Make-ahead breakfasts make busy mornings so much easier.

Oatmeal is a classic healthy breakfast, but it’s not generally the quickest thing. Yes, you can make it in the microwave, but when you factor in cleanup, it can still take precious time you might not have. Baked oatmeal cups are a handy solution. This recipe is packed with fiber, thanks to the mix of seeds, berries, and rolled oats, and yogurt and eggs provide stabilizing protein to keep you energized.

Enjoy these hot or cold—they’re especially delicious topped with your favorite nut or seed butter and jelly. For a more filling meal, two makes a good serving size, and one makes a convenient snack or pairs perfectly with a latte or cappuccino for extra protein. They’re also great crumbled into plain yogurt. It’s all about doing what works for you and will make your life easier. I hope you love these!

Super Seed Berry Oatmeal Cups

Makes 6 Muffins

Ingredients

• 1 cup rolled oats
• 2 tablespoons chia seeds
• 1 tablespoon ground flax
• 1 tablespoon hemp hearts
• 1 teaspoon cinnamon
• 2 eggs, beaten
• 1/2 cup plain yogurt
• 2 tablespoons honey
• 1 teaspoon vanilla
• 3/4 cup mixed berries

Directions:

1. Preheat oven to 350 degrees F.
2. Mix together dry ingredients and set aside. Mix together wet ingredients.
3. Add wet to dry ingredients and stir well to combine. Pour batter into 6 muffin tins.
4. Bake at 350 until cooked through, about 20-25 minutes.

Store in an airtight container up to one week in the fridge or freeze.

Nutrition information per muffin (via USDA supertracker):

What’s your favorite make-ahead breakfast? 

*

*

*

***This post may contain affiliate links