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!
This smoothie is your new best friend. Its superfood contents jam in the vitamins and nutrients your body craves.
It blasts sugar cravings and will jostle your body back to health. Its power-packed protein will ramp up your metabolism and keep you satisfied!
Sure, it has more ingredients than I like to deal with, especially in the morning, but it’s easier than making eggs and it keeps me full longer!
Recipe makes 2 full servings, so I make one each morning then I’ll pour half in a jar and save it the fridge for later. Sometimes I’ll share 1/2 with my husband and/or 9 month old. This is definitely our family’s new, “go to” breakfast smoothie!
And If you’re one of those weirdos who don’t like coconut… just go. We don’t want you here.