It might not sound good, but it really is.
In muffin cup form.
Not only do they taste good, but they are incredibly easy and my kids love them.
Win, win, win.
Plus they have good stuff we all need–protein, omega 3 fatty acids, and whole grains.
I now make a double recipe at a time.
Refrigerating half to eat during the week and freezing the other half.
My kids eat them cold or you can warm them up in a bowl with some milk.
Baked Oatmeal Cups with Bananas and Berries
modified from Team Beachbody Blog
(Makes 12 servings, 1 cup each)
Total Time: 45 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Nonstick cooking spray
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
2 large bananas, mashed
1 Tbsp. maple syrup (or raw honey)
2½ cups old-fashioned rolled oats
1 Tbsp. ground cinnamon
1 Tbsp. chia seeds
1½ tsp. baking powder
1½ cups unsweetened almond milk
1 cup fresh blueberries (or raspberries)
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine eggs, extract, bananas, and maple syrup (or honey) in a large bowl; mix well. Set aside.
4. Combine oats, cinnamon, chia seeds and baking powder in a medium bowl; mix well.
5. Add oat mixture to egg mixture; mix well.
6. Add almond milk; mix well.
7. Divide oat mixture evenly between prepared muffin cups.
8. Top evenly with blueberries.
9. Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.
Tip: Raisins, walnuts, pecans, sunflower seeds, pomegranate seeds, or dark chocolate chips can be substituted for blueberries.