Healthy Make-Ahead Breakfast Recipes: Peanut Butter Chocolate Oatmeal Bake, Veggie Egg Bakes
Peanut Butter Chocolate Oatmeal Bake
1/6th of pan: 267 calories, 8g total fat (2g sat. fat), 350mg sodium, 39g carbs, 7g fiber, 7.5g sugars, 11g protein
Click for WW Points® value*
We've found a loophole in the "no candy for breakfast" rule. This yummy baked oatmeal tastes like a Reese's Peanut Butter Cup! Eat it hot, warm, or chilled...
Prep:
10 minutes
Cook:
35 minutes
Ingredients:
3 cups old-fashioned oats
3 tbsp. powdered peanut butter or defatted peanut flour
1 1/2 tbsp. chia seeds
4 no-calorie sweetener packets (like Truvia)
2 tsp. cinnamon
2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1 tbsp. creamy peanut butter
2 tsp. vanilla extract
3 tbsp. mini semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, combine oats, powdered peanut butter/flour, chia seeds, sweetener, cinnamon, baking powder, and salt. Mix well.
In a medium-large bowl, combine almond milk, applesauce, egg whites/substitute, peanut butter, and vanilla extract. Mix until uniform.
Add mixture in the medium-large bowl to the large bowl. Stir until uniform.
Gently fold in 1 1/2 tbsp. chocolate chips. Transfer the mixture to the baking pan, and smooth out the surface.
Evenly top with remaining 1 1/2 tbsp. chocolate chips, and lightly press into the batter.
Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.
MAKES 6 SERVINGS
Everything Veggie Egg Bakes
1/6th of recipe (2 egg bakes): 133 calories, 2.5g total fat (1.5g sat. fat), 549mg sodium, 9g carbs, 3g fiber, 3g sugars, 17.5g protein
Click for WW Points® value*
Spinach, artichokes, mozzarella, sun-dried tomatoes... These tasty egg bites really do have everything!
Prep:
15 minutes
Cook:
20 minutes
Ingredients:
2 1/2 cups (about 20 large) egg whites or fat-free liquid egg substitute
2 tbsp. fat-free plain Greek yogurt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. each salt and black pepper
One 14-oz. can artichoke hearts packed in water, drained and chopped
2 cups roughly chopped spinach
3/4 cup shredded part-skim mozzarella cheese
1/4 cup bagged sun-dried tomatoes (not packed in oil), chopped
1/4 cup chopped scallions
Directions:
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
In a large bowl, whisk egg whites/substitute with Greek yogurt and seasonings until mostly smooth and uniform. Add all remaining ingredients except scallions. Stir to mix.
Evenly distribute mixture among the cups of the muffin pan. (Cups will be full.)
Sprinkle with scallions. Bake until firm and cooked through, about 20 minutes.
MAKES 6 SERVINGS
HG FYI: For best results, reheat in the microwave. First, wrap an egg bake in a paper towel. Then microwave for 20 seconds, or until hot.
Hungry for More Make-Ahead Breakfasts?
Chew on this:
Today is National Curried Chicken Day, January 12th. This chicken salad is insanely delicious!
What, your pals don't eat breakfast? Of course they do! Click "Send to a Friend" now.
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