If you’re into meal-prepping, these nourishing breakfast oatmeal cups are for you! They come together with a short list of ingredients and require just 10 minutes of active kitchen time. Make them on a Sunday and enjoy them throughout the week for an easy, grab-n-go breakfast!
This post is sponsored by Stevia In The Raw®. Thank you for supporting the brands that support Blissful Basil!
As we welcome in 2019, many of us will push ourselves into new (or old but trustworthy) habits. I’ve never been one for resolutions, but the calendar mark of a new year does feel like an ideal time to reset and refresh.
If you’ve been following along here for any length of time now, then you might have picked up on the fact that I’m not into the numbers game. Pounds, calories, macronutrient counts, etc. Been there, done that.
What I can get down with is the pursuit of foods that nourish from the inside out. Real, whole foods.
Of course, as someone who falls in line with an intuitive eating approach, I eat “real, whole foods” most of the time, but certainly not all of the time.
Health isn’t defined by a number or one specific approach to eating. To me, being “healthy” is listening to my body, mind, and heart and eating in sync with the feedback I receive from each. Sometimes my body says “more green juice!” but my heart just really wants a chocolate chip cookie, and so I make peace by having… both.
It doesn’t have to be all or nothing when it comes to eating. It can be both. Both is peaceful.
One thing is for certain though. When we’re this deep in the holiday season, I crave meals that: 1) energize, 2) comfort, and 3) take it easy on the sugar.
Not because I believe sugar is bad (you know me, my mouth is lined with sweet teeth), but because it feels good to cut back on the sweets after a month of ’round the clock consumption.
By now, I’m sure you’ve guessed where I’m headed with this, but I’ll say it for those who have been too distracted by photos like this ↑ to pay any mind to words:
These nourishing oatmeal breakfast cups tick all the boxes outlined above.
✓ They’re packed with energizing ingredients like oats, almond butter, shelled hemp seeds, and pepitas.
✓ They’re cozy and comforting with hints of cinnamon.
✓ They’re lighter on the sugar thanks to Stevia In The Raw®.
Stevia In The Raw® is a zero-calorie sweetener that contains an extract from the sweet leaves of the stevia plant. Available in a Bakers Bag, it measures cup for cup with sugar, so it can easily be used in baking recipes to reduce added sugar with no conversion necessary.
Something to keep in mind when using Stevia In The Raw® Bakers Bag for baking recipes is that, in order to achieve the proper browning, rising, and caramelizing that only sugar can provide, it’s best to replace about half of the sugar. For this recipe, I simply used half Stevia In The Raw® and half coconut sugar.
To make these vegan nourishing oatmeal breakfast cups, you’ll whisk together two mashed bananas, a generous half cup of drippy almond butter, equal parts Stevia In The Raw® and coconut sugar (adjust the amount to suit your tastes), and almond milk.
Then, fold in old-fashioned rolled oats, shelled hemp seeds, pepitas, cinnamon, and sea salt.
Stir everything together to combine.
Then, divide the mixture evenly between 10 muffin liners. Bake for 18 to 22 minutes, or until golden brown.
Allow the oat cups to cool slightly and then enjoy.
I eat mine slathered with wild blueberry preserves or almond butter, but feel free to top (or not top) as you please. Other topping ideas: tahini, coconut oil, vegan butter, or fruit compote.
Refrigerate any leftover cups for up to one week or freeze for up to one month.
Nourishing Grab n Go Breakfast Oat Cups
- 2 just-ripe bananas, peeled and mashed
- 1/2 cup drippy almond butter
- 2–4 tablespoons Stevia In The RawⓇ Bakers Bag, to taste
- 2–4 tablespoons coconut sugar, to taste
- 1/2 cup unsweetened almond milk
- 1 1/2 cups rolled oats
- 1/4 cup shelled hemp seeds
- 1/4 cup pepitas
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Preheat the oven to 350F. Line a muffin tin with 10 parchment liners.
- In a large mixing bowl, whisk together the mashed bananas, almond butter, Stevia In The RawⓇ, coconut sugar, and almond milk until smooth. Stir in the rolled oats, hemp seeds, pepitas, cinnamon, and sea salt.
- Spoon the mixture evenly into the 10 muffin liners and use the back of a spoon to gently smooth the surface of each.
- Bake for 18 to 22 minutes, or until golden brown. Let cool before enjoying.
- Store leftovers in the refrigerator for up to one week or freeze for up to one month.