(Yes, I’m still pregnant.)
I’m deciding to focus on other stressors in my life – like my kitchen remodel! I had to rummage through boxes stacked in my living room in order to find a skillet to cook dinner tonight. We’re 5 days away from demo starting in our kitchen and I’m beginning to think rationally about what the next 6 weeks look like food-wise.
People with newborns don’t really cook anyway, right?
There’s some meals in the freezer because obviously I like to cook. Sure, we may be eating soup and chili when it’s 94 degrees outside (P.S. WHY IS IT 94 DEGREES OUTSIDE?? IT’S SEPTEMBER AND I LIVE IN MICHIGAN!!!!!), but we won’t be going hungry. Maybe my pantry will get thinned out because heck, I’ll actually be un-burying what’s in the very back of it. And hoping it isn’t expired or gone bad. Minor details.
What I did plan well for is breakfast, however. As I do every summer, I’ve stocked away quite a bit of fruit that we picked throughout the summer – good thing, as Shea is currently obsessed with smoothies and I’m obsessed with the fact that I can sneak in carrots and kale to breakfast…and my kid loves it.
Other than fruit for smoothies, I’ve got lots of muffins, breakfast cookies, and oatmeal cups stockpiled away, too. Baked goods freeze really well and they thaw quickly for an easy, on-the-go breakfast.
I have made these oatmeal cups with both fresh and frozen blueberries and both worked super. While we always have gobs of blueberries (Michigan!), you can easily swap in any fruit, dried fruit, nuts, or seeds…or any combination of. The sky is the limit but the simple oat and blueberry combination is simple, low-calorie, antioxidant-packed, and delicious. Enjoy!
- 3 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 cup unsweetened almond milk
- 2 eggs
- ¼ cup honey
- 2 Tbsp brown sugar
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- Preheat oven to 350 degrees F. Mist a 12-count muffin pan with non-stick cooking spray and set aside.
- In a large bowl, whisk to combine the oats, baking powder, cinnamon, and salt. In a medium bowl, whisk together the almond milk, eggs, honey, brown sugar, and vanilla extract.
- Pour the wet ingredients into the dry and mix until combined. Using a scoop or large spoon, evenly distribute the mixture between the 12 muffin wells.
- Bake for 25-27 minutes, or until the tops of the oatmeal cups are golden. Allow oat cups to cool for 5-10 minutes before removing from the muffin tin and allowing to cool completely.