I hope everyone is having a great Monday. I cannot believe it is October! I love fall and all the fun fall recipes. I thought I would share one of my new favorite breakfast recipes I have been loving lately. These are super easy to make and you can keep them in the fridge for a quick healthy breakfast.
- 3 Cups Quick Cooking Oats (gluten free if needed)
- 2 scoops vanilla protein powder (optional)
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 cups unsweetened vanilla almond milk (or milk of choice)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup raisins or dried cranberries
- Pre-heat oven to 350 degrees.
- Spray a muffin tin with non-stick cooking spray.
- Mix all dry ingredients until well combined. Stir all wet ingredients together until mixed well. Slowly stir into the dry ingredients. Spoon approximately 1/4 cup of oat mixture into muffin tins. Bake for 25 minutes or until cooked through. Eat warm from the oven or store in an air tight container for the week.
- Optional toppings can include mini chocolate chips, chopped almonds or pecans,or shredded coconut. I like to top mine with a teaspoon of almond butter. Feel free to omit the protein powder if desired, but you may also want to decrease the milk to 1 and 1/2 cups.
Here is the calorie breakdown for each muffin based on my ingredients. I entered it in myfitnesspal.
137 Calories Each, 2.6 g fat, 22.5 g carbs, 6.1 g protein. Your numbers will vary depending on your protein powder and oats.
I like to top my baked oatmeal muffins with a bit of nut butter. It makes them soooo yummy! You could also make this in a pan instead of muffins as well. These are a great post workout breakfast or could be great before a long run too. If you are joining my 21 day Lean for Halloween Challenge they will fit right in the meal plan too. Enjoy.