Happy Friday! I’m so excited to share this recipe from the gorgeous and sweet Ginny from Chasing Sunshine! Her little family is the cutest, and I love everything she does in her space. Her love for Texas and her sweet kiddos, along with beautiful photography and a genuine writing style will keep you as a reader, I promise. And, I’m not joking when I say that she managed to combine all of my favorite flavors in this recipe, I can’t wait to try these!

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Hi y’all! I am Ginny, the blogger behind Chasing Sunshine. A little blog about the adventures of my Texas family with some fun projects and recipes mixed in along the way! It is a creative space for me to escape from my crazy life. I am fairly new to blogging, but so far I am loving it.

I am so excited to be here today because I just adore Colleen and her blog space. Isn’t she just the sweetest? Plus, her {DIY} beauty projects are pretty awesome too. One of the reasons I have come to love blogging is getting to “meet” people like her!

As I said above, I often share recipes on my blog that can range from an easy homemade popsicle to yummy fish tacos. I am all about easy! So, today I wanted to bring you this very portable and delicious recipe. Let’s dive in!

I love oatmeal and these are PERFECT if you have eat breakfast on the go or need a little mid-day pick me up. They can also be made ahead of time, frozen, and heated in the microwave! I mean, who has time to bake before work? Yeah not many of us.

These are a mix between a warm bowl of oatmeal and an oatmeal bar, but to me they have the consistency of bread pudding. If you are not a fan of bananas or coconut you can certainly switch that up with any combination you wish to.

Grocery List

Adapted from Allrecipes

2 cups old fashioned oats

1/2 cup brown sugar

1 tsp cinnamon

1 tsp baking powder

1 tsp salt

1 cup skim milk

1 egg

2 tablespoons coconut oil

1/2 cup applesauce

1 1/2 tsp vanilla

1 banana, mashed

shredded coconut (unsweetened or sweetened)

baking cups

cooking spray

Preheat oven to 350 degrees

Directions

1//In a large bowl mix oats, brown sugar, cinnamon, baking powder and salt. Set aside. In another bowl mix the mashed bananas, milk, eggs, vanilla, coconut oil and applesauce.

2//Stir the “wet” ingredients into the “dry” until well blended.

3//Line a mini muffin tin with baking cups and spray those with cooking oil. Mine stuck to my paper so I do suggest doing this. Fill the cups about 3/4 of the way full and bake for 8 minutes keeping a close eye on them.

4//Take them out and sprinkle the tops with coconut and return to the oven for about 3 minutes or until the coconut is toasted.

Thanks again for having me and I hope y’all have a wonderful day!