I’m telling you… oats make the best breakfast. When I’m not eating overnight oats, I’m eating warm oatmeal. When I’m not eating traditional warm oatmeal, I cook my oats and then top them with eggs over-easy, avocado and salsa.
In this case, my oatmeal is baked in a muffin tin. I was a little nervous about this one because I didn’t think it would fill me up. But, two muffins held me off until lunch time. The ingredients are essentially identical to what I put in my overnight oats (+eggs) — so DUH, it filled me up.
This recipe makes three servings. Double the ingredients if you are cooking for two people or if you want 6 days worth of muffins. These baked oatmeal muffins are good to store in the fridge for 1 week (longer in the freezer). In this recipe, I didn’t use a sweetener. Add 1/4 cup maple syrup or honey if you need it.
Baked oatmeal muffins
2 Tbsp nut butter
1/2 cup almond milk
2 Tbsp ground flaxseed
1.5 cup oats
1 tsp cinnamon
Optional: sweetener like honey, stevia or maple syrup; chocolate chips; blueberries; cacao nibs
- Preheat the oven to 350 degrees F. In a mixing bowl, mash the banana and nut butter together (using a fork works). I like to leave a few chunks of banana.
- To the mashed banana, add the eggs and milk. Combine well .
- Stir in the oats, flaxseed and cinnamon (plus any optional ingredients), and then let the batter rest for 5 minutes. Resting the batter lets the flaxseed absorb some of the liquid.
- Pour batter into 6 muffin molds (12 if you only have a cupcake tin). Bake for 25-30 minutes or until the tops are golden brown.
Store in the fridge and eat two for breakfast. Serve warm or cold!
What is your favorite on-the-go breakfast?