I recently received an email from MyFitnessPal with a link to a stash of oatmeal-inspired recipes. This immediately made me think of my friend, Stevie, who eats oatmeal just about every morning for breakfast, no matter the season. The girl is an oatmeal fanatic. Perhaps even more so than Kath, the RD whose blog inspired me to begin my own journey into the field of nutrition. But I digress.
So as I perused the list of oatmeal recipe ideas, I came upon these Pomegranate-Oatmeal Snack Cups, for which I already has all the ingredients in the fridge. It was fate. I mean, how often does anyone really have pomegranate arils just lying around?
They don’t come out very sweet, which is just fine by me, and are fantastic topped with a little sunflower-seed butter. These would be a great breakfast or pre-workout snack. Recipe is below and linked above.
- 2 eggs
- 1/3 cup 100% pomegranate juice
- teaspoon vanilla extract
- 1 banana, small
- 1/2 cup almond milk, unsweetened
- 2 tablespoons coconut oil, partially melted
- 2 cups quick cooking oatmeal
- 1 teaspoon baking powder
- 1/3 cups + 1/4 cup pomegranate arils, separated
- First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray.
- Then, place banana in a medium size bowl and mash until smooth. Add the rest of the wet ingredients (minus the coconut oil, we will add that very last) and whisk until combined.
- Add the dry ingredients and mix until smooth. Finally add in coconut oil.
- Fill muffin tin about 1/3 to 1/2 way full. Sprinkle additional pomegranate arils (about 1/4 cup) on top.
- Bake at 350º for about 20 minutes.
Here’s the nutrition information for each serving (2 muffins):
Nutrition (per serving): Calories: 200; Total Fat: 8g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 71mg; Sodium: 464mg; Carbohydrate: 26g; Dietary Fiber: 4g; Sugar: 6g; Protein: 6g