I've seen a few recipes for oatmeal breakfast cups. We love oatmeal but also eat a ton of eggs in this house. When we come downstairs in the morning, I am usually scrambling to get breakfast made before the little ones start freaking out from hunger. I'm not a fan of eating the same thing every morning and it seems like the girls aren't either, so I'm constantly looking for new ideas. I also love recipes that can be prepped the night before, making mornings that much easier. I threw this mixture together in less than 10 minutes.
The oatmeal cups sounded delicious and nutritious, so I thought that I'd give them a whirl on this Sunday morning.
|Topped with pomegranate, blueberries|
and chocolate chips
Oatmeal Cups ('Yummy Yummy Porridge Muffins' to the girls)
2 1/2 cups of rolled oats
2 tbsp. chia seeds or flax seeds (optional)
1 tbsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. sea salt
1 1/4 cups of milk (I used unsweetened almond)
1/4 cup of raw honey or pure maple syrup
1/2 cup of unsweetened apple sauce
1/4 cup of melted butter
1 mashed banana
1 tsp. pure vanilla extract
Toppings: blueberries, raspberries, pomegranate, chocolate chips, nuts/seeds, raisins etc.
- Preheat oven to 350 degrees.
- Mix wet ingredients (minus milk) together.
- Add dry ingredients to the wet ingredients and mix.
- Add milk and mix.
- Line muffin tin with paper or silicone muffin cups and fill with mixture (2/3 full)
- Add toppings and bake for 30 minutes.
They were delicious and everyone devoured them. A few things that I will change for next time:
-- Put more fat into them for the girls -- more butter or some coconut oil.
-- Add more protein. I'm going to try to make some peanut butter and banana ones for Jenn to take to work for breakfast. I also will try grinding up nuts and seeds to add to the oatmeal. The girls still have a tough time with whole nuts and seeds.