Breakfast cups
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 183.3
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 179.1 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 3.8 g
- Protein: 4.2 g
View full nutritional breakdown of Breakfast cups calories by ingredient
Introduction
Chewy delicious oatmeal cups filled with seeds, nuts and dried fruit are a great portable breakfast on the go. Low in fat, no added sugar and at only 181 calories are half of what a muffin would cost you for the day in calories. Chewy delicious oatmeal cups filled with seeds, nuts and dried fruit are a great portable breakfast on the go. Low in fat, no added sugar and at only 181 calories are half of what a muffin would cost you for the day in calories.Number of Servings: 24
Ingredients
-
5 cups old fashioned oats
1/4 cup ground or whole flaxseed
1 tsp salt
3 tsp baking powder
3 tsp cinnamon
3 egg whites
1 tbsp vanilla
1/4 cup maple syrup
3 cups unsweetened coconut or almond milk like Silk or skim milk
3/4 cup unsweetened shredded coconut
1/2 cup dark chocolate chips
1/4 cup raisins
1/2 cup chopped dates
1/2 cup walnuts
1/4 cup pepitas or sunflower seeds
1/4 cup dried cranberries
cupcake cups
Tips
You can eat them right out of the oven, refrigerate and eat them cold or heat them up in the microwave for a quick easy breakfast. They also freeze well and heat up in a minute in the microwave when you want one.
Directions
Line 2 muffin tins with 24 cupcake cups
Preheat oven to 350 degrees
Mix all dry ingredients listed first and set aside.
Mix all wet ingredients and add to dry, mix well.
Add in all mix-ins. You can swap out ingredients for others. Pecans for walnuts or dried blueberries instead of cranberries etc. Make them to your taste. You can also add in mashed banana or pumpkin. Have fun and experiment with your mix-ins.
Divide the batter between 24 muffin cups. Top with shredded coconut, pepitas or oats.
Bake for 35 min until firm.
Serving Size: makes 24 cups
Number of Servings: 24
Recipe submitted by SparkPeople user MORGELLA.
Preheat oven to 350 degrees
Mix all dry ingredients listed first and set aside.
Mix all wet ingredients and add to dry, mix well.
Add in all mix-ins. You can swap out ingredients for others. Pecans for walnuts or dried blueberries instead of cranberries etc. Make them to your taste. You can also add in mashed banana or pumpkin. Have fun and experiment with your mix-ins.
Divide the batter between 24 muffin cups. Top with shredded coconut, pepitas or oats.
Bake for 35 min until firm.
Serving Size: makes 24 cups
Number of Servings: 24
Recipe submitted by SparkPeople user MORGELLA.