Friday, September 4, 2015

Friday Foodie Favorites Linky!'s that time!

Wait...what time is it?

It's Friday Foodie Favorites time! It's time to share all of our best recipes and cooking tips for the week!

Yes. Teachers love food too!

Here's my foodie favorite post for the week! 

I am SUCH a huge fan of baked cups for breakfast in the morning. I love oatmeal cups and egg cups. I've been making variations of these for a few years! Today, I'm going to share with you a recipe for some oatmeal cups with berries. 

I'm still REALLY into the summer vibe and I want berries...lots of berries. They're just so sweet and refreshing. 

These cups seem like the prep time is extensive but you have to look at the payoff at the end of the week. You can easily make baked cups for an entire week ahead of time. Can you imagine having a healthy breakfast made and ready to go every single morning for the entire week?? can do it!!

Here's the details!!

Baked Oatmeal Cups with Bananas and Berries
(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. raw honey
2½ cups old-fashioned rolled oats
1 Tbsp. ground cinnamon
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 honey in a large bowl; mix well. Set aside.
4. Combine oats, cinnamon, 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.



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