Chaos finds me. But I’m not unique. It probably finds you, too! Do you want to know my secret to reclaiming a little extra time and energy for managing the rest of the day?
A make-ahead breakfast!
It doesn’t take long and “future” you will always thank “past” you. Plus planning what you are going to eat ahead of time is key to building sustainable healthy habits!
In our house, I love protein-rich eggs for breakfast, but my teens get tired of them day after day. So we switch it up and often have these baked oatmeal cups on rotation. They are easy to make, hold their shape, and reheat well. They can be refrigerated for a few days or frozen for a few weeks to use slowly.
Best of all, these baked egg cups are customizable! Bananas and walnuts are the original toppings in our house. But the last time I made these I found out a few berries baked into the top of the cups was a refreshing twist.
Warm them up and eat them one of two ways: leave them on a plate and eat like a muffin, or put them in a bowl, break apart with a spoon, add toppings and enjoy like oatmeal!
Baked Oatmeal Cups
- 2 cups whole rolled oats (gluten free if necessary)
- 1 1/2 t. baking powder (aluminium free)
- 1/2 t. kosher salt
- 1/2 t. cinnamon
- 2 large eggs
- 1 1/2 cup milk of choice (I used whole milk)
- 2 T. maple syrup
- Combine dry ingredients in medium bowl.
- Whip eggs and combine remaining wet ingredients in a large bowl.
- Stir dry ingredients into wet ingredients.
- Divide into 12 silicone muffin cups. (If using metal muffin tins, you will need to grease metal muffin tins with melted butter or brush with olive or coconut oil.) Bake at 350 for 20 to 25 minutes.