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There sure are a lot of new things happening in my life right now and it’s so very exciting. I have a few new opportunities to work with brands that I love, I will get to travel with some of my favorite people this summer, and I’m beginning to feel more confident in my decision to study digital media arts.
Things are just starting to piece themselves together and I couldn’t be happier about it. It’s not too often that I feel peace of mind about my future, but at the moment it’s looking bright.
I am struggling a bit to produce new content for the blog, but surely this summer there will be many new and incredible recipes.
I absolutely love meal prep. I think we, as bloggers, often come up with many lunch and dinner meal prep recipes, but not as many breakfast recipes. These oatmeal cups are crazy easy to make and are perfect for busy mornings.
These oatmeal cups are:
Easy
Dairy-free
Subtly sweetened (refined sugar-free)
Hearty & Wholesome
- Base: 2 ripe bananas, mashed
- 1 egg
- 1 cup almond milk
- ¼ cup coconut sugar
- ¾ teaspoon baking powder
- ½ teaspoon vanilla extract
- 2 cups rolled oats
- Chocolate Chip: ½ cup dark chocolate chips
- Blueberry: 1/2 cup fresh blueberries
- Walnut Raisin: ⅓ cup walnuts + 3 Tablespoons raisins
- Peanut Butter: ⅓ cup creamy natural peanut butter
- Preaheat oven to 350 degrees F.
- Line a 12-cup muffin tin with cupcake liners or grease generously with olive oil.
- In a large mixing bowl, mash banana.
- Add egg and whisk to combine.
- Add almond milk, coconut sugar, baking powder, and vanilla. Whisk to combine.
- Add oats and stir to combine.
- Add remaining ingredients, based on which flavor you chose.
- Pour evenly into 12 muffin cups.
- Bake 25-30 minutes, or until desired firmness.
- Store in an air-tight container in the refrigerator for up to 3 days.
Wonderful. You make a gloomy day bright!
A&J
Thanks, Alan!