I have to admit I’m not a big breakfast person, not because I don’t love it but mainly because I’m too lazy in the morning to make myself something to eat. Hey, just being honest! So in the spirit of new year, new me I figured I would try my hand at breakfast cups and hoped that it would prevent me from missing the most important meal of the day. Long story short, I’m so happy I did!
When I was doing a little recipe research I was looking for ones that were healthy, easy, and that Josh and I could grab and go in the morning which is exactly why I picked these two- banana chocolate chip oatmeal and ham and cheese quinoa cups!
I am a big fan of banana bread and chocolate (obviously) so when I saw a “healthy” version for these banana chocolate chip oatmeal cups I couldn’t resist. These were so easy to make and were super tasty so I couldn’t help but share with you…
Ingredients:
- 3 cups rolled oats or old fashioned oats
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup pure maple syrup
- 1 cup mashed banana, 2 bananas
- 2 teaspoons pure vanilla extract
- 1 cup 1% milk
- ¼ cup melted coconut oil
- 1 cup mini chocolate chips
- Cooking spray
Instructions:
- Preheat oven to 350
- In a medium bowl combine rolled oats, cinnamon, nutmeg, salt and baking powder
- Crack 2 eggs into another medium bowl. Whisk together with the maple syrup, mashed banana, and vanilla extract till the ingredients are combined and smooth.
- Slowly whisk in the milk and coconut oil.
- Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened.
- Slowly stir in the chocolate chips.
- Spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffins tins. Press the mixture down with a spoon so all the oats are covered in liquid.
- Bake for 30 minutes or until the tops are slightly brown. Let cool for 5 minutes.
This next recipe is for those who have a more savoury side- ham and cheese quinoa cups! I actually love quinoa but haven’t been super adventurous in using it different recipes until now. These breakfast cups are light and fluffy but the ham and cheese helps give them a yummy flavour that I think you guys will love. The best part about these is that after they cool you can pop them into some freezer bags and they’ll keep for a long time. Simply heat them up in the microwave for 20-40 seconds and they’re good to go!
Ingredients:
- 2 cups cooked quinoa (about 3/4 cup uncooked)
- 2 eggs
- 2 egg whites
- 1 cup shredded zucchini
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced ham
- 1/4 cup loosely packed parsley, chopped
- 2 Tablespoons shredded or grated parmesan cheese
- 2 green onions. chopped
- salt and pepper
- cooking spray
Instructions:
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl and mix to combine.
- Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup.
- Bake for 25-30 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin
