I don’t know about you, but it seems like I always need food for my four kids. Breakfast – they’re hungry. Lunch – gotta pack them something nourishing. After school, you know the drill. 8:30 at night – what?? Didn’t you eat enough already?! I love healthy real food snacks that I can make ahead of time and have on hand to pull out when those two little words are heard. Which is why I love these baked oatmeal cups. I think you’re gonna love them, too!
Baked Oatmeal Cups Recipe
- They can be prepared in one bowl in under 10 minutes.
- You can get creative in your add-in’s – I used diced apples once, and blueberries another time … but you can also try raisins, diced strawberries or even seeds or chocolate chips (or even a blend!).
- Baked oatmeal cups are a real food snack. Beware, processed and packaged junk! We are ready for you!
- They offer filling and fibrous oats, which will hopefully stave off any hunger. For a short while, we can hope:).
- If you stock a real food kitchen, the ingredients are items that you’ll likely already have on hand.
I’m a sucker for hand-held snacks. I mean, why dirty additional dishes if you don’t need to? I’m all about ways to minimize the mess. But on that note, I must be transparent about removing these baked oatmeal cups after cooking. Be sure to spray your muffin tins generously to assist in removal and let them completely cool before attempting to take them out. Use a butter knife to go around the edges to loosen them before removing.
Make these on the weekend and serve them with fruit for a quick, yet nourishing breakfast. Toss one into your kids’ lunchboxes, or use them as a healthy after-school snack. The options are endless.
Portable and tasty baked oatmeal cups. A healthy snack that's easy to prepare and great to take on the go for a healthy breakfast or school lunch option.
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1 cup milk
- 1/3 cup maple syrup
- 1 TBSP cinnamon
- 2 1/2 cups rolled oats
- 1 1/2 tsp baking powder
- 1/2 cup blueberries diced apples or other fruit of choice
Preheat oven to 350 degrees.
In a large bowl, mix eggs, applesauce, milk and maple syrup. Stir to combine. Add cinnamon, oats and baking powder. Gently fold in blueberries.
Spray muffin tins. Using the 1/3 cup that you used for the maple syrup, fill muffin tins. You will get 10-12 muffins when done. Bake for 27-30 minutes. Let cool before removing.
Store in an air-tight container or Ziplock bag in the refrigerator for 4-5 days.
I’d love to hear from you in the comments below. Did you try these? Want to comment on your child(ren)’s never-ending hunger? Talk to me!
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