Oatmeal breakfast cups. Make them however you like, and freeze them so they are ready whenever you would like. This recipe makes exactly 24 oatmeal cups. I was hoping to have more to freeze, but the boys could hardly wait for them to cool off before they gobbled a few up. I love having these on hand during the week. It makes for a super simple breakfast, that is healthy and delicious. Add chocolate chips, blueberries, diced apples, or keep them plain, you will love how versatile this recipe can be!
INGREDIENTS:
- 5 cup old-fashioned oats
- 3/4 cup brown sugar
- 8oz unsweetened applesauce
- 3 tsp baking powder
- 1 heaping tablespoon cinnamon
- 2 1/2 cup milk (we used almond milk)
- pinch of salt
- 1/4 cup ground flaxseed (optional)
**You can swap 1 cup mashed banana, or 1 cup pumpkin puree for the applesauce to switch things up time to time.**
DIRECTIONS:
Pre heat the oven to 350* Spray two muffin tins with non-stick cooking spray
In a large bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon and flaxseed. Add in the milk of your choice, and applesauce. Stir until everything is evenly combined. At this point, you can toss in your choice of mix-ins. Scoop the oatmeal batter into each cup, filling just to the top. Press down gently with your fingers to even the tops out. Bake at 350* for 20 minutes, and let the muffin tin cool on a wire rack.
For freezing… make sure your oatmeal cups have cooled completely. Place them into a freezer safe gallon bag and seal shut, pushing as much air out as possible. Label and date your bag. When ready to eat, take out as many as you need and warm them in the microwave or in the oven. Hope you enjoy these as much as we do!
