Happy Wednesday, everyone! It’s Hannah from Through the Lens again! I am super excited to share some news with y’all….I’m expecting our first baby! Our little Caleb will be joining the family, Lord willing, the end of Aug.
Thanks to that little baby growing inside of me, normal breakfast foods don’t want to stay down. And I just don’t have time to make oatmeal every morning. So, I searched around for a remedy. And came up with this super easy, healthy and gluten free oatmeal cup!
3 ripe bananas
1 cup milk
1/2 cup peanut butter
1/4 cup maple syrup
3 cups oats
1 tbsp baking powder
1 tsp vanilla
Preheat oven to 375. Mash bananas in mixing bowl, then add the rest of the ingredients. Stir well. Line muffin tin with liners or spray well with nonstick spray. Fill each cup all the way full of batter. Bake for 20-25 minutes or until tops are slightly browned.
See? Super easy, so yummy and healthy, too! What could be better?
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