Oatmeal Breakfast Cups

Oatmeal cups are a life-saver. I love oatmeal, but I don’t love messing with it in the morning when I’m trying to get ready for work. And I certainly don’t want to eat the pre-packaged ones. Not only do they taste way too sweet for my liking, but they are full of all sorts of processed ingredients. Yes, my oatmeal cups do have a little bit of sugar in them, but I know exactly how much, and where it came from.

You can make this on the weekend and have enough breakfasts (or snacks!) for the whole week. Put whatever you want on there! Fruit, nuts, chocolate. Sub almond butter for peanut butter as a topping with the bananas. These are perfectly customizable.

Oatmeal Cups

2.5 cups rolled oats

1.5 cups almond milk

2 eggs

1 tsp cinnamon

⅔ cup brown sugar

2 tsp baking powder

1 tsp salt

Optional Toppings:

Blueberries

Raspberries

Chocolate Chips

Banana and Peanut or Almond Butter

1. Preheat the oven to 350 degrees, and line a muffin tin with cupcake liners.

2. Mix together the cinnamon, brown sugar, baking powder, and salt in a small bowl. Set aside.

3. In a medium sized bowl, whisk together the eggs and almond milk, and then stir in the oats. Add in the dry mixture, and stir to combine.

4. ¼ cup at a time, put the oatmeal mixture into muffin tin, and top with your favorite toppings. I like a banana and peanut butter swirl, some with berries, and a couple of chocolate chip ones. They make for a great dessert too!

5. Bake for 30 minutes, and store in the refrigerator in an airtight container for up to 5 days. To re-heat, just pop them in the microwave for 30 seconds.