I've got another great recipe for you to try! This one is a great addition to your weekly meal prep. I've started to prep easy and portable breakfast foods each week because I'm no morning person. I'd rather sleep an extra 15 minutes and eat in the car than sit down to a proper breakfast. That sounds terrible but hey-a girl needs her beauty rest, right?
These baked oatmeal "muffins" come together quickly and keep for a week in the fridge (if you can hide them away from the kids that long!). These make a great on the go breakfast or after school snack. The oats really did a great job of keeping me full until lunch. I was pleasantly surprised! If you enjoy this recipe as much as we did don't forget to leave me a comment!
1/2 cup mashed ripe banana
2 eggs, lightly beaten
1/4 cup brown sugar
1 tablespoon vanilla extract
2 teaspoons cinnamon
1/4 teaspoon salt
2 teaspoons baking powder
3 cups old fashioned oats
1 cup Unsweetened Vanilla Almond Milk or milk of choice
1/2 cup mini chocolate chips or carob chips (You can add up to 1 cup if you are looking for more of a treat!)
Preheat oven to 350.
Grease a muffin pan or line with cupcake liners sprayed with nonstick spray.
Stir lightly beaten eggs, mashed banana, sugar, and vanilla until combined and no lumps remain. Stir in cinnamon, salt, and baking powder. Stir in oats and almond milk. Gently fold in chocolate chips. Fill muffin pan to nearly full. These do not rise like a traditional muffin.
Bake for 18-20 minutes until oatmeal is browned and set in the center. Allow to cool several minutes before removing from pan. Cool completely on rack.
Store in refrigerator. Reheat for an easy, warm breakfast on the go!
Hi! I'm Erica, a fitness and healthy food loving wife and mother of three here to inspire you on your wellness journey!