For a healthy on-the-go meal-preppable breakfast or snack, pair these delectable oatmeal cups with a boiled egg or two and some nuts! They are easy to make, delicious and store well.
Ingredients
- 2 large eggs
- 360 grams (1.5 cups) milk – using whole milk will boost the protein
- 170 grams (3/4 cups) blended cottage cheese – sub for greek yoghurt, applesauce or banana
- 60 grams (1/4 cup) honey – sub for maple syrup or agave.
- 270 grams (3 cups) rolled oats – I find that rolled oats give the best texture. However, you could also use quick oats.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Optional toppings: walnuts, jam, and other desired toppings
Step-By-Step Instructions
1. In a large mixing bowl, whisk together the eggs, milk, blended cottage cheese and honey.
2. Add the rolled oats, baking powder, salt and cinnamon. Mix using a spatula or spoon until the dry and wet ingredients are well combined. To allow the oats to absorb some moisture, let the batter sit for 10 minutes while you preheat the oven to 180 C or 350 F.
3. Scoop approximately 1/3 cup of the batter into a lightly greased muffin tray. You should get about 6 muffins.
4. Top each muffin case of batter with your desired toppings. I used chopped walnuts and a dollop of strawberry jam. Other toppings include peanut butter, chocolate chips, apples, almonds, berries, etc.
5. Once the oven has preheated, place the tray in the centre of the oven and bake for 20-25 minutes, or until the surface is slightly golden brown. Remove the tray for the oven and let it cool until the muffins are cool enough to handle. Then transfer to a wire rack to cool until your desired temperature.
6. I believe these oatmeal cups are best enjoyed warm. If you are prepping them ahead of time, you can simply pop them into the microwave for 20 seconds, or enjoy cold. Store in an airtight container in a cool area for 5 days, or you can freeze them for 3 months. However, as long as they don’t look or smell off, they will be fine to eat. 😊
