Trick Yourself Into Eating Breakfast with Banana Zucchini Oatmeal Cups

[Is that…a cupcake? For breakfast? Just keep telling yourself that…]

There’s a reason why I’ve never published a post about breakfast foods—it’s because I rarely eat breakfast. I know, I know…it’s the most important meal of the day and blah blah blah. But if you didn’t have the same problem, then you wouldn’t be reading this post right now!

Here’s a way to trick yourself into eating a more nutritious and filling breakfast. Or if you’re like me, a way to eat your breakfast five seconds before the bus arrives—it’s not a pretty sight.

Enter: the banana zucchini oatmeal cup. It looks like a cupcake, tastes like a muffin, and is as filling as cereal. Made with (you guessed it) bananas, zucchinis, and oats, this gluten-free, slightly sweet, fits-in-the-palm-of-your-hand treat is great for people who are short on time. Did I mention IT HAS ZUCCHINI?? Take that, daily breakfast eaters!

One other benefit is that you can bake 12 of these suckers at a time and freeze the hell out of them if you can’t get through them all in one week. It’s much easier than cooking oatmeal every single morning.

One small confession: after eating these oatmeal cups for five days in a row, they did get a bit old. And they aren’t the best after being defrosted from the freezer, so I recommend only making what you’ll eat within one week. You could also bake with a friend and share your spoils!

Quick word of advice: Buy silicone muffin liners. The oatmeal cups will taste twice as good when they aren’t stuck to paper cupcake liners. (I learned from experience…)

Recipe for Banana Zucchini Oatmeal Cups

*Source: recipe by Hummusapien  

Servings: 16 oatmeal cups

Difficulty: Easier than spelling zucchini, that’s for sure

Time: 45 minutes (for 12 cups) and 70 minutes (for 16 cups)

Ingredients

  •      3 small-medium sized overripe bananas
  •      2 small zucchinis (2 cups grated, don’t squeeze the water out)
  •      1/2 cup vanilla almond milk
  •      1 teaspoon vanilla extract
  •      1/4 cup almond butter or peanut butter
  •      1/4 cup maple syrup
  •      1 egg (or 1 tbsp ground flaxseed + 3 tbsp water to make it vegan)
  •      3 cups old-fashioned oats
  •      1 tablespoon baking powder
  •      1 teaspoon cinnamon (also hard to spell)
  •      1/4 teaspoon salt
  •      Optional: 1/4 cup chocolate chips or walnuts

Instructions

  1. Pan it. Preheat the oven to 375 degrees Fahrenheit. If you have two muffin tins, go excavate them from the depths of your kitchen cabinets! If you only have one, you’re still alright, this recipe will just take you a little longer. Either grease the muffin tins with cooking spray or use silicone muffin liners.

*Note: Be better than paper liners. Go treat yourself to some silicone ones. 😉

cups 1
I clearly did not treat myself
  1.  HULK MASH! Grab a large bowl and add the bananas. Mash them up with a fork until it’s nice and pulpy. Add the grated zucchini, almond milk, vanilla extract, almond butter (or peanut butter), maple syrup, and egg. Stir until everything is evenly combined.
  2.  And now for the dry stuff. Add the oats, baking powder, cinnamon, salt, and any optional ingredients into the bowl. Stir it all around town!

    cups 4
    Just look at those zucchini chunks
  3.  Do some spooning. Using a spoon, glob the oats mixture into the muffin cups (no paper liners, I hope!). You should fill each cup almost to the top.

*Note: Only have one muffin tin? You’ll need to do the next step twice. If you have two muffin tins, use them NOW!

cups 5

    1.  Bake, bananas. Bake, bake bananas. Bake the oatmeal cups for 23 minutes. Insert a fork deep into the belly of the oatmeal cup and if it comes out clean, it’s done!cups 6
  1.  Storage wars. Eat an oatmeal cup! Then, throw the rest into an air-tight container (this will keep in the moisture) and shove them in the fridge. Or freeze them. Do whatever you want, I’m not your parent.

cups 7

Serving Suggestions

How many times do I have to tell you? DO NOT use paper muffin liners. I learned my lesson by eating one too many pieces of paper with my oatmeal cup. It did add extra fiber…

Quick Clean Up

The number one way to keep your muffin tins clean is to soak them with H2O and soap immediately after use and give them a good scrubbing. Any baked on substance should come right off.

Extra! Extra! Read All About It!

Speaking of oats, listen to some Garfunkel and Oates. Listen, listen now.

How about some Hall and Oates? Listen to more!

In the mood for a poem? Here’s some Shel Silverstein to learn you.

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