Sunday, November 6, 2016

Healthy Chocolate Oatmeal Breakfast Cups (Freezer Friendly)

WELCOME NOVEMBER!  

We need some recipes to warm us up on the inside cause winter is on the way!!!
(But we are just giddy to have had sunshine and temps in the 60's the last few days here in NW Ohio!)

These breakfast cups can be eaten ON-THE-GO!

I'm wild about oatmeal...I love recipes that you don't need a mixer, you can stir by hand, and one that has healthy ingredients...AND CHOCOLATE!

Make these gluten free by using Gluten-Free Oats!

Add any mix-ins you desire....chia seeds, nuts, dried fruit, etc...it's a very versatile recipe.

As all of them are at the healthy blog Chocolate Covered Katie. Check out her recipe for this awesome start to your day, or anytime snack.  I think the difference in how her cups look compared to mine  is that she used rolled oats...I used old-fashioned!

I added a tad more sweetener (I used real maple syrup) to suit our tastes, and LOVED the addition of the crunchy nuts on top.

Make these ahead - freeze them - pop one (or 3) in the oven or microwave for a no-fuss breakfast.  You can feel proud giving these to your kids as you send them out the door to school.

Be aware: Katie bakes things at unusual temps and times.  You'll do best to follow those instructions.  *-*


HEALTHY CHOCOLATE OATMEAL BREAKFAST CUPS

2-1/2 c. rolled oats (I suggest not using quick...you need something with texture)
2 medium over-ripe bananas
1/4 c. pure maple syrup or honey (or agave)
(I added a little more)
2/3 c. water
3 Tb. oil, nut butter (I used peanut butter) or
more banana
2 tsp. pure vanilla extract
1/2 tsp. salt
1/4 c. baking cocoa
chocolate chips, nuts, chia seeds, coconut, raisins, etc. for add-ins

Preheat oven to 380. Line 12 cupcake tins. In large bowl, combine all wet ingredients (bananas through vanilla). Stir in oats, salt and baking cocoa. Pour evenly into liners. (I sprinkled choc chips and nuts over the top, optional).
Bake 21 minutes; turn oven off and let set in closed oven for another 10 minutes. Remove from oven; cool.

Enjoy warm or refrigerate for a day. The cupcake papers will peel off easier. Store in the fridge for up to a week, or freeze in airtight container for up to 2 months. 

Remove a frozen oatmeal cup, wrap in a paper towel, and microwave on high for 50 seconds to 1 minute. Enjoy a quick breakfast.



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