Tag: cups

EASY BAKED OATMEAL CUPS – Butter with a Side of Bread by Gordon Ramsay

Easy Baked Oatmeal Cups are perfectly portioned and customizable so that everyone in the family can enjoy a quick and healthy breakfast! This baked oatmeal recipe can be enjoyed plain or you can add raspberries, blueberries, chocolate chips, raisins or any other type of topping that you enjoy with oatmeal!

Easy Baked Oatmeal Cups have become a staple around my house. I have been eating Baked Oatmeal Cups for a while, but have been having a hard time getting a couple of my non-oatmeal eating kids to try them. I decided that I needed to add some color and maybe a few chocolate chips and for some reason they are all much more excited about eating oatmeal now!

My kids (and I) have all had fun mixing and matching our favorite toppings to create fun flavors – so far I think my favorite is dried cherries with chocolate chips! We like to use whatever kinds of fresh fruit we have on hand and dried fruit works amazingly well too. This recipe makes 24 oatmeal cups so you can make an endless amount of different combinations and everyone in the family can help create their favorite flavors!

Is baked oatmeal healthy?

Baked oatmeal is a low calorie, low fat breakfast food that is healthy and delicious too! Each baked oatmeal cup has about 50 calories, 9 grams of carbohydrates and 1 gram of protein. There are only 2 grams of sugar and 1 gram of fat in each baked oatmeal cup. Adding fresh or dried fruit is a wonderful way to get in a serving of fruit for the day as well!

Is baked oatmeal gluten-free?

Baked oatmeal is gluten free as long as you use gluten free oats and gluten free baking powder. If you use almond milk, baked oatmeal cups are also dairy free!

What kind of oats work best in baked oatmeal?

I like to use old-fashioned rolled oats in baked oatmeal because they provide a much chewier texture, but you can use quick oats instead if you prefer. You can even use a combination of rolled oats and quick oats if you prefer.

What ingredients are in baked oatmeal cups?

-2 eggs

-1 teaspoon vanilla extract

-2 cups unsweetened applesauce

-1 tablespoon honey

-1½ cups unsweetened almond milk (regular milk works fine too)

-2½ cups rolled oats

-1 tablespoon ground cinnamon

-1½ teaspoons baking powder

-toppings of your choice

What toppings can you add to baked oatmeal?

You can add so many different things to baked oatmeal to make it even more delicious! Fresh or dried fruit both work wonderfully in baked oatmeal. Here are a few ideas:

raspberries
blueberries
miniature chocolate chips
bananas
raisins
peaches
apples
blackberries
dried cherries

I love that each batch makes 24 baked oatmeal cups! Everyone in the family can choose their own toppings and customize several oatmeal cups that are just the way they like them! My kids are a lot more likely to eat healthy foods when they are involved in preparing them. Choosing and adding their own toppings to the baked oatmeal is fun and easy for even small children to do!

How do you make baked oatmeal cups?

First you need to combine the eggs, vanilla, applesauce, honey and milk together and mix until well combined.

In a separate bowl, mix the oats, cinnamon and baking powder together. Add the oat mixture to the applesauce mixture and stir until completely mixed. Scoop the batter into well-greased muffin tins. (My favorite way to scoop muffins is to use a large cookie scoop! You will use a #16 scoop which is perfect for cupcakes and muffins – it gives you the perfect amount of batter every single time and all of your baked goods will be consistent in size.)

Place a few toppings on each oatmeal cup and use a toothpick or butter knife to slightly swirl them into the batter. Bake the oatmeal cups at 350°F for 26-30 minutes or until golden brown. Serve the baked oatmeal immediately or cool to room temperature and store in an airtight container. The oatmeal cups can be stored at room temperature for 2-3 days.

I prefer baked oatmeal when it is warm, but baked oatmeal cups are also good at room temperature. Each baked oatmeal cup can be reheated very easily in the microwave – just microwave each cup for about 15 seconds.

EASY BAKED OATMEAL CUPS

Easy Baked Oatmeal Cups are perfectly portioned and customizable so that everyone in the family can enjoy a quick and healthy breakfast!

Servings: 24

Calories: 52 kcal

Author: Butter With a Side of Bread

Ingredients

2 eggs
1 tsp. vanilla extract
2 cups unsweetened applesauce
1 Tbsp. honey
1 1/2 cups unsweetened almond milk regular milk works fine too
2 1/2 cups rolled oats
1 Tbsp. ground cinnamon
1 1/2 tsp. baking powder
toppings of your choice small pieces of apple, banana, blueberry, raspberry, dried fruit and miniature chocolate chips

Instructions

Combine eggs, vanilla, applesauce, honey and milk together and mix until well combined.
In a separate bowl, mix the oats, cinnamon and baking powder together. Add the oat mixture to the applesauce mixture and stir until completely mixed.
Scoop the batter into well-greased muffin tins. Place a few toppings on each oatmeal cup and use a toothpick to slightly swirl them into the batter.
Bake at 350°F for 26-30 minutes or until golden brown.

Nutrition Facts

EASY BAKED OATMEAL CUPS

Amount Per Serving

Calories 52 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 13mg 4%

Sodium 26mg 1%

Potassium 84mg 2%

Total Carbohydrates 9g 3%

Dietary Fiber 1g 4%

Sugars 2g

Protein 1g 2%

Vitamin A 0.5%

Vitamin C 0.2%

Calcium 4.6%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

Can you freeze baked oatmeal cups?

You can freeze baked oatmeal cups for up to 2 months if they are wrapped in plastic wrap and stored in an airtight container. The baked oatmeal cups can be thawed to room temperature or you can heat them up in the microwave if you prefer to eat them warmed.

How many baked oatmeal cups are in one serving size?

Two baked oatmeal cups equal one serving. Each serving (before toppings) has about 100 calories, 18 grams of carbohydrates, 2 grams of protein and 2 grams of fat.

If you love this baked oatmeal recipe, be sure to check out some of our other favorite breakfast recipes!

LAYERED VALENTINES JELLO CUPS – Butter with a Side of Bread by Gordon Ramsay

Layered Valentines Jello Cups are so fun and easy to make for Valentines Day! All you need is jello and yogurt to make this delicious and simple jello recipe!

We LOVE jello! I’m guessing you feel the same too! Be sure to check out our amazing collection of Jello recipes here!

Everyone loves jello and this layered jello recipe is absolutely perfect for Valentines Day! This jello recipe is super easy to make too – you can use any type of red jello that you like – strawberry, raspberry, cherry, etc. To make the other layers, you just combine the jello with yogurt. That’s it!

You can make Valentines Jello in a larger dish, but I love the look of the smaller cups and it is so much easier to serve this way too! The other advantage to using smaller dishes is that each layer of jello sets up really fast which is very helpful when you need to wait for several different layers to set up.

What flavors of jello do you need to make layered jello?

I used cherry, strawberry and raspberry jello to make Layered Valentines Jello Cups because the colors are perfect for Valentines Day and the flavors go together really well, but you can use other flavors if you prefer. There are other red jello flavors that would work well – I’m thinking that black cherry and watermelon would be fabulous! You could even add in grape jello if you wanted to add a little bit of purple to the mix!

I have also made a Rainbow Jello version of this same recipe – the great thing about this recipe is that you can use various flavors of jello to make the perfect dessert for any holiday! You can do red and blue jello for the 4th of July, yellow and orange jello for Halloween (or purple and green!), and red and green jello for Christmas!

How do you make layered jello?

For each layer, you mix the gelatin with boiling water and then divide the mixture in half. Half of the mixture is then mixed with vanilla yogurt to make the cloudier, lighter colored layers. I prefer to use vanilla yogurt because I like the vanilla flavor and the texture, but you can use plain yogurt or sour cream instead if you prefer! I have used regular yogurt and I’ve also made this jello with Greek yogurt – both work really well. And if you use Greek yogurt, you’re adding a little bit of protein which is an added bonus for any dessert!
There are also ways to make a completely white layer in between each color by using unflavored gelatin and sweetened condensed milk, but it is much easier to just use part of the flavored Jello that you are already making and I like the different shades of the colors!
You can skip the cloudier layers in between and just use regular Jello, but many of the flavors of Jello are kind of dark and when you layer them right next to each other, the colors don’t pop out as much and it can be hard to tell that you used different colors!

How long does each layer of jello need to set up?

Each layer of jello sets up in about 20-30 minutes. The translucent jello layers in this jello recipe set up a little bit faster than the layers that have the yogurt in them.
The smaller the dish you use and the thinner the layers, the faster the layers will set up. You can make this recipe in an 8X8 pan or a glass bowl, but the larger the layers, the long it will take each layer to set up. I like to use 5 oz. parfait dishes like the ones pictured – then you don’t have to worry about cutting the jello when you serve it!

What are the ingredients in Layered Valentines Jello Cups?

3 small boxes (3 oz) Jello – any red flavor that you want!
1 1/2 cups vanilla yogurt
whipped cream for topping if desired

How do you make Layered Valentines Jello Cups?

For each layer, boil 1 cup water (I do this in the microwave) and then add the contents of one flavor of jello. Stir with a fork until the jello is totally dissolved and then divide the mixture in half, saving half in a separate bowl.
Add 1/2 cup yogurt to half of the jello mixture and stir until well combined. Pour the yogurt/Jello mixture into your dishes* and then place in the refrigerator in the refrigerator for 20-30 minutes or until completely set.
Add 3 Tbsp water to the other half of the jello that you reserved. Set aside. As soon as the yogurt layer is set, you can pour the reserved layer on top. Refrigerate again until set.
Repeat steps 1-3 with the other flavors of jello. If you use a deeper dish, you can repeat the layers as many times as you want – you’ll just need more jello!
I like to put a little bit of whipped cream on top just before serving! Totally optional!

*NOTE: I made eight 5 oz. parfaits with this recipe. If you use a different sized dish, you will still follow the same recipe, but just divide the layers accordingly.

Also, keep in mind that if you are using a bowl or any type of dish that is smaller at the bottom, you may need to use a little less jello on the bottom layers or they will be a lot thicker than the top layers. If you have extra jello that you don’t use in the bottom layers, you can just put it in another bowl/dish to snack on later!

Layered Valentines Jello Cups

Layered Valentines Jello Cups are so fun and easy to make for Valentines Day! All you need is jello and yogurt to make this delicious and simple jello recipe!

Ingredients

3 small boxes (3 oz) red jello
2 cups vanilla yogurt
whipped cream for topping (optional)

Instructions

For each layer, boil 1 cup water (I do this in the microwave) and then add the contents of one flavor of jello. Stir with a fork until the jello is totally dissolved and then divide the mixture in half, saving half in a separate bowl.
Add 1/2 cup yogurt to half of the jello mixture and stir until well combined. Pour the yogurt/Jello mixture into your dishes* and then place in the refrigerator in the refrigerator for 20-30 minutes or until completely set.
Add 3 Tbsp water to the other half of the jello that you reserved. Set aside. As soon as the yogurt layer is set, you can pour the reserved layer on top. Refrigerate again until set.
Repeat steps 1-3 with the other flavors of jello. If you use a deeper dish, you can repeat the layers as many times as you want – you’ll just need more jello!
I like to put a little bit of whipped cream on top just before serving! Totally optional!

Recipe Notes

*NOTE: I made eight 5 oz. parfaits with this recipe. If you use a different sized dish, you will still follow the same recipe, but just divide the layers accordingly.

How do you store layered jello cups?

Jello cups can be stored in the refrigerator for up to a week, so you can make them ahead of time!

Are jello cups healthy?

Layered Jello Cups make the perfect dessert, but they are actually pretty low in calories! They are completely gluten-free which is perfect for those with gluten allergies and sensitivities. You can also use sugar-free Jello if you are trying to minimize calories. I have also used Greek yogurt before in the yogurt layers which adds a little bit of protein which makes this little dessert a little bit more nutritious too!

HOT CHOCOLATE COOKIE CUPS – Butter with a Side of Bread by Gordon Ramsay

Hot Chocolate Cookie Cups are the most fun & festive Christmas cookies ever! Sugar cookie cups filled with fudge, mini marshmallows & sprinkles with a darling candy cane handle!

Hot Chocolate Cookie Cups are my favorite Christmas cookie ever! They’re super cute, so festive and absolutely delicious. I saw these darling Hot Chocolate Marshmallow Cookies that Noreen made over at Party Pinching not too long ago and those gave me an idea! I morphed them with my Peanut Butter Fudge Cookies and the result? These darling, delicious perfectly festive Christmas cookies! They’re quite easy to make, especially if you have little helpers. Enjoy!

How to make Hot Chocolate Christmas Cookies

You make Hot Chocolate Christmas Cookies in 3 phases: the cookie cups, the cookie cup fudge filling and then assembling them all. Mix together the cookie cup dough and place scoops in a mini muffin tin. Bake the cookies, then use a small measuring spoon to indent each cookie. Let the cookies cool for about 15 minutes, then overturn them onto a cooling rack to cool completely. The fudge filling is made from 3 simple ingredients: sweetened condensed milk, chocolate chips and vanilla extract. Heat the condensed milk and chocolate chips, then stir in the vanilla and stir until smooth. I transferred my fudge filling into a quart sized ziplock bag and cut a corner to pipe it into the cookies. Top the fudge filling with tiny marshmallows that are the size that comes in hot chocolate packets. Use kitchen scissors to cut the curved part of mini candy canes and adhere them to the sides of your cookie cups with melted white chocolate. Let the cookies cool to set the candy cane handles and fudge filling, then serve & enjoy!

How do you make the best Christmas Sugar Cookies?

Sugar cookie dough is sticky, but once it’s sufficiently chilled, it’s much more workable. Resist the urge to add more flour to the dough before chilling! If you add too much flour, the ratio of wet to dry ingredients is off and the cookies end up drier and more crumbly.

Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.

Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.

Preheat the oven. This will help your cookies turn out right every time!

Hot Chocolate Christmas Cookie Cups

1 cup sugar
1/2 cup softened butter
1 egg
1 tsp. vanilla
1/3 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
2 TBSP holiday sprinkles

Fudge Filling:

2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

You’ll also need:

24 mini candy canes
tiny marshmallows*
1 TBSP white chocolate chips, melted

Making the cookie cups: Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
With a hand mixer, cream together sugar and butter. Add egg and vanilla. In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth. Add 2-3 TBSP holiday sprinkles and mix just until combined. Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same.
Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}
Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the fudge filling to go. You don’t want to push through the cookie completely- but make sure you create a big enough space.
Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you shouldn’t have any problems here!
To make the fudge filling: Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. I have a powerful microwave, so mine only took 1 minute. The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla and stir again until smooth.
Transfer about 3/4 the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out! If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.
To assemble the cookies: Cut the rounded part off the candy canes and adhere them to the side of each cookie cup with melted white chocolate. This is actually real easy- just put white chocolate on the cut portion of the candy cane, press it to the side of the cookie cup, then set it down on the counter until white chocolate is solid. After about a minute, the candy cane handle is well attached to the cookie cup!
Fill each cookie cup with fudge. Place several tiny marshmallows on top. Let cool.
Store cookies in an airtight container on the counter top, or in the fridge for up to 1 week.

*The tiny marshmallows can be found next to the hot chocolate. My grocery stores no longer carry the separate containers of them, so I buy the “Marshmallow Lovers” hot chocolate packets. Inside the box the hot chocolate and tiny marshmallows are in separate envelopes. You’ll need about 2 envelopes for this recipe.

Hot Chocolate Cookie Cups - Butter With A Side of Bread

If you liked these Hot Chocolate Cookie Cups, check out these other Christmas treats:

HOT CHOCOLATE COOKIE CUPS

Hot Chocolate Cookie Cups are festive Christmas cookies! Sugar cookie cups filled with fudge, mini marshmallows & sprinkles. Love the candy cane handle!

Servings: 24

Author: Butter With A Side of Bread

Ingredients

1 cup sugar
1/2 cup softened butter
1 egg
1 tsp. vanilla
1/3 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
2 TBSP holiday sprinkles
Fudge Filling:
2 cups semi-sweet chocolate chips
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
You’ll also need:
24 mini candy canes
tiny marshmallows*
1 TBSP white chocolate chips melted

Instructions

Making the cookie cups: Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
With a hand mixer, cream together sugar and butter. Add egg and vanilla. In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth. Add 2-3 TBSP holiday sprinkles and mix just until combined. Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same.
Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}
Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the fudge filling to go. You don’t want to push through the cookie completely- but make sure you create a big enough space.
Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you shouldn’t have any problems here!
To make the fudge filling: Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. I have a powerful microwave, so mine only took 1 minute. The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla and stir again until smooth.
Transfer about 3/4 the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out!
If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.
To assemble the cookies: Cut the rounded part off the candy canes and adhere them to the side of each cookie cup with melted white chocolate. This is actually real easy- just put white chocolate on the cut portion of the candy cane, press it to the side of the cookie cup, then set it down on the counter until white chocolate is solid. After about a minute, the candy cane handle is well attached to the cookie cup!
Fill each cookie cup with fudge. Place several tiny marshmallows on top. Let cool.
Store cookies in an airtight container on the countertop, or in the fridge for up to 1 week.
*The tiny marshmallows can be found next to the hot chocolate. My grocery stores no longer carry the separate containers of them, so I buy the “Marshmallow Lovers” hot chocolate packets. Inside the box the hot chocolate and tiny marshmallows are in separate envelopes. You’ll need about 2 envelopes for this recipe.

Hot Chocolate Cookie Cups are festive Christmas cookies! Sugar cookie cups filled with fudge, mini marshmallows & sprinkles. Love the candy cane handle!

Chef Gordon Ramsay Recipes

Tag: cups

EASY BAKED OATMEAL CUPS – Butter with a Side of Bread by Gordon Ramsay

Is baked oatmeal healthy?

Is baked oatmeal gluten-free?

What kind of oats work best in baked oatmeal?

What ingredients are in baked oatmeal cups?

What toppings can you add to baked oatmeal?

How do you make baked oatmeal cups?

Can you freeze baked oatmeal cups?

How many baked oatmeal cups are in one serving size?

Related

LAYERED VALENTINES JELLO CUPS – Butter with a Side of Bread by Gordon Ramsay

What flavors of jello do you need to make layered jello?

How do you make layered jello?

How long does each layer of jello need to set up?

What are the ingredients in Layered Valentines Jello Cups?

How do you make Layered Valentines Jello Cups?

How do you store layered jello cups?

Are jello cups healthy?

Related