Food Literacy Students
Easy and Fast Gluten Free Breakfast
The most important meal of the day should not be skipped because it’s too complicated, takes up too much time, or simply is inedible. Gluten free options can be so hard to find these days and we want people to know that there are so many options for them. These gluten free breakfast peanut butter chocolate chip oatmeal cakes from Eating Well make for a nutritious breakfast. The peanut butter is a great source of protein, and the oats contribute fiber. The milk can be substituted with plant-based milk to meet other dietary needs. To ensure these muffins gluten free, use gluten free oats!
See how we made these muffins in the video below the recipe.
Cost Breakdown
Check out the cost breakdown for this recipe:
| Ingredient | Amount | Unit Cost of Ingredient | Cost of Ingredient in Recipe |
| Rolled oats (Gluten free if needed) | 3 cups | $6.48 ($0.34/ half cup) | $2.04 |
| Low fat milk (or almond milk) | 1 1/2 cups | $3.29/ half gallon | $0.61 |
| peanut butter | 1/2 cup | $3.64/ 40 oz jar | $0.83 |
| unsweetened applesauce | 1/4 cup | $2.69/ 46 oz jar | $0.14 |
| eggs | 2 each | $3.74/ dozen | $0.62 |
| light brown sugar | 3 Tbsp. | $1.78/ 32 oz | $0.14 |
| baking powder | 1 tsp. | $1.56/ 8.1 oz | $0.03 |
| vanilla extract | 1 tsp. | $5.84/ 1 fl oz | $0.97 |
| salt | 1/2 tsp. | $1.26/ 26 oz | $0.005 |
| semisweet chocolate chips | 1/4 cup | $2.32/ 12 oz | $0.04 |
| Total Recipe Cost | $5.79 | ||
| Cost per serving (12 servings) | $0.48 |
Ways to make these muffins cheaper or more sustainable:
- Buy generic ingredients if you can!
- If you want, use organic peanut butter or applesauce
- For the eggs, an option is to use cage free eggs, so we know the chickens were treated appropriately!
Breakfast Peanut Butter Chocolate Chip Oatmeal Cakes
Description
This muffin recipe truly is easier than easy and so cheap! Not to mention how tasty it is. A simple aspect of making this meal that makes you feel like a real chef, is layering first the bottom oats, then peanut butter chocolate chip mix for the center, and lastly the top oats. Peanut butter is always sticky and tricky, but this layering process is simple, fun, and tasty. It’s hard to believe these muffins are actually a sustainable breakfast.
Ingredients
Instructions
- 1. Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
- 2. Combine oats, milk, 1/4 cup peanut butter, applesauce, eggs, brown sugar, baking powder, vanilla and salt in a large bowl.
- 3. Fill each muffin cup with a heaping 2 tablespoons of batter, then divide the remaining 1/4 cup peanut butter and chocolate chips among the muffin cups, about 1 teaspoon each. Cover with the remaining batter, about 2 tablespoons each.
- 4. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
Video
Notes
- A hand whisk that is too large will hold the peanut butter in the center and not mix the peanut butter into the oats and other ingredients as easily as other utensils might. We recommend using a rubber spatula, a large mixing spoon, or even a fork if that’s what you have on hand.
- Crack your eggs in your ¼ measuring cup before dumping them into the bowl. This allows the eggs to coat the measuring cup so when you measure your peanut butter out it won’t stick to the measuring cup as badly.
- Utilizing disposable baking cups, also known as cupcake liners, makes for an easy clean up and a cleaner food for the road.
- Alter the types of chocolate chips for flavor preferences; such as dark chocolate chips or milk chocolate chips in comparison to the semi-sweet.
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