Every time the kids and I go to the grocery store, they beg about getting Cocoa Puffs (and beg, and beg, and beg). The answer is always no. Sorry, cereal has enough sugar as it is, no we are not getting chocolate cereal. Now go find something that has 5 grams or less of sugar (good luck, it’s not easy!).
But it’s gotten me thinking, is it the chocolate that’s bad, or all of the sugar we like to add to to the chocolate? I went with the latter, and came up with these decadent Orange Chocolate Oatmeal Muffins.
How do they compare with Cocoa Puffs? Let’s look:
|Cocoa Puffs||Orange Chocolate Muffins|
|Serving Size||3/4 cup||1 muffin|
So, for the same amount of fat, calories, and carbs, you’re getting 500% more protein thanks to the yogurt in the muffins, 33% less sodium, and 33% less sugar. They are full of whole grain, sweetened by an orange and a little honey, with no added fat or refined sugar. And, best of all for mom and dad, they are only 3 weight watchers points.
What’s my takeaway from this little experiment? Sure, you can have chocolate for breakfast every now and again (as long as it’s good for you!)!
- 1/2 cup steel cut oats
- 2 cups boiling water
- 1 egg
- 1 cup greek yogurt
- 2 oranges
- 1/4 cup honey
- 1/2 teaspoon salt
- 3/4 cup whole wheat flour
- 3/4 cup white flour
- 1 Tablespoon wheat germ
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pour the boiling water over the oats and let sit until oats have softened, approximately 20 minutes. Drain any excess water that remains.
- Heat oven to 375 degrees.
- Zest both oranges. Juice the oranges, making sure to get most of the flesh from the orange as well. You should have a cup of juice with mashed up pieces of orange in it.
- In a mixing bowl, beat the egg with an electric mixer. Add the yogurt, honey, orange zest and juice. Mix thoroughly. Add the oats, mix until combined.
- In a separate bowl, mix together the remaining dry ingredients.
- Add the dry ingredients to the wet in 3 batches, mixing just until combined after each.
- Spoon batter into 12-cup muffin tin that's been sprayed with non-stick cooking spray.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.