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You know oatmeal is filling and nutritious, right? But who has time to sit down and enjoy a bowl each morning? Not our family!
I love the idea of sending my boys out the door to school each morning with bellies full from a nutritious breakfast.
The truth is, some mornings it just doesn’t happen. Someone needs to leave early, another slept too late and yet another just isn’t in the mood for his usual peanut butter toast.
What’s a mom to do?
These baked oatmeal muffins are a good answer. Inspired by the popularity of baked oatmeal, this recipe takes it one step further by baking them in individual muffin tins.
Make these oatmeal muffins for a filling, portable breakfast and freeze leftovers to pull out for another day.
All you have to do is pull them out to thaw overnight, or warm in the microwave for 45-60 seconds to reheat. If not eating on the go, you can make them even more decadent by drizzling with warm milk.
- 2½ cups old-fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 tablespoons butter, melted and cooled
- 2 cups milk
- 1 egg
- ¼ cup maple syrup
- ¼ cup dried fruit or nuts (optional)
- 2 cups fruit, fresh or frozen (for these muffins I used 1 cup chopped apples and 1 cup chopped pears)
- Preheat the oven to 375 degrees. Prepare 2 muffins tins with liners.
- In a medium bowl, combine the oats, baking powder, salt, cinnamon, fresh fruit (and dried if using). In a small bowl, whisk together the butter, milk, syrup, and egg. Combine wet ingredients with dry.
- Batter will be very loose and wet. Evenly distribute oatmeal/fruit mix into lined muffin tins. Bake at 375 degrees for 25-35 minutes or until muffins are just golden brown. Bake time may vary depending on size of muffin tins and oven. Allow to cool for a few minutes before serving. If not serving immediately, refrigerate in air tight container. To freeze muffins, cool completely before storing.