Breakfast is my hardest meal to plan for. I am used to grabbing a protein bar or dry cereal in a bag and running out the door. Now that we have a baby who is starting to eat regular meals I can't do that anymore. So I struggle with what is still fast that we can both eat. Some days we do fruit, a bagel (Dave's Killer Bread: Berry Bagels are the best! They are vegan, organic and full of protein. This flavor has blueberry, acai, cranberry and blackberry baked in. So good!) and some coconut milk yogurt. This is definitely a go to for little E and I.
I have been trying to broaden that with trying a few new recipes. We tried a vegan blueberry bread that was great. It has no added sugar, only uses vanilla almond milk. I also made protein buckwheat pancakes. Carrot, zucchini fritters were a hit too. The best part about these options is the ability to make a lot over the weekend and freeze them.
This week we tried some oat cups. They are amazing and can be made in many varieties. They were filling for Jared and I and healthy and nutritious for the babe. They are easy to make and definitely can be frozen for later. Here is the recipe for you all to try out too. Comment with what varieties you are trying!
Vegan Oat Cups:
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Yield: 12 Oat Cups Store: in an air-tight container in the fridge for 5 days or in the freezer for up to 6 months.
2 cups old fashioned oats-regular or GF
1 cup oat flour (can make yourself with oats and a food processor) 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon sea salt 2 large ripe bananans, smashed (roughly 1 cup)
2 Flax Eggs** See Below on how to make** 1 cup dairy free milk 1/3 cup pure maple syrup 1/4 cup coconut oil, melted 2 teaspoons vanilla extract
Instructions 1. Preheat oven to 350 degrees. 2. Line muffin tin with silicone cups or coat with Earth Balance. 3. In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt. 4. In a medium bowl, whisk together the smashed bananas, flax eggs, dairy free milk, maple syrup, coconut oil and vanilla extract. 5. Pour the wet ingredients into the dry ingredients and mix together. 6. Gently stir in any add-ins (see suggestions below). 7. Spoon oat batter into the muffins tins all the way to the top. 7. Bake for 30 minutes or until just golden brown on top. If using silicone liners, it will take about another 10-12 minutes. Let cool slightly and serve.
***We made ours for the first time with chia seeds and some frozen blueberries and cherries added in. It was a great combo for the oat cups. Some other ideas could include- peanut butter and jam, pumpkin, carrot and raisin, blueberry almond, sweet potato. Really the varieties are endless which makes this recipe great! You won't get sick of them when you can always change up the flavor!
1 TBSP Flaxseed meal
2.5 TBSP Water
Stir in a bowl and let sit for 5 minutes to thicken. This is considered 1 flax egg. For this recipe you will need to double this.