Hey Friends! How’s it goin?
This week is shaping up to be all about breakfast. First, I shared these Gluten-Free Spinach Crepes with ya on Monday in honour of St. Patty’s day and today I’m back with another recipe for the AM. These Blueberry Banana Baked Oatmeal Cups may not be green but they’re still in the running for best breakfast of the week.
Breakfast is easily my favourite meal of the day. I seriously love everything about it. There are so many options at breakfast time that I usually can’t decide what to have. Sometimes it’s a bacon and eggs kind of morning. But do I want toast, pancakes or french toast with that? Sometimes I’m feeling a smoothie with a side of fruit. Other times it’s all about the oatmeal. But which kind? Coconut? Cinnamon? Granola? And don’t get me started on cereal. Clearly, what to have for breakfast is the hardest question I have to answer all day.
A couple weeks ago when it was all cold and dreary, I ran out of oatmeal, bananas and cereal around the same time. Since I’m the most anti-cold person you’ll ever come across, I refused to trek to the store just to replenish those three things. And I fell into a breakfast rut. Almost every morning, I’d have turkey bacon and asparagus with toast. On day 7 of the same thing for breakfast I realised I had hit rock bottom and finally dragged myself to the store.
Back when I first started eating healthier, one of my roommates told me about baked oatmeal and it quickly became a favourite of mine. I’ve never shared one of them here, but those early baked oatmeal recipes basically consisted of oatmeal, applesauce, cottage cheese and fruit. Since I was finally having something new for breakfast, I decided to revamp that old favourite to celebrate.
As you may know, I don’t eat dairy anymore so I had to make some alterations. The final result didn’t taste the same and took longer in the oven but it was still amazing. These blueberry banana baked oatmeal cups are soft, chewy, easily customizable and freeze really well if you want to make them ahead of time. Plus, they’re gluten-free, dairy-free and refined sugar free. #breakfastofchampions
- 1 tbsp ground flax + 3 tbsp water
- 2½ cups rolled oats
- 1 tsp cinnamon
- 2 tsp ground flax
- ⅛ - ¼ tsp salt
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ cup maple syrup
- ¼ cup applesauce
- 1 cup almond milk
- ¼ cup coconut oil, melted
- ½ cup blueberries
- 1 medium banana, sliced
- Combine the ground flax and water in a small bowl and set aside
- Preheat oven to 350F, grease a 6 cup jumbo muffin pan and set aside
- In a large bowl, whisk together dry ingredients until well incorporated
- Mix together maple syrup, applesauce, flax egg, milk and melted coconut oil in another bowl
- Add the wet ingredients to the dry ingredients and mix until well incorporated
- Fold in blueberries and bananas
- Pour even amounts of batter into each muffin tin and top with more banana slices and berries if desired
- Bake for 25 -30 minutes or until a toothpick inserted into the centre comes out clean
- Remove from oven and let the cups cool in the pan for 5 minutes
- Turn out onto a wire rack and allow to cool completely
What about you?
Do you have the same thing for breakfast everyday or do you like to mix it up? What are your thoughts on baked oatmeal cups?
Share in the comments below!
Linking up with: Real Food Recipe Roundup, #RecipeOfTheWeek, Meatless Mondays, Lena’s Tasty Tuesdays, Tasty Tuesdays, Tasty Tuesdays, Create & Share, Retro Repin, Gluten-Free Wednesdays, #RecipeFridays, #StrangeButGood, Real Food Friday, Gluten-Free Fridays, Healthy Vegan Fridays, Savoring Saturdays
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