Chocolate & Peanut Butter Yogurt Covered Raisins, Strawberry & Vanilla Yogurt Covered Raisins, Chocolate & Vanilla Yogurt Covered Raisins, 2.5 cups rolled oats or old fashioned oats, 1/2 cup Sun-Maid California Sun-Dried Raisins. And if YES, same amount? Prep: 15 minutes Cook: 20 minutes Total: 35 minutes. Perfection in a breakfast cup. have gone positively wild on Facebook, with 2-6 million views each. Stir in oats and chocolate chips if using. Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making! All Rights Reserved. I’m Tieghan, the recipes you’ll find here are inspired by the people and places I love most. I have not a clue how that happened, but after two failed batches I ended up with these, and they are just about perfect. Me and my 1 yr old loved it! These cherry chocolate chip baked oatmeal cups are a fun new way to take oatmeal on the go, great for snacks, quick breakfasts and kid-friendly. Cookies for breakfast sounds A+ in my book. Just thaw overnight. I haven’t tried with steel cut oats. but I haven’t experimented with it so I can’t say 100%. Wow love this recipe. Serve these oatmeal breakfast cups … These look awesome. . You can calculate it online if you are interested. I’m glad you’ve enjoyed them! Gently stir to combine and fold in 1/8 cup of mini chocolate chips. These Pumpkin Chocolate Chip Baked Oatmeal Cups are an easy and healthy breakfast, lunch or snack — low in calories, high in protein and fiber, make ahead and freezer friendly! Press from the bottom up to form the dough around the sides of the cups. So awesome! So happy you and your boys are loving this recipe, and the healthy substitutions!! If I were to use agave instead of honey, do you think it would be the same amount or should I adjust? unfortunately, I do not have that info. This beats Cookie Crisp cereal by a landslide. That means everything to me. Thank you! So wonderfully delicious! This is a great, versatile and adaptable recipe, and it’s now a staple in my repertoire! How much protein powder or could you use greek yogurt over pumpkin? Please excuse my ignorance, but are ‘large’ oats the same as old fashioned rolled oats, & if not can they be used as a substitute for the large oats? Thanks for the recipe! I heat up the cups with berries and bananas first, then the milk, then put it all together and microwave a final time for like 10 seconds. Mix the wet mixture with the dry oats until completely combined and the all the oats are moistened. Save my name, email, and website in this browser for the next time I comment. yes, i actually used peanut butter and chocolate. As mentioned in the notes, almost any sweetener will work. They taste delicious – so yummy! Yes, definitely! Add wet to dry ingredients, stirring until oats are covered in liquid. © 2020 Sun-Maid Growers of California. Carla I think you are confusing dairy free with Vegan…. I love the thought of pouring my milk over one of these breakfast cups! Allow the cups to cool or eat warm (DO THIS!). Has anyone tried this using a flax or chia egg? 103 calories is with all ingredients listed, including chocolate chips. Oh, I love breakfast that I can devour and deconstruct as I go. If I reduce the sweetener will the texture be ruined? I just need you to know how much I appreciate this recipe! Do I need to soak the rolled oat before baking? In a large mixing bowl mix together the oats, ground flax and salt. I need to put that in my post. Fabulous recipe..this one is a keeper folks. Thank you! thank laura! I am so making these breakfast cups this weekend. I am gluten free due to allergies and trying to lose weight also. SERVE IN A BOWL. Farmers Market Sesame Miso Noodle Bowls with Garlic Chips. Add raisins and chocolate chips in last. Oh my!!! It is just the best and easiest breakfast! Print Pin Rate. Nutritional information is only an estimate. This looks lovely! That is a good dessert – and not too bad for you either. And a cookie with chocolate chips too. Thanks so much! A flax egg should work fine, although I’ve never tried it. Thank you so much Tequilla! First of all, they’re COOKIES for BREAKFAST. And I know that a lot of you feel the same way, because these 4 Ingredient Baked Oatmeal Cups and these Banana Chocolate Chip Baked Oatmeal Cups (both low calorie and high in fiber and protein!) Chocolate Chip Baked Oatmeal Cups . thank you so much! Almost any kind of milk will work! I substitute 1/4 cup unsweetened applesauce for one egg. (OK, and mine too :)) Love this. I made these cups with the idea of back-to-school in mind. Everyone loves these – and loves the idea of a cookie bowl for breakfast. Wondering if I should cook them longer. Please let me know, thanks! Cookies adapted from my [Oatmeal Chocolate Chip Cookies |]. 2 1/2 cups … Cookies for breakfast – yes please! By now, I think you know how deep my love for baked oatmeal runs. If they look moist still, I would continue baking them. Milk and cookies for breakfast? I also use low sugar vanilla or plain almond milk to serve it along with berries of any kind, banana slices and a drizzle of low sugar Hershey’s chocolate syrup over everything! k calories is kilo calories which is what Calories actually are. Any optional ingredients are not included in the nutrition information. freaking love these. Add wet to dry ingredients, stirring until oats are covered in liquid. It is a typo by the calories 103k calories there are only 103 per muffin??? Add raisins and chocolate chips in last. Please do and I hope you love these! Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips. Your email address will not be published. Whether you need to get dinner on the table for your family tonight or are planning your next get-together with friends, Half Baked Harvest Cookbook has your new favorite recipe. You’ll only dirty one large bowl and one muffin tin! Garlic and Herb Roasted Cherry Tomato Carbonara w/Crispy Prosciutto + Burrata. I know I’ll enjoy them for a healthy quick breakfast. Love how full of chocolate they are. With chocolate chips will be 133 calories per serving. Do you prefer Slow Cooker or Instant Pot? You make breakfast fun. . I had two small ones for lunch with Skyrr yogurt and it was perfect! Actually, I have made a lot of things recently with back-to-school in mind. Thanks for sharing! I bet they would work beautifully!!!! love love love your gif! I’d probably want to eat on-the-go after it’s defrosted, rather than heating up. Also, Both times I’ve used almond milk and stevia in the recipe! It will add more sugar and flavoring, so you may want to reduce or skip the sweetener altogether. Your creativitiy, photography, and delicious recipes blow my mind everyday! Hot Fudge Chocolate Chip Cookie Cookie Dough Ice Cream Sandwich. Would love this in banana instead of pumpkin / how do you suggest I make the adjustment in measurements & such? Reminds me a little bit of Dominique Ansel’s cookie shots , He is that awesome cronut gut, right?!? They should look light golden brown on top. Love this idea. Microwave worked fantically with this recipe!!!!!! Remove and serve, or cool completely before storing in the refrigerator for up to 5 days or the freezer for up to 3 months. Stir to combine the melted peanut butter (or whatever butter you are using) with the maple syrup. Rdo you how many weight watchers points theses would be? Their favorite breakfast by far! Thank you! **For best results and less leaking make sure to use thick whole more or canned coconut milk. If yogurt is more your thing, go for it. Lovely. If the dough is sticking to your hands try wetting them lightly, but I found just using my messy hands worked best. gotta love cookies at any time! Hope these aren’t like 200 cal a piece haha My boys are over the moon when they come home from school to these. For you, what if you pour in melted chocolate or something like magic shell to create a leak-proof cookie cup? In a large bowl, whisk together milk, egg, honey, pumpkin, cinnamon, nutmeg and vanilla until combined. They are so chewy, moist, filling, so gone!! Remove the dough from the freezer and fold in the chocolate chips. I love the ingredients and how amazing they turned out, even without flour. Remove from the oven and let cool 5 minutes, then run a butter knife around the edges and carefully dump the cups out.

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