The healthy weekday breakfast is an allusive thing. We say we're going to do it, we aspire to it, we long for it, but let's face it we don't always hit the mark. Bananas are good, a cup of yogurt it fine, but even those yummy things get old. If you like the idea of making these oatmeal cups ahead of time and freezing them for a quick, out-the-door breakfast, give these a try! Olivia baked them and look how beautiful they are! The thing I really like about these is that you can vary the toppings and keep them interesting. Give them a try and feel good about your breakfast, even if it has to be fast.
BAKED OATMEAL CUPS
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups applesauce, unsweetened
- 1 banana, mashed
- 1 apple, diced small (with skin left on)
- 6 packets of sweetener
- 5 cups, Old Fashioned rolled oats
- ¼ cup flaxseed meal*
- 1 tablespoon ground cinnamon
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2¾ cups milk (I used 2%)
- Optional toppings: raisins, almonds, dried cherries chocolate chips
- Preheat oven to 350 degrees.
- Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
- Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
- Finally pour in milk and dump in apples. Stir to combine.
- Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
- If using toppings add them onto the tops of muffins now.
- Bake 30 minutes until a toothpick in center comes out clean.
- Cool and enjoy or freeze them in gallon freezer bags.