Oatmeal Chocolate Chip Cookie'n'Milk Breakfast Cups
Try this Oatmeal Chocolate Chip Cookie'n'Milk Breakfast Cups recipe.
Try this Oatmeal Chocolate Chip Cookie'n'Milk Breakfast Cups recipe.
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/2 cups old fashioned oats
- 2 tablespoons ground flax-meal
- 1/4 cup coconut oil (may use canola or butter)
- 1/3 cup real maple syrup (or honey but i liked maple with these)
- 2 tablespoons tahini (or peanut butter or almond butter)*
- 1 very ripe banana mashed well
- 1-2 cups semi-sweet or dark chocolate chips (i used 2 cups
- whole milk or coconut milk (yogurt is good too) for serving*
- toasted nuts chocolate chips, fresh berries and or sliced bananas, for serving
- Carbohydrate 11.5147252777778 g
- Cholesterol 0 mg
- Fat 1.10076055555556 g
- Fiber 1.70511117548413 g
- Protein 2.21978666666667 g
- Saturated Fat 0.187409722222222 g
- Serving Size 1 1 CHOCOLATE CHIP OATMEAL COOKIE CUPS (18g)
- Sodium 1.07672222222222 mg
- Sugar 9.80961410229365 g
- Trans Fat 0.190943388888889 g
- Calories 66 calories
Step-by-step
- In a large mixing bowl mix together the oats, ground flax and salt.
- In a medium glass bowl combine the maple syrup and peanut butter. Microwave on high for 1 minute or until the maple syrup is bubbling. Stir to combine the melted peanut butter (or whatever butter you are using) with the maple syrup. Add the coconut oil, mashed banana and vanilla. Mix the wet mixture with the dry oats until completely combined and the all the oats are moistened.
- Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips.
- Meanwhile preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with butter, oil or cooking spray.
- Remove the dough from the freezer and fold in the chocolate chips. Divide the dough evenly among the 12 muffin cups. Starting in the middle, press down lightly with your fingers to form a bowl. Press from the bottom up to form the dough around the sides of the cups. If the dough is sticking to your hands try wetting them lightly, but I found just using my messy hands worked best.
- Bake the cups for 10-15 minutes or until the cookies are lightly golden around the top. Remove from the oven and let cool 5 minutes, then run a butter knife around the edges and carefully dump the cups out.
- Allow the cups to cool or eat warm (DO THIS!). Serve the cups IN A BOWL and pour in some thick milk. Do not use skim milk for this, whole milk or thick canned coconut milk is best. Garnish with fresh berries, chocolate chips and nuts. EAT!
Oatmeal Chocolate Chip Cookie'n'Milk Breakfast Cups: A Busy Mom's Delight
Mornings are hectic, aren't they? Between getting the kids ready for school, rushing to work, and trying to squeeze in a decent breakfast myself, time is often a luxury I don't have. That's why I've become a huge fan of make-ahead breakfasts, and these Oatmeal Chocolate Chip Cookie'n'Milk Breakfast Cups have become a staple in our home. They are delicious, healthy-ish, and incredibly convenient.
The beauty of this recipe is its simplicity and flexibility. I often find myself adapting it based on what I have on hand. Sometimes I swap out the peanut butter for almond butter, or I use honey instead of maple syrup. The best part? My kids love helping me make them! It's a fun weekend activity that gets them involved in the kitchen and excited for a healthy and tasty breakfast.
These breakfast cups aren't just for busy mornings; they're perfect for a quick and satisfying snack anytime of the day. Their portability makes them ideal for packing in school lunches or taking on the go. They also travel well, so I frequently make a batch for our weekend adventures.
The combination of chewy oatmeal cookies and creamy milk is simply irresistible. The chocolate chips add a touch of sweetness and indulgence, making these cups feel like a treat, but they're packed with wholesome ingredients that provide sustained energy throughout the morning. The slight crunch from the oats, the soft texture of the banana, and the rich flavor of the chocolate chips all work together to create a delightful breakfast experience.
Tips and Tricks for Perfect Cups:
Chilling the Dough: This step is essential for preventing the cookies from spreading too much during baking. Don't skip it!
Grease the Muffin Tin: Thoroughly greasing the muffin tin is crucial for easy removal of the baked cups. I've found that a good quality cooking spray works best, but butter or oil will also do the trick.
Baking Time: Baking times may vary depending on your oven, so keep a close eye on the cups and remove them when they are lightly golden brown.
Serving Suggestions: While milk is my go-to pairing, these cups also taste amazing with yogurt. Adding fresh fruit or a sprinkle of nuts provides an extra layer of flavor and nutrition. I’ve even experimented with adding a drizzle of melted chocolate or a sprinkle of cinnamon for an extra touch of deliciousness.
Variations:
Nut Butter Options: Experiment with different nut butters like almond butter, cashew butter, or even sunflower seed butter. Each offers a unique flavor profile.
Sweetener Options: If maple syrup isn't your thing, try honey or agave nectar instead. You can even adjust the amount of sweetener based on your preference.
Add-ins: Get creative with your add-ins! Raisins, cranberries, chopped nuts, or even shredded coconut would be delicious additions to the cookie dough.
These Oatmeal Chocolate Chip Cookie'n'Milk Breakfast Cups are more than just a breakfast; they're a testament to the simplicity and joy of creating delicious, healthy meals even amidst the chaos of daily life. They're a quick breakfast solution that tastes so good, no one will ever know it’s actually good for them!
So, next time you're looking for a quick, easy, and satisfying breakfast (or snack!), give these delightful cups a try. You won't regret it! Let me know in the comments how you enjoyed them, or share your own variations. Happy baking!
