Happy National Oatmeal Day!
Truth be known, everyday is oatmeal day in our house.
We LOVE oatmeal!
My favorite is oatmeal topped with fresh berries, almond butter and a little
Driscoll's organic berries to be precise.
They are on our grocery list EVERY week!
Berries are low in calories, high in fiber and taste fantastic!
I do not discriminate against oatmeal.
I will eat instant oatmeal, steel cut oats, baked oatmeal, slow cooker oatmeal - whatever!
It's my fave!
Today's recipe is for a super easy baked oatmeal, which I made in individual ramekins.
By making individual portions, I can just grab one on busy weekdays and pop it into the
microwave for 30 seconds and breakfast is served!
Baked oatmeal cups are also great for those times when you are craving a dessert, but
want do eat healthy too! I topped this one with a little whipped cream and it was
the perfect snack to curb my sweet tooth!
Oatmeal is NOT just for breakfast!
If you're an oatmeal fan like me, you may want to check out some of my other favorites
like Clean Eating Microwave Oatmeal, Blueberry Baked Oatmeal, Steel Cut Oat Freezer
Pucks, or DIY Yourself Travel Oatmeal for a healthy breakfast while traveling.
Happy Oatmeal Day my sweet friends!
Raspberry Baked Oatmeal Cups
2 cups rolled oats
1/3 cup almond butter
2 ripe bananas, mashed
3 T pure maple syrup
1 tsp. vanilla extract
3 T unsweetened almond milk
1/3 cup fresh Driscoll's raspberries
Preheat oven to 350 degrees.
Spray 4 individual ramekin cups with cooking spray.
In a medium mixing bowl, mash bananas with a fork. Add almond butter,
maple syrup, vanilla and almond milk; stirring to combine. Pour in the rolled
oats and mix well. Gently fold in raspberries. Using a large cookie scoop,
drop oats into the ramekins; filling about 3/4 full.
Bake 15-18 minutes.
Use a pot holder to serve because the cups will be hot.
Add your favorite toppings.