Baked Oatmeal Cups

low fat breakfast

Baked Oatmeal Cups

Baked Oatmeal Cups work brilliantly for portion control and a speedy breakfast. Good porridge takes time which is sometimes in short supply in the morning. I whip up a batch of these oatmeal cups on Sunday and then during the week just reheat and eat. 2 minutes to a healthy breakfast.

Also, our baked blueberry oatmeal – it is like cake with a big dollop of yoghurt, maple and coconut.

Low Fat, Healthy Breakfast On the Go

I use an overripe banana instead of oil or butter in this recipe. It keeps the fat content down. I always have a stash of peeled, overripe bananas in the freezer for baked oatmeal and smoothies. Also, I have cut the sugar back in the recipe because I add a dollop of maple syrup before digging in.




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Baked Oatmeal Cups
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Baked Oatmeal Cups work brilliantly for portion control and a speedy breakfast.
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffin cups
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffin cups
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
Success! See My Recipes & Menus.
Instructions
  1. Prep a 6 muffin tin with non-stick spray
  2. Heat oven to 180C (fan)
  3. In medium bowl, beat the egg.
  4. Stir in mashed banana, sugar, cinnamon and vanilla extract.
  5. Stir in milk.
  6. Add oats, baking powder and salt.
  7. Stir together until combined.
  8. Spoon into muffin cups (all the way to the top)
  9. Bake for 20 minutes until brown.
  10. To serve, put a muffin cup in a bowl and top with yoghurt, fruit and maple syrup.
  11. To reheat, put a muffin in a microwavable dish, add two tablespoons of milk and heat in microwave for 1 minute. Break up muffin into the milk by stirring and heat another 1 minute until piping hot. Top with fruit.
  12. Also delicious cold as a muffin.