Easy Baked Oatmeal Muffins
You know how when you want to look up a recipe so you do a quick Google search, and when you find what you want you have to scroll down the page about 5 times and read through a whole life story before you actually get to the recipe part?
I hate that. So I wanted to do something different. You're welcome! ;)
Easy Baked Oatmeal Muffins
- 3 cups rolled oats*
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk*
- 2 Tablespoons ground flaxseed*
- 1/2 cup unsweetened applesauce
- 1/4 cup honey*
- 2 teaspoon vanilla extract
- Preheat oven to 350°F and line a 12-cup muffin tin with silicone or Paper liners. Spray liners with non-stick spray. (If you don't have liners, be sure to thoroughly spray the muffin tin!
- In a large bowl, mix rolled oats, cinnamon, baking powder and salt.
- In another bowl, whisk together the milk and flaxseed. Let sit for about 5 minutes before adding remaining wet ingredients: applesauce, honey, and vanilla.
- Pour wet ingredients into the large bowl with the dry ingredients. Gently stir to combine.
- Scoop mixture evenly into muffin tin with liners
- Bake 30-35 minutes or until the center of the cups has set and a toothpick comes out clean.
- Allow cups to sit in muffin tin for at least 10 minutes before transferring. Make sure they are completely cool before transferring to a storage container and placing them in the fridge or freezer.
Store baked oatmeal cups in a sealed, air-tight container in the fridge (up to 7 days) or freezer (up to 3 months).
Remove from liner and wrap in a paper towel, microwave until warm throughout, about 30-60 seconds.
Or reheat in the toaster oven by cutting the cup in half and heating on low (250-300°F) for 5-6 minutes or until the cup is warm throughout.
You can thaw the frozen cups by transferring them from the freezer to the fridge the night before or cook the oat cups directly from frozen. Just wrap the frozen cup in a paper towel and heat in 30 seconds increments until warm throughout. It should only take 1-2 minutes per cup.
* If you (or your kids) aren't big fans of the rolled oat texture, you can grind your rolled oats instead. I like to put 2 cups into the blender or food processor until finely ground and just mix 1 cup of regular un-ground rolled oats. It seems to be the texture that works best for us!
* You can use any kind of milk you like! Cows milk works just fine, but you can make it vegan/dairy free by using Unsweetened Vanilla soy, rice, coconut, or almond milk.
* Don't like flaxseed? Try 2 Tablespoons of chia seeds instead, or 2 whole eggs, or 1/3 cup egg whites
* You can also customize your preferred sweetener! Honey is my Go-To, but you can use maple syrup, agave nectar, brown sugar, granulated white sugar, granulated Splenda, or whatever floats your boat.
Make it better with Mix-In Ideas:
Guys, the best part about these little muffins is that the customization is nearly limitless! This simple recipe is so easy, and you can make it different each time to keep it interesting!Blueberry Almond
- 2 Tablespoons almond butter
- 1/2 Cup blueberries, divided
- 2 Tablespoons sliced almonds, divided
Reserve 12 blueberries. Add Almond Butter in with wet ingredients. Add 1 Tablespoon of almond slices and remaining blueberries into mixture before portioning into muffin cups. Top each muffin cup with 1 blueberry and a sprinkle of sliced almonds for garnish before baking.
- 1/2 Cup raspberries, divided
- 1/4 Cup semisweet chocolate chips, divided
Peanut Butter Banana
- 3 Tablespoons peanut butter
- 2 mashed bananas (about 1/2 cup)
- banana slices, for topping (optional)
- OMIT APPLESAUCE!
Add peanut butter and mashed banana in with the wet ingredients. Top muffin cups with banana slices. (This is also great with chocolate chips!)
- 1/2 Cup of blackberries, divided
- 1 teaspoon of extra vanilla extract (3 teaspoons total)
Reserve 12 blackberries. Add extra teaspoon of Vanilla with wet ingredients. Fold blackberries into mixture before portioning into muffin cups. Top each muffin cup with 1 blackberry before baking.
- 1/2 teaspoon of extra cinnamon (1 teaspoon total)
- 2 Tablespoons almond butter
- 1/2 cup diced apple, divided
Add almond butter and extra cinnamon to wet ingredients. Fold in 1/4 cup diced apples into mixture before portioning into muffin cups. Sprinkle muffin cups with remaining apples before baking. I like to use Honey Crisp apples for this, but many people prefer the tartness of a Granny Smith. You can use any kind you like!
What makes these little muffin miracles so awesome? Well, a few things...
1. Oatmeal and flaxseed have both been proven to boost lactation in nursing moms!
2. They are healthy and hearty!! Vegetarian/vegan, dairy-free, gluten-free, and rich in fiber!
3. They are PERFECT for freezing and reheating for a quick breakfast on-the-go. Just place them on a cookie sheet to cool. Once they reach room temperature you can place the entire cookie sheet in the freezer. Allow to freeze for about an hour before placing them into baggies or plastic wrap. This helps prevent them from sticking together while they freeze! Take your cups out of the freezer and put them in the fridge the night before to thaw.
4. They are easy to customize with different mix-in ideas. You can eat the same thing every day without actually eating the same thing every day! ;) Perfect for busy mornings, and helps you stay on track with your diet!
- Serving Size: 1 baked oatmeal cup
- Calories: 139
- Sugar: 6g
- Fat: 4g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
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