Baked Oatmeal Cups

My kids have been home-schooled for years. Which means we don’t usually rush out the door every morning.  But, now that they are older (16 and 14), and we are involved in a lot of volunteer work, some days we are up and out of the house early, and others we stay home.  Which, to be honest,  is almost worse than kids who go to school and have a regular schedule because some days they wake up and are like uuuuhhhh what day is it and what am I doing today?  And it’s usually those days that they are less prepared than someone who goes to school five days a week.

Food on the go is quite cheap here, you can get home-made tacos at any time of the day for less than $1 and faster than the lineup at Tim Hortons at 8 a.m. on any weekday morning.  The snacks at the local corner stores (the most popular one where we live is called the Oxxo, no, not hugs and kisses, actually Oxxo) are also cheap, but of course, not even the slight bit healthy.  My kids have tried to convince me for years that “it’s okay mom, we’re not hungry now, but we’ll just get something at the Oxxo”.  Sadly, when I saw when they ended up eating for ‘breakfast’, I had to crack down.  

These cups were super easy to make and can be adjusted so many different ways: no chocolate, add nuts, a different fruit besides bananas …. The options are endless.  They mix and bake quickly and my favourite thing, they don’t crumble all over the place in the car.  I also freezed half a batch and they warmed up nice and quick.  Also, because they’re oats, they fill that empty stomach feeling in the morning with more than any junk (sorry Oxxo) you can find out on the streets.  

Although some morning we do head straight for those taco stands …. I’m not gonna lie.

 

Ingredients:

3-4 mashed, ripe bananas

1 cup milk

2 eggs

1 Tab baking powder

3 cups oats

1 tsp vanilla

3 Tab chocolate chips, or berries, or nuts

Directions:

Preheat oven to 350.   Spray a muffin pan with non-stick spray or fill with liners.

Mix all ingredients together.  Divide batter into 12 muffin cups.  Bake 20-30 minutes, until golden brown and firm to the touch.  Let cool on rack.  

These freeze very well and can be warmed up quickly in the morning.  

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