Back to school breakfasts are wreaking havoc with my psyche this year.
I know breakfast is the most important meal of the day (and my personal favorite), and the PRESSURE to deliver a nutritious, delicious, easy and convenient back to school breakfast is mounting.
I haven’t stressed out about breakfast in the past, but this year, one of my kids will need to take his breakfast to school. For whatever reason, this is throwing a kink in my best-laid breakfast plans.
So, it’s back to the drawing board for his school breakfasts.
I was referred to this recipe on a blog called “Flex with Faith Fitness,” written by a super mom, teacher and fitness instructor committed to a healthy lifestyle. It fits all my requirements for a fabulous school morning breakfast: it’s healthy, easy and can be made ahead of time. It’s also delicious.
I can’t wait to try these!
Baked Oatmeal Cups
2 large eggs, lightly beaten
1 tsp pure vanilla extract
2 large bananas (or 2 cups unsweetened applesauce)
1 Tbs raw honey
2 1/2 cups old-fashioned rolled oats
1 Tbs ground cinnamon
pinch of cloves
1 1/2 tsp baking powder
1 1/2 cups unsweetened almond milk
toppings of your choice (such as fresh berries, chunks of fresh fruit, nuts, pure maple syrup, chocolate chips, etc.)
Preheat oven to 350° F. Coat muffin tin with coconut oil or nonstick cooking spray, or use paper liners. Paper liners tend to work best if you’re freezing these.
Combine eggs, vanilla, bananas and honey in a large bowl. Mash bananas and mix well. Set aside.
Combine oats, cinnamon, cloves and baking powder in a small bowl. Stir well and combine with banana mixture. Stir in almond milk and mix well.
Divide oatmeal evenly between prepared muffin cups, and add toppings of your choice.
Bake for 26 to 30 minutes or until golden-brown.
Serve immediately or freeze.
Nutritional Information: Calories Per Serving: 175, Fat: 4 g (1 g Saturated Fat), Cholesterol: 31 mg, Sodium: 35 mg, Carbohydrates: 30 g, Fiber: 4 g, Sugar: 5 g, Protein: 6 g.
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