Aside from being busy with typical fall stuff, we’re considering remodeling our kitchen this month. As in, DIY style. What? Why? Who does such a thing during such an already busy time??
Here are photos of what our kitchen/home looked like before we moved in. Our little kitchen is definitely functional and livable, but it’s not really “our” style. We did update it a little bit by adding wood shelves on one of the walls (here’s a photo), but we’re feeling the burning motivation to transform our countertops, sink, faucet, and backsplash! I choose this faucet after seeing this commercial kitchen faucet buying guide. Maybe IKEA butcher block? Drop-in sink? Subway tile?
I’ll keep you guys posted 😉 Blog post coming soon!
These Banana Chocolate Chip Baked Oatmeal Cups are great for busy mornings….errrr…umm….not having counter space due to a kitchen remodel….
AKA, these Banana Chocolate Chip Baked Oatmeal Cups are already LIFE, but will actually be my life whenever we start this massive project! They’re so good and easy to take on-the-go. Also, they’re gluten-free and DELISH!
Seriously, it doesn’t get much better than just reaching into the fridge, opening your pyrex container, and grabbing one of these baked oatmeal cups for breakfast. Or two. Or three! There’s nothing like a simple, easy, and delicious breakfast that fits perfectly into our busy lifestyles!
Here’s what you’ll need to make baked oatmeal cups:
7 ingredients? Not bad. Not bad at all. Literally mix them all together, pour into a muffin pan, and bake. The easiest ever, y’all!
Here’s the recipe for Banana Chocolate Chip Baked Oatmeal Cups!
Banana Chocolate Chip Baked Oatmeal Cups
- 3 cups rolled oats
- 1 tsp baking soda
- 1 banana
- 2 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 Tbsp mini chocolate chips
- Preheat oven to 350 degrees.
- Combine the rolled oats and baking soda in a mixing bowl.
- Mash the banana.
- Combine the banana and liquid ingredients together.
- Add the liquid ingredients to the dry ingredients.
- Mix in the mini chocolate chips.
- Pour the mixture into a muffin pan.
- Bake oatmeal cups for about 25 minutes, or until edges are slightly browned.
- Serve and enjoy, or store in refrigerator for up to two weeks!