I’ve had quite a few people ask me for the recipe for the baked oatmeal I mentioned in my post about make-ahead breakfasts. I found a recipe online someplace, (Pinterest, maybe? I really don’t know.) and tweaked it to suit my tastes. It’s pretty easy, and one batch makes roughly 16-18 “muffins” (depending on how much you like to fill each cup). I like that it makes so much since I can make one batch and it will last me about two weeks even though I normally eat at least two at a time.
2 eggs
1-1/2 cups applesauce
1 mashed banana
5 cups old fashioned oats
2-3/4 cups milk
1/4 cup oat bran
3 teaspoons sugar
1 Tbsp ground cinnamon
3 tsp baking powder
1 tsp vanilla
1 tsp salt
Plus any add-ins/toppings of your choice (a few ideas: chocolate chips, raisins, chopped apples, blueberries, nuts, granola)
Preheat your oven to 350 degrees.
In a large bowl mix together the eggs, applesauce, banana, vanilla, and sugar.
Next, add the oats, salt, baking powder, cinnamon and oat bran. Mix everything together really well; lastly, add the milk and combine.
You can use cupcake liners or spray the muffin tin with cooking spray. I use cooking spray if I am going to freeze them – saves a little mess and frustration when you thaw/reheat them.
Now, I like to make several different “flavors” at once, so, before pouring the oat mixture into the muffin tin, I scoop out some into a smaller bowl and mix it with one of my add-ins. Then I pour that smaller bowl of mixture evenly into 5-6 of the muffin cups. I repeat the process with a different add-in until I use up all the batter. Keep in mind that if you add something like nuts or granola, you may want to sprinkle them on the top instead of mixing it into the oatmeal. Totally up to you. So far my favorite add-ins have been blueberries and chocolate chips. Although, I do like to make some with just a little brown sugar sprinkled on the top. Mmmm…
They all smell delicious by the way.
My least favorite were the strawberry ones. But only because the strawberries don’t hold up well after baking, freezing, and re-heating. They look funky too. But, they taste ok, so if you’re set strawberry, go for it!
Once they’re done and have cooled to room temperature, I wrap each individual muffin with plastic wrap, (foil would work too, but I find it rather bulky) I use a sharpie to mark the plastic wrap so I know which flavor it is. I just use the first letter of the add-in. For example: R – raisins / B – blueberries / S – strawberry / C – choc chip. You get the idea. 🙂 Then place them all in a large zip-lock bag in the freezer.
Enjoy! And if you come up with any brilliant ideas for add-ins, please let me know!
Leave a comment