Ever wake up and say, "I wish I could eat a cupcake for breakfast?" Well, your wish is granted with this awesome Oatmeal cupcake:)

Steel cut oatmeal is a great breakfast choice. High in protein and fiber, making it nice and filling. But let's face it, it's a pain in the butt to cook - almost as painful as your butt feels after Kara's Tight End class!

Here's a simple recipe that takes 30-minutes but will feed you all week and cost about .50-cents a muffin. Bob's Red Mill Steel Cut Oats (quick cooking) is only $3.99 at Basic and will last through two batches of this recipe - maybe more.

Cups O'oats!
Created by Lisa Bruno, Serve Safe Certifed

2-cups water
1-cup milk or almond milk (I go almond)
2-cups of steel cut oats
Generous shakes of cinnamon
1-tsp of brown sugar
6-tbs of flaxseed
5-oz of dried cranberries

Bring water, milk, cinnamon, and brown sugar to a boil. Watch closely, when it boils, it boils quick! Then stir in oatmeal and dried cranberries. Lower heat to a simmer and stir consistently. Oatmeal will thicken within 10-minutes.

Once thick, stir in flaxseed so it's throughout the oatmeal mixture. Then grab a deep spoon and fill each muffin space in the pan. Let cool and then cover and place in fridge, will last a week. When you are ready to eat, warm up in the microwave for a minute or two, add a tsp of honey and enjoy!

For my gluten free friends, make sure the nutrition label states that the facility is gluten free. Many oats are processed in the same factory as wheat products.

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