Portion Sized Baked Oatmeal |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 18 |
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This recipe was in an email newsletter that I get from the Money Saving Mom blog, but the recipe is from Sugar-Free . I will note the modifications that I made/what I used. These are SOOOO good. The easiest make ahead breakfast I've ever tried and they freeze great too! Read more ! And my oatmeal-hating 9 year old ate one 3 out of 5 days this week for breakfast, he thought they were regular muffins and didn't flip out when I told him it was baked oatmeal. :) Ingredients:
3 eggs |
1 tablespoon vanilla extract |
1 cup unsweetened applesauce (i realized too late that i was out, and i substituted with 3/4 cup of pumpkin puree and 1/4 cup of oil with great success) |
1 cup brown sugar |
1 banana, sliced |
1 cup fruit of your choice (i used frozen blueberries) or chocolate chips |
5 cups old-fashioned oats |
1 teaspoon salt |
3 teaspoons baking powder |
1/2 cup flax seed, ground |
1 tablespoon cinnamon |
2 & 1/2 cups 1% milk (i used skim milk) |
*optional - about 3/4 cup finely chopped and toasted pecans and walnuts. (this is not part of the original recipe, but i had some leftovers toasted pecans & walnuts and added them in too.) |
*the recipe calls for 6 & 1/2 droppers full stevia + 1/2 cups sucanat or brown sugar. the recipe notes that if you are not using any stevia to increase your sugar choice to 1 cup. |
Directions:
1. Preheat oven to 350 (F).
2. In a large bowl, mix eggs, vanilla, applesauce (or pumpkin/oil substitution) until combined. (If using liquid stevia, mix this in now also.)
3. Add brown sugar (or Sucanat), banana, and other fruit of your choice. (If using chocolate chips, do not add them now - make this your last addition after milk step below.)
4. In another bowl, mix oats, optional nuts, if using, salt, baking powder, flax seed and cinnamon.
5. Dump dry ingredients into wet ingredients & mix well.
6. Pour in milk and stir until combined.
7. Spray one 12 and one 6 cup muffin tin with cooking spray or use cupcake liners.
8. Scoop mixture evenly into muffin cups.
9. Bake 35-40 minutes or until the center of each muffin is set.
10. Cool & enjoy or freeze in gallon freezer bags (after cooling).
11. (I've been keeping my week's supply in the fridge and microwaving for 45 seconds to warm before eating.)
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