I absolutely love this recipe for baked oatmeal cups! They are totally delicious and incredibly versatile. You can eat them on the go as you would a muffin, or enjoyed hot out of the oven, in a bowl with milk and fruit.
3 cups old fashioned oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup maple syrup
1 tablespoon brown sugar
1 cup mashed ripe banana (about 2 bananas)
1 1/2 cups milk
3 tablespoons melted butter
1 teaspoon vanilla extract
1 cup blueberries or chopped apple or 1/2 cup chocolate chips
1/2 cup almonds, pecans or other
Preheat the oven to 350 degrees F. Grease a 12 cup muffin tin with butter, oil, or cooking spray.
Mix all the ingredients, except blueberries and nuts, in a bowl.
Fold in the blueberries or mix in chocolate chips.
Fill muffin tin all the way to the top.
Sprinkle nuts on top (or any toppings desired).
Bake for 20-25 minutes or until golden brown and firm to the touch.
Cool for 5-10 minutes, then transfer to a baking rack.
2/3 cup whole natural almonds, divided (I use 1/2 cup)
1.5 cups nonfat or 1% milk
1 cup nonfat or low-fat plain yogurt (not Greek-style)
1/3 cup all-fruit blueberry jam (I use 3 tbsp low-sugar blueberry jam)
1 teaspoon pure vanilla extract
Toast the almonds in a dry skillet over medium-high heat, stirring frequently, until lightly browned and fragrant, 3 to 5 minutes. Allow to cool slightly, then chop them coarsely (I put them in a ziplock bag and pound them into smaller pieces).
In a medium bowl, stir together the milk, yogurt, jam, and vanilla.
Stir in the oats, chia seeds, and half of the almonds.
Stir in most of the blueberries, leaving out some for topping.
Divide the mixture evenly among four 12-ounce (1[1/2]-cup) jars. Top each with the remaining blueberries and almonds. Cover tightly and refrigerate overnight or at least 8 hours. Serve chilled or at room temperature. (Note: the nuts on top will soften a bit in the refrigerator. If you want them extra-crunchy, sprinkle them on right before serving).
The jars will keep up to 4 days in the refrigerator.
Nutrition facts calculated using my recipe alterations
My new favorite breakfast! Delicious, Bircher Muesli is a Swiss recipe that precedes overnight oats. It’s basically the same thing, but almost always includes yogurt and grated apples. Traditionally, the oats are soaked overnight in apple juice, but I prefer to soak them in milk, along with all the other ingredients.
Foul Mudammas is a traditional Lebanese breakfast or brunch. It’s typically made with just fava beans, but I like to add garbanzo beans as well. It’s a delicious, lemony, creamy bean dish, rich with olive oil and a nice bite of garlic.
1 can fave beans (see photo below), drained
1 can garbanzo beans, drained
2 cloves garlic, smashed
1/2 teaspoon salt, more to taste
Juice of 1 lemon, more to taste
1 tablespoon olive oil, more for serving
Fresh tomatoes and parsley for serving
Smash the garlic with a few pinches of salt with a mortar and pestle. Add the lemon juice; allow it to sit while preparing the beans.
Add beans to a medium pot and barely cover with water; cook until boiling; reduce heat and simmer for 15 minutes to soften beans.
Drain the beans, reserving the water. Return the beans to the pan. Gently smash some of the beans to create a creamy consistency. Add the garlic, lemon juice and olive oil. Taste for salt and lemon. Add water until the desired consistency (I like it soupy, as pictured).