Hello & Happy Valentine’s Day!
I hope everyone had a wonderful weekend and Monday! The sun finally came out in LA and I was able to spend a bit of time outside and on the beach. It was glorious. I also wanted to take some time to meal-prep for the week and whip up something new, so I decided to riff off this customizable baked oatmeal recipe. I loved so many things about these – they’re insanely cheap and easy to make, gluten-free, packed with protein, and they only have one tablespoon of honey in the entire recipe. That’s it! No other sugar whatsoever except natural sugars from the fruit.
You can absolutely customize these if you’re not feeling the blueberries. I’m honestly planning on making them again next week with carrots and raisins (I’m a big carrot-cake fan!), and maybe raspberries and chocolate chips the week after that…I have big plans 🙂 I also highly recommend smothering the crap out of these in peanut butter. It adds a bit of protein and a loooooot of yumminess.
Banana Blueberry Baked Oatmeal Cups
1 tsp vanilla extract
2 large eggs
1 medium, ripe banana mashed
1 cup unsweetened applesauce
1 tbsp raw honey
2 1/2 cups old-fashioned oats
1 tbsp ground cinnamon
1 1/2 tsp baking powder
1 1/3 cups unsweetened vanilla almond milk
1 cup blueberries
1. Preheat oven to 350 degrees and grease a muffin tin with coconut oil spray or Pam.
2. In a large bowl, combine the eggs, mashed banana, applesauce, vanilla extract and honey.
3. In a smaller bowl, mix oats, cinnamon, and baking powder. Pour into banana mixture and combine. Stir in almond milk and then add blueberries.
4. Divide the batter evenly into muffin cups (mine made ~16 so I had to do this twice!) and bake for 25-30 minutes or until slightly brown. Enjoy immediately or store in an airtight container in the fridge for up to 4 days!
If you’re looking for a last minute dessert for tonight, this recipe I made last year is perfect. Warning: it’s highly addictive. But whatever you choose to eat or make today, I hope you do something you love 🙂