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#BEGreaterThan Challenge Spotlight: Oatmeal

By Guest Blogger, Maggie Marlow

Our mornings can be hectic and busy. We often look for quick easy breakfasts, but unfortunately the quick and easy isn’t always the healthiest. Oatmeal is the perfect on the go breakfast and these Oatmeal Raisin Muffins are your answer.

Why Oatmeal?

  • It is high in soluble fiber which helps with digestion and metabolizing carbs.
  • It is high in beta-glucan which helps to lower your LDL cholesterol and, in turn, improve heart health and regulate blood sugar.
  • It is high in magnesium, which is critical for energy production and helps your body process calcium, vitamin K and vitamin D.

These muffins include walnuts not just for an added crunch but for a little protein and omega-3 fatty acids, and raisins for iron and potassium. This amazing combination gives you a healthy option to help you start you day off right!

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Baked Oatmeal Cups with Raisins and Walnuts

  • Total Time: 45 min.
  • Prep Time: 15 min.
  • Cooking Time: 30 min.
  • Yield: 12 servings, 1 cup each

Ingredients:

  • Nonstick cooking spray
  • 2 large eggs, lightly beaten
  • 1 tsp. pure vanilla extract
  • 2 large bananas, mashed
  • 1 Tbsp. raw honey
  • 2½ cups old-fashioned rolled oats
  • 1 Tbsp. ground cinnamon
  • 1½ tsp. baking powder
  • 1½ cups unsweetened almond milk
  • ¾ cup chopped raw walnuts
  • ¼ cup raisins

Preparation:

Preheat oven to 350° F. Prepare twelve muffin cups by coating with spray. Set aside. Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside. Combine oats, cinnamon, and baking powder in a medium bowl; mix well. Add oat mixture to egg mixture; mix well. Add almond milk; mix well. Divide oat mixture evenly between prepared muffin cups. Top evenly with walnuts and raisins. Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.

Tip: Pecans, cashews, sunflower seeds, dried cranberries, or dark chocolate chips can be substituted for walnuts and raisins.

Photos by Amanda Meixner, recipe by Team Beachbody Blog