If you’re pressed for time in the morning or have an early class, making breakfast may seem like an inconvenience. Even though it may feel like a hassle, making time for breakfast will definitely be worth it in the long run. A healthy breakfast will give you the energy and nutrients you need to stay focused and perform well throughout your day. This week’s recipe is perfect for those who are pressed for time and can be made in advance: oatmeal parfait cups. The oatmeal cups are super easy to make and can be baked the night before, and the only thing left to do is to add yogurt and toppings of your choice. This recipe suggests fruit and nuts as toppings, but feel free to get creative! Other toppings such as chocolate chips or a drizzle of honey would also be delicious.
2 ripe sliced bananas[Text Wrapping Break]2 tablespoons of honey[Text Wrapping Break]1 teaspoon of almond extract[Text Wrapping Break]1 ¼ cup of rolled oats[Text Wrapping Break]1 teaspoon of cinnamon[Text Wrapping Break]Vanilla greek yogurt, as needed[Text Wrapping Break]
Topping options:[Text Wrapping Break]raspberries[Text Wrapping Break]blueberries[Text Wrapping Break]strawberries[Text Wrapping Break]sliced almonds
Preheat oven to 350 degrees fahrenheit. In a medium bowl, mash the sliced bananas into a paste. Pour in the honey and almond extract and mix until well combined. Sprinkle on the rolled oats and cinnamon and mix until incorporated. Evenly divide the oats into a greased 12-cup muffin tin. Use your fingers to mold the oats into a cup shape in each of the muffin cups. Bake for about 15 minutes, or until the oatmeal cups have set. Remove the oatmeal cups from the muffin tin and place them on a serving plate. Place a spoonful of yogurt in each cup and top with your choice of toppings.
Melissa Scrivani is the associate life editor for The Daily Campus. She can be reached via email at firstname.lastname@example.org.