When it comes to eating breakfast on workdays, I am a grab-and-go kind of person.
Sometimes I’ll plop a big Pyrex bowl of sliced melon on my kitchen table to pick at while I get ready, but since my shift starts at 6 a.m., I ditch any and all morning activities that aren’t absolutely crucial to getting me looking socially presentable and out the door.
That includes sitting down and eating breakfast.
I do make coffee in the a.m. and drink my cup while I’m doing my hair and makeup, but a full sit-down breakfast — even if it’s just cereal and milk — is not possible. So, I usually end up bringing my breakfast to work.
I have a few go-to staples at this point. Overnight oats and smoothies are two of my favorites, but I like to keep a few things in the freezer for the days I hit snooze one too many times and don’t even have time to press “liquify” on a blender.
One of those freezer-friendly portable breakfasts? Baked oatmeal cups.
I started with this recipe and then reworked it to make it a little bit healthier, and to fit the ingredients I had on hand.
・3 cups old fashioned oats
・1 tsp cinnamon
・1/2 teaspoon nutmeg
・1/4 teaspoon salt
・3/4 cup vanilla almond milk
・1/4 cup Greek yogurt
・2 eggs
・1/4 cup honey
・2 bananas, mashed
・1/8 cup melted coconut oil
・1/4 cup peanut butter
・Chocolate chips, walnuts, chia seeds or other topping of your choice
Preheat oven to 350. Mix your wet ingredients in one bowl and dry (except for the chocolate chips!) in another. Combine bowls, mix and spoon into muffin tin. Top your mix with chocolate chips, then bake for 35 minutes, until the tops are slightly brown.
And, that’s it! Once your oatmeal cups have cooled, you can wrap them in plastic or bag them up to toss into the freezer for an easy breakfast.
I was actually pretty surprised at how easy this was. The entire process start-to-finish took me less than an hour — washing dishes included.
I’m starting to get a little sick of banana, so I might try a few of these recipes to switch it up. They all look so good!
