Jessie Rae’s Baked Oatmeal

Baked Oatmeal

Truth be told, I really don’t like oatmeal. My mother couldn’t get my sister and I eat it for the life of her. Every time we took a bite, it seemed to just come right back up. But I know that oatmeal is a pretty healthy meal that can provide good carbohydrates (the non-quick oat kind!) for a post-workout feeding with protein.

I started trying oatmeal again once I began interning at SOF. Ehhhh, still had the same reaction but I was a big girl now and I needed to eat big girl things. So I changed my attitude about eating food as fuel and started choking it down. Even if it was only ¼ cup of oats, I still tried.

But baked oatmeal on the other hand! Ooooh, yum!! I could eat that no problem. On a cozy Sunday morning with a big cup of joe. Mmm!

But, like you, I usually don’t have time to relax and enjoy breakfast. So a pan version of baked oatmeal can be a little time consuming and non-grab and go friendly. Also, if you have kids or a picky spouse then they may not like the specific baked oatmeal you make.

Enter baked oatmeal muffins! They’re actually not muffins, just baked oatmeal in a muffin tray. Perfect for oatmeal with different toppings and easy to pack for the road.

I have found these are perfect if I’m in a rush because I can eat it cold or warm if I have an extra 30 seconds to microwave it.

Ingredients:

  • 2 eggs
  • 2 cups applesauce, unsweetened
  • 5 cups, Old Fashioned rolled oats
  • 1 banana, mashed
  • 2 3/4 cups milk, soymilk, almond milk (whatever you prefer)
  • 1/4 cup flaxseed meal
  • 6 packets of stevia or 1 1/2 teaspoons stevia powder
  • 1 tablespoon ground cinnamon
  • 3 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • Optional toppings: raisins, walnuts, chocolate chips

Directions:

  1.  Preheat oven to 350 degrees.
  2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
  3. Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
  4. Finally pour in milk and combine.
  5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
    Pour mixture evenly into muffin tin cups.
  6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
  7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

I must admit I didn’t make them up but I make them my style, depending on what sounds good (https://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/). I really enjoy putting blueberries and cut up strawberries into the batter. The banana adds a nice, moist flavor that is truly delectable. Try these out and eat one as you’re heading in for your morning workout or en route to work!


 

 

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