Quick & Healthy Breakfasts Part 4 - Ready to Go Oatmeal

Quick & Healthy Breakfasts Part 4 - Ready to Go Oatmeal

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Finally!

Numerous obstacles continued to present themselves that prevented me from attempting this recipe, and I kid you not, when I finally was able to try to put it together correctly, I got on the phone with my mom and still did it incorrectly. 

Do you think I should stop talking on the phone when I am trying to make a new recipe? Perhaps.

Fortunately I was able to correct the problem which involved oh so carefully picking up the silicone muffin cups and dumping the batter back into the bowl so that I could add more oats… I had thought that they looked a little soupy as I was pouring them out into the cups… but of course it didn't occur to me why until I filled the very. last. one.

Well I am glad to say, that I am bringing you a recipe that is easy to put together on the weekends, literally just minutes to mix up, and then you can freeze and enjoy throughout the busy weeks. And like these egg muffins, I love that you can make a variety of them - something for everyone in the house. These would also make a great snack.

These are adapted from this recipe from a blog that I am not familiar with but looks like it could be a great place to get more recipes. I reduced the sugar in these significantly and they turned out great. I would venture to say that depending on the sweetness of the toppings you are including, you could reduce the sugar even more and still have a great tasting little oatmeal guy. I also think that some nutmeg would be a nice addition. 

Enjoy!

Ingredients

Makes about 12 ready to go oatmeals

  • 2 eggs
  • ¼ cup canola oil
  • 1/4 cup packed brown sugar
  • ½ cup applesauce
  • 1½ cups skim milk (or whatever milk you like)
  • 2 tsp. vanilla extract
  • ½ tsp. salt
  • 1 Tbsp. ground cinnamon
  • 3 cups old fashioned rolled oats
  • 2 tsp. baking powder
  • Optional: your favorite toppings (fruit, nuts, chocolate chips, etc.)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together eggs, oil and sugar until sugar dissolves
  3. Add in the rest of the ingredients and stir together
  4. Spray a muffin tin with cooking spray. Pour batter into muffin cups using a 1/4 cup. 
  5. Add your toppings, we like blueberries, raisins, almonds, and chocolate chips. You will need to use a spoon to smush them down into the oatmeal. If you are going to make them using all the same toppings, you could go ahead and stir the toppings into the batter before you pour the batter into the cups. 
  6. Bake at 350 degrees for 30 minutes. Let them cool for a few minutes in the muffin tin before removing them and let them finish cooling on a rack.

For other quick and healthy breakfast ideas: Click here for my smoothie recipe, click here for an egg muffin recipe, and click here for whole wheat oatmeal pancake mix.

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