I’m about to be a work-at-home mom and that means no time for anything but work, nurse, diapers, play and oh yeah, more nursing and diapering and playing. Enter Half Baked Harvest’s recipe for Baked Oatmeal Chocolate Chip Breakfast Cups!
Get the recipe directly from Half Baked Harvest: http://www.halfbakedharvest.com/oatmeal-chocolate-chip-cookies-n-milk-breakfast-cups/
The recipe was easy to follow and it yields about a week’s worth of breakfast! (I eat two at a time.) If you’re a breastfeeding mama, you may have read that oatmeal and flaxmeal helps with breastmilk production. I believe it has helped with maintaining my milk production… 10 months in.
Here are my adjustments:
- 3 – 1/2 cups old fashioned oats
- 2/3 cup ground flaxseed meal
- a big squirt of agave syrup or maple syrup (not really needed but adjust to taste)
- 1/2 cup of almond butter (or other nut butter)
- 1/4 cup coconut oil
- 1-2 very ripe bananas, mashed well or 1/2 cup of applesauce (either works)
- 1 tbsp vanilla extract
- 1/3 cup chocolate chips (or whatever sweet chips you’d like)
Depending on how much you’ve put in each cup, you may need to bake it longer than 15 minutes. If you’re using applesauce, it’ll burn faster so keep an eye on your pan!
I’ve been eating them with almond milk, regular milk or coconut milk. I bet these cups would also be pretty tasty with greek yogurt, which would cut through the sweetness of the chocolate chips and maple syrup.
I store the remainder of the oatmeal breakfast cups in a large Ziploc reusable container.
Let me know if you’ve got a go-to breakfast recipe in the comments! I’d love to try making more recipes to cut down on my frazzled state with the baby.