No Time To Make Breakfast... Protein Oatmeal Berry Cups
"I'm definitely going to wake up with ample time to get in a 5k run, make coffee & breakfast and then get to work" - ME every single day and then...
proceeding to fail.
Finally I realized this fairy tail I'd tell myself every night before bed, just wasn't setting me up for success.
So, enter coffee prep the night before and breakfast hacks to ensure I'm supporting myself rather than scrambling every morning in an effort to walk into the office feeling ready for the day.
As much as we keep telling ourselves we won't hit snooze, the mornings will be a breeze, it's simply not the case.
So every night when I am trying to convince myself I don't need to prep the night before... I think instead "You will thank yourself tomorrow, Kat".
Mornings go soooo much smoother with a tiny bit of nighttime prep.
Get it done while you boil the kettle for your evening herbal tea.
Here's one of my favourite recipes - have one pre-workout or a couple of them post workout. You can pair them with a smoothie, too!
12 Servings, 35 minutes
139 Cal 3g Fats 22g Carb 6g Protein
1 Banana (mashed)
1/4 Cup Maple Syrup
1/2 Cup Unsweetened Almond Milk
1/2 Cup Oat Flour
2 Cups Oats (rolled)
1/4 Cup Vanilla Protein Powder
1 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp Sea Salt
1 Tbsp Coconut Oil (melted)
1 1/2 Cups Frozen Berries (thawed)
Preheat the oven to 350F (177ºC). Line a muffin tin with liners. Add mashed banana, eggs, maple syrup and almond milk to a medium-sized bowl. Mix well. In a large bowl, whisk the oat flour, rolled oats, protein powder, baking powder, cinnamon and sea salt. Combine the wet ingredients into the dry then add the melted coconut oil. Mix again until combined. Fold the thawed berries into the mixture. Once combined, scoop into the muffin tin and bake for 18 to 20 minutes.
Remove, let cool and enjoy!