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.

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.