Friday, 22 January 2016

trail mix breakfast oatmeal cups


i'm a morning person.  i come by it honestly.
mr. handsome is a night owl.  he comes by it honestly.

i like to get a solid 7 hours of sleep each night.
mr. handsome settles for 4.

sleeping habits aside, the one thing we have in common is our love for sundays.  we spend them in the mountains together, watching football, having date nights, day dates, you name it.

with the kids now enrolled in the ski program at norquay, we have to get up early and be on the road while it's still dark.  this sits well for me, not so much for mr. handsome who will stay in bed until the last possible second.  this habit usually means he forgoes having breakfast, opting instead to be snuggled under blankets in complete darkness.
but....
because i have his best interests at heart, i make breakfast to go.  muffins, baked oatmeal,  breakfast cookies, all grab and go, and car friendly.


today i decided to jazz up my beloved oatmeal cookie cups, with everything trail mix related.  dried cranberries, coconut, pecans, chia seeds.  you're welcome MH.  enjoy you prolonged slumber come sunday.


trail mix breakfast oatmeal cups

ingredients:
2 2/3 cups oats
2/3 cups flaked coconut
2/3 cups dried cranberries
1/3 cups pecans, roasted & chopped
1 tablespoon chia seeds
1/2 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 large bananas, ripe & mashed
1 cup unsweetened vanilla almond milk
2 large eggs
3 tablespoons maple syrup
1 teaspoon vanilla

method:
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 dry ingredients, stirring to combine.  
divide mixture into prepared muffin tin and bake for 20-25 minutes

yields: 15

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