Tired of spending heaps on “bars” that are packed with sugar?
Need a quick treat that keeps you sated all morning long?
Have a taste of these breakfast cups!
Depending on the kind of oats you use, they can be gluten Free and oh so nutritious. Pump up the protein by adding nuts or seeds. You can also make them more dessert-ish by adding dark chocolate chips to the mix.
Preheat oven to 375
In a mixing bowl combine:
1 1/2 cup Rolled oats (I use Trader Joe’s gluten free)
3/4 cup coconut sugar (I use TJ’s organic) or maple syrup to minimize the glycemic load
(though you could use brown sugar if you’re going all desserty)
2 eggs (farm fresh hormone free, of course)
1/2-3/4 cup peanut butter
1/8 cup softened butter
3/4 tsp baking soda
6 oz chocolate chips*
1/4 chopped walnuts or sunflower seeds*
Pour concoction in to greased (I use butter or coconut oil) muffin pan and bake for 10-15 minutes. Alternatively, you can pour in to greased glass dish and cut in to bars. Either way, viola!, breakfast is made for the week!