These oatmeal cups are pretty tasty! I was thinking they were going to be like muffins when I made them, but they are really more like baked oatmeal. It stays together like a muffin, but since there is no flour it has a different texture. The kids liked them too! My kids don’t really eat oatmeal, so this is a great substitute for oatmeal. Also, no sugar! OK, there is sugar in chocolate chips, but I couldn’t leave them out. I hope you try out these Banana Oatmeal Cups with Chocolate Chips! Enjoy!
3 Overripe Bananas, mashed
1 Cup Unsweetened Almond Milk
1 Tablespoon Baking Powder
3 Cups Oats
1 teaspoon Vanilla Extract
3 Tablespoons Mini Chocolate Chips
Preheat oven to 375°F.
Mix together bananas, almond milk, eggs, baking powder, oats and vanilla together either by hand or in a stand mixer. Stir in chocolate chips.
Either spray muffin pan or line with paper liners. This makes slightly more than one muffin pan worth, so you will need two pans. Divide batter among 15 muffin cups. Bake until the edges start to brown, about 25-30 minutes.
Yield: 15 Muffins
-Recipe adapted from Green Lite Bites-
If you haven’t had Rice Porridge before you really should try it. Pumpkin Rice Porridge is a wonderful use for leftover rice. It’s not a super quick breakfast to make, but you could always prepare it the night before and reheat it in the morning. Both my kids really enjoyed this Pumpkin Rice Porridge, and Chloe doesn’t usually go for hot cereal unless chocolate is involved. A handful of pecans would be delicious on top of this Pumpkin Rice Porridge. Enjoy!
1 Cup Cooked Brown Rice
1 1/2 Cups Milk
1/4 Cup Pumpkin
1/8 teaspoon Pumpkin Pie Spice
2 Tablespoons Brown Sugar
Combine all ingredients in a small saucepan over medium high heat. Bring to a bubble, reduce heat to medium/low and simmer until thick and creamy, about 20 minutes.
Yield: 1 Large Serving
Now that fall is officially upon us, pumpkins are ripe and readily available. This Pumpkin Pie Oatmeal tastes just like a warm pumpkin pie. You might even be tempted to put some whipped cream on top. Go ahead and do it, put whipped cream on top…no one will judge you. I love pumpkin pie, but I think I actually might like Pumpkin Pie Oatmeal better than pumpkin pie itself. So that is proof that this is some seriously tasty oatmeal. I hope I don’t turn into a pumpkin from eating Pumpkin Pie Oatmeal every day this fall!
1/2 Cup Old Fashioned Oats
1 Cup Milk
1/4 Cup Pumpkin Puree
1/8 teaspoon Pumpkin Pie Spice
1 Tablespoon Brown Sugar
Combine oats, milk, pumpkin puree, pumpkin pie spice and brown sugar together in a small saucepan. Heat over medium heat until oats are cooked, about 5 minutes.
Yield: 1 Serving
I totally love these flourless cookies! I didn’t even know you could make flourless cookies until recently…and thanks to my gluten free friend! You wouldn’t even know these are flourless just by eating them. Make sure to use gluten free oats if you are needing these to be gluten free.
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Butter
1 1/4 teaspoon Baking Soda
1 teaspoon Vanilla
1 Cup Peanut Butter
3 Cups Rolled Oats
3/4 Cup Chocolate Chips (mini or regular size)
1/2 Cup Walnuts, chopped
Preheat oven to 350°F and lightly grease two cookie sheets.
In the bowl of a stand mixer, cream together the sugar, brown sugar and butter. Mix in the baking soda, eggs and vanilla until fully incorporated. Mix in the peanut butter. Using the stir speed, stir in the oats, chocolate chips and walnuts.
Use a cookie scoop (or rounded Tablespoon) to place on the prepared baking sheets about 2 inches apart. Bake until lightly golden and delicious, about 10-12 minutes. Leave on the cookie sheet for about 5 minutes before transferring to a cooling rack.
Yield: about 48 cookies depending on size
-This is recipe is found many places, adapted from the recipe on the Trader Joe’s Oats bag…although I found the recipe from The Southern Institute-
I’ve discovered some amazing oatmeal that I just had to share! I hope you enjoy this quick and tasty oatmeal too.
1/2 Cup Old Fashioned Rolled Oats
1 Cup Water
1 Banana, broken in half
Dash of Cinnamon
Place all ingredients in a microwave safe bowl. Heat in microwave for 2 minutes. Stir to combine.