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Choc chip breakfast cups – fun recipes for fussy eaters and picky eaters

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Choc chip breakfast cups – fun recipe for fussy eaters #chocchipbreakfastcupsforfussyeaters, #chocchipbreakfastcupsforpickyeaters, #chocchipbreakfastcups, #funbreakfastsforfussyeaters, #breakfastrecipes, #trynewfoods, #funfoodsforpickyeaters, #funfoodsdforfussyeaters, #Recipesforpickyeaters, #helpforpickyeaters, #helpforpickyeating, #Foodforpickyeaters, #theconfidenteater, #wellington, #NZ, #judithyeabsley, #helpforfussyeating, #helpforfussyeaters, #fussyeater, #fussyeating, #pickyeater, #pickyeating, #supportforpickyeaters, #winnerwinnerIeatdinner, #creatingconfidenteaters, #newfoods, #bookforpickyeaters, #thecompleteconfidenceprogram, #thepickypack

Choc chip breakfast cups

It’s my birthday – yeah!

In honour I wanted to create a recipe that I would love.

This is based on one from Half-Baked Harvest – so thanks for the idea!

Although these are supposed to be choc chip, I used sultanas as I prefer those in a breakfast dish. The option is there to do either.

These are delicious.

Slightly chewy but crunchy enough not to have a bothersome texture. Also, the thinner the mixture is spread into the muffin tin, the crispier the result and I created thick versions.

A great, option for breakfast that’s a little out of the ordinary.

Flexible, portable, and nutrient dense.

In the photo:
– Plain
– With peanut butter
– With yoghurt and berries

You could also pour milk over or use another favourite filling of your child’s.

Recipe

1 ¼ cups of oats (I used wholegrain)
1 tbs ground linseeds (these will disappear with no taste or textural residue)
¼ tsp salt
1/8 cup honey or maple syrup (melted)
1 tbs tahini (could substitute any nut butter)
1/8 cup melted butter (or coconut or olive oil)
½ very ripe banana (the taste is not noticeable)
½ cup choc chips (or dried fruit – I used sultanas)

Put all the ingredients except the choc chips into the food processor and mix well.
Stir in the choc chips or dried fruit.
Grease a muffin tray
Add the mixture and spread to form a cup inside each of the holes
Bake at 175˚ for approx. 15 mins (will depend on thickness) until browning on edges
Remove from oven and allow to cool in the muffin tray

Gently remove the cups and fill with yoghurt, peanut butter, or other favourites (if using jam, for example, making mini ones is advisable). Or can be eaten as is or with milk in a bowl.

Judith is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/

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