Forgetful Momma

Secular Homeschooling in Canada

breakfast ideas

Peanut Butter Cup Baked Oatmeal Bowls

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My kitchen smells amazing right now! I wish we could do a little scratch and sniff so you could smell it but I guess you’ll just have to take my word for it, and maybe go make yourself some of these peanut butter cup baked oatmeal bowls. Baked oatmeal has become a weekly thing here since school started. It’s something different to have for breakfast, and a little more healthier than some options.

Peanut Butter Cup Baked Oatmeal Bowls

Peanut Butter Cup Baked Oatmeal Bowls

*This post contains affiliate links, see my disclosure policy for more information.*

These are simple enough to make, enough so that you make make them quickly in the morning before your kids get up in the morning, or in the evening before bed to be ready first thing in the morning. They took me about 5 minutes to throw together. And that’s all you do to make these, throw all the ingredients into a bowl, mix and then divide into your ramekins.

What you need:

  • 2 c instant oats
  • 1 tsp vanilla
  • 1/2 c unsweetened apple sauce
  • 1/2 c milk
  • 1/4 c honey
  • 1/4 tsp salt
  • 4 tbsp cocoa
  • 1/3 c peanut butter

What you do to make Peanut Butter Cup Baked Oatmeal Bowls:

  1. Mix everything together in a bowl.
  2. Divide between 4 ramekins.
  3. Bake at 380 for 20 minutes.
  4. Optional: add spoonful of peanut butter to the top once cooled.
Peanut Butter Cup Baked Oatmeal Bowls

I got 4 of these out of this recipe which was just what we needed. They are super filling! And tasty of course. Bake at 380. Once mine cooled down, I dropped a spoon full of peanut butter on the top. Just a little, and it only melted a little. Perfection.

And the perfect way to get your child who claims she hates oatmeal to eat a filling breakfast before starting school. Momma knows how to work these kids yet.

Peanut Butter Cup Baked Oatmeal Bowls
Peanut Butter Cup Baked Oatmeal Bowls

Peanut Butter Cup Baked Oatmeal Bowls

Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Single serve oatmeal breakfast bowls.

Ingredients

  • 2 c instant oats
  • 1 tsp vanilla
  • 1/2 c unsweetened apple sauce
  • 1/2 c milk
  • 1/4 c honey
  • 1/4 tsp salt
  • 4 tbsp cocoa
  • 1/3 c peanut butter

Instructions

  1. Mix everything together in a bowl.
  2. Divide between 4 ramekins.
  3. Bake at 380 for 20 minutes.
  4. Optional: add spoonful of peanut butter to the top once cooled.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Ashley Mullen
Category: Breakfast

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Scrumptious Blueberry Muffins

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Healthy anything is better than unhealthy anything, right? And if it taste great then that’s even better. These blueberry muffins are scrumptious, perfect for breakfast or as a snack.

Scrumptious Blueberry Muffins

Scrumptious Blueberry Muffins

*This post may contain affiliate links. You can learn more about them in my disclosure policy.*

I made these one morning while the house was cool inside, and then I made them again the next morning, doubling the batch, despite the heat in the house. To say these were a hit would be an understatement, we just love blueberry muffins.

One of the best parts of this recipe, is the lack of dishes when you’re done. One measuring cup, one measuring spoon, and your mix bowl and whatever you use to mix it. And of course, your muffin tin.

What you need:

  • 1 1/2 c flour
  • 3/4 c white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 c canola oil
  • 1 egg
  • 1/3 c milk
  • 1 c blueberries

How to make these Blueberry Muffins

Starting with your flour and sugar in your mixing bowl, add in the baking powder and salt.

Now for the wet ingredients grab your measuring cup, pour in your oil, then, carefully, drop in the egg.

Pour in the milk to fill up to the one cup line.

Blueberry muffins

See how simple that was and how many dirty measuring cups you may have saved yourself from washing, or putting in the dishwasher.

Add the wet ingredients to the dry and mix well. Once well mixed, fold in blueberries.

Blueberry muffins

I use frozen blueberries. I also use straight from the fridge milk and egg, and my batter is very thick, almost hard to scoop to fill my muffin tin. I use pam to coat my tin instead of muffin/cupcake liners, filled just about to the top.

Blueberry muffins

Bake at 400º for 20 minutes.

Both batches of muffins came out of the oven shaped so beautifully.

Scrumptious Blueberry Muffins

My oldest loves to make these for us for either breakfast or a snack from time to time, and by time to time I mean almost weekly. They are easy enough for her to make without help, and have boosted her baking confidence. My kids love to bake on their own and with us as they learn more.

Scrumptious Blueberry Muffins

Blueberry Muffins

Yield: 12
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These blueberry muffins are perfect for breakfast or for a snack.

Ingredients

  • 1 1/2 c flour
  • 3/4 c white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 c canola oil
  • 1 egg
  • 1/3 c milk
  • 1 c blueberries

Instructions

  1. Starting with your flour and sugar in your mixing bowl, add in the baking powder and salt.
  2. Now for the wet ingredients grab your {measuring cup}, pour in your oil, then (carefully) drop in the egg. Add in your milk up to the one cup line.
  3. Add the wet ingredients to the dry and mix well.
  4. Once well mixed, fold in blueberries.
  5. Use pam to coat my tin instead of muffin/cupcake liners, filled just about to the top.
  6. Bake in preheated oven at 400 for 20 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Ashley Mullen
Category: Breakfast

Products you may need:

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