May 18, 2018

On-the-Go Breakfast

Beth Hiller

When it comes to sports nutrition here at UCLA, we are constantly experimenting with strategies to get through to athletes. Some approaches work better than others, and we are always on the lookout for new ideas.

One strategy we recently implemented was using a nutrition app, which we call “Fueling Bruins.” The app offers many resources for athletes, one being quick and healthy recipes.

I have received great feedback on the Individual Baked Oatmeal Cups recipe in the “Dining In” section of the UCLA Fueling Bruins app. The cups provide a delicious on-the-go breakfast or snack for athletes who live in apartments. They are easy to prepare and store well.

Here’s how to make them:

Individual Baked Oatmeal Cups

Yield: 6

Ingredients

• 1 ½ cups old fashioned oats

• ½ teaspoon cinnamon

• A pinch of salt

• 1 teaspoon baking powder

• 2 tablespoons chia seeds

• ¼ cup pumpkin seeds, sunflower seeds, or chopped nuts

• 1 cup raisins or other dried fruits

• 1 large egg

• 2 tablespoons of nut butter

• ¾ cup milk

Directions

• Preheat the oven to 350 degrees. Grease six muffin cups with cooking spray or line with paper muffin liners.

• Combine the oats, cinnamon, salt, baking powder, chia seeds, pumpkin seeds, and raisins in a medium bowl. In a separate bowl, whisk together the egg and nut butter until smooth, and then slowly mix in the milk. Pour the liquids into the bowl of dry ingredients and stir well.

• Divide the oatmeal mixture among the muffin cups, filling each one up to the top. Bake for 25 to 30 minutes or until slightly risen and dry on top. Run a knife around each muffin and turn them out onto a wire rack to cool completely.

• Muffins can be kept in an airtight container on the counter for up to five days. Any extra muffins can be frozen. To defrost, leave muffins out overnight at room temperature.