Wednesday, April 9, 2014
I know that these look like muffins. But they contain NO flour. So I am deeming them baked oatmeal. Yes, those of you who are gluten-intolerant can dive right in (as long as you've tested to oat waters or purchase gluten-free oats if you're concerned).
Oats are loaded with fiber, specifically beta-glucan, which can lower your cholesterol. They will keep you full long after breakfast to boot!
Now you have THREE reasons to not use "I don't have time to make oatmeal" as your excuse in the morning!
1. Berries and Cream Fridge Oats
2. Overnight Oats
Peanut Butter Banana Baked Oatmeal Cups
Makes 6 "muffin-size" servings (my personal serving is two of these---- because I have to share them with my wee babe who is in love with them)
1/2 cup peanut butter (go natural)
2 Tbsp maple syrup
1 1/2 medium bananas, mashed
1 cup rolled oats
3 Tbsp flax meal
1/4 cup + 1 Tbsp almond milk
3/4 tsp baking powder
1 Tbsp crushed walnuts
1 Tbsp brown sugar
Preheat oven to 350 degrees. Place baking liners in 6 cups of your baking tin.
Use a mixer to combine peanut butter, bananas, and maple syrup until smooth in consistency. Add in oats, flax, milk, and baking powder. Mix until just combined.
Spoon mixture into muffin cups until nearly full. Sprinkle each with chopped walnuts and brown sugar.
Place tin into the oven and bake for ~20 minutes, or until centers are set (use a toothpick to check). Remove from oven and allow to cool for 5 minutes prior to transferring cups to a wire rack to cool.
If you are saving them to eat as a quick breakfast, place them in a Ziploc bag to store in the refrigerator. Prior to eating, heat in microwave for 10-15 seconds.
Nutrition Info per 1 cup: 271 calories, 14 g fat, 9 g protein, 24 g carbohydrates, 5 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, HFS at 3:30 AM