Who doesn't love a fast and easy, delicious, make ahead breakfast you can eat from all week long??? I wouldn't eat if I didn't make most of meals in advance, and I love, LOVE! these baked oatmeal cups. They are hearty, filling, TASTY, and have just enough sweetness to curb my sugar craving. I eat these for breakfast on the go, or for a quick snack in the afternoon. With whole grains, protein, nuts (and even some "milk boosting" ingredients) these Baked Oatmeal Cups help me keep my energy during busy mornings, and days packed with Breastfeeding Support Sessions!
I am so excited to share one of my most favorite, and healthy, breastfeeding friendly foods! After you make them, comment below with your thoughts!! I'd love to hear from you.
DISCLAIMER: I am a firm believer that the only thing necessary to make plenty of milk for your baby is to JUST NURSE YOUR BABY. Outside of rare, biological circumstances, having an efficient, pain free latch, and adequate time at the breast is all you need to do to make plenty of milk for your baby. If you believe you are struggling with milk supply, please reach out for support, or download our GUIDE FOR INCREASING MILK SUPPLY.
Also, some affiliate links may be added to recipe posts. Purchases made through these links help support this blog, our online community, and the content and resources Successful Breastfeeding LLC provides free of cost to the families we serve.
Baked Oatmeal Cups Recipe
2 eggs, lightly beaten
1 teaspoon Vanilla Extract
2 large ripe Bananas, mashed
1 Tablespoon Raw Honey
2 1/2 cups Rolled Oats
1 Tablespoon Ground Cinnamon
1 1/2 teaspoons Baking Powder (Make sure yours is ALUMINUM FREE!)
1 1/2 cups Milk (I prefer unsweetened Almond Milk)
1/4 cup Walnuts
1/4 cup Pecans
1/4 cup Flax Seeds
1/4 cup Chia Seeds
Optional: 1-2 cups fresh blueberries or other fruit
Preheat your oven to 350. Line a muffin tin with cupcake liners.
In a large glass bowl, use a wooden spoon to combine your lightly beaten eggs with the mashed bananas, vanilla extract, and honey. Next, add in your oats, cinnamon, baking powder, and milk. Stir until well incorporated. Last, add your seeds and nuts. Stir until just combined.
Evenly distribute your batter into your prepared muffin tin. Optional: Top each cup with fresh blueberries, or other fruit! This is a great addition, and one of my favorites in summer.
Finally bake in your preheated oven for about 26-30 minutes. Rest in the pan for 5 minutes, then cool completely on a wire rack. Store leftovers in an airtight container in your refrigerator to enjoy for up to a week. These are great paired with some plain Greek yogurt drizzled with a bit of honey!
Kelly Maher, CLC, CLE
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