A couple weeks ago I saw a recipe in Food Network magazine for Oatmeal baked in coffee mugs. I thought they looked really good but then I got to thinking that maybe this wasn’t the most practical idea because they wouldn’t be easy to freeze or transport. So while an excellent option for making a couple at a time, maybe not the best option for making an entire batch.
I mentioned the idea to Kara anyway because I am a total sucker for oatmeal. I love it! I eat oatmeal for either breakfast…or ahem…dinner at least once per week. Kara found a similar recipe, but using cupcake liners and it was immediately decided that we needed to try them.
We didn’t choose this recipe because it was healthy, although that is certainly an added bonus. Brenda from Sugar-Free Mom noted the weight watchers points and nutrition facts which I appreciate, but I don’t think I would fool any readers by saying that calorie counting is important to me, or that I do it…ever. I want something that tastes good, and if it’s healthy too…then I’ll just eat twice as much.
Well these Oatmeal Cups definitely taste good. In fact they’re my new favorite breakfast! We went with almonds, dried cranberries and chocolate chips for toppings but there are all sorts of combinations I’m going to try: walnuts, coconut, other dried fruit, maybe even frozen fruit. I keep a Ziploc full of Oatmeal Cups in the freezer and take one out before bed to thaw. Then I just pop it in the microwave the next morning and I have a healthy and yummy breakfast. They’re a cinch to make and an excellent breakfast or snack. (:
Here’s what you’ll need
In a large bowl mix together banana, eggs, applesauce, vanilla and honey. The add oats, cinnamon and baking powder
Pour in milk
Fill the cups 3/4 full the top with whatever toppings you wish
Store in the freezer…just take one out at a time the night before you want to eat!
Yield: 24 Oatmeal Cups
Ingredients
2 eggs
1 teaspoon vanilla
2 cups applesauce, unsweetened
1 banana, mashed
½ cup honey
5 cups, Old Fashioned rolled oats {I used Bob’s Red Mill}
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk (I used lowfat)
Toppings: we used dried cranberries, sliced raw almonds, semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F.
In a large bowl, mix together eggs, vanilla, applesauce, banana and honey Add in oats, ground cinnamon, baking powder and salt and mix until well combined. Pour in the milk last and mix until incorporated. Oatmeal mixture will be runny, but that’s okay.
Line 2 12-count muffin trays with cupcake liners. Spray the liners with cooking spray. Pour oatmeal mixture evenly into cups filling each about 3/4 full.
Sprinkle tops with toppings of your choice, we used sliced almonds, dried cranberries and chocolate chips. Other nuts and dried fruit would work well too, or shredded coconut, raisins, etc.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool and serve or freeze for later. Oatmeal Cups freeze well, store them in airtight freezer bags and take them out as you want to enjoy. Let them thaw and zap in the microwave for about 15 seconds right before you want to eat.
Source: adapted from Sugar-Free Mom
