When kids are young, you can have almost total control over their existence, including what they eat. In fact, it’s good parenting to offer a wide variety of wholesome foods, starting early on to get a clean-eating lifestyle established. But, as they grow up and fly the coop, decisions big and small, and not just about food, become entirely up the them.    

This month my oldest is leaving two years of dorm life to live in an apartment for the first time. There will be plenty of decisions to make – gas for the car vs. video games, making it to class on time vs. sleeping in, eating ramin noodle cups and vending machine donuts vs. preparing healthy meals at home. All these years I’ve been teaching him how to make good choices, and more recently, how to cook. For my own peace of mind, I’m sending off a care package this week packed with a Chocolate Cashew Baked Oat Cups made with a favorite pantry staple, Silk® Unsweetened Vanilla Almondmilk Bottles.

Last summer hurrah at the lake before my son heads back to college.

My Chocolate Cashew Baked Oatmeal Cups are a nutritious pick for breakfast or an anytime snack. Just as mom-approved as eating a bowl of hot oatmeal, these baked oat cups are chocolate, nutty goodness that can be packed up to go – in the mail, in backpacks and eventually in the mouth! Plus, each cup has less than 220 calories, loads of desirable whole grains and almost 10 grams of plant protein, creating a much better and balanced choice to breakfast – than, say, donuts!

Also, my hectic back-to-school schedule (I still have kids at home) is a little more Zen thanks to a Silk® Shelf-Stable product on the ingredient list – opening the fridge to realize I don’t have any of the chilled kind on hand and have to dash to the store is a stress inducer!  Plus, in individual bottles, I have just what I need for a recipe or single-serve drink and don’t have to worry about waste. 

Have a feeling, I’m not the only one in the family with a fondness for these individually-portioned dairy-free milks. Sharing a crowded fridge with three other guys, I know my college student is going to appreciate Silk® Shelf-Stable products like Silk® Unsweetened Vanilla Almondmilk Bottles and Silk® Almondmilk and Cashewmilk with Caramel Bottles.

My son learning the ropes in his bachelor pad kitchen.

My son can leave Silk milks on the counter without worry and chill one or two bottles as space permits — these drinks keep that fresh taste without the fridge for months (but of course, more refreshing enjoyed cold).  Definitely a smart choice — great source of calcium, 100% cholesterol-free, no saturated fat, free of dairy, lactose, gluten, casein, egg and MSG. Additionally, no artificial colors, flavors or funny business.

When he runs out, I’ll tell him to swing by the nearest Walmart to replenish, that’s where I bought my 4-packs.  They can be found on the aisle with drink mixes and water bottles. Make your back-to-school life easier, try my oatmeal recipe and Silk® Unsweetened Vanilla Almondmilk Bottles and Silk® Almondmilk and Cashewmilk with Caramel Bottles today!

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Chocolate Cashew Baked Oatmeal Cups

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

These easy-to-make oatmeal cups can be made ahead for busy back-to-school mornings and quick snacks. Perfect for backpacks, lunch boxes and taking on the go.

Course: Breakfast, Snack

Cuisine: American

Servings: 12 servings

Ingredients

• 2 1/4 cup rolled oats gluten-free, if needed
• 2/3 cup chocolate plant-based protein powder
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons stevia based baking blend
• 1 teaspoon salt
• 10 ounces unsweetened almond milk I used Silk shelf-stable bottles
• 1/4 cup cashew butter
• 2 large eggs
• 1/2 medium banana
• 6 tablespoons mini dairy-free chocolate chips
• 2 ounces roasted cashews, chopped

Instructions

1. Preheat oven to 350 F degress.
2. In large mixing bowl, add both types of oats, protein powder, cocoa powder, stevia and salt. Stir together until combined.
3. In blender, add almondmilk, cashew butter, eggs and banana and pulse until combined and smooth.
4. Pour blender ingredients over dry ingredients and stir until combined. Stir in chocolate chips.
5. Pour batter into 12 muffin tins, lightly coated with cooking spray. You will fill almost to the top, these don’t rise much at all. Sprinkle tops with a bit of chopped cashews.
6. Bake at 350 F degrees for 20 to 25 minutes or until top sent and center pulling clean with a toothpick.

Recipe Notes