Breakfast Oat Cups
I love-making healthy breakfasts that are a quick grab & eat, especially if the kids are sluggish to get out of bed in the morning. I can blend up a quick protein shake and warm up one of these and they are good to go! I made a batch of these on a Sunday and they lasted throughout the week. My husband said they were delicious, and I also gave a couple to my Dad(whose Type 1 diabetic) as a healthy snack. Since the only sugar in them are the bananas, blueberries, choc chips and maple syrup. Spread throughout the entire recipe, it’s a relatively low amount, per oat cup. Plus, I gave him the blueberry ones.
You can add anything to these that you like(any type of berries, chocolate chips, and nuts are great too). I also used my silicone liners that I had and love them because there’s no much that sticks to them!
3 cups old-fashioned oats
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 large ripe bananas, mashed (roughly 1 cup)
1 cup almond milk (or milk of choice)
1/3 cup maple syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees F. Line or spray 12 muffin tins.
2. Take 1 cup of the old-fashioned oats and pour into a blender or food processor. Pulse the oats for 30 seconds or until you they resemble a thick flour that resembles corn flour. Don’t over pulse or you will get a sticky flour. You can also use 1 cup of pre-made oat flour instead of grinding your own.
3. In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt.
4. In a medium bowl, whisk together the mashed bananas, eggs, milk, syrup, coconut oil and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until incorporated.
6. Gently stir in any add-ins (see suggestions below).
7. Spoon oat batter into the muffins tins all the way to the top.
7. Bake for 30 minutes or until just golden brown on top. Let cool slightly and serve.
Note on Oats – if making gluten-free, make sure your oats are labeled gluten-free.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 12 Oat Cups
Store: in an air-tight container in the fridge for 5 days
Freeze: These muffins freeze wonderfully. Simply place the oat cups in a freezer bag, press out any excess air, seal and freeze for up to 6 months. To reheat, simply place the frozen oat cups in the microwave for 30-60 seconds or until unfrozen and slightly warm