Does that ever happen to you?
I find that if I have something ready made or something that requires absolutely no prep time, like yogurt, I'll eat breakfast as I'm getting dressed and be fine with it. Things that require even the most minimal effort, like oatmeal with its measurements AND microwaving time? Fuggedaboudit.
These BAKED oatmeal muffins stepped up and saved me this week! I made a batch of six Sunday night, and have been grabbing one every morning on my way out the door, eating it either cold or zapped in the microwave for no more than 30 seconds.
I made baked oatmeal before, but this recipe was pretty different in that it lacked peanut butter. As much as I love the stuff, it can sometimes smell a little funky after its been baked, so I wanted to go without it this round. Last time, I also made oatmeal POPS and dipped them in cream cheese frosting before running out the door.
This time, I went with simple and neat, baking up the oatmeal in silicone liners for a practically mess-free daily breakfast!
Baked Oatmeal (recipe adapted from The Faux Martha):
- 1 cup uncooked old fashioned oats
- 1/4 cup packed brown sugar
- 14 cup craisins and/or raising
- 1 tablespoon chopped nuts and/or seeds
- 1/2 teaspoon baking powder
- 3/4 cup skim milk
- 1/4 cup unsweetened applesauce
- 1 tablspoon butter, melted
- 1/2 egg, beaten
- Preheat oven to 375 degrees
- Combine oats, brown sugar, dried fruit, walnuts, and baking powder in a medium bowl and stir together
- Add milk, applesauce, butter, and 1/2 egg and stir until combined
- Evenly distribute oatmeal mixture among 6 silicone muffin liners OR a greased muffin tin
- Bake for 25-30 minutes or until edges begin to brown
- Serve or store covered in the refrigerator for up to a week
- Heat for 30 seconds in the microwave or eat cold