Oatmeal plus your choice of add-ins are baked into a muffin cup for an on-the-go breakfast or snack.
Baked Oatmeal Cups
Ingredients
2 eggs
1 ½ cups milk (any type)
½ cup of unsweetened applesauce, ripe banana or pumpkin pureé
¼ cup nut butter or 2 Tablespoons vegetable oil, margarine or softened butter
3 to 4 Tablespoons packed brown sugar, maple syrup or honey (see Notes)
1 teaspoon vanilla
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
¼ cup dried fruit or ½ cup fresh, frozen and partially thawed, or canned and drained fruit
½ cup chopped nuts or seeds (optional)
Directions
- Wash hands with soap and water.
- If using any fresh fruit, rinse it under running water before preparing.
- Preheat oven to 350 degrees F. Lightly grease 12 muffin cups.
- In a large bowl, combine the eggs, milk, applesauce, nut butter, brown sugar and vanilla.
- Add the oats, baking powder, cinnamon, salt, fruit and nuts, if desired, and stir until combined. Let sit for 5 to 10 minutes to let the oats soak up some of the liquid.
- Divide the mixture evenly between the muffin cups.
- Bake until golden brown, about 25 to 30 minutes. Let cool for a few minutes before removing from muffin cups.
- Refrigerate leftovers within 2 hours or freeze for longer storage.
Notes
- Try sunflower butter when nut allergies are a concern.
- Honey is not recommended for children under 1 year of age.
- Try other spices such as nutmeg or ginger.
- Try these combinations:
- applesauce, raisins and walnuts
- pumpkin, blueberries and pecans
- Banana, dried cranberries and pumpkin seeds
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Comments
I made these Baked Oatmeal Cups with peanut butter and dried fruit, nuts and seeds I had on hand (figs, pecans and sunflower seeds) and despite it all seeming like an odd combination, they came out great! I love how portable and filling they are. Even my husband, who isn't usually fond of muffins, loved these for a snack. I will definitely be making them again!