Personally, I like oatmeal but I'm not a love it, gotta-have-it oatmeal girl. Never have been. I'm not into the mess of making oatmeal every morning either. It usually almost runs over for me or stick terribly on the bottom. And you probably guessed that I don't soak it either. Sorry Serene! I never seem to think about it.
Being a THM single and the only THMer in the house I am always trying to find recipe that will
work for all of us and still being yummy and on plan. I found some inspiration on Pinterest but I knew I would need to tweak it to fit THM plan. Well, I always like a culinary challenge. That is if I feel pretty confidant to achieve what I am setting out for. After a few runs with this recipe and a couple other tasters besides myself and my Mom, I think we've finally got it.
The beauty of this recipe is that....okay there are several really beautiful things about this recipe honestly. There are no bubbling over pots and scrubbing the stove. They can be made up dozens in advance so they are so easy to pull out and reheat in a hurry.
Good for hubbies who are rushing out the door in the morning. Or for kiddos who need something quick before school in the morning. A fast snack too. Or for Mommas who need to not think about breakfast for once. Just thaw and eat.
They are perfectly portioned and I take a couple hours to make dozens and then freeze them one afternoon. To me the prep time is worth it when I don't have to constantly be making dishes all time. As well my previously stated sentiments. Also they are an E breakfast. Now I don't mind my E meals but I am so often lured by all those indulgent S meals. So I love the idea of these tasty little gems helping me keep my waistline trim and my metabolism revved up. Mamas rejoice!
p.s. you will also need this recipe to make the cups.
*My Maple Syrup Almost Recipe*
Trim Healthy Mama: FP
3 1/2 cups tap water
1 1/2 - 2 Tablespoons Watkins Maple flavoring (to taste)
3/4 Teaspoon Stevia powder or to taste (This is the one I use and love)
2 Tablespoons Erythritol or Truvia or to taste
Dash or 2 of salt (about 1/8th of a teaspoon)
Boil those ingredients and taste test as you go til you get the right sweetness and enough maple flavor for your liking. Taste and add. Taste and add. Too much flavoring will make it taste like alcohol and too much Stevia will make it taste bitter. This is the combination that pleases my taste buds.
Okay, so once you've got a flavor you like, add just a sprinkle some Gluccomannan powder. Probably about 1/8 teaspoon. Whisk vigorously. It will still look like water. That's okay. Pour into jars or whatever container you are using once it comes to room temperature and refrigerate. Once it has completely cooled in fridge, it should thicken just slightly but still be able to drizzle. If it's too thick just add a little more water to thin. No big deal.
This will keep in the refrigerator about 3 weeks. If it starts smelling sour when you open it, it's sat too long. Make new.
Back to the amazing oatmeal cup recipe now though.
So are you ready for this. No pre-cooking oats. No hot water packets and 2 hour later rumbly tummies in the mornings. Happy Hubby, kiddos, and mamas! Or college students. Or Nannies. The options are endless.
THM Baked Oatmeal Cups: E
3 ripe bananas, peeled and mashed
1/2 cup maple "syrup" (recipe above)
12 packets of Stevia powder* (I use this plan approved Stevia)
20 packets (5 TBSP.) Truvia, homemade or name brand
1 teaspoon Watkins maple extract
1 cup liquid egg whites
1 - 1/2 cups vanilla unsweetened almond milk
1 teaspoon salt
2 TBSP. cinnamon
(not a typo you need that much to help flavor the oats)
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 scoops Jay Robb Vanilla Whey Protein Powder
1/4 cup golden flax meal
3 TBSP. baking powder
5 cup old fashioned rolled oats
Mix all ingredients in order given in a large bowl. Mix thoroughly to incorporate spices evenly. Scoop into muffin tins lined with paper muffin liners -optional to spray them with non-stick spray, not a have-to but helps with easy release so you don't waste any. Use a 1/4 cup measuring cup to fill each muffin tin. I usually mound mine slightly. Bake at 350 degrees for about 30 minutes. Cool for 10 minutes then package in Ziploc plastic freezer bags. When ready to use just pull out the amount you need and microwave them til slightly warmed or if you prefer to think ahead just leave them in the fridge overnight. Serve with either some of my THM maple syrup or a tall glass of almond milk or a steaming mug of coffee or tea. These are an E breakfast though, so just remember to watch that fat content!
This recipes makes 24 muffin cups.
Disclaimer *12 packests = 4 tsp. of powder however I cannot guarantee that amount for the recipe aside from the stated brand I use because Stevia varies so much from brand to brand and batch to batch. I buy a bulk stevia powder also and if I used 4 tsp. of that I would never even be able to eat it because it's very strong. The packets contain a fiber in them. So if you want to try the loose stevia powder you have in your cupboard I would recommend starting with 1 teaspoon and taste testing to build from there.
My Calculations for Nutritional Information:
Per Oatmeal Cup:
Fat: 1.8 grams
Protein: 5.7 grams
Disclaimer: I do not get any financial kickback for linking to my favorite products. I am just sharing these with you because these are the brands I love and use on a daily basis.