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Baked Oatmeal, Muffin-Style

A while back, in the days of pregnancy #2, I posted a recipe for Pumpkin Spice Baked Oatmeal.  I’m sorry to say that it has taken me this long to get around to trying the source recipe for this baked oatmeal thingamajig.  But let’s not dwell on my egregious shortcomings; let’s celebrate the fact that this new recipe is awesome too!  I’m posting it because it was a great, year-round recipe that can be tweaked to whatever you have around.  You’ll notice that my particular tweak involved the apples I had on hand, as well as doubling it for freezing.  I’m going to try a banana-walnut variation next time.  I’m betting strawberry-almond would be tasty in the spring too. Enjoy!


Baked Oatmeal, Muffin-Style
(makes 24 “muffins”; recipe courtesy of The Fauxmartha)

4 C old-fashioned oats
1 C light brown sugar
1/2 C raisins or dried cranberries
1/2 C toasted walnuts, chopped
2 tsp baking powder
3 C milk (I prefer 2%)
1 C unsweetened applesauce
4 Tbsp butter, melted and cooled
2 eggs, beaten
1/2 apple, peeled, cored, and finely chopped

Preheat the oven to 375 degrees.  Line two muffin pans with those nifty paper liners. Set aside.

In a large bowl, combine the oats, brown sugar, raisins, walnuts, and baking powder.  In a separate bowl, combine the milk, applesauce, butter, and eggs.  Pour the liquid mixture into the large bowl of dry ingredients and mix well.  Fold in the chopped apples. Scoop into muffin cups, dividing evenly amongst them.  (It’s about 2-3 tablespoons per muffin cup.)

Bake for 25-30 minutes.  “Muffins” should be lightly brown and firmly set.  Allow to cool in the muffin pan for 10 minutes before removing to a wire rack to cool completely.  Muffins survive nicely in the fridge for about a week; they also freeze well for future breakfasts.


About Courtney

Library diva. I also eat food.

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