But wait!!! Could your dream be a possibility? Could there be a way to turn your regular toasted bread to be a masterpiece of a meal?!

YES and you’ve come to the right place.

A three-course meal! That takes five minutes! And it’s toast!! No fancy equipment needed. This recipe consists of four fresh and gourmet toasts, developed by Lori at the Kitchen Whisper, that will have your mouth exploding with unique flavors. A loaded toast with fruits, veggies, good carbohydrates and proteins, for every course of your meal: appetizer, main dish, and dessert. Your toast craving will be satisfied and your body will be happily fueled with this hearty goodness in no time.

We know, being college students ourselves, what it’s like to have the “hanger monster” roaming around your mind and needing a fast and cheap meal. Toast is not a bad option! We want to take it to the next level! Choose whatever bread you so desire. Because of allergies, we are making it with gluten-free bread, but whole wheat, Asiago cheese, focaccia, or whatever bread you choose would be exceptional too! These recipes are adapted from The Kitchen Whisperer website, and will change the course of your college-student toast life. We are changing the future of toast. You will never go back to PB and J.

Cost Breakdown

Berry Toast

BAE Toast

Veggie Curl Toast

Caprese Toast

Recipe Making Process

Okay, you’ve got your grocery list… Where to next? Where’s the best place to shop? What’s great is you are a student in college, so there are resources for you! If you are attending Utah State University you have access to the SNAC food pantry which can get you a bag of food free each week, no questions asked. The hard part is you do not always have control over what they give you. But many times there is a good loaf of bread, and if it is in season, you can get some good veggies. If not, the next best option is a relatively inexpensive grocery store near you. We shopped at Smith’s for quality and price, however Walmart and WinCo are also good options.

Zucchini and squash and tomatoes and berries are great and easy to find during the summer and early fall months, but what about those long winter months? Try substituting berries for orange slices or pomegranate seeds. There are canned tomatoes that can be substituted for fresh and as for the squash, look for local winter squash that may be available to you!

To help reduce the cost of the gourmet toasts, we chose toasts with similar ingredients. This way, we can make varying meals throughout the week while using as much of the same ingredients to save money. One example of this is with our Caprese and BAE toast options. They are both avocado based toasts, but all of the ingredients differ. They have very different flavors but by using avocados for multiple toasts we can save money on other ingredients. Another way we worked to reduce the cost was taking advantage of the SNAC pantry when possible. They offer breads and fresh produce that can be used in our toast recipes.

The preparation process may feel the most time consuming, but is essential for an organized and successful cooking outcome. Luckily for you, the mise en place (aka preparation process) of these gourmet toast recipes are simply gathering of the ingredients and cooking tools. For these recipes that means gathering fruits and vegetables, a pot for boiling an egg, as well as cutting boards and knives. Once these items are all called for, the fun begins!

These recipes were so fun and easy to put together. Most of the procedures are pretty self explanatory, just compiling all the ingredients and spreading it out on the toast. The basic skills you need are putting the toast in the toaster, boiling an egg, and correctly measuring out your ingredients. Piece of cake! Or should we say piece of toast!;)

Here are a few cooking tips that might help if you’re a little stuck…

To boil the eggs, in a medium saucepan, add just enough water to cover them. Bring the water to a boil, then set a timer for 10-12 minutes. This will ensure that the yolks are done in the middle. Then, carefully place the boiled eggs in a bowl of ice cold water. This will make them easier to peel and will help them set correctly without turning a pale green color around the yolk.

The Veggie Toast requires veggie curls, which we had never done before, but was a lot easier than it sounds! Start off by filling a bowl with ice water. Wash your vegetables as usual and peel the skin off just the carrot. Then, use your peeler and repeatedly peel one area of the vegetable to get thin strips. They should naturally curl on their own! You can help them curl by rolling them up and sticking them in the water like so….

Super easy and looks super cool, right?! We found that the strips peeled from about 1⁄3 into the width of the vegetable were the best looking. Once you’re ready to use the curls, just dry them off with a paper towel, and boom! Perfection!

Reflection of the Process

These toasts turned out great! They were delicious, full of flavor, and looked beautiful. Another thing that we loved about these toasts was that they were very filling and full of nutrition while still being so easy to prepare and easy to find the ingredients.

Keep it budget friendly. If there is an ingredient that is over the top of your budget, find a quick substitute. The options are truly endless when it comes to making this toast. It does not have to come from all one recipe. Also remember, spices and bigger containers will make more than one piece of toast; don’t be too afraid to invest, and whatever you don’t use, great for snacking!

Presentation is HUGE with these toasts. If it looks good, you’ve already won. Here are a few tricks to ensure mouth watering upon looking at, and consuming, your lovely toasts:

1. Put a thick layer of your base spread on your toast. No one wants dry toast. This will help it be hearty and enhance the look of all ingredients on top.
2. Balance colors! Make the most of the fresh ingredients by spreading out the diverse colors
3. Pile up that toast, baby! Your toast should be overflowing with your scrumptious ingredients.
4. Don’t be afraid to add those spices. Some of them might be new to you but they add such a good flavor! Especially if you are using all the ingredients, you’re going to want a good amount of spice.
5. SERVE IMMEDIATELY. No one likes to bite into a rock instead of toasted bread.

Here are some photos to use as guidelines for how you can top the toasts. This recipe is so fun because it allows you to be CREATIVE. Change it up! Add your own pazazz! Let us know how it goes in the comments!

Gourmet Toasts

Author: Food Literacy Students Cooking Method:Toasting Cuisine:American Courses:Breakfast Dinner Gluten Free Lunch, Dinner Snack

Difficulty:BeginnerPrep time: 5 minutesCook time: 2 minutesRest time: 1 minuteTotal time: 8 minutesServings:8 servingsCalories: kcal Best Season:Available

Description

This recipe is a great and versatile option for anyone looking to spruce up a simple meal. It takes a simple piece of bread and then adds other ingredients to not only increase flavor but the nutritional profile

Ingredients

• 8 slices of bread of your choice

BAE Toast

• 3 pieces of crispy bacon, chopped
• 1 small-medium avocado, peeled, pitted, and scooped
• 1/2 tsp each kosher salt, black pepper, and red pepper flakes
  4 hard-boiled eggs, halved
  2 Tbsp honey
  2 tsp Sriracha

Caprese Toast

• 1/2 small-medium avocado, peeled, pitted, scooped
• 1/4 teaspoon each of dried basil, oregano, kosher salt, and black pepper
• 8 small bocconcini cheese balls (or mini fresh mozzarella)
• 6-8 halved grape tomatoes
• Garnish/Drizzle – micro basil and extra virgin olive oil
• Seasoning – pinch each dried basil/oregano/kosher salt/pepper

Berry Toast

• 1/4 cup ricotta
• 2 tsp honey
• 1/4 tsp vanilla extract
• 2 large strawberries, sliced
• 8 raspberries
• 4 blackberries
• 10 blueberries
• Garnish with fresh mint

Veggie Curls Toast

• 1/3 cup plain hummus
• 1/4 cup plain Greek yogurt
• Thinly shaved zucchini, carrots, and squash (keep in water to help curl)
• Pinch of dried dill, kosher salt, and black pepper
• Drizzle of extra virgin olive oil

Instructions

1. BAE Toast: In a bowl smash the avocado with the salt, pepper and red
   pepper flakes; set aside. In a separate bowl, whisk together the honey and sriracha. On each slice of toast spread some of the smashed avocado. Add 2 halves of the egg on top, some chopped bacon and finish with a drizzle of sriracha honey sauce.
2. Caprese Toast: In a bowl smash the avocado with the dried basil, oregano,
   kosher salt, and black pepper; set aside. On each slice of toast spread some of the Italian smashed avocado. Place 3-4 bocconcini balls, and 2-3 grape tomato halves. Finish each toast with a pinch of dried basil/oregano/kosher salt/pepper, a garnish of micro basil, and a drizzle of extra virgin olive oil.
3. Berry Breakfast Toast: In a food processor add the ricotta, 1 teaspoon of honey, and vanilla bean extract. Process until smooth and creamy; set aside. On each slice of toast spread out the sweetened ricotta, top with
   fresh berries. Finish with a drizzle of honey and a garnish of
   mint.
4. Veggie Curls Toast: On each slice of toast spread out the hummus. Next gently smear on some of the Greek yogurt. To each slice of toast add a ribbon of each vegetable, sprinkle with a pinch of herbs and finish it with a drizzle of extra virgin olive oil..

Keywords:Bread, breakfast, Dinner, Gourmet, Healthy, Quick meals

When you skip breakfast, you’re asking your body to function on empty after hours of fasting overnight. This can lead to a drop in blood sugar, leaving you feeling tired, irritable, and unfocused. Your brain needs a steady supply of glucose (an energy source from food) to operate at its best, especially during morning lectures or study sessions. Without it, your concentration and memory can suffer.¹ You may have heard that “food is fuel,” and this is especially true during grueling life periods, such as college. Starting your day with breakfast isn’t just about fueling your body and brain; it is also about creating a positive tone for the rest of your meals. 

Skipping breakfast can also affect your metabolism and appetite. When you don’t eat a sufficient meal in the morning, your body may compensate by ramping up hunger hormones like ghrelin. This may make you more likely to overeat later in the day, due to your blood sugar levels plummeting.² People who skip breakfast consume more calories overall, especially from high-sugar and high-fat foods, because they are trying to satisfy their cravings.³ Skipping meals can also disrupt your hunger and fullness cues, which will make it harder for you to realize when you’ve had enough to eat. Regular stable meals and snacks will help keep your blood sugar in check, and also make it easier to make mindful food choices throughout the day. 

A well-rounded breakfast can provide the fuel you need to stay energized and focused. Eating in the morning jumpstarts your metabolism, helping your body burn calories more efficiently throughout the day.⁴ It also keeps your hunger in check, reducing the likelihood of grabbing unhealthy snacks or overeating later in the day. Breakfast can also positively affect your mood. By having a stable blood sugar, you are less likely to experience irritability or the “hangry” feeling that comes from waiting too long to eat. Regular meals will provide a steady stream of energy, helping you stay sharp and productive throughout the day.

Not all breakfasts are created equal. A donut or sugary cereal may give you a quick energy boost, but it will lead to a crash sooner rather than later. Instead, aim for a breakfast that contains a mix of protein, complex carbohydrates, fruits/veggies, and healthy fats.⁵ Protein, such as eggs or greek yogurt, will help keep you full and support muscle health. Whole grains provide long-lasting energy that can be found in oatmeal and whole-grain toasts and cereals. Fruits and vegetables give you vitamins, minerals, fiber, and might spruce up the color and flavor of the meal. Healthy fats include things like nuts, seeds, and olive oil, which help you feel satisfied for longer. 

If time is your biggest obstacle to eating breakfast, there are plenty of ways to make it quick and convenient. Here are some simple and easy ideas: overnight oats, smoothies, toast combos, and grab-and-go foods (fruit, granola bar, hard-boiled eggs, etc.). As a busy college student, you may be used to having irregular schedules that are often unpredictable. This may contribute to skipping meals and having unbalanced eating patterns. However, building even a little bit of consistency into your routine can make a big difference. Carrying healthy snacks, setting reminders to eat, or preparing meals in advance can help ensure you are fueling your body, even on the most hectic days. Some people recommend that you should eat breakfast like a king, lunch like a prince, and dinner like a pauper.⁶

When you skip meals earlier in the day, you are more likely to find yourself in the kitchen late at night, searching for something to eat. Late-night snacking often involves less-than-ideal choices that are high in added sugars and unhealthy fats. If you know you are going to be up late studying or socializing, try to plan ahead with healthy snacks. By nourishing your body throughout the day, you can avoid those late-night cravings altogether. 

Skipping breakfast might seem harmless or convenient, but it can have a ripple effect on your energy, focus, and overall health. Instead of viewing meals as optional, try to see them as opportunities to care for your body and mind. By starting your day with a balanced meal, you’re setting yourself up for success in both the classroom and your health. Breakfast doesn’t have to be complicated – just a few smart choices can go a long way in fueling your body and mind. Start small and gradually add more structure to your eating routine, then over time you will notice improved energy, better focus, and fewer cravings. By prioritizing regular nourishing meals, you are giving yourself the tools to thrive in college and beyond. 

References:

1. Reagan J. Better breakfasts for your nutrition goals. Health and Wellness Services. 2019 Sep 4. https://www.colorado.edu/health/2019/09/04/better-breakfasts-your-nutrition-goals
2. Schwarcz J. Why Breakfast is a Must. Office for Science and Society. 2017 May 23. https://www.mcgill.ca/oss/article/did-you-know-nutrition/why-breakfast-must 
3. Why You Should Eat Breakfast. Rush. https://www.rush.edu/news/why-you-should-eat-breakfast 
4. Mizia S, Felińczak A, Włodarek D, Syrkiewicz-Świtała M. Evaluation of Eating Habits and Their Impact on Health among Adolescents and Young Adults: A Cross-Sectional Study. Int J Environ Res Public Health. 2021 Apr 10;18(8):3996. doi: 10.3390/ijerph18083996 
5. The Freshman 15: Myth or Reality? The Dietitian’s Digest. 2013 Sept 1. https://thedietitiansdigest.org/2013/09/01/the-freshman-15-myth-or-reality/ 
6. Jones L. How to avoid the ‘Freshman 15.’ Hard News Cafe. 2008 Apr 9. https://www.usu.edu/today/story/how-to-avoid-the-freshman-15
7. https://pixabay.com/images/search/big%20breakfast/

Making Yeast Bread Products

Kneading dough – Is kneading dough very common?

Yes! Kneading dough is an essential skill to learn for food literacy. The skill of kneading dough is needed for many recipes. It is a critical step in making cinnamon rolls, tortillas, rolls, bread, and other yummy treats. According to the Vegan and Raw Food Blog, “During the process of kneading dough, two key proteins within the flour, gliadin and glutenin, combine to form strands of gluten. Kneading warms up those strands, which allows the proteins to expand during fermentation and encourages the molecules to bond, making for a more elastic dough with better structure,” (greengirleats.com). The blog goes on to mention that foods such as solid fats, oils, and egg yolks coat gluten proteins and prevent them from forming, therefore impeding the overall rise and development of the dough.

To learn more about gluten and bread-making and the science behind successful bread products consider visiting these sites:

– Institute of Food Science & Technology

– American’s Test Kitchen

Dough

Knowing how to knead dough is a great way to expand your food knowledge because it allows you to experiment with different food groups. Dough is used in many different recipes, so learning to knead also aids in food preparation efficacy, as it boosts one’s confidence in their ability to make different types of dough recipes and be creative with them. Flour is a huge staple for dough and is a very affordable ingredient commonly found in most homes.

Tips

This is a budget friendly way to make a yummy treat for all your friends and family to enjoy! Make sure that you have sufficient amount of time to prepare and make the recipe, as you do have to allot time for the dough to rest two separate times. A good idea to manage time would be to prepare the cinnamon sugar mixture and the icing while the dough is rising or baking, that way it will be ready to go as soon as you’re able to move onto the next step of the recipe. Make sure to drizzle plenty of icing on the rolls, so that they are completely covered.

Cost Breakdown

Delicious Cinnamon Rolls

Author: Food Literacy Students Cooking Method:Baking Cuisine:Northern European Courses:Breakfast

Difficulty:IntermediatePrep time: 25 minutesCook time: 20 minutesRest time:2 hours Total time:2 hours 45 minutesServings:9 servingsCalories:300 kcal Best Season:Winter

Description

These cinnamon rolls by ambitiouskitchen are the warmest and fluffiest cinnamon rolls that you will ever have. Tastes like a warm hug!

Ingredients

Dough

• 3/4 cup milk, whole or 2%, warmed
• 1 whole egg, large + 1 egg yolk, at room temperature
• 1/4 cup salted butter, melted
• 3 cups bread flour
• 3/4 tsp salt

Filling:

• 2/3 cup brown sugar
• 1 1/2 Tbsp ground cinnamon
• 1/4 cup butter, softened

Frosting:

• 4 oz cream cheese, softened
• 3 Tbsp butter, softened
• 3/4 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Combining ingredients: Warm milk to 110 degrees Fahrenheit. To do this you can microwave the milk (in a microwave safe bowl) for 40-45 second intervals. The milk should be warm to the touch but not hot! Place warm milk into bowl of an electric stand mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk, and melted butter to milk and yeast mixture. Use the electric stand mixer on low/medium until well combined. Lastly stir in flour and salt to form a dough.
2. Kneading Dough: Place a dough hook on the stand mixer. Turn onto medium speed for 8 minutes. The dough will start to form into a ball-like shape and be slightly sticky. Make sure it is not too sticky (sticks easily to your fingers or to the bowl.) If it is too sticky add 2 Tbsp of bread flour.  
   An alternative method to a stand mixer with a kneading hook is to knead the dough by hand. Make sure to have a well floured surface and knead 8-10 minutes. (To learn how to knead by hand see instructions above in blog post).
3. Rising: Grab a bowl that is bigger than the size of your dough. Oil the bowl and place the dough inside. Cover up the bowl with plastic wrap and a warm towel. Dough should be left alone to rise for 1 – 1 ½ hours. Dough should double in size.
4. Rolling out: Prepare a flat surface by dusting it with flour. Use rolling pin to roll out the dough into a 14×9-inch rectangle. Take softened butter and spread it over the dough. (Be sure to leave a ¼ inch margin at one end of the dough).
5. Filling: Place cinnamon and brown sugar in a small bowl. Once they are mixed well sprinkle the mixture over the buttered dough, then rub the brown sugar mixture into the butter.
6. Roll up: Starting from one end start to tightly roll dough up. Place the seam side down making sure to seal the edges of the dough. (The ends of the roll might not be as full of sugar as desired so it’s okay to cut off about an inch off the end.)
7. Cut: Use a serrated knife, floss, or thread to cut dough into 1- inch sections. You should get 9 large pieces. Take those pieces and place them in a greased 9×9 inch baking pan or round 9-inch cake pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
8. Bake: Preheat the oven to 350 degrees F. Remove plastic wrap and towel and bake rolls for 20-25 minutes. Bake until the outsides of the rolls are golden brown. Allow them to cool for 5-10 minutes before frosting.
9. Frosting: Combine cream cheese, butter, powdered sugar, and vanilla extract in a bowl. Use an electric mixer to beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.

Notes

• If you or those you are preparing this recipe for someone who has gluten intolerance or Celiac Disease, this recipe can be made gluten-free by using a gluten-free baking flour blend. We did this and the final product was a flavorful, delicious dessert! Keep in mind that the dough will turn out more dense and crumbly. You definitely don’t get your classic, fluffy cinnamon roll when you use gluten-free flour, so when possible, all-purpose wheat flour that allows for gluten development is the way to go. The gluten-free version is still a fun way to incorporate your favorite treat into your diet and make it allergy- and intolerant- friendly.
• 

Keywords:Cinnamon rolls, Breakfast, Yeast bread product

These delicious and easy to make pumpkin chocolate chip muffins are perfect to freeze so that college students have something to eat for breakfast. Made in advance, they only take 30 seconds to warm up in the microwave before a student heads to class. Made with whole grains and pumpkin, their nutritional value also makes these a great way to start the day! This is an easy and cheap recipe made for beginners. We had fun making this recipe, it is so straight forward anyone can make these muffins!

The simplicity of this recipe starts with the ingredients. The ingredients in the muffins are basic, they are things that every grocery store has, and they are easy to find. After purchasing all your ingredients, if you’re in a time crunch you can practice Mise en Place. You can have everything measured out in advance, then it makes it easier to dump everything in and combine it. Even without pre-measuring out the ingredients, this recipe is still fast and easy. Once all the ingredients are measured, start mixing the wet and the dry ingredients together in separate bowls. Then when mixed, pour the dry ingredients and chocolate chips in with the wet ingredients. You then fold the ingredients together, making sure you don’t over mix as that will crush the air bubbles and ruins the light and fluffy texture. Use a measuring cup or an ice cream scoop to dish into a greased muffin tin. Don’t over fill muffin tins, you don’t want them to overflow while baking. Bake for 16-18 minutes. You will know they are done when you stick a toothpick or a fork in the center and it comes out clean. We all thought the muffins were delicious, so these are a perfect cheap, easy, and incredibly delicious fall breakfast.

Cost Breakdown

Here’s the cost breakdown for these muffins:

Tips to Make this Cheaper

• Buying generic brands of expensive ingredients such as the canned pumpkin can
  be helpful.
• Buy some ingredients such as flour and chocolate chips in bulk, so they are cheaper per ounce if the whole package will end up getting used in other recipes.
• To make this recipe sustainable, ensure that all the extra ingredients get used in other recipes like pumpkin pancakes!

Healthy Pumpkin Chocolate Chip Muffins

Author: Food Literacy Students Cooking Method:Baking Cuisine:American Courses:Breakfast Snack Dessert

Difficulty:BeginnerPrep time: 14 minutesCook time: 16 minutesRest time: 40 minutesTotal time: 30 minutesServings:4 servingsCalories:161 kcal Best Season:Available

Description

These Taste Better From Scratch muffins we made rise to the perfect size and are light and airy. You can even eat the muffins right out of the oven or once cooled, or you can freeze them and reheat them for breakfast on a later day. You could even make different flavors of muffins such as zucchini, if pumpkin isn’t your favorite flavor.

Ingredients

• 1 1/4 cups whole-wheat flour
• 1/4 cup cornstarch
• 1 Tbsp pumpkin pie spice
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup honey
• 1/3 cup butter or coconut butter, melted
• 1 cup canned pumpkin puree
• 1/2 cup semi-sweet chocolate chips (optional)

Instructions

1. 1. Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with non-stick cooking spray (or line with muffin liners) and gather all ingredients.
   
   
2. 2. Whisk dry ingredients together: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt.
   
   
3. 3. Mix wet ingredients together: eggs, melted butter, honey, and pumpkin puree.
   
   
4. 4. Make a well in the center of the flour mixture and add the pumpkin mixture and chocolate chips. Mix just until combined. (Do not over-mix).
   
   
5. 5. Spoon the batter into the muffin pan, filling each cup 2/3 full (or a little more if you want bigger muffins). Bake for 16 – 18 minutes or until a toothpick inserted comes out clean.
   
   

Notes

• Freezing Instructions: Allow muffins to cool completely, then place them in a freezer safe container and store them in the freezer for up to 3 months.

Keywords:easy, made from scratch, health

Reference: https://tastesbetterfromscratch.com/skinny-pumpkin-chocolate-chip-muffins/

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:

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

Author: Food Literacy Students Cooking Method:Baking Cuisine:American Baked-Goods Courses:Breakfast Snack Dessert

Difficulty:BeginnerPrep time: 17 minutesCook time: 25 minutesRest time: 8 minutesTotal time: 50 minutesServings:12 servingsCalories:300 kcal Best Season:Available

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

• 3 cups Old-fashioned rolled oats, gluten free if desired
• 1 1/2 cups low-fat milk
• 1/4 cup creamy peanut butter
• 1/4 cup applesauce, unsweetened
• 2 eggs
• 3 Tbsp brown sugar
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 cup mini semisweet chocolate chips
• 12 cupcake liners

Instructions

1. 1. Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
2. 2. Combine oats, milk, 1/4 cup peanut butter, applesauce, eggs, brown sugar, baking powder, vanilla and salt in a large bowl.
3. 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. 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.

Keywords:Quick, Gluten-Free, Easy, Healthy