Chocolate Walnut-Oat Breakfast Cups
PLANT-BASED, Healthy Breakfast or Snack!
Here’s the trick to making Whole Food Plant-Based Eating WAY easier: Ya gotta first know your “2 T’s”: Triggers & Temptations. If you’re someone who can bring home a bag of bite-sized Snickers, stick ’em in the freezer and have “a little bite” every few months, well…… God love ya. I’m lucky if they make it from Von’s to my car. Truth.
Know Your 2 T’s: Triggers & Temptations
Knowing that having ANY sweet-treat in the house is my Temptation, I don’t keep “anything fun”, as my sister would say – in the house. I know. Complete buzzkill. For Oliver – it’s something salty like tortilla chips so, nope – none of those chez Pelly either. Yes, we are THAT couple.
A Trigger, on the other hand – is a situation or emotion that “Triggers” the desire to overeat or grab something not-so-healthy. It could be when you’re stressed or agitated. For me – it’s when I’m in a hurry, starving – and I need to eat NOW, not in the 20-minutes it takes to make breakfast or think of a healthy SNACK!
Super nice as an afternoon snack with a cup of Organic Chai Tea. And don’t forget to flip-up the pinky finger. It’ll feel more indulgent.
Solution: Make-Ahead “Chocolate-Walnut Oat Breakfast Cups!“
Gluten-Free, No Butter, No-Added Sugar
These little Chocolate-Oat Breakfast Cups (or snacks!) are SO damn convenient & easy to make, it should be illegal. Oh – and of course they are a healthy option with a nice balance of Fiber & Vitamins from the Oats, Protein from the Chia Seeds, Healthy Fats from the Walnuts, Minerals + Antioxidants from the Unsweetened Cocoa Powder!
I make them in mini-muffin tins, let them cool – then store them in an airtight container in the fridge for EASY grab-n-go Breakfast or Snacks all week. I love them with a side of fresh berries!
Building your own “PLANT-BASED Lifestyle” is about creating an environment that works WITH your life – not against it! For me – it HAS to be Simple, Convenient & Healthy.
Think “sweet” like a scone – not like a glazed donut
Heads-up, these aren’t overly sweet like a donut or muffin. The sweetness level, which comes from Monk-fruit Maple-flavored “syrup,” is more along the lines of a scone or an unglazed Old Fashioned Donut. Monk-fruit is a natural, no-sugar, zero-calorie sweetener that will not spike your blood sugar, so it’s great to use in place of the dreaded refined sugar.
I added just enough to take the edge off of the 100% dark cocoa powder & impart a touch of sweetness, without making it so sweet that it kicked off cravings. That being said, you can always increase the Maple-flavored syrup if you want a little more – but surely, you’re sweet enough just as you ARE 😉
Warm a couple for breakfast – Enjoy with fresh berries and a latte!
Chocolate Walnut-Oat BREAKFAST CUPS | PLANT-BASED
Ingredients
- 3 cup Rolled Oats, Gluten-free
- 2 tbsp Chia Seeds
- 2 tbsp Dark Cocoa Powder, unsweetened
- 1 tsp Baking Powder
- ½ tsp Kosher Salt
- ½ cup Walnuts, roughly chopped
- 1 cup Almond Milk, unsweetened
- 2 Eggs
- ⅓ cup Maple-Flavored “Syrup”
- 1 tbsp Coconut Oil, melted
- ¼ cup Apple Sauce, unsweetened
- 1½ tsp Vanilla Extract
Instructions
- Heat Oven to 350-degrees. Spray 24-count Mini-Muffin Tin with Coconut Oil cooking spray.
- In a large mixing bowl, place all Dry Ingredients (Oats through Walnuts) and give it a quick mix. Set aside.
- In a medium mixing bowl, whisk together all wet ingredients (Almond milk through Vanilla).
- Pour wet ingredients into dry ingredients, and just stir with a spatula to combine!
- Spoon into the mini-muffins tins (I fill them all the way to the top).
- Bake in 350-degree oven for 12-15 minutes, or until they spring back when touched. Remove from the pan & let cool on wire rack for about 30-minutes.
- That’s it! Enjoy as-is, with Fresh Berries – or your favorite tea / latte. Let me know what you think below. Or of course you can share with a friend
Notes
