°F. In a large bowl, combine collagen protein powder, oats, coconut sugar, baking powder, salt and cinnamon. In another bowl, whisk eggs, milk and butter. Stir into oat mixture until blended. Spoon into a greased 9-in square baking pan. Bake 40-45 minutes or until set. Serve warm and enjoy.

Makes 8 Servings