Hi friends! Thank you for all of your wonderful comments on my Dad’s post yesterday — he loved reading them all and would be glad to come back again! I might just have to have more family and friends join in on the fun. Speaking of family, as promised, here’s the recipe for the oatmeal cups I made for Lesley. They turned out ridiculously well! I was so happy because last week’s baking failures were a little discouraging. Finally, a success.
I really don’t love to bake. I much prefer cooking. With baking, the measurements have to be just right and the ingredients have to totally work together. So I keep it simple. Take peanut butter and jam for instance. A winning combination in my mind. If you don’t agree please tell me why… Side-note: If you are allergic, you are exempt.
Like most kids, I have always loved PB & J sandwiches: on challah bread with a little butter on each side, Kraft peanut butter and strawberry/raspberry jam. So good.
I have become a huge baked oatmeal fan. Once I got over that it wasn’t all that time consuming, it was love at first bake. I think the key to baked oatmeal is that it sticks together (aka isn’t runny). The peanut butter and honey does just that in this recipe and it’s the perfect make ahead breakfast or snack. Vegan? Swap the honey for maple syrup. Gluten free? Be sure to use certified gluten free oats.
Eating healthy is so much easier if you are prepared: setting some time aside to prepare food for the week or even a few days. This week I chopped veggies, hard boiled eggs, baked sweet potatoes and made veggie burgers. I also always like to have things in the freezer for snacking, like these oatmeal cups. When your alarm doesn’t go off, have no time for make-up let alone breakfast you’ll be glad you have these guys in the freezer.
PB & J Baked Oatmeal Cups
Ingredients (Makes 10 cups)
- 1/2 cup mashed banana (about 2 medium ripe bananas)
- 1/3 cup peanut butter
- 2 tbsp. honey (or maple syrup as a vegan alternative)
- 1 tsp. vanilla extract
- 2 cups rolled oats (be sure to use certified gluten free if necessary)
- 1/3 cup almond milk
- ½ cup frozen strawberries (defrosted, drained and chopped)
1. Preheat oven to 350F.
2. Place 10 greased/oiled paper muffin cups (or use silicone) into a muffin tin.
3. In a medium bowl, mix banana, peanut butter, honey and vanilla until combined.
4. Mix in rolled oats.
5. Mix in almond milk.
6. Gently fold in strawberries until combined.
7. Drop batter (1/4 cup measures) into muffin cups.
8. Bake for 30 minutes, allow to cool and enjoy or freeze in a sealed container for a few weeks.
Questions of the day…
So… PB & J?!
Do you make breakfasts and snacks to keep in the freezer?
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