Morning fellow bakers! Due to the snowy weather outside, I get a snow day! Teachers absolutely live for snow days, no matter what anyone tells you. We love our students, but the snow days aren't so bad when you're feeling exhausted and prepping for parent teacher conferences! Since i'm stuck inside all day, and I can't seem to sleep late due to my internal alarm going off at 6:30 AM, it's the perfect opportunity to bake!
As a teacher, i'm constantly looking for snacks or meals that are tasty, as well as something that will fill me up for hours at a time. I haven't seemed to get that meal-prep concept under my belt yet, so in the mornings I usually am grabbing a whole bunch of snacks along with my thrown together lunch to get me through my day. I can’t even tell you how many days go by where the usual chaos takes place, and I am left feeling hungry an hour after eating the small banana I grabbed for breakfast! I usually don’t have time to grab my snack while i'm working, so every time I end up regretting my previous banana decision.
Thinking through this dilemma of mine, I figured that since I am off from work today, I have the opportunity to fix this issue of mine! I asked some friends of mine who told me that they make oatmeal in the morning and bring it with them to work to keep them full for long periods of time. This gave me my idea! I unfortunately am not the biggest fan of typical oatmeal, BUT I thought that there had to be a way to incorporate all the classic oatmeal elements into something I would enjoy, like a bar or a muffin. From there, my Baked Oatmeal Cups were born!
I love how versatile these Oatmeal Cups are. Not only are they a healthy alternative to the typical sugary oatmeal, but you can add fresh fruit, dried fruit, chocolate chips, nuts and more! Also, these are easy to transfer and keep in your bag until needed. Let’s also not forget how adorable these little guys are, am I right? Try this recipe for breakfast, or a snack, and let's hope I don't finish them by the end of this snow day!
Prep Time: 40 minutes
Yields: 1 dozen oatmeal cups
Ingredients
3 cups rolled oats
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon baking powder
1 banana; mashed
1 egg
¾ cup milk or soy milk
½ cup honey
Add ins: berries, dried fruit, nuts*
Directions
Preheat oven to 350 degrees, and spray a muffin tin with nonstick spray. In a mixing bowl, whisk together mashed banana, egg, milk, and honey. Grab another bowl and whisk together all of your dry ingredients.
Pour your wet ingredients into the dry, and once fully incorporated, gently mix in whatever add ins you desire.
Transfer to greased muffin tins, and bake for 25 minutes. Remove, and enjoy!
*I filled half my oatmeal cups with assorted berries, and the other with green apple chunks and slivered almonds on top.
** You can freeze these oatmeal cups for up to 3 weeks by placing them in a freezer safe disposable bag.
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