Recipe to the Rescue: Peaches N’ Cream Baked Oat Cups

There’s no excuse not to eat breakfast.  None, zero, zip when you’ve got this yummy recipe at your fingertips!  These convenient cups can be made in bulk, and they’re small enough to pop into your mouth and run out the door.  They’re also a great alternative to sandwiches for your kids’ school lunches.  Just about any combination of oatmeal will work here; simply reduce the liquid by about half, and instead of cooking stove top or in the microwave, pour into muffin tins and bake.  Try out a pumpkin inspired version by substituting applesauce and pureed pumpkin, or a chocolate PB version by using cocoa powder, chocolate protein powder, milk and a little peanut butter.  As long as you have about 2 cups of oats to 1 1/2 cups liquid, you’re in business.

Baked Peaches N' Cream Cups

Baked Peaches N’ Cream Cups

 

Pre-baked

Pre-baked

Ingredients

• 1/2 cup frozen peaches, thawed

• 1/2 c. fat-free cottage cheese
• 1/2 c. coconut almond milk (40 cal.) or your milk of choice
• 1 teaspoon vanilla extract
• 1 tablespoon Stevia
• 1 scoop vanilla protein powder
• 1 teaspoon melted coconut oil
• 2 cups old fashioned oats
• 1/4 teaspoon cinnamon

Directions

Preheat oven to 375 degrees.
• Add all ingredients but the oats and cinnamon into a mini blender or food processor.  Pulse so there are very few chunks.
• Pour oats and liquid into a bowl and stir well.  Add cinnamon.  Let sit for 10 minutes.
• Spoon into silicone mini muffin cups, or spray mini muffin tins with PAM.  Bake for 14 minutes.  Cool before removing.

Makes 20-22

Calories Per Muffin: 42; Protein: 3; Carb: 6; Fat, 1.  (If you want to add a little more fat, add a few crushed walnuts or shredded, non-sweet coconut.)  Enjoy three-four of these with a little extra protein (2 eggs whites, for example) in the morning, and you’ve got a balanced breakfast that will give you energy and keep you full for hours.

 

Previous Post
Healthy Enchiladas
Next Post
Recipe to the Rescue: More Oats Please

2 Comments. Leave new

  • Tonya Heller
    March 26, 2013 6:27 am

    I made these & they were not as liquidy as they look in your pre-baked picture. They were pretty stiff. It wasn’t a pour mixture. Im wondering if I should cut back on the oats next time??

    Thanks!
    Tonya

  • Oh no! I do think the liquid from the peaches (or whatever frozen/ fresh fruit you use might vary a little. When I use my frozen fruit and thaw it and blend it a little I think I end up with more moisture. Could this be the case? I think reducing some oats or adding a little extra liquid would solve your problem:)
    It’s basically a baked oatmeal recipe. Some people like watery oats, while others like theirs more stiff. Create the oatmeal consistency you like, and then bake.

You must be logged in to post a comment.
Menu