glutenized

Baked Oatmeal Cups

These healthy, pre-portioned oatmeal cups are the perfect grab and go breakfast or snack. They last well in the fridge for about a week or the freezer for several months.

Yield: 18-24 depending on how good you are at evenly distributing batter

Tools

  • Measuring cups and spoons
  • Large mixing bowl
  • Something to mix with (I usually go for a rubber spatula, but whatever you have on hand is fine)
  • Cupcake tin
  • (optional) Cupcake liners

Ingredients

  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. allspice
  • ½ tsp. nutmeg
  • 3 c. quick oats
  • 2 flax eggs* (2 tbsp. flax, 5 tbsp. water. Combine and let sit until gelatinous ~5 min.)
  • 2-3 ripe bananas, mashed
  • 1 c. unsweetened applesauce
  • 2 c. mix-in of choice, chopped into bite-size pieces (fresh, frozen, or dried fruits; nuts; chocolate chips; etc. all work well)

Directions

  1. Preheat oven to 350 degrees
  2. Combine dry ingredients in large bowl. Mix well.
  3. Add flax eggs, mashed bananas, and applesauce to dry ingredients. Stir to combine.
  4. Fold in filling.
  5. Divide equally into well greased cupcake tins
  6. Bake for 20 minutes or until oats are tender and toothpick inserted into the center comes out clean.

*If you eat eggs, regular ones would work fine here too. You really just need something to act as a ‘glue’ to hold everything together.

Easy Vegetarian Salad That’s Hearty Enough to be a Meal (Non Vegetarian Option)

Y'all. This salad is so freaking good. I’ve been having it for dinner for the past 4 days and I literally look forward to it throughout the day. It’s a great because once you make the quinoa on the first day it comes together in less than 5 minutes every day (really more like 2-3 minutes).

serves 4-6 portions (great to make once and eat all week)

  • 1 cup dry quinoa (low spoons option: frozen quinoa or frozen rice)
  • 1 box morningstar buffalo “chicken” vegetarian bites
  • 1 bag/tub prewashed greens (pictured: baby kale)
  • 1 bottle annie’s (or other brand) goddess tahini lemon dressing

1. Put the quinoa in a covered pot with 2 cups of water. Bring to a boil and then simmer until all the water is absorbed (10-20 minutes). (low spoons version: heat up the frozen grains according to package directions.)

2. Microwave 4-5 buffalo bites on a dinner plate for ~2 minutes. Then push the bites to the side and spread out some greens. Scoop on some quinoa, then put the bites on top of that, then drizzle liberally with goddess dressing. BAM!

Then, once the rest of the quinoa has cooled completely, put it in a tupperware in the fridge. Next time you go to eat this salad, it will come together in a flash!

gluten free, dairy free version: instead of processed fake meat: baked tofu or edamame

soy free version: roasted chickpeas

non vegetarian version: real buffalo bites, I guess.

You could also add whatever else you like in salads. Raisins, red onion, avocado, etc, etc. I just like it this way because it could scarcely be easier to throw together! Perfect for busy or tired people.

Tip on greens: Put a paper towel in the box or bag with the greens, it will absorb moisture and help them stay fresh all week.

If anyone makes this please reblog and comment! It would warm my heart.