Tuesday, July 22, 2014

Baked Oatmeal


This past winter I fell in love with baked oatmeal. I enjoy hot oatmeal but I can only eat it so many times before I feel like I'm eating some kind of weird goop. Enter baked oatmeal! All the goodness of hot oatmeal without the gooey texture. And it's so easy to customize flavors to use what you have on hand. Best of all, it's a great recipe for kids to help with! I get a little paranoid about raw eggs when Little C helps me bake, but this doesn't have any eggs so she can measure and mix to her heart's content and I don't have to worry about her getting any on her hands or in her mouth.

I used Chocolate Covered Katie's recipe for Cinnamon Roll Baked Oatmeal as my starting point this morning, but I quadrupled the single serving recipe and baked the oatmeal in muffin tins. Here's my version.

Cinnamon Roll Baked Oatmeal Muffins
Yield: 9 regular size muffins

Ingredients:
  • 2 cups oats
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/4 cup maple syrup
  • 1 cup applesauce
  • 7/8 cup milk
  • 2 tbsp light olive oil
  • 2 pinches of salt
  • 2.5 oz cream cheese, softened
  • 1 tbsp powdered sugar
  • 2-3 tbsp milk
Directions:
  1. Preheat oven to 375 degrees. Line 9 muffin cups with silicone liners or spray them.
  2. Combine oats, vanilla, cinnamon, maple syrup, applesauce, milk, oil and salt in a large bowl. Pour into muffin cups.
  3. Cook for 15-20 minutes or until firm. Turn oven to broil and bake 3-5 minutes more.
  4. While oatmeal is baking, make the frosting. Combine cream cheese, powdered sugar and milk in a bowl and whisk together.
  5. When the oatmeal has finished baking, pop the muffins out and serve with some frosting and additional cinnamon sprinkled on top!
Tips: To save time in the morning, you can bake them the night before and just pop them in the oven for a few minutes to warm before serving.
I haven't tried freezing them yet, but I imagine they'd freeze well.
For a complete breakfast, serve a baked oatmeal muffin with some fresh fruit.




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