Perfect for Breakfast on the Go
I’m always trying to create new ideas for quick, healthy breakfast. Mornings are always rushed for me because I’ve never been a morning person and I’m pretty convinced I never will be as much as I try. With limited time, I try to grab anything and everything that is portable and can give me energy through lunch. I’ve relied on protein bars and shakes a lot, and I’ve even resorted to turkey sandwiches in the morning (no shame!), but I like to switch it up often. Oatmeal cups came to mind as a great way to have a healthy breakfast on hand. I came up with this recipe using ingredients I had on hand. That’s right, no super special secret ingredients here, just basic pantry items and frozen fruit from my freezer.
Let’s Get Cookin’
First, preheat your oven to 425. I used a 6-cup muffin tin, but mini muffin tins are just as fun! Next, mix your wet ingredients; cream cheese, powdered sugar, milk and eggs. I used powdered sugar to give it a sort of “fluffier” texture and more of a cheesecake taste. Net, mix your dry ingredients and your strawberries. You could use any fruit that you have on hand, like bananas or blueberries, and it can be fresh or frozen. Scoop the mixture into the muffin tins, pop them in the oven, then your done.
These oatmeal cups are a perfect addition to your meal prep for the week and can be kept frozen for later. Don’t let time be the reason why you don’t have a balanced breakfast!
Strawberries and Cream Oatmeal Cups
By Lisa Kay, MS, RD
2 cups rolled oats
1 c frozen strawberries, halved
4 oz reduced fat cream cheese, softened
¼ c powdered sugar
½ c skim milk
- Preheat oven to 425 degrees. Coat muffin tin with non-stick cooking spray.
- In a large bowl, combine softened cream cheese and powdered sugar. Add milk and egg and stir until thoroughly mixed.
- Add oats and strawberries, mix well.
- Using a ½ cup measure, scoop mixture into muffin tin. You should have enough for 6 large muffin.
- Bake for 25 minutes. Let cool before storing.
NOURISHING NUTRITION (per serving)
Fat (g): 5
Sodium (mg): 93
Protein (g): 7
Carbs (g): 27
Fiber (g): 3