Whatever season it is, having quick, nutrient-dense breakfast ideas is a must for your family, right? We have all heard that breakfast is the most important meal of the day and the reasons for this is that it sets the stage for the way the rest of the day will most likely go (food and emotion wise) and we need brainy starts to our day - protein and fiber are our friends! Oatmeal is an excellent breakfast choice!
If you're a family that doesn't do cold cereals, this is a good recipe for you. Plus if you've got a big family or want to have an easy grab and go breakfast for a couple weeks, you can easily double the ingredients and make more individual servings.
The recipe inspiration came from Sugar Free Mom. I liked her rendition because she used no granulated sugar. Her natural sweetener of choice was honey. She also used banana and apple sauce. I made mine slightly differently but I encourage you to check hers out so that you can see what toppings she used.
This recipe is gluten and dairy free. I also used unbleached parchment muffin tin liners (like this). Yields: 14-18 individual servings.
This recipe freezes well too! Just remove from the freezer or let thaw in the fridge then pop into a microwave and heat to warm to touch or eat them room temp. You decide what works best for your family.
Ingredients and Instructions:
Preheat oven to 350 degrees. Your oven will be ready by the time you combine these ingredients:
2 eggs, whisked (egg substitute may work here)
1 tsp vanilla
1 1/2 cups of unsweetened applesauce
1 large banana, mashed
1/2 cup honey
After whisking eggs, add the other 4 ingredients above and mix well.
In a separate bowl, combine:
3 cups gluten free oats (like this)
1 T flax meal (like this)
2 T cacao powder (like this)
2 tsp baking powder
1/2 tsp salt
Combine the dry ingredients with the wet ingredients.
Add 1 1/2 cups of dairy free milk. Your oatmeal batter will be loose. This is good because you want your baked oatmeal to be moist.
Add 1/2 cup dairy and gluten free chocolate chips (like this).
Line muffin tin(s) - no more than 18. Pour 1/2 cup of oatmeal batter into each liner. Bake for 30 minutes.
Cool for 10 minutes. Slice. Eat!
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