Oatmeal has been my go-to breakfast for as long as I can remember. Mind you, I didn’t always take the time to bake it. I would cook it in water and then I would stir in a little cinnamon and brown sugar (and maybe a little milk).
There are so many wonderful and delicious ways to prepare old fashioned oats. They can be baked or prepared the night before. Overnight oats can be a real deal changer, and they don’t need to be boring either. Have you tried my Neapolitan Overnight Oats? I’ve even made oatmeal chocolate chip cookie cereal. You can make savory oats too…so yummy!! The possibilities are endless!
Ingredients:
2 ¼ cups (200 grams) old fashioned oats, divided
1 teaspoon baking powder
1 teaspoon cinnamon
⅛ teaspoon fine kosher salt
2 large eggs, beaten
1 teaspoon pure vanilla
¼ cup honey (84 grams)
½ cup almond milk (120 grams)
½ cup banana (130 grams) mashed
½ cup *raspberries (61 grams)
½ cup *blueberries (74 grams)
Instructions:
Prepare muffin pan with cooking spray and set aside until ready to use.
Preheat oven to 350° F.
Blend ¼ cup (40 grams) of the oats into a flour consistency.
In a large bowl, whisk together the remaining 2 cups (160 grams) of oats, baking powder, cinnamon, and salt. Set aside.
In a medium bowl, mash the banana. To the same bowl, add the beaten eggs, honey, almond milk and vanilla. Whisk to combine.
Add the wet ingredients to the dry ingredients and stir until everything is completely mixed.
Add the berries and gently mix until combined.
Using a large scoop (or ¼ measuring cup), fill the muffin cups and bake for 16-18 minutes. Makes 12
Remove from the oven and let them cool for 5 minutes in the pan. Remove the oatmeal berry cups and eat. I like to drizzle them with a little agave syrup (maple syrup or honey works great too!).
*You can use fresh or frozen berries.
Extra oat cups can be frozen or stored in the refrigerator for up to 3 days. Heat in the oven before eating.
I hope you make these yummy oat cups, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos.
We are having cookies for breakfast! Yup, that’s right, cookies. Not just any old cookie either. We are having oatmeal chocolate chip cookies…yummmm!! Cookies and milk:).
Okay, okay, it’s actually cereal, but it is de-li-cious!!! It’s not super sweet. Don’t get me wrong, I like sweet things, but there are some cereals out there that are so sweet they actually make your teeth hurt!
When my kid’s were little I didn’t like going down the cereal aisle in the grocery store. My son would bring me boxes of Fruity Pebbles, Fruit Loops (we all know they don’t have ANY fruit in them!). I used to call it “junky” cereal. Sometimes I would let them pick out a box and they could have it occasionally as a treat:).
Making mini versions of my favorite food and turning them into cereal is fun! Remember the mini pancakes I posted a couple of weeks ago? You’ve heard of thinking outside the box? Well, I’ve been “baking” outside the box:).
I used healthier ingredients in this cereal. If you don’t like the taste of coconut, use refined coconut oil. The oil helps to keep the cookies from spreading. They will hold their “cookie” shape. I used 1 large egg, but you can swap it out with 1 tablespoon of ground flaxseed if you want to keep it vegan. You can use mini semi-sweet chocolate chips, or they can be omitted altogether. I’m a total chocolate lover, so that’s not even an option!! I use old fashioned (gluten free) organic grain rolled oats, but any rolled oat will work.
Rolling the cookies does take some time (about 10 minutes a tray, and it make 2 trays). I divided the dough into 4 sections and rolled them into 12″ logs with a 1″ circumference. Wrap in plastic wrap or parchment. Chill for about 5 minutes in the freezer. The chilling helps with the cutting and shaping process.
Cut into 1/2 sections
You can place them on the cookie sheet without rolling them, but I like the way they look by gently rolling into a ball shape and place on the prepared baking sheet. You could get your children to help. It would make the process go much faster:)!
Bake them for 7-9 minutes (350° farenheit).
Allow the cereal to completely cool on the trays and store in an airtight container. I make mine the night before, and they are ready to enjoy first thing in the morning.
Pouring the milk on top of these delicious little morsels is like eating a bowl of dunked cookies (and who doesn’t like to dunk their cookies in milk?).
This cereal can be enjoyed on their own or as a snack too!
Ingredients:
1/2cup refined coconut oil (110 grams)
1/8cup coconut or granulated sugar (25 grams)
1/4cup dark brown sugar (57 grams)
1teaspoon pure vanilla
1 large egg (or 1 tablespoon flaxseed)
1 1/4cups whole wheat or all-purpose flour (160 grams)
3/4cup gluten free old fashioned rolled oats (61 grams)
1/4teaspoon fine sea salt
1/2teaspoon baking soda
3/4cup mini semi-sweet or sugar free chocolate chips (130 grams)
Instructions:
Whisk the flour, oatmeal, baking soda and salt together in a small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy (about 2 minutes). Scraping the bowl and beaters as needed. Add the egg and mix well. Add the flour/oatmeal mixture and mix until combined. Stir in the mini chocolate chips.
Divide the dough into 4 portions. Place on a piece of plastic wrap or parchment. Roll into 12″ long logs (1″ in circumference). Wrap and place it in the freezer to chill for about 5 minutes. You just need the dough to firm up a bit so it is easier to form into mini cookies:).
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Remove the logs from the freezer, and using a sharp knife, slice the dough into 1/2″ slices. You can place the rounds of dough on the prepared baking sheets, or you can roll the sliced cookie dough to make a small balls and place them on the baking sheet.
Bake for 7-9 minutes. Allow the cookies to cool completely before storing them in an airtight container. Eat them with milk or by the handful. Yummy!
I hope you make this delicious cereal (snack). If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!
This recipe was inspired by Tieghan @halfbakedharvest
I love this time of year when zucchini is in season and there is an abundance.
I am a huge fan of zucchini bread, and this baked oatmeal will curb some of the cravings without any guilt.
Ingredients:
2 cups gluten free old fashioned rolled oats
1/2 cup chopped walnuts (I like to toast mine, but it isn’t necessary)
3 1/2 tablespoons pure maple syrup
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 3/4 cups almond milk
1 tablespoon flaxseed (or you can use 1 large egg)
2 tablespoons refined coconut oil, melted
2 teaspoons pure vanilla extract
1 medium size zucchini, grated
Instructions:
Preheat the oven to 375°F.
Spray 2 quart baking dish with cooking spray.
In a large bowl, mix together the oats, 1/4 cup walnuts, baking powder, cinnamon, and salt.
Add in the milk, maple syrup, flaxseed, coconut oil, vanilla and grated zucchini. Stir well to combine.
Pour oatmeal mixture into the prepared baking dish.
Scatter additional 1/4 cup of walnuts on top (optional).
Bake for 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes.
I like to drizzle almond butter (with a little warmed almond milk whisked in) over the top. It also tastes good with almond milk and maple syrup. You can get creative and top it with whatever you like, or nothing at all:).
I hope you make this amazing baked oatmeal, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!
