Hi Everyone, Happy Wednesday!! Today I have for you a quick, easy breakfast that will take you through this week, even maybe even next week. It’s so simple, healthy and oh so good!! I bring to you my Individual Oatmeal Cups. Did you know that January is National Oatmeal Month? Oddly enough I just found out about a week ago. This month I think I have actually had more oatmeal than normal. I think it’s a winter thing? It’s warm, comforting, filling and so adaptable with all the different fillings. I just love it!!! I decided to make individual oatmeal cups because I wanted something that I can grab and go while on my way to work. I love breakfast, but during the week I just don’t have time to make it. With this recipe you can make a big batch, freeze it and when it’s time, grab a cup and run right out the door. I need that considering I get up at 3am everyday!! Ugh!! I decided that I didn’t want to have the same oatmeal everyday, so I used different toppings for my oatmeal. I made one big batch of the same oatmeal and when I put them into my muffin cups, I added different toppings. I did plain blueberry, raspberries, pomegranates and chocolate chips, apples with peanut butter and plain strawberry. Makes for a nice variety and you won’t have the same breakfast two days in a row. To make my batch of oatmeal, I used 5 cups of gluten-free oats from Trader Joe’s, real maple syrup (you gave me slack about using sugar-free :)), ground flax seed, 3 egg whites and a big tablespoon of cinnamon. Mmmmm, I love cinnamon in my oatmeal!! And 3 cups of non-fat milk! I mixed it all together and spooned into muffin cups. Be sure to spray your muffin cups or the oatmeal will stick, plus I found you shouldn’t over fill the muffin cups, otherwise more sticking! This recipe makes for 24 individual oatmeal cups. This recipe would also be perfect for using in jumbo muffin cups!! I have to say my favorite oatmeal cup I made was with the pomegranates with the mini chocolate chips. Darn they are good!! When I calculated the calories for this recipe, I didn’t include the toppings because I think everyone likes different toppings on their oatmeal. Each oatmeal cup without the toppings come in at 90 calories! Perfect!! You can have an oatmeal cup and a big cup of yogurt and you have yourself a healthy, filling breakfast!! Loves it!! Since its National Oatmeal Month, I received a sample of Sneaky Pete’s Naturally Outstanding Beverage. Honestly I’m not one to drink anything but coffee, unsweetened tea and water, but when I heard there was 3 grams of fiber, 5 grams of sugar and only 40 calories a bottle, I had to try it. I have to say I am pretty impressed. My Husband who doesn’t like anything remotely healthy, loved them and asked when I was going to buy more. His favorite is the apple and mine was the raspberry. I have been drinking these as my afternoon snack. It gives me enough energy to get me home during my commute, plus I’m not starving when I walk in the door, so I don’t eat everything in site! Hmmm, I wonder how they get oatmeal in a bottle? The liquid is pretty clear! You can check out Sneaky Pete’s Beverage right here or you can stop by there Facebook page and say hi! Tell them I sent ya! 🙂 I bet you could even sub the milk in my individual oatmeal cups with a bottle or two of Sneaky Pete’s, darn it, I wish thought of that when I was making it!! It would have made an awesome flavor!! Oh well, next time!
Individual Oatmeal Cups
Makes 24 Oatmeal Cups
- 3 egg whites
- 1 tbsp. vanilla
- 1/4 cup maple syrup
- 5 cups old fashioned oats
- 1/4 cup ground flax seed
- 1 tsp. salt
- 3 tsp. baking powder
- 1 tbsp cinnamon
- 3 cups non-fat milk
- Preheat oven to 350F
- Line two standard muffin tins with paper muffin cups and spray with cooking spray
- In a bowl, add egg whites, vanilla and 1/4 cup maple syrup. Whisk together until incorporated. Add oats, ground flax seed, salt, baking powder, cinnamon and mix until combined; add the milk; mix until combined.
- Spoon into prepared baking cups and top with whatever toppings you like. Just remember don’t over fill the muffin cups, especially if your putting toppings on it.
- Bake in oven for 25 minutes or until oatmeal is firm.
- You can freeze the oatmeal cups and take out the night before to have it in the morning. You can also microwave the frozen cup or eat right from the oven. optional Toppings: Apples & peanut butter blueberries, strawberries, chocolate chips & pomegranate seeds.
I have to tell you I am pretty stoked about this recipe. Now I don’t have to think, what can I have for breakfast? My only problem I’ll have, is what topping do I want? Since it is National Oatmeal Month, I thought I would share with you some of my past favorite oatmeal recipes. Oh and one last thing, I’m playing around with my camera, trying to be a better photographer, so forgive the pictures, I’m working on it!
Have a great day!
P.S I just received a message from Sugar Free Mom and she has a recipe like this one that’s a bit different. She has a great blog and lots of different healthy recipes. Stop by see her individual oatmeal and check out her other good for you recipes!!
P.S. S The winner for the Musselman’s Apple Butter Gift pack is”
Comment: My boyfriend would LOVE me if I made these for him!! Perhaps I’ll keep them in the back of my mind as a bribing tool…. 😛