mornings 'round here are busy.
simple, go-to breakfasts are a must.
i rely heavily on grab and go, or make ahead options. you could call it the planner in me, but i like to be as organized as possible since breakfast and lunch need to come together seamlessly before heading out the door to the bus stop.
between baked oatmeal, chia pudding, or easy parfaits, breakfast doesn't have to mean mundane, routine or complicated.
today i opted to stock my freezer full of oatmeal breakfast cups, these little gems are freezable, portable, healthy, and kid approved. plus, you can make double the batch which means you will always have a grab and go option when time is short.
oatmeal cookie breakfast cups
3 cups old fashioned oats
3 bananas, ripe & mashed
1 cup unsweetened vanilla almond milk
2 eggs, lightly beaten
2 tablespoons pure maple syrup
1 tablespoon baking powder
1 tsp vanilla
1/4 cup mini chocolate chips
preheat oven to 375F. spray muffin tin with non-stick spray and set aside.
in medium bowl whisk together mashed bananas, milk, eggs, maple syrup and vanilla. add in oats and baking powder, stirring to combine. fold in chocolate chips.
divide mixture in prepared muffin tin and bake for 20-25 minutes.